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Sourdough Pizza Crust

Updated: Apr 7

Have you ever tried sourdough pizza? Well hopefully you have our dough and you are ready to shape it and bake it. If not, you can buy it here. Below is an instructional video to help you make that perfect pizza.

You will notice that there are a few special items needed to help make the pizza correctly. Here are some links for you to find those items.

Instructions: It may seem like a lot, but it's just very thorough

  1. Refrigerate the dough until ready to use. It will last up to 4 days in the fridge, but best to use it the same day or 2 days from purchase

  2. Remove the dough from the fridge and the container and gently spread the dough into a small circular shape. Let sit out for 30-60 minutes.

  3. Preheat your oven and pizza pan to 500F for 15-45 minutes - Yes it's very hot

  4. If using a pizza oven, preheat to at least 800F

  5. Place flour on a large dinner plate - semolina flour works best

  6. Set the dough on the plate of flour and coat all sides with flour. Start pushing the dough outwards, leaving a small edge for the crust

  7. Flip the dough every so often to stretch the other side

  8. After a few minutes, the dough will get tougher, and not want to stretch out anymore. Just let the dough rest on a lightly floured table for 2-4 minutes.

  9. After 2-4 minutes, you can begin shaping again

  10. Now you will pick the dough up and start stretching it with closed fists

  11. Basically, you want to stretch with both fists and then turn the dough a few degrees and repeat. Continue until it gets very thin and stretches about 12" wide. If it rips, it's okay. Just pinch it back together and be very careful around that spot again

  12. Now put the dough back on the table and flour your pizza peel with bread flour and/or semolina flour. Place the dough on the peel and add your favorite toppings. Or you can top the pizza on the counter and slide the peel under when ready to move to oven.

  13. I recommend less sauce than normal because it makes the crust too heavy if there are too many toppings. I like to thicken my pizza sauce to give it more flavor with less liquid. You can do this by cooking it in a pan for a few minutes to get rid of some of the moisture

  14. Once you have all the toppings, gently shake the peel to loosen the pizza so it will slide off onto the stone

  15. Gently slide the pizza onto the stone and bake for 10-15 minutes

  16. If using a pizza oven, slid pizza into the oven and turn down the temperature to low. SHould take about 3-5 minutes

  17. The pizza is finished when the crust gets nicely toasted and crispy, almost burnt looking

  18. Remove the pizza with your peel, be careful though as it is hot, and place it on a cutting board to cool for a minute and then cut with a sharp knife.

  19. Enjoy!

** Tips:

Very cold refrigerators make the dough tougher. You can alleviate this by removing the dough from the fridge 20 minutes before you shape it.

Be patient. If the dough is hard to stretch, just leave it on the counter for a few minutes and try again. Sourdough has a lot of gluten, which makes it stronger and more airy. Time helps it relax.

If you tear the dough, don't worry. It happens. Just pinch it back together and be more gentle on that side of the dough.

Practice makes perfect. Enjoy the art of making pizza and eventually, you will be a pro!



Aug 10, 2023

Bought some at the local farmers market, this dough is excellent. if you’re looking for something close to the wylder, this is as close as it gets (not quite the same but it’s very very very good).

Aug 14, 2023
Replying to

Thank you for your comment! We have not had the opportunity to visit the Wylder. Our goal is to provide a high quality dough for locals to enjoy at their homes with their friends and family. We don't actually make the pizza, we just provide the tools and tips to make a great pizza. I am sure that the chefs at the Wylder have great skills with pizza and that is part of the flavors that you would taste.

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