Sourdough Pizza from Will Grant
- jlecot
- 6 days ago
- 2 min read
Updated: 4 days ago
Sourdough Recipes
Celebrating National Pizza Day with Will Grant’s Legendary Sourdough Pizza
For National Pizza Day, we’re thrilled to share a special treat from one of our most cherished contributors: Will Grant, the proud owner of Sourdough 104. His starter, with roots tracing back over 120 years to the Alaskan Klondike Gold Rush, has been part of the Sourdough Institute collection since 2018—a living piece of culinary history.
Will is the award-winning pizzaiolo behind Sourdough Willy’s and That’s A Some Pizza, and in 2017, he earned the prestigious title of “Best Pizza in the U.S.” His passion for sourdough and dedication to craft are evident in every bite.
Today, he’s generously sharing his signature sourdough pizza recipe—a perfect blend of tradition, technique, and flavor.
Will Grant’s Sourdough Pizza Dough Recipe
Ingredients
670g 00 Flour (100%)
430g Cold Water (64%)
160g Active Sourdough Starter (24%)
17g (3 tsp) Oil (2.5%)
20g (4 tsp) Sugar (3%)
17g (3 tsp) Salt (2.5%)
Method
In a large bowl, combine the cold water, starter, and sugar.
Whisk until the starter is mostly dissolved and the mixture turns frothy and milky.
Add the flour and mix by hand until fully incorporated into a cohesive dough ball.
Cover with plastic wrap and let rest for 20 minutes (autolyse).
After resting, mix in the salt until fully absorbed and the dough feels smooth, not grainy.
Add the oil and knead until the dough becomes silky and elastic.
Divide the dough in half and shape into two dough balls.
Refrigerate for 72 to 96 hours to cold ferment and develop flavor.
On baking day, remove the dough from the fridge at least 1 hour before use to bring it to room temperature.
Looking for Topping Inspiration?
Check out Quest for Sourdough documentary featuring Will Grant himself! It’s a flavorful journey through sourdough history, pizza passion, and the legacy of the Klondike starter.
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