Black Sheep Sourdough Pizza By Paula Kopper of Blake Sheep

Our sourdough pizza crust is the kind of dough that makes dinner feel like an event. It stretches beautifully, works like a dream, and bakes up with that golden, blistered magic every pizza deserves. No wrestling match with the dough, no drama, just smooth, easy shaping and straight to delicious. 🍕

The flavor? Deep, rich, and naturally developed from slow fermentation, with that subtle tang only real sourdough can bring. It gives every topping more personality, from classic pepperoni to fancy fig and goat cheese. Bold enough to stand on its own, balanced enough to let your ingredients sing backup.

Crispy edges, chewy center, artisan soul. The kind of crust people talk about after dinner.

Traditional  Black Sheep Sourdough Pizza Crust

With a backup plan for the non-sourdough citizens of the world 🍕✨

Serves: Makes 2 large pizzas or 3 medium

Ingredients 

Sourdough Version:

• 500g bread flour (about 4 cups)
• 325g warm water (1⅓ cups)
• 100g active sourdough starter
• 10g salt (1¾ tsp)
• 1 tsp garlic powder
• 1 tbsp olive oil (optional, for softer dough)

No Starter? Use Yeast Version:

Replace sourdough starter with:

• 2¼ tsp active dry yeast (1 packet)
• Add an extra 50g flour
• Add an extra 50g water

Directions

1. Mix the Dough
   In a large bowl, combine flour, water, sourdough starter (or yeast mixture), salt, and garlic powder. Mix until shaggy and combined. Let rest 20 minutes.
2. Knead or Fold
   Knead for 5 to 7 minutes until smooth, or do 3 rounds of stretch-and-folds every 15 minutes.
3. First Rise
   Sourdough: Cover and let rise 4 to 6 hours at room temp until puffy, then refrigerate overnight for best flavor.
   Yeast: Cover and let rise 1 to 1½ hours until doubled.
4. Divide + Rest
   Divide dough into 2 or 3 balls. Cover and let rest 30 minutes before shaping.
5. Shape It
   On a lightly floured surface, gently stretch dough into pizza rounds. No rolling pin if you want those beautiful airy edges.
6. Top + Bake
   Preheat oven to 500°F with pizza stone or steel if you have one.
   Top with sauce, cheese, and your favorite toppings.
   Bake 8 to 12 minutes until crust is golden, blistered, and glorious.

Sourdough: Cover and let rise 4 to 6 hours at room temp until puffy, then refrigerate overnight for best flavor.
Yeast: Cover and let rise 1 to 1½ hours until doubled.

Black Sheep Style Tip

Brush crust edges with olive oil and sprinkle flaky Maldon sea salt after baking. Suddenly everyone thinks you trained in Naples. Then Add your favorite J Lohr wine to just finish night. Chefs kiss is if you pair your pizza with a J Lohr Merlot with its pepper spice notes.