Simple Sourdough Pizza Crust: A Step-by-Step Guide
This post may contain affiliate links. Please read my disclosure policy.
Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Everything gets mixed together at once and you are on your way! Ready? Wake up your starter! Let’s do this 🍕🍕🍕
One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”
And specifically: “Could I use sourdough starter in your pizza dough recipe?”
Yes! And today, I’m going to show you how. The process is very similar to how I make yeast-leavened pizza, and the resulting pies are similar: ballooned and blistered edges with crisp but pliable crusts. In the recipe below, there are instructions for making three favorite pizzas 🍕🍕🍕:
- Classic Margherita
- Kale and Crème Fraîche
- Naked Pizza with Spicy Scallion (or Ramp!) Oil … made this on Instagram over the weekend
Simple Sourdough Pizza Crust: The details
This sourdough pizza crust is …
- Basic! Given supply constraints, I didn’t get creative with the flour mix here. This dough is made with 100% all-purpose flour. You absolutely can use bread flour or tipo 00 flour (read more about tipo 00 flour here) if you can get your hands on either. If you have been having a hard time finding flour, Baker’s Authority is a great option — great prices, too, even with shipping tacked on.
- 75% hydration. This is a classic sourdough formula: 375 g water, 500 g flour. (Note: This calculation is not quite accurate, because I am not including the weight of the water and flour of the sourdough starter in the calculation.)
- Simple! As with all of the sourdough recipes on this site, there is no autolyse or preferment or levain. I do call for some stretches and folds, which build strength in the dough. I like to do 4 stretch and folds, but even if you can only perform one stretch and fold, your dough will benefit.
Can you Freeze Sourdough Pizza Dough?
Yes. In my experience, the pizzas made from frozen dough do not spring as high upon being baked, but they still taste delicious.
Also, in my experience, the more time dough spends in the freezer, the more air bubbles the dough seems to lose. After 1 week in the freezer, my dough will bake up beautifully. After 3 weeks in the freezer, my dough will be less bubbly and will bake into a thinner and crisper crust.
To freeze sourdough pizza dough: make it through step 4 in the recipe below or until after you transfer the portioned rounds to quart containers. At this point, transfer the quart containers to the freezer. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. Then, proceed with the recipe.
5 Keys to Excellent Pizza Every Time
Regardless if you are using yeast or sourdough, these (for me) are the keys to making excellent pizza at home every time.
- High-hydration Dough: When handled properly, doughs with a high proportion of water relative to the flour bake into beautiful, ballooned-pocketed crusts.
- Refrigerator time: After the first rise, time (at least 6 hours, but up to 3 days) in the fridge further develops flavor and improves the texture of the pizza dough.
- 1 hour at room temperature: If time permits, letting the dough come to room temperature an hour before baking, allows for easier shaping — room temperature dough will more easily stretch into a round than cold dough.
- Minimal handling of dough: Using a delicate hand to shape the dough, preserves the air pockets created during the fermentation process. I learned this from Jim Lahey. (Read more about this here.)
- Baking Steel: As you might know, I am a huge fan of the Baking Steel. In sum: steel is a better conductor of heat than stone — i.e. it transfers heat to the dough faster — which promotes great oven spring which translates to glorious bubbles throughout the dough. (Read more about the Baking Steel here.)
To be clear, I do not think you need to use a sourdough starter to make excellent pizza at home. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza.
Here’s my guide to making yeast-leavened pizza dough at home: How to Make Pizza {*New video added*}
PS: If you are new to sourdough, I have a free email course that covers the basics: Sourdough: Demystified.
PPS: Easy, Homemade Pita Bread Recipe
Here’s the simple sourdough pizza crust play-by-play: As always, a scale is essential for best results. You need water, flour, salt, and sourdough starter.
Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl.
Stir to combine; then add …
… 500 g all-purpose flour.
Stir until you have a sticky dough ball.
Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals. Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough…
… has about doubled in volume. (Note: This is a little bit more than double. Ideally you don’t want your dough to rise much beyond double. More recently, in fact, I stop the bulk fermentation when the dough has increased in volume by 50%.)
Turn dough out onto a work surface. Use flour here as needed.
Portion into 4 equal pieces, again using flour as needed.
Ball up and transfer to quart (or other similar-sized) containers (I love these deli quart containers). Transfer to the fridge, ideally for at least 6 hours and up to 3 days.
An hour prior to baking, remove a round (or more) of pizza dough, and place it on a floured work surface. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550ºF. (See recipe for other options.)
Delicately stretch the dough into a round, trying as best you can to preserve those air pockets.
Top as you wish. This one is spread with tomato sauce and topped with fresh mozzarella, parmesan, olive oil, and sea salt.
Transfer pizza, parchment paper and all to a preheated Baking Steel or stone in a 550ºF oven. Bake 5 to 6 minutes or until cooked to your liking.
Slice and serve.
A little fresh basil is always nice.
This is the beauty of the Baking Steel: oven spring!
Another favorite: kale + crème fraîche:
Another favorite: “naked” + spicy scallion (or ramp) oil:
Simple Sourdough Pizza Crust
- Prep Time: 24 hours
- Cook Time: 5 to 6 minutes
- Total Time: 1 day + 1 hour
- Yield: 4 pizzas
Description
What you need to make this recipe…:
- …a sourdough starter. Ideally, you want to use your starter 4 to 6 hours after you feed it, when it has doubled in volume and is very bubbly and active. Here are three sources:
- …time. Once your starter is ready to go, this recipe requires an initial 6 – 18 hour rise, followed by at least 6 hours in the fridge or up to 3 days.
Timing/Schedule:
The more I make sourdough, the more I realize that the timing of each bake depends so much on the time of year and the temperature of my kitchen. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 – 8 hours; in the winter the first rise takes 12 – 18 hours.
It is best to rely on visual cues. For the bulk fermentation, you want the dough to double (or less than double: I now end my bulk fermentation when the dough has risen by 50% in volume). This is why I cannot recommend using a straight-sided vessel (as opposed to a bowl) enough. It makes gauging the first rise easier.
If at any point you are worried the dough will over-ferment — say, for example, the bulk fermentation is nearly complete but you are tired and want to go to bed — stick the vessel in the fridge and pick up the process in the morning. (Note: If your dough rises above double, don’t despair … my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of oven strength and spring.)
Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight or in the refrigerator (especially in the summer, when my kitchen is much warmer). In the morning, it’s typically ready to be portioned (if it rose at room temperature), transferred to quart containers, and stashed in the fridge. If I had let my dough spend time in the fridge for the bulk fermentation, I remove it in the morning, and let it complete its bulk fermentation at room temperature. Once complete, I portion the dough and stash it in the fridge. Sometimes I’ll use the dough that same evening; sometimes I’ll use it the following day or the next. I encourage using the dough within 3 days.
In short: If you want pizza for the weekend, mix your dough on either Wednesday or Thursday.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Flour choice:
- Due to supply issues, I’ve been making this recipe with all-purpose flour, and it works beautifully. You absolutely can use bread flour or tipo 00 flour if you can get your hands on either. If you can’t, know that all-purpose (unbleached) flour works great here. If you use 00 flour, you’ll likely need to reduce the amount of water. I would start with 350 g, and adjust moving forward based on your results.
Favorite Pizza-Making Tools:
- Baking Steel
- Pizza Peel
- Parchment Paper: I bake my pizzas on parchment paper on my Baking Steel. Parchment allows for easy transfer from peel to steel.
- Cast Iron Skillet: If you do not have a Steel or stone, you can use a cast iron skillet. Rub a half teaspoon of oil over its surface, transfer a stretched dough round to the skillet. Top as desired. Bake at 450ºF for about 15 minutes.
- Quart Containers for storing dough
Ingredients
For the dough:
- 375 g water
- 100 g sourdough starter, active and bubbly, see notes above
- 10 g salt
- 500 g all-purpose or bread flour
For each Margherita pizza:
- 2 tablespoons tomato sauce
- 1 to 2 oz mozzarella
- handful of grated Parmigiano Reggiano (less than an ounce)
- drizzle olive oil
- pinch sea salt
For each kale and crème fraiche pizza:
- extra-virgin olive oil
- a couple handfuls of baby or Tuscan kale
- 1 to 2 cloves garlic
- Sea salt, such as Maldon
- 2 tablespoons crème fraîche
- grated Parmigiano Reggiano, about 1/4 to 1/3 cup
For each naked pizza with ramp or scallion oil:
- 1/4 cup olive oil
- 1/4 cup minced scallions or ramps
- 1 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons crème fraîche
- handful grated Parmigiano Reggiano
- sea salt
Instructions
- Mix the dough. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel (if you have one.) Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes.
- Stretch and fold: after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. See video for guidance. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle twice more for a total of 4 stretch and folds. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
- Bulk fermentation: Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen; see notes above) or until the dough has roughly doubled in volume. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel my dough is even stronger in the end.) Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough. When determining when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
- Portion and shape: Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle portions with flour. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days or transfer to the freezer (see notes in post about thawing).
- Make the pizzas: Pull out a round (or more) of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour (a little longer or shorter is fine). Place a Baking Steel or pizza stone in the top third of your oven. Set oven to 550ºF. Heat oven for at least 45 minutes but ideally 1 hour prior to baking.
- Shape the dough: Gently shape dough into a 10-inch (roughly) round handling it as minimally as possible. (See video for guidance.) Lay a sheet of parchment paper on top of a pizza peel. Transfer the dough round to the parchment-lined peel.
Top and Bake
- To make a classic Margherita-style pizza: Spread 2 tablespoons of tomato sauce over the surface of the dough. Top with mozzarella to taste. Sprinkle with parmesan to taste. Drizzle with olive oil. Sprinkle lightly with sea salt. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5-6 minutes. Transfer to cutting board. Sprinkle with basil, if you have it. Cut and serve. Discard parchment paper.
- To make a kale and crème fraîche pizza: Place the kale in a small bowl, drizzle with olive oil, season with sea salt, and toss. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use about a tablespoon per pizza. Sprinkle with minced garlic and a handful of grated Parmigiano Reggiano. Top with the kale. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5 – 6 minutes. Transfer to cutting board. Cut and serve. Discard parchment paper.
- To make a naked pizza with scallion oil: Heat 1/4 cup olive oil in a skillet with 1/4 cup of minced scallions (or ramps!) and 1 teaspoon crushed red pepper flakes. Keep it over low heat while you make the pizza. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use about a tablespoon per pizza. Sprinkle with a handful of grated parmesan. Shimmy the pizza, parchment paper and all into the oven. Bake pizza until top is blistered, about 5 – 6 minutes. Transfer to cutting board. At this point, the scallions should be starting to “frizzle”. If they aren’t, crank up the heat until the oil is sizzling. Spoon a few tablespoons of the hot oil over the pizza (you’ll have extra oil). Sprinkle with a pinch of sea salt. Cut and serve.
- Category: Pizza
- Method: Oven
- Cuisine: American, Italian
Keywords: sourdough, pizza, simple, margherita, mozzarella
This post may contain affiliate links. Please read my disclosure policy.
529 Comments on “Simple Sourdough Pizza Crust: A Step-by-Step Guide”
“see notes about thawing…” doesn’t exist? Unless I’m blind, I just don’t see it!
I froze half the dough for 3weeks. I let it thaw overnight, pulled it out of the fridge 1 hour before to rest. It was VERY sticky, but using wet hands and a lightly oiled pizza pan, got it into a round shape.
It was absolutely disgusting when pulled out of the oven – the crust was almost pancake like (soft, floppy, no strength, gummy and practically translucent.
What happened? Making it fresh from the refrigerator ferment was awesome!
Hi Sarah!
Bummer, but yes, I’m not surprised that after 3 weeks in the freezer this happened. Sourdough just doesn’t hold up that well in the freezer for long periods of times. The freezing notes are up above in the post itself (not the recipe box). But in the post I note that I have good luck with dough that’s been in the freezer for 1 week; at 3 weeks, the dough just doesn’t perform as well. I don’t know if over-fermenting is the accurate term or if “death” is more accurate (the natural yeasts simply can’t survive at freezing temperatures) but for whatever reason sourdough doesn’t freeze as well as commercial yeast-leavened pizza/bread. I’m sorry!
Love this recipe! I use it all of the time!
★★★★★
Great to hear, Stephanie!
I love this dough! Makes a fantastic pizza! I would like to use it to make a calzone or a stromboli. Has anyone tried this? Any tips? Would you still bake it at the same high temp on a pizza stone or since it’s filled, would you reduce the temp and cook it for longer in order to give the whole thing time to cook?
★★★★★
Hi Megan! I have not used this dough to make a calzone, but I have no doubt it would be delicious. I would just reference other calzone recipes on the web for timing and method. I have a recipe on my blog, too: Chez Panisse’s Famous Calzones
Thanks for your reply! I ended up using half of the recipe to make a stromboli last night for the Super Bowl and it was fantastic! I baked it on my preheated baking stone at 450 for about 25 minutes. I used the other half of the dough to make some quick pretzel bites. Also great! What can’t this dough do????
Oh yay! So nice to hear this, Megan!! Love the idea of those quick pretzel bites — so smart! And delicious 🙂
This recipe has fallen into a weekly favourite in our house. We all love the sourdough bubbly crust. This recipe turns out perfect every time. Would highly recommend it!Thanks Ali!
★★★★★
Wonderful to hear, Jennifer! Thanks so much for writing 🙂
This was a joy to use. First time making pizza AND the creme fraiche. Both came out great! I baked two 8 inch personal size pizzas for the Super bowl game and reserved the remaining quarters. One was baked on a pizza stone and the other in a enameled cast iron skillet. I really like the higher rise in the skillet. When I have extra time on my hands, this recipe will definitely be my go to for sourdough crust pizza.
Thanks for offering such clear instructions and visual aides!
★★★★★
So nice to hear this, Vickie! I love skillet pizzas, too, especially when I don’t have time to preheat my Baking Steel. Thanks so much for writing!
Hello! Just wondering if there is any specific role of the quart containers other than just storage? Like do they need all that extra room bc they’re going to rise more in the fridge? Do you think it’d be okay to just put them in plastic bags? I don’t have containers like that & I’m working with very limited fridge space anyway, so if I can get away with it I’d rather just wrap em in saran wrap or plop it in a ziplock.
Hi Sarah! I find plastic bags a little bit tricky to retrieve the dough out of, but maybe if you coat them more liberally in flour, they’ll be fine in the bags — if that’s what you are used to doing, then go for it. Otherwise, the dough won’t change too much in the fridge, though one woman commented at one point that her dough burst out of pint containers, so there is a risk of your dough growing too much in a smaller container. I would experiment with the plastic bag first, and if you find success, then use that moving forward. I am a firm believer in finding methods/systems that work best for you.
I have been looking for a good pizza dough recipe forever and have finally found it!
light, crispy and delicious and I get to use up some of my sourdough starter. perfect, thank you!
★★★★★
Wonderful to hear Georgann!
Hello,
I’ve followed recipe as per instructions with scales etc but my dough is super sticky and tacky? I’ve added extra flour just to get a bit more structure but dont want to add too much either? Any tips?
Hi Lucy! At what point was it sticky? When you first mixed it? It definitely is sticky in the beginning before you do the stretches and folds.
It’s possible you need to reduce the amount of water you are using. Do you live in a humid climate? What type of flour are you using?
Hi Alexandra. Thank you for sharing this. I tried making the dough using your recipe. First try, my dough was super super sticky it was impossible to handle so I had no choice but to discard it. I’m thinking I probably should adjusted the hydration? (please correct me if I am wrong) I live in a humid country so I am thinking that could be the trick. Second attempt, I tried my guess of tweaking the hydration so I adjusted the water from 375 grams to 320 grams. It was easier to handle this time. I divided the dough into 4 pieces and cooked a quarter. Sadly, it did not puff up and the dough was thick and was I think half-cooked/a little bit wet. Would you know how I can make it better next time? Appreciate your help.
★★★★★
Hi Agnes! OK, it sounds as though you’ve gotten the hydration corrected. You may want to decrease the amount of water even more.
Regarding where things are going wrong, it could be so many things: a weak starter, over fermentation, under fermentation. I would read this post first and see if it can help you pinpoint where things are going wrong: Why is my sourdough so sticky? 4 Common Sourdough Mistakes + Answers to FAQ’s
Best pizza I have ever made, thank you for the recipe
★★★★★
Wonderful to hear this, Anne!
Hello, I’m excited to try this recipe but wanted to know, if I don’t have a pizza stone or steel or cast iron skillet, how long and at what temp should I bake if I’m using a large rectangular baking pan? Thanks for the tips!
I also do not have a baking steel or stone so would be interested to see a reply on above, thanks in advance!
Hi T! See below 🙂
Hi Eliya! What size is your pan? 18×13 inches?
If so, I might not divide the dough up at all. After if proofs in the fridge for 24 hours, you can turn it out onto a sheet pan — definitely butter the pan; then use olive oil to prevent sticking. Or: use parchment. Olive oil alone might not prevent the dough from sticking.
Then maybe let the dough rest in the pan for about 45 minutes before spreading it and topping it. I might try baking it at 450ºF for 25 minutes or so … it might take some trial and error to get the timing and temperature right.
I’ve been making sourdough bread for 10 years yet this is the first time I’ve made sourdough pizza! This was the first recipe I found and it’s perfect! Will definitely be making this A LOT now! Super simple and perfect results! I followed the recipe exactly except for the amount of water. I used Manitoba 00 flour and used only 320 grams of water. It spent about 20 hrs in the fridge after bulk fermentation and shaping. I actually portioned it into 3 instead of 4 because my iron pan is pretty big. It had perfect consistency and so easy to stretch and shape into a circle. I baked it on a preheated iron pan in the oven with the fan on. My oven only goes up 480 f (250°c) and took about 10-12 mins which resulted in a perfectly gorgeous bubbly crust. I will never make a yeast dough again! This will be my go yo recipe! My guests were absolutely in love with this pizza tonight!
★★★★★
Oh yay! Wonderful to hear this, Izabella! Nice work on cutting the water back — I truly think that is half of it with sourdough … just getting the water amount right given your environment and the type of flour you are using. Thanks so much for writing!!!
Dear Ali, Thank you so much for this detailed page! I have obsessed over it for two weeks now and have had two excellent Saturday Pizza Nights! It’s such a joy and a relief to trust what seem like implausible instructions (the incredibly wet dough that isn’t even in a loaf tin!) and for them to be right!
I’m dying to know: have you tried your ooni yet and, if so, any tips? With much appreciation, Caitríona (in Ireland)
★★★★★
Hi Caitríona! So wonderful to hear this! I cannot believe this, but I still have not tried my Ooni! I did however take it out of the box, and I did buy a new propane tank, so I’m hoping to have an Ooni pizza night soon in my garage. I’ll be sure to report back when I do!
Ali, I’ve made this recipe 4 times and I cannot get a bubbly crust. Mine comes out way dense. This morning I used starter that was fed 5 times before using and the last feed was the night prior to mixing. Any idea what I’m doing wrong? We’re also baking in an Ooni pizza oven. My loaves come out great but I cannot get a good bubbly crust 😕 thank you!
Hi Serena!
OK, questions: After you feed your starter, does it double in volume within 4 -10 hours?
When you shape the dough after the bulk fermentation, does it have strength and elasticity?
How long is it spending in the fridge before you bake it?
What type of flour are you using?
Thank you for your reply Ali!
Yes, my starter will usually double in about 4-5 hours.
The dough was feeling pretty stroking after a few folds. After bulk, and when it was time to start making pizza, the dough didn’t seem strong anymore. It was pretty sticky and I have to make the pizza super fast or use a lot of flour or else it will start to stick to my board or peel.
I usually put my dough in the fridge overnight and then take out a few hours before I’m ready to bake. I’m using a bread flour that I buy from a popular bakery that specializes in loaves. I don’t have the specifics on the dough 🙁
OK, great to hear your starter is strong.
I think you may need to reduce the amount of water you are using. Do you live in a humid environment?
How long is your bulk fermentation?
It’s possible you may need to shorten your bulk fermentation as well. And I would try to only remove your dough about 45 minutes to an hour before baking. 2 hours might be too long.
Thank you! Yes I’ll try less water next time. I live in CA so it’s not humid here but I’m doing something that makes my dough runny/less strong. I’ll also try to shorter bulk or incorporate more folds.
★★★★★
OK, great, keep me posted!
I keep daydreaming about how delicious this pizza crust is! I followed your directions exactly because sourdough is still very new to me. I ended up with four 10-inch pizzas that I baked on parchment paper on preheated pizza stones. I set my oven to 450°F because my seasoned stones produce a lot of smoke at high heat. Eleven minutes of cooking was about perfect. My favorite had creamy garlic sauce, sliced artichoke hearts, julienned bell peppers, thinly sliced red onion, with mozzarella, parmesan, and feta cheeses.
★★★★★
So nice to hear this!! Thanks for sharing all of your notes — so helpful for others whose ovens don’t get up to 550ºF, which is common. Your pizza combination sounds AMAZING!!
Hi Alexandra, thanks for the recipe! I made my starter last week and it’s actually my very first time using it. Unfortunately the dough was very sticky and a bit runny even after the stretches and folds, and I let it ferment overnight and it increased to about 2.5 in size. This morning it was way too runny to work with (although it’s not hot or humid where I live) so I just added some flour to it and it’s now in the fridge to ferment for 36 hours or so. Next time I’ll try with less water and shorter bulk fermentation time, but do you think this one may still turn out ok? Or was it a mistake to add flour after bulk fermentation? Thanks!