Sourdough Discard Pizza

In my constant search to figure out how else I can use my sourdough starter discard, I came across an interesting recipe to try: Pizza Dough

This sourdough Pizza dough gives a delicious pizza base and is a great way to use some sourdough discard for something other than pancakes and crackers.

I’ve been baking sourdough bread once a week since last month; I have been saving some of the sourdough discards. And this sourdough pizza makes a no-knead long-fermented pizza dough that’s full of flavor.

Do I need to use commercial yeast in Sourdough Pizza?

If you find your starter discard is still bubbly, so you don’t need to add any additional commercial yeast. But if your starter has been refrigerated (like mine), I add half a teaspoon of commercial yeast to guarantee a good rise.

This recipe will make two large pizzas. Each pizza of dough will be around 250 grams. But you can easily scale this up.

You will need:

  • 180 grams of water, lukewarm
  • 220 grams sourdough discard, unfed
  • 1/2 tsp instant dry yeast (optional, use it if your discard isn’t very active)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 50 grams bread flour (all-purpose flour or Type 00 flour)
  • 300 grams Type 00 flour

Procedure (video):

  1. In a large bowl, mix water and sourdough discard.
  2. Add yeast, salt, and olive oil. Then gradually add flour and mix until there are no dry flour clumps. Stir until the dough starts to form a shaggy ball.
  3. Transfer the dough to a plastic tub and let sit for 15 minutes at room temperature.

Bulk fermentation

  1. After 15 minutes, take your dough, wet one of your hands thoroughly with water, and start folding and stretching your dough. It would help if you rewetted your hands a few times during this process to keep the dough from sticking to your hands. Cover and let rest. We will do the same process 6 times every half an hour (total time: 3 hours).
  2. After the last stretch and fold, let the dough rest undisturbed for 3 to 6 hours until it doubles in size, depending on your kitchen’s temperature and how active the sourdough discard is.

Shaping the dough

  1. 30 minutes before baking pizza, pre-heat your oven (grill function) to 250 degrees Celcius (480F) with a baking sheet inside.
  2. Flour your work surface and transfer the dough into it. Flour your scraper and divide the dough in half. Shape each into a ball.
  3. Transfer each dough ball to a baking sheet dusted with semolina or all-purpose flour. Flatten each dough balls on your floured surface. Push down with your fingers, being careful not to flatten the outside edges of the dough. Do not use a rolling pin as it takes all the air out of the dough, and you won’t get that lovely raised edges on the pizza.
  4. Spread the pizza sauce and do not cover the raised edges of the pizza base as you will want a good crust as the dough rises—season with salt and pepper. Then add your toppings.
  5. Place the pizza on the baking sheet in the oven and bake for around 5 to 8 minutes.
  6. Allow cooling a little before cutting. You can drizzle a little olive oil on the pizza before eating.

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