Use your sourdough discard to make amazing pizza dough
Prep Time10 minutesmins
Cook Time20 minutesmins
Rise Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: pizza dough, sourdough starter
Servings: 4small pizzas
Calories:
Equipment
measuring cups
measuring spoons
Large Mixing Bowl
Kitchen Aid Mixer (Stand Mixer)
Pizza Pan if using your oven
Pizza Peel if using your grill
Pizza Stone if using your grill
Rolling Pin
Ingredients
1cupsourdough starter, discard
1/2cupwarm water
2-1/2cupsall-purpose flour
2tspRedmond Real Sea Salt
1/2tspactive dry yeast
Instructions
If you haven't used your starter in a while, stir any hooch (dark liquid on the top) into the rest of the starter.
Dough
In a large mixing bowl of the bowl of your stand mixer add the flour
Add one 1 cup of starter into a large mixing bowl or the bowl of your stand mixer. I don't measure this precisely. My cup is typically a little heaping with the starter.
To the starter add the flour, water, salt, and yeast.
If you're using a stand mixer, mix to combine. Add more water 1 tbsp at a time if your dough is too dry. I've never had to do this but that might change depending on the flour you use. Knead for 7 minutes using a dough whisk. The dough will form a nice ball. If you are using a mixing bowl use a dough mixer to combine and then with your hand continue folding until it forms a dough ball. Manually knead for 7-10 minutes.
Lightly coat the inside of a large bowl with olive oil and add the ball of dough. I usually need to use my dough scraper to get it all out of the bowl. Cover the bowl with a tea towel or plastic wrap. Let the dough rise for 2-4 hours. You want to dough to almost double. It may take longer if your kitchen is cold.I place mine on my stove top as it's typically a warmer spot in my house.
For Pizza Crust
I roll my dough out of the bowl onto a floured surface (I use a large cutting board). Then I form it back into a round and divide it into four equal pieces and shape it into disks. Using a rolling pin I roll into four pizza crusts. You can make them thin-crust pizzas by rolling them pretty thin. Homemade dough tends to have a thicker, chewy crust.
Once your dough is rolled out, cover it and let the dough rest for about 10 minutes. If the dough starts to shrink up, use your fingers to shape it back and then recover and let rest again for 10 more minutes.
If you want a thick crust, roll out and then cover and let rise until you have your desired thickness.
Assembling Pizza
Add your sauce to the top of the pizza. Bake a thin-crust pizza for 5 minutes and a thick crust for 10 minutes. Remove from oven or grill and add toppings.
Return to oven or grill and let cook for another 5 - 8 minutes. I check my pizzas about 1/2 way through to gauge how much more time they need.
Baking & Grilling Tips
If I'm baking the pizza in a regular oven, I use a metal baking steel pizza pan, sprayed with cooking spray. If we are making them outside on the grill, we put a pizza stone on the grill to warm up and then use a pizza peel (coated with cornmeal) to slide the pizza from the peel onto the stone.
Notes
You can also put the dough in the bottom of a cast iron skillet and follow directions above.