Description
Transform sourdough discard into a delicious pizza dough that’s perfect for any toppings.
Ingredients
- 1 1/2 cups water
- 1/2 cup sourdough discard
- 2 tablespoons olive oil
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
Instructions
- In a large bowl, combine 1 1/2 cups water and 1/2 cup sourdough discard. Stir until well blended.
- Mix in 2 tablespoons of olive oil.
- Gradually add 4 1/2 cups all-purpose flour and 2 teaspoons of salt to the mixture, stirring until a dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 5–7 minutes.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it sit for bulk fermentation, approximately 1-2 hours, or until it doubles in size.
- Once risen, punch down the dough to release excess air. Divide into desired portions.
- Pre-shape each portion into a ball and allow them to rest for 20–30 minutes.
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Shape each dough ball into a pizza crust on a floured surface and add your favorite toppings.
- Bake for 12-15 minutes, or until the crust is golden brown and crispy.
Notes
Use a pizza stone for optimal results. Adjust baking times based on your oven type.
