sourdough discard pizza dough
This sourdough discard pizza dough makes pizza with a super crispy and chewy crust that has super light and open crumbs. It is also one of the best and easiest ways to use up your sourdough discard. This recipe will make an overnight discard pizza dough with no yeast.
Ingredients
- 300 g bread flour or 00 pizza flour
- 180 g water
- 90 g sourdough discard (room temperature (bubbly))
- 16 g olive oil 1 Tbsp
- 9 g salt
Instructions
Step 1 Bring the sourdough discard to room temperature
- Take it out of the fridge at least 1 ½ to 2 hours before making the dough. Let it get bubbly on the countertop before using it.
Step 2 Kneading sourdough discard pizza dough
- In the bowl of a stand mixer combine salt and flour.
- Now add the olive oil and rub the oil into the flour, until the flour becomes crumbly and forms a soft ball when pressed in a fist.
- Now add the sourdough discard to the water. Mix using a whisk and add it to the dry ingredients.
- Put the bowl on the stand mixer and attach the dough hook attachment. Start kneading at low speed (2 on KitchenAid).
- Knead for 7-8 minutes until the dough comes together.
- Now bump up the speed to high (6 on KitchenAid).
- Keep kneading until the dough leaves the sides of the stand mixer bowl and becomes smooth. The dough will not be sticky at all and separate itself from the sides of the bowl.
- Now remove the dough into a greased bowl. And cover with a cling wrap.
- There you have a sourdough discard pizza dough! Now you can work with it just like any pizza dough.
Step 3 Bulk Fermenting the sourdough discard pizza dough
- Let the dough bulk-proof at room temperature for 5-6 hours or until it starts to bulk up in volume.
- Then put the bowl in the fridge and let it cold ferment for 8-9 hours or overnight.
Step 4 Shaping and proofing
- Remove it into a flour-dusted workstation.
- Then divide the dough into 2 dough balls if making 2 small pizzas or one large round if making one large pizza. I am making a 12-inch large pizza, so I am keeping it as one dough round.
- Now cover and let this dough ball rest for about half an hour on the workstation while keeping it covered.
- Stretch out the dough from a pizza. You can also use a rolling pin to roll out the dough.
- Transfer the pizza onto a pizza pan or cast iron skillet. But if you are going to bake it on a pizza stone, let it proof on the kitchen counter or a corn meal dusted pizza peel.
- Now cover the rolled-out dough and let it proof for about 45 minutes to an hour.
- The dough will look fuller and have air pockets here and there.
- Press the center of the pizza using your finger to pop any air bubbles, while leaving the edges.
Step 5 Topping and baking
- Now spread your favorite pizza sauce, add fresh basil leaves, add cheese, and top with your favorite toppings. I am using my favorite vegetable toppings.
- Preheat your pizza oven or the conventional oven to 475 0F and bake the sourdough discard pizza for 8-9 minutes or until done.
- Carefuly remove from the oven, slice, and serve warm.
Notes
- Kneading with hands: In a bowl combine the dry and wet ingredients. Use the back of a wooden ladle to combine them to form a dough mass. Now use your hands to mix the dough mass such that no dry patch of flour is left. Just ensure to hydrate every bit of flour. It should not take more than 2 minutes. Now scrape the sides of the bowl with wet hands and cover the bowl with a cling wrap or a kitchen towel. Let it rest for 45 minutes. This process is called fermentolyse. This resting will initiate gluten development in the dough and makes the kneading process easy. After the rest, remove the dough onto the flour-dusted work surface and start kneading. Then fold the dough on itself and turn it 90 degrees and gain fold on itself. Lift and turn again and fold on itself. Keep kneading like this for 8-9 minutes. You can dust more flour if required, but do not add too much flour. Just trust the process and keep kneading. The dough would cease to be sticky and will form a smooth dough at the end of the kneading process.
- For pizza dough, recipes use bread flour or 00 Flour. Regular flour will not give the best results.
- If the temperature is very high in your kitchen, let sourdough discard ferment for 4-5 hours at room temperature and then move it to the refrigerator. And let it cold ferment for 8-10 hours.
- Kneading is the key to perfect dough. If kneading with a hand, knead for a good 8-10 minutes. Make sure that the dough is smooth and elastic.
- If kneading in a stand mixer, start at low speed, and work your way up until the dough separates itself from the sides of the mixer bowl.
📋 Nutrition Facts
Nutrition
Calories: 159kcal
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