I’m a pizza girly through and through. We end up eating some variation of pizza roughly once a week, and lately I’ve been making it with my sourdough discard. It’s delicious, affordable, and I know exactly what goes into the crust of my pizza. So long additives and ingredients I can’t pronounce. Give this one a try if you have sourdough starter in the fridge!
Makes: (2) – 12″ – 14″ Pizzas – Prepare Time: Up to 24 hours +/-
INGREDIENTS:
SOURDOUGH PIZZA DOUGH:
- 1 Cup Sourdough Discard, Unfed
- 2-1/2 Cups Bread Flour
- 3/4 Cup Lukewarm Water
- 1 Teaspoon Instant Yeast
- 1 Teaspoon Pink Himalayan Salt
- 1 Teaspoon Garlic Powder
- Olive oil, for greasing bowl
DIRECTIONS:
1.) In bowl of stand mixer, combine sourdough discard, water, flour, salt, yeast, and garlic powder. Mix to combine. If needed, add additional 1 tablespoon of water at a time until the dough comes together (depends on time of year, humidity in house, etc.).
2.) Knead using dough hook attachment on mixer for 7 to 8 minutes, until dough slaps against side of bowl and pulls away leaving sides clean. NOTE: If you’re freezing your dough, split into two equal-sized dough balls and wrap in plastic and place in sealed ziploc bag. If end game is not freezing, proceed with following steps.
3.) Place in greased bowl. Cover with a damp tea towel and allow to double in size, about 2 to 2.5 hours. Dump dough onto lightly floured surface and split in half. Roll into two even-sized balls.
4.) At this point you can use the dough, but I prefer letting it ferment in the fridge over night. I’ve noticed the dough has better elasticity, and flavor if left overnight in sealed container. WARNING: dough may continue to rise, place something heavy on top of container in fridge to prevent cover from coming off the container.
4.) NEXT DAY: Pull out dough an hour or so before you’re ready to make the pizza. Remove cover and let come to room temperature. Dump onto lightly floured surface and stretch dough to desired size. I like to brush pizza with avocado oil, and season dough lightly with salt and pepper and Italian seasoning. Par cook dough in preheated 475°F oven for 4 to 5 minutes. Remove and add desired toppings. Cook 7 to 8 minutes then rotate pizza 180°, and cook an additional 7 to 8 minutes until crust is browned. Slice, and enjoy!
Dinner w/ the Dugans 