Sourdough Discard Pizza
Prep
30m
Cook
10m
Total
40m
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Steps
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Nutrition Facts
Per serving315 calories
Calories from
- Protein 13%
- Carbs 58%
- Fat 29%
-
Fat 10 g 15%
-
Saturated Fat High 4 g 20%
-
Carbohydrates 45 g 15%
-
Fiber 2 g 8%
-
Sugar 3 g 6%
-
Protein High 10 g 20%
-
Cholesterol Low 15 mg 5%
-
Sodium High 600 mg 25%
% Daily Value is based on a 2,000 calorie diet.
Notes
Sourdough Discard:
You can use older discard sitting in your refrigerator or fresh, bubbly sourdough starter. Older discard (up to a couple weeks old or longer if you prefer), will have a more pronounced sour flavor which can be tasty in pizza crust. I always use 100% hydration sourdough discard.
Baking Stone: If you don’t have a baking stone, turn a sheet pan over and place it in the oven. Preheat the baking sheet in the oven for 30 minutes and set the pizza directly on the upside-down baking sheet. This will produce a crust similar to using a baking stone or baking steel.
Pizza Sauce:
Use any pizza sauce you like. I make this homemade pizza sauce. To a blender add: 14 oz diced or crushed tomatoes, 3 oz tomato paste, 2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground oregano, 1 teaspoon ground basil, 1/2 teaspoons salt and 1/4 teaspoon chili pepper (if you want it spicy). Blend until smooth and adjust seasonings as desired.
Making Ahead:
After the first rise, you can refrigerate the dough to use later. Either:
Refrigerate the bulk dough and shape it into balls when you’re ready to bake, or
Shape the dough into balls, place them on a baking sheet, cover, and refrigerate for a few hours or up to 3 days.
Freezing Dough: Pizza dough can go through the first rise, then be shaped into dough balls and frozen. Thaw and let puff up before shaping into pizzas. To make pizza dough last a little bit longer in the freezer, add an extra 5 grams of instant yeast to the dough when mixing. Place the frozen dough in the refrigerator overnight to thaw or thaw on the countertop until pliable. When you’re ready to bake, use the cold dough straight from the fridge. Shape and stretch it into a pizza. If the dough resists stretching, let it warm up at room temperature for a few minutes and try again.
You can use older discard sitting in your refrigerator or fresh, bubbly sourdough starter. Older discard (up to a couple weeks old or longer if you prefer), will have a more pronounced sour flavor which can be tasty in pizza crust. I always use 100% hydration sourdough discard.
Baking Stone: If you don’t have a baking stone, turn a sheet pan over and place it in the oven. Preheat the baking sheet in the oven for 30 minutes and set the pizza directly on the upside-down baking sheet. This will produce a crust similar to using a baking stone or baking steel.
Pizza Sauce:
Use any pizza sauce you like. I make this homemade pizza sauce. To a blender add: 14 oz diced or crushed tomatoes, 3 oz tomato paste, 2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground oregano, 1 teaspoon ground basil, 1/2 teaspoons salt and 1/4 teaspoon chili pepper (if you want it spicy). Blend until smooth and adjust seasonings as desired.
Making Ahead:
After the first rise, you can refrigerate the dough to use later. Either:
Refrigerate the bulk dough and shape it into balls when you’re ready to bake, or
Shape the dough into balls, place them on a baking sheet, cover, and refrigerate for a few hours or up to 3 days.
Freezing Dough: Pizza dough can go through the first rise, then be shaped into dough balls and frozen. Thaw and let puff up before shaping into pizzas. To make pizza dough last a little bit longer in the freezer, add an extra 5 grams of instant yeast to the dough when mixing. Place the frozen dough in the refrigerator overnight to thaw or thaw on the countertop until pliable. When you’re ready to bake, use the cold dough straight from the fridge. Shape and stretch it into a pizza. If the dough resists stretching, let it warm up at room temperature for a few minutes and try again.
Imported & edited by @christina
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