THE BEST SOURDOUGH DISCARD PIZZA

Details (1, 8-10” pizza): Sourdough Discard Pizza Dough: - 1 1/2 cups (213g) “00” flour or all-purpose flour (I highly recommend using a “00” flour) - 2 tsp (9g) baking powder - 1/4 tsp (2g) baking soda - 1 tsp (6g) salt - 1 cup (250g) greek yogurt - 1/2 cup (145g) sourdough discard (sub: 1/2 cup more greek yogurt) - Pizza or olive oil Whipped Ricotta: - 1 cup (250g) ricotta cheese - 3 tbsp (45g) heavy cream - Salt to taste Additional Toppings: - Pizza sauce - Mozzarella cheese - Pepperoni - Hot honey - Grated parmesan - Fresh basil Instructions: Preheat oven to 500F. Place a pizza stone in the oven; preheat for at least 30 mins. This can also be made on a baking sheet lined w/ parchment paper or in a cast iron skillet. Dough: In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt & sourdough discard until a shaggy. Lay the dough out onto a floured surface & knead w/ your hands until smooth. It should be soft & sticky, yet supple. If it seems too wet, add 1 tbsp of flour at a time, until it comes together more. Rest for 10-15 mins. Shape: Place the dough on a floured piece of parchment paper & roll into a large circle, to your desired thickness. Fold the edges around the circle to create a crust; press to seal. Lightly brush crust & the surface w/ pizza or olive oil. Top w/ desired amount of pizza sauce, mozzarella & pepperoni. Transfer onto the heated pizza stone in the oven (I keep the parchment paper on the bottom to prevent sticking). Bake at 500F for 15-18 mins or until melty & golden. Whipped Ricotta: Add the ingredients to a blender. Blend until smooth;

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 500F. Place a pizza stone in the oven; preheat for at least 30 mins. This can also be made on a baking sheet lined w/ parchment paper or in a cast iron skillet.

Step 2

Dough: In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt & sourdough discard until a shaggy.

Step 3

Lay the dough out onto a floured surface & knead w/ your hands until smooth. It should be soft & sticky, yet supple. If it seems too wet, add 1 tbsp of flour at a time, until it comes together more. Rest for 10-15 mins.

Step 4

Shape: Place the dough on a floured piece of parchment paper & roll into a large circle, to your desired thickness.

Step 5

Fold the edges around the circle to create a crust; press to seal.

Step 6

Lightly brush crust & the surface w/ pizza or olive oil. Top w/ desired amount of pizza sauce, mozzarella & pepperoni.

Step 7

Transfer onto the heated pizza stone in the oven (I keep the parchment paper on the bottom to prevent sticking). Bake at 500F for 15-18 mins or until melty & golden.

Step 8

Whipped Ricotta: Add the ingredients to a blender. Blend until smooth;

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