Sourdough Pizza Dough

This recipe is the perfect way to use up multiple batches worth of sourdough discard. When I need to wake up my starter to make a full sourdough loaf, I feed my starter every day for a few days, and save each day's worth of discard. Putting that all together after 4 days gave me the basis for this recipe. This pizza dough uses leftover sourdough starter plus salt and more flour to make a delicious pizza dough with tons of flavor. To see what I do when I need to use up just 1 day's worth of discard, check out my Sourdough Discard Flatbread!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wearing a kitchen glove, combine together starter, salt, yeast, water, and whole wheat flour in a large bowl. The dough will be very sticky.

Step 2

Knead/massage the dough for about 10 minutes by working it with your hand around in the bowl, squeezing it through your fingers, until the dough looks more elastic and less sticky. It will still be very sticky though, just less so.

Step 3

Cover with a plate or towel, and let rest in the microwave for 1 hour. It will have grown slightly, but not nearly doubled in size.

Step 4

Lightly oil the bottom of a 9x13" casserole dish. Divide the dough into 8 personal pizza doughs, about 100 g each, and add to the pan. Spray the tops with oil. Cover with a lid, and refrigerate for at least 24 hours, and up to 1 week

Step 5

When it's time to make pizza, preheat your oven on its hottest temperature (500F or 550F) for at least 1 hour with a baking stone in the oven. Evenly spread your dough into a round and thin circle on top of a piece of parchment paper. Top with sauce, cheese, and any other desired toppings.

Step 6

Bake for about 7 minutes (on the parchment paper), or until the crust is solid and browned and the cheese is melted. Let rest for 5 minutes before cutting and serving.

Step 7

Nutrition facts assume just the dough, not any sauce, cheese, or other toppings.

↑Support creators by visiting their site 😊