Posted by A quick and easy sourdough discard pizza dough that you can make anytime!
PREP TIME: 1 hour
COOK TIME:15 minutes
FERMENTATION TIME: 10 hours
TOTAL TIME:10 hours 45 minutes
SERVINGS: 5 Pizza Bases
CALORIES: 467 kcal
INGREDIENTS
- 200 g Sourdough Starter DISCARD
- 7 g Instant Yeast OPTIONAL
- 280 g Water
- 20 g Honey
- 30 g Olive Oil
- 500 g Bread Flour
- 20 g Salt
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INSTRUCTIONS
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that’s ok! You can see photos of how the dough looks through the process in the recipe notes above.
- Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.Note – you can do this using a stand mixer – you can see the instructions for how to do this here.
- Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it – this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled.See notes below for timing and how to judge it.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
- Once you’re ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough’s own weight to stretch it out into a round.Avoid using a rolling pin if you can to maintain your dough’s sourdough character and give it good structure when baked.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings (see my notes in the article above for my best tips on using pizza peels).When you are ready to bake, pre heat your oven to 230C/450F and make sure it’s HOT!!Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C – 400C (662F – 752F)
NOTES
Size of Bases – I weigh out 5 x 200g balls of dough to make 5 pizza crusts. The crusts are around 10 inches (25 cm) across. I find this is the ideal size for baking in my outdoor pizza oven. If you are baking on a tray where you don’t have to transfer the pizza with a peel, you could make 4 larger crusts.
Bulk Ferment – If you are using sourdough discard without commercial yeast, the dough will take time to double or bulk ferment. I find putting the dough into a warm bowl and then into the microwave with the door ajar speeds this up. You are using 200g of discard which means it won’t take as long as it would if you used less sourdough starter.
Obviously if you are using commercial yeast with your discard, the doubling time will be considerably reduced.
NUTRITION
Serving: 203g Calories: 467kcal Carbohydrates: 84g Protein: 14g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 1557mg Potassium: 116mg Fiber: 3g Sugar: 4g Vitamin A: 2IU Vitamin C: 0.02mg Calcium: 18mg