Sourdough Discard Pizza Recipe
Foolproof sourdough discard recipe. Start in the morning and it will be ready for dinner!
Ingredients
- 4 c bread flour
- 1 3/4 c sourdough discard
- 1 1/4 c warm water (microwaved for about 20 seconds) warm, not hot
- 1 3/4 tsp kosher salt
Instructions
- Mix warm water, sourdough discard and kosher salt together until disolved.
- Add flour to mixture and mix until a dough is formed. The dough will likely be sticky. Cover the bowl and let the dough rest for 20 minutes.
- Perform the stretches & folds: Lightly wet your hands with water. Stretch one edge of the dough and fold it onto itself. Rotate bowl and stretch dough from top right cover to bottom left corner. Repeat until all four "sides" of the dough have been stretched. Let dough rest seam side down and covered for 20 minutes. Repeat stretches and folds 5-6 times or until the dough is elastic.
- Rise: After stretches and folds are completed, place the dough in a warm space (such as a closed oven, turned off with the light on). Let the dough rise for 2-4 hours. The warmer your kitchen, the faster the dough should rise.
- Shape & Rest: Drop the dough onto a floured surface. Dive the dough into 2-4 pieces, depending on the size of pizza you prefer. Shape the dough into balls and cover with plastic wrap, seam side down. Let the dough rest covered on a floured surface for 20 minutes.
- Options for baking or storing: Roll out dough, top with your favorite toppings and bake at 500 degrees. Or you can grill it! A pizza stone will make your crust even crispier on the bottom.orStore dough in sealed container in the fridge for up to four days.orStore dough in sealed container in the fridge for up to two months.
Notes
If you choose to freeze your dough, make sure you let it thaw at room temperature until ready to bake. I usually put the frozen dough in the fridge the night before, then take it out in the afternoon to speed up the thawing process.