sourdough discard recipes: sourdough pizza crust recipe

sourdough discard recipes: sourdough pizza crust recipe

Before measuring your starter, stir any liquid on top of your refrigerated starter back into it. Measure 1 cup (227g) of the starter into a large mixing bowl. This is also a good opportunity to feed the remaining starter, if necessary.

1. Measure the Flour: Weigh your flour or measure it by gently spooning it into a cup and sweeping off any excess.
2. Mix Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the lesser amount of water, flour, salt, yeast, Pizza Dough Flavor (if using), and the sourdough starter.
3. Adjust Consistency: Mix to combine, adding the remaining water 1 tablespoon at a time if the dough appears dry.
4. Knead the Dough: Knead for about 7 minutes using a stand mixer with the dough hook attachment, until the dough cleans the sides of the bowl.
5. Let It Rise: Place the dough in a lightly greased container, cover, and let it rise until nearly doubled in bulk. This will take between 2 to 4 hours depending on the strength of your starter. For a quicker rise, place the dough in a warm spot or double the yeast.

• For Two Thin-Crust Pizzas: Split the dough into two equal portions and form each into a flattened disk shape. Drizzle two 12" round pizza pans with olive oil and brush to coat evenly.Put the dough into the pans, cover them, and allow it to rest for 15 minutes. Gently press the dough toward the edge of each pan. If the dough shrinks back, cover and let rest for another 15 minutes before continuing.
• For a Thicker, Large Pizza: Oil a 14" round pizza pan or an 18" x 13" half-sheet pan. Place the dough in the pan and press it out to the edges. If it snaps back, let it rest for 15 minutes before continuing.

Cover the pan(s) and let the dough rise until it reaches your desired thickness. As the dough nears the end of its rising time, preheat your oven to 450°F.

1. Add Sauce and Toppings: Sauce and top each pizza as desired, but do not add cheese yet to ensure a crispy crust.
2. Bake:
   • For thin-crust pizzas: Bake for 5 minutes, then remove from the oven and add cheese.
   • For thick-crust pizza: Bake for 10 minutes, then remove from the oven and add cheese.
3. Finish Baking: Return to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted.
4. Serve: Remove the pizza from the oven and enjoy hot.

Store any leftover pizza, well wrapped, in the refrigerator for up to five days.

Tips from Our Bakers

• • Don’t Have a Starter? If you don't have a starter, you can make your own using our homemade sourdough starter recipe. If starting from scratch, feed it for 5 to 7 days before it's ready to use. Alternatively, you can purchase our classic fresh sourdough starter, which will be ready for baking shortly after it arrives. For more tips, techniques, and information about sourdough baking, check out our sourdough baking guide.
  • Understanding Sourdough Dynamics:
    • A less-used starter with more liquid on top will produce a tangier crust that rises slowly, making it perfect for making dough in the morning and having pizza ready by dinner.
    • A regularly fed starter results in a less sour crust that rises more quickly, ideal for shaping dough in the morning and enjoying pizza for lunch. For more tips, refer to our blog post on Sourdough Pizza Crust.

  • Alternative Baking Method: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the baking time. This allows the liquid from the sauce and toppings to evaporate, concentrating their flavor. Cheese can trap moisture, making the dough soggy instead of crisp. Once the edges begin to brown, remove the pizza, add cheese, and return to the oven to finish baking.

• • Don’t Have a Starter? If you don't have a starter, you can make your own using our homemade sourdough starter recipe. If starting from scratch, feed it for 5 to 7 days before it's ready to use. Alternatively, you can purchase our classic fresh sourdough starter, which will be ready for baking shortly after it arrives. For more tips, techniques, and information about sourdough baking, check out our sourdough baking guide.
  • Understanding Sourdough Dynamics:
    • A less-used starter with more liquid on top will produce a tangier crust that rises slowly, making it perfect for making dough in the morning and having pizza ready by dinner.
    • A regularly fed starter results in a less sour crust that rises more quickly, ideal for shaping dough in the morning and enjoying pizza for lunch. For more tips, refer to our blog post on Sourdough Pizza Crust.

  • Alternative Baking Method: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the baking time. This allows the liquid from the sauce and toppings to evaporate, concentrating their flavor. Cheese can trap moisture, making the dough soggy instead of crisp. Once the edges begin to brown, remove the pizza, add cheese, and return to the oven to finish baking.

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