Description
A delicious and sustainable pizza dough made from sourdough discard, perfect for light and flavorful pizza crusts.
Ingredients
Scale
- 1 1/2 cups warm water (about 100°F/37°C)
- 1/2 cup sourdough discard
- 2 Tbsp olive oil
- 4 1/2 cups all-purpose flour
- 2 tsp salt
Instructions
- In a large mixing bowl, combine warm water, sourdough discard, and olive oil. Whisk until smooth.
- Gradually add flour and salt, stirring until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours until doubled in size.
- Turn dough onto a floured surface and divide into 2 or 4 pieces.
- Pre-shape each piece into a loose ball and let rest for 30 minutes.
- Preheat oven to 500°F (260°C).
- Flatten and stretch each ball into your desired pizza shape.
- Transfer to parchment, add toppings, and bake for 10-12 minutes until golden brown.
Notes
Store leftover dough in the fridge for up to a week. For best results, preheat a pizza stone.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg