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Discarded Sourdough Pizza Dough Recipe

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4.2 from 7 reviews

This recipe utilizes discarded sourdough starter to create a flavorful pizza dough that can be prepared same day or proofed overnight. The dough is enriched with instant yeast for a quicker rise, combined with bread and whole wheat flour for a balanced texture, and olive oil for softness. It results in a soft, chewy crust with a slight tang, perfect for homemade pizzas baked at high heat with your choice of toppings.

Ingredients

Dough Ingredients

  • 1/2 cup (130 grams) Sourdough Discard (100% hydration, stirred down, from the fridge)
  • 3/4 cup + 1 tablespoon (180 grams) Water (105-110°F / 41°C)
  • 1 tablespoon (10 grams) Extra Virgin Olive Oil (plus more for proofing vessels)
  • 3/4 teaspoon Instant Yeast (Quick Rise Yeast)
  • 1 teaspoon Fine Sea Salt
  • 1 3/4 cups (250 grams) Unbleached Bread Flour
  • 1/4 cup (40 grams) Whole Wheat Flour

Instructions

  1. Mix the Dough: In the bowl of a stand mixer, combine sourdough discard, water, olive oil, instant yeast, salt, bread flour, and whole wheat flour. Attach the dough hook and mix at speed 4 for 12-13 minutes until the dough reaches 78-80°F (25.5°C) and passes the windowpane test. The dough should be soft, sticky, but supple, pulling away from the bowl. Add flour sparingly if dough sticks excessively. Alternatively, knead by hand for about 15 minutes.
  2. Pre-Shape the Dough: Transfer dough to a lightly floured surface and divide into two equal pieces. Fold edges towards the center, then form into smooth dough balls with a taught surface. Use a bench scraper and minimal water if dough slides. Place each dough ball seam side down into olive oil–brushed proofing vessels, cover with lids or seal bags.
  3. Proof the Dough: Allow dough to proof at room temperature (~68°F) for 2 to 2.5 hours until risen 1.5 to 2 times, puffy and springy to the touch. For faster proofing, place vessels in an oven with the light on but turned off.
  4. Prepare to Bake: Place oven rack in center position (additional rack two below if baking two pizzas). Place an upside-down sheet pan or pizza stone on rack(s). Preheat oven to 500-550°F (260-287°C) for at least 45 minutes. Ready parchment paper and pizza peel or sheet pan for transferring dough.
  5. Shape the Pizza Dough: Gently transfer proofed dough to floured surface, flour top and edges generously. Dimple dough with fingertips 4-5 times avoiding outer 1/4-1/2 inch edge. Stretch dough edges by working around perimeter and tossing gently between floured hands until dough reaches about 11 inches (28 cm) diameter. Rest dough if tight, then place on parchment paper.
  6. Add the Toppings: Lightly top pizzas with desired ingredients, avoiding overload for crisp crust. Refer to blog post for topping tips.
  7. Bake the Pizza: Quickly slide pizza with parchment onto preheated stone or pan in oven at 500-550°F. Bake 7-10 minutes until crust is golden with charring, cheese melted, and sauce bubbly. Bake second pizza if applicable.
  8. Rest and Serve: Remove pizza from oven and let rest 5 minutes. Cut into 8 slices and enjoy fresh.
  9. Store Leftovers: Store leftover pizza in a lidded container in the refrigerator up to 3 days. Reheat at 350°F for about 10 minutes.

Notes

  • The dough can be retarded in the refrigerator for up to three days after shaping. Before baking, allow to come to room temperature and finish proofing.
  • If freezing dough, freeze in proofing vessels or zip-top bags right after shaping. Thaw overnight in refrigerator, then proof before baking. Baked results may differ slightly from fresh dough.
  • Parchment paper may char and become brittle at temperatures above 500°F if overhanging. Trim parchment close to dough edges to avoid this.
  • Using less topping yields a crisper crust. For a crisper base, consider par-baking the dough or using lower hydration toppings.

Find it online: https://cookedbygrace.com/discarded-sourdough-pizza-dough-recipe/