Discard pizza

sourdough discard to make pizza dough is a great way to minimize waste and create a delicious, tangy pizza crust. Here’s a recipe for making sourdough discard pizza dough:

Ingredients:

For the Dough:

• 1 cup sourdough discard (unfed starter)
• 2 1/2 to 3 cups all-purpose flour
• 1 cup warm water (about 110°F/45°C)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast (optional, for a quicker rise)

For the Toppings (suggestions):

• Tomato sauce
• Mozzarella cheese, shredded
• Pepperoni, sausage, or other meats
• Vegetables like bell peppers, onions, mushrooms, olives
• Fresh basil or arugula
• Parmesan cheese

Instructions:

Prepare the Dough:

1. Mix Dough Ingredients: In a large mixing bowl, combine the sourdough discard, 2 1/2 cups of flour, warm water, olive oil, salt, sugar, and instant yeast (if using). Mix until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step, kneading for about 5-6 minutes.
3. Adjust Flour: If the dough is too sticky, add more flour, a tablespoon at a time, until it becomes manageable.

First Rise:

4. First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size. If you used instant yeast, the rise will be quicker; without it, expect a slower rise due to the natural leavening of the sourdough discard.

Shape the Dough:

5. Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat.
6. Shape Dough: Punch down the risen dough and divide it into 2 equal pieces for two medium pizzas or keep it whole for one large pizza. Roll out the dough on a lightly floured surface to your desired thickness. For a thin crust, roll it out thin; for a thicker crust, keep it a bit thicker.

Prepare the Pizza:

7. Transfer to Baking Surface: Transfer the rolled-out dough to a piece of parchment paper or a pizza peel dusted with cornmeal to prevent sticking.
8. Add Toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Sprinkle shredded mozzarella cheese evenly over the sauce and add your desired toppings.

Bake the Pizza:

9. Bake: Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly. If baking directly on a stone, you can slide the parchment paper out after a few minutes to allow direct contact with the stone for a crisper crust.
10. Cool and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Sprinkle with fresh basil or arugula and a little Parmesan cheese if desired.

Enjoy your sourdough discard pizza!