Updated: Feb 19
If you got sourdough discard don't let it go to waste! I have the perfect solution, PIZZA DOUGH. Yes another recipe, just can't help myself. This has to be hands down, one of my favorite crust. Don't believe me, find out for yourself.
The discard that I use for this recipe is a day old one, that has been deflated and is ready for a fresh batch of flour and water. This is a great way to be mindful and I am all about less waste. Why throw something away when there are options, right ?
This recipe makes 8 pizzas, which allows for a lot of creativity and in my case I get to have pizza for couple of days.
Options are limitless people and your family will love you for it, guaranteed.😊❤️
Special Equipment : Kitchen Aid Mixer or your hands
Yield: 8 pizzas
200g Day old Starter
1/4 tsp Yeast
50g Whole Wheat Flour
950g 00 Flour (Caputo)
Additional: 50g water / 20g salt
NOTE on the 00 flour: its a finely ground flour which in turn has a lower gluten content than most of flours out there. Here in this recipe I used both whole wheat and 00flour. It's the perfect marriage, just that little bit of whole wheat flour brings so much more flavor and structure.
1)You can make this in your kitchen aid mixer or by hand.
2)Place the ingredients in your bowl in the order stated above except the additional water and salt. I like to start with my wet ingredients at the bottom of the bowl, then there is less chance of dry bits being left behind. Mix on low ( with hook attachment) and then increase it to medium. Mix until it comes clean off the sides but do not over mix. If there are any little dry bits of flour left, try to incorporate it by hand.
3) Now cover it with a kitchen towel and let it sit for 30 minutes. After 30minutes, add the additional water and salt. Mix to combine with your hands, until your are left with a ball of dough (it may look a little rough).
4)Now its time to bulk ferment for 3 hours. Which means every 30 min you will grab each corner of your dough, and you will pull, stretch it a bit and bring it in onto the center of the dough.
5) After 3 hours, lightly flour ( I typically use whole wheat flour) on your surface and portion it out. I typically come up with 8 balls of dough.
6)At this point you have two options:
a) allow the dough to rest for 20 minutes at least before making your pizza, this gives the gluten a chance to relax. OR
b) place them in your choice of dish/cover with saran wrap and place it your frig for later use.
WHEN ready to make pizza:
**PREHEAT your oven 500F with pizza stone or pizza steel for at least an hour on the top rack.
**Cut Parchment Paper for easy transport and clean up of pizza.
**Tools that can be used for transport of the pizza: pizza peel/cookie sheet that has no sides/OR turn a sheet pan on the back side.
1) on your lightly floured surface and your hands lightly floured, proceed with flattening the dough into a flat disc.
2) working from the center of the dough push with your fingers outward while trying to stretch it into a disc. Don't get discouraged if the dough gives you problem at this point, let it rest for 10 minutes and proceed (don't fight the gluten).
3) if you feel comfortable, you can pick the dough up and move you hands along the edges. This will allow the gravity to pull the dough into either a circle or sometimes I end up with an oval. Don't fret if its a little misshapen its homemade and it will be delicious either way.
4) Now place the dough carefully on one of the parchment papers, add desired toppings and bake. I typically bake for 5-6 and then turn the broiler on for a minute or two. The times are estimates, use your own judgment to find what works for you.
**Get a scissor and cut the excess parchment paper from the sides, that way you're not dealing with it getting burnt.