Description
Make a flavorful pizza crust using your sourdough discard. This recipe requires no long rise time, making it perfect for a weeknight meal.
Ingredients
Scale
- 150g sourdough discard (unfed starter)
- 150g all-purpose flour
- 5g salt
- 5g olive oil
- 50g water (or as needed)
Instructions
- In a medium bowl, combine the sourdough discard, flour, salt, and olive oil.
- Mix the ingredients by hand until a shaggy dough forms.
- Add water slowly, one tablespoon at a time, mixing until the dough comes together into a cohesive ball. Do not over-knead.
- Let the dough rest, covered, for 15 minutes. This allows the flour to hydrate.
- Preheat your oven and pizza stone or baking steel to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
- On a lightly floured surface, gently stretch or roll the dough into your desired pizza shape, about 10 to 12 inches in diameter.
- Transfer the dough to a pizza peel dusted with cornmeal or semolina.
- Top the dough with your sauce and desired toppings.
- Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
Notes
- For a crispier crust, bake the dough plain for 3 minutes before adding toppings.
- If your discard is very wet, you may need slightly less water.
- You can substitute half the all-purpose flour with bread flour for a chewier texture.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 180
- Sugar: 0.2
- Sodium: 350
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1.5
- Protein: 6
- Cholesterol: 0