Description
Make this amazing sourdough discard pizza dough if you are going to waste the sourdough discard. You just need four ingredients to make this pizza dough. Turn it into a pizza by baking it with your favorite toppings!
When it comes to sourdough baking, everyone is afraid of mistakes, but not anymore. You are all confused about terms like autolysis and bulk fermentation. So, I am here to break down the steps and make it easier for you. After following simple steps, you can call yourself a sourdough baker.
Ingredients
Scale
- 500g (3 cups 2 tbsp) bread flour
- 2 tsp Himalayan pink salt
- 1 tbsp white sugar
- 3 tbsp olive oil
- 2 tbsp sourdough discard
- 1 ½ cup water, at room temperature
Instructions
- Combine the Dough: Add flour, pink salt, white sugar, olive oil, and sourdough discard to a bowl. Add water little by little and mix with a spoon or stand mixer until it forms a shaggy dough. You can do it in a stand mixer for about 3-4 minutes until all the dough comes together.
- Autolysis: Cover and rest the dough for about 30 minutes. The resting period after mixing sourdough discard pizza dough is autolysis.
- 1st Proof: Fold the dough to smooth out the lumps. Cover the dough and proof it at room temperature for 3-4 hours.
- Final Proof: After the first proof, you will see that the dough is stretchy due to gluten formation. Stretch and fold the dough and rest for 12 hours at room temperature. You will see that the dough is bubbly after this. At this point, make the pizza, or you can keep the dough for 2 days in an airtight container in the refrigerator.
- Make a Portion of Dough: Divide the dough into 5 equal portions and let it come to room temperature. Shape each portion into a ball. Dust the work surface with semolina or pasta flour to prevent sticking and ease handling the sticky dough. Rest the dough for 20-30 minutes on a floured sheet.
- Make the Pizza Dough Crust: Stretch the dough with your knuckle, moving from center to edges. Dust with a lot of flour while stretching the dough with your knuckle in the pizza crust. Raise the edges with your hands until the inner thickness is ½ inches (or your desired thickness). Dust the crust with flour until it is not sticky and smooth. Make sure the dough slides easily; if not, sprinkle extra flour. Avoid rolling the dough with a rolling pin because you will lose the raised, crispy edges after baking.
- Assemble Your Toppings: Spread pizza sauce (I love to spread Palomino sauce), your favorite cheese, mushrooms, spinach, basil, oregano, and any topping you like. Preheat the oven (or Dutch oven) to 450°F and preheat the skillet or baking tray in the oven. Transfer the pizza to a baking tray and bake for 9-10 minutes or until the cheese forms bubbles. After baking, rest it for about 5 minutes, cut into pizza slices and enjoy!
Notes
- Preheating the pan, tray, or skillet in which you are baking the pizza will help you achieve a crispy crust.
- Using a rolling pin to make pizza dough can remove the air bubbles, resulting in a stiff pizza crust instead of airy, light, and fluffy. Moreover, stretching the dough by hand, dusting it with flour, and creating raised edges is the best way to make pizza dough.
- Dusting with flour is necessary for easy shaping, stretching, and working.
- Bake the pizza immediately after adding the topping because late baking will result in a soggy crust.
- Resting the dough after making its balls for 20-30 minutes is essential until it bounces back the moment you press it.
- Prep Time: 10 minutes
- Resting Time: 17 hours
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian