Sourdough Discard Pizza Crust
Equipment
- Baking Stone
- Pizza Paddle
Ingredients
- 3 cups 'OO' flour 500 grams
- 2 ½ teaspoons fine sea salt
- ¼ teaspoon instant yeast
- 1 ½ cups warm water 320 grams
- ⅓ cup sourdough discard
- olive oil
- yellow cornmeal for dusting the pizza paddle
Instructions
- To a large mixing bowl add the 'OO' flour, fine sea salt, and instant yeast. Combine using a fork.
- Add the warm water and sourdough discard to the flour mixture. (I warm up tap water in the microwave for 40-45 secounds before adding). Using a wooden spoon or a danish dough whisk, mix until everything comes together into a shaggy dough. Cover the mixing bowl with a clean dish towel and allow the dough to sit for 2 hours.
- After the 2 hour rest, turn the dough out onto a lightly floured surface and divide equally into 2 pieces using a bench scraper. Gently knead the first section 1 time, then form it into a ball. Repeat with the second piece.
- Generously drizzle olive oil onto a baking sheet and spread evenly using your hand. Place a ball of dough onto each end of the baking sheet. Drizzle the dough with more olive oil and brush it evenly, covering all areas of the exposed dough. Cover with saran wrap and allow to rise for 2-3 hours.
- Insert baking stone into the oven and begin to preheat to 500°F when you are 45 minutes from baking.
- When ready to bake, generously cover the surface of the pizza paddle with yellow cornmeal. Place one ball of dough on the paddle and use your hands to press the dough out into a pizza shape. Start in the center of the dough and work toward the edges (the shape does not need to be perfect).
- Add your favorite toppings (see our favorite recipes in the links).
- Using the pizza paddle, slide the pizza onto the hot baking stone in the oven. Bake for 7-8, or until the bottom is cooked and the edges are golden.
- Repeat steps 6-8 with the second ball of dough.
Notes
You can refrigerate the dough after step 3 and then allow it to rise & bake later. Place the dough into a sealed container in the refigerator for up to 2 days. Pull the dough out 2-2 1/2 hours prior to bake time and proceed with step 4.
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