Sourdough-Discard Pizza Dough
Sourdough-Discard Pizza Dough has a slight tang to it. I love using it to make appetizer pizzas that I cook on the grill in the summer.
By Chef Laura Bonicelli
Prep Time
2 hr 15 min
Cook Time
—
Total Time
2 hr 15 min
Servings
8 servings
Ingredients
- 1/2 cupwater (110-115º F)
- 1 teaspoonactive dry yeast
- 1 teaspoonsugar
- 227 gramssourdough discard (unfed)
- 2 1/2 cupsall-purpose flour
- 1 teaspoonKosher salt
- 1 tablespoonextra-virgin olive oil
Instructions
- 1
Combine water, yeast, and sugar. Let sit for 5 minutes until foam starts to form on the surface.
- 2
Put the rest of the ingredients in the bowl of a stand mixer. Add yeast mixture. Mix slowly until a dough starts to form.
- 3
Increase the speed to medium-high and knead the dough for 6 minutes. The dough will be crumbly and dry at first.
- 4
Remove the dough to bowl oiled with extra-virgin olive oil. Roll the dough over to coat with oil. Cover the top of the bowl tightly with saran wrap and let rise until almost doubled in bulk. 2 hours on the countertop. 8 hours in the fridge.
- 5
Shape and bake as usual for your favorite pizza.
Chef's Notes
Makes 2 12-inch pizzas.
Nutrition (per serving)
190
Calories
5g
Protein
36g
Carbs
2g
Fat
2g
Fiber
293mg
Sodium