Sourdough Discard Pizza Dough
User Reviews
4.8
828 reviews
Excellent
-
Servings
8
-
Calories
228 kcal
-
Course
Main Course
-
Cuisine
American
Sourdough Discard Pizza Dough
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The ultimate in pizza dough! Sourdough Discard Pizza Dough has amazing flavor without a long waiting time. Read our tips for a perfectly golden brown crust.
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Ingredients
- 3/4 cup warm water (115º Fahrenheit) 172 grams
- 0.25 ounces Red Star Platinum Instant Yeast (1 package)
- 1 cup sourdough discard 240 grams
- 2 teaspoons granulated sugar 12 grams
- 1 teaspoon salt 6 grams
- 2 tablespoons olive oil 30 grams
- 2 tablespoons cornmeal 24 grams
- 2 3/4 cups bread flour 358 grams
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Instructions
- Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.
- Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.
- In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.
- Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.
- Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.
- Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.
- Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won't take as long to cook.
- Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you'd like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.
- Top with desired pizza toppings.
- Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.
- Remove the pizza from the oven, slice and serve. Be careful....it will be VERY hot!
Notes
- The calories shown are based on the the dough being divided into 8 pieces, with 1 serving being 1/8 of the dough (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
292mg
(12%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 292mg | 12% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
828 reviews
Excellent
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