Sourdough Discard Pizza Dough
User Reviews
4.8
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Servings
8
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Calories
228 kcal
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Course
Main Course
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Cuisine
American
Sourdough Discard Pizza Dough
Description
Sourdough Discard Pizza Dough is a practical way to utilize sourdough starter discard by combining it with instant yeast, warm water, sugar, salt, olive oil, cornmeal, and bread flour. The dough is first mixed and kneaded using a stand mixer, which develops gluten for a chewy yet tender pizza crust. A short rise of about 30 minutes allows the dough to nearly double in size, readying it for shaping.
The high-temperature baking on preheated stones produces a crust with a crispy exterior and a soft, airy interior. Using two stones—one below and one above the pizza—supports even cooking of both bottom and top surfaces for a balanced bake. Cornmeal sprinkled on parchment helps prevent sticking and adds slight crunch to the base.
This dough can be divided into two smaller pizzas if preferred, which will bake faster. After topping as desired, the dough delivers a well-structured base for various toppings, suitable for homemade pizza meals.
Calories shown for the dough portion are approximate and will vary with ingredient brands and topping choices. For accurate nutrition, consider using a nutrition calculator with your specific ingredients.
Ingredients
- 3/4 cup water 172 grams, warm (115º Fahrenheit
- 0.25 ounces instant yeast 1 package, Red Star Platinum brand
- 1 cup sourdough starter 240 grams, discard
- 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
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
- This recipe yields dough for one extra-large pizza or two medium pizzas depending on portioning.
- Calorie estimates for this dough are approximate and depend on specific ingredient brands and exact quantities.
- The dough benefits from kneading about 10 minutes in a stand mixer to develop gluten for a good crust texture.
- Preheat the oven fully to 550°F and use baking stones to achieve a balanced bake with crispy crust and tender inside.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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