This Easy Sourdough Pizza Recipe is made with your own sourdough starter discard. Homemade pizza never tasted so good. Don’t throw out your discard, make pizza!
To tell the truth before this nightmare started I had a sourdough baking class booked to take during my stay in Toronto. I wanted to make my own Sourdough Starter which 1. I haven’t made in years and 2. I wanted to share it on my new blog, All About Bread.
But as things happened, everything was cancelled and here I am in Toronto, with no idea when I can go back to Italy and the Italian! Although here I am with my kids and family, so I am glad for that.
Like a lot of people keeping ourselves busy just gets harder and harder, but the increase interest in sourdough bread making has increased incredibly. So far I have made crackers, pizza dough and bread ( a few times). So today I would like to start off by sharing how I made pizza dough with starter discard.
Once my starter was active, I knew I wanted to bake bread but I didn’t want to throw away all the discard, so I made pizza! In order to make a really good sourdough bread you should probably set aside a 2-3 days. But pizza dough can be made the same day.
First thing I did was remove the starter from the fridge, then I removed about 50 grams to a separate bowl and got it ready to make my bread. The remaining or discard I used to make pizza dough. And what a good idea it was.
If you are looking for a classic Pizza Dough then this is very popular.
Table of Contents
How to make Pizza Dough with sourdough discard
In the mixing bowl of a stand up mixer add the starter discard, water, oil and salt, mix it together.
Then add the flour and with the hook attachment knead for about 7 minutes.
Place the dough in a lightly oiled bowl, cover it and let it rise for about 3-4 hours.
Punch the dough down, then let sit for 20 minutes. Form the dough into desired pizza shape.
Top with favourite ingredients and bake.
How many pizzas does the recipe make?
I made one large pizza, but my daughter made the recipe also and her dough rose more than mine, probably because her house is warmer. So if you like thick crust than one pizza is perfect, but if you are a thin crust lover than this will definitely make two pizzas. Your choice.
Best toppings for pizza
I can never get enough pizza with just fresh sliced tomatoes tossed with a couple of tablespoons of olive oil, oregano, salt and fresh basil, and of course melted mozzarella cheese. But sliced pepperoni, pancetta, peppers, mushroom and even onions all work well.
What to make with sourdough discard
Once the starter starts to bubble and grow, this usually happens around day 5, then you can use any discard in recipes. I have made Crackers and Pizza. King Arthur Flour has some recipes you should check out.
How to store leftover pizza
Any leftover pizza should be wrapped and stored in the fridge, and can be reheated in the oven or microwave. It will keep for up to four days in the fridge. The dough can also be frozen. Freeze the dough after it has risen, place it in a freezer safe container or bag. It will keep for up to three months.
Never throw away your discard, instead make this super delicious Pizza recipe. Buon Appetito!
This Easy Sourdough Pizza Recipe is made with your own sourdough starter discard. Homemade pizza never tasted so good. Don't throw out your discard, make pizza!
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Rising Time 4 hourshrs
Total Time 4 hourshrs40 minutesmins
Course Main Dish
Cuisine Italian
Servings 1pizza
Calories 1659kcal
Print Recipe Pin Recipe
Ingredients
3/4cupsourdough discard(170 grams)
3/4cuplukewarm water (95F / 35C)*(175 grams)
1tablespoonolive oil
1/2-3/4 teaspoonsalt
3cupsall purpose flour (divided)(375 grams)
Instructions
In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2 3/4 cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (1/4 cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings (without the cheese) and bake for approximately 15-25 minutes or until done, add the cheese and bake for another 2-3 minutes. Enjoy!
You absolutely can use bread flour or tipo 00 flour (read more about tipo 00 flour here) if you can get your hands on either. If you have been having a hard time finding flour, Baker's Authority is a great option — great prices, too, even with shipping tacked on.
Traditional pizza is made with a white flour crust and has a high GI, but sourdough pizza has a lower GI because of the fermentation process. This means that sourdough pizza can help regulate blood sugar levels and may be a better choice for people with diabetes or those who are trying to maintain a healthy weight.
The water percentage in pizza is 60% in hydration, while some bread dough can be 80-90%. While higher hydration levels in pizza dough can make it fluffy and crispier, it'll be impossible to shape. It will burn faster as well. The hydration levels will also affect the baking time drastically.
Flours milled from grano duro are recommended for making pasta and some breads, especially those associated with the southern regions of Italy. Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.
Sourdough bread (Pane toscano a lievitazione naturale)
Lievito naturale has a stiff consistency; this is particular to Italy as generally the majority of starters are of loose consistency, like a batter (or similar to a poolish consistency, for those who are familiar with bread making terminology).
It does not require commercial yeast in order to rise. Sourdough pizza is made with bubbly, active sourdough starter which naturally leavens the dough. The benefit? More flavor, better texture and it's better for you- just like sourdough bread.
Avoid using flour or cornmeal directly on the pizza stone. If you put flour or cornmeal on the pizza stone, and then put your pizza on the stone, the flour or cornmeal will burn, and that burnt flavor will bake into your pizza. This is why you should only use flour or cornmeal on the pizza peel.
The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.
A golden ticket for any pizza lover, Gordon Ramsay's Street Pizza offers you seriously good bottomless pizza – and by that we mean as much as you like. Our authentic sourdough pizzas are served by the slice, fresh from the oven, with 4 house toppings and a daily changing special.
Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.
Focaccia is an oven-baked flatbread with a similar texture to pizza dough. It's believed that the Romans invented this style of bread – but they cooked theirs on the hearth, which produces a far crispier version than modern-day offerings.
Take some leftover pizza dough and on a lightly-floured work surface slice it in half using a dough scraper. Using your fingertips, push downwards on the dough and stretch it out to form two small rolls. Place the rolls onto a lightly-floured pizza peel. Slide the dough off the peel and into your oven.
Higher protein content means higher gluten content, as we now know, so using bread flour in your pizza dough will result in a stretchy dough that's less likely to tear. You get a very chewier, more bread-like pizza crust when you make your dough with bread flour.
Sourdough pizza is made with naturally fermented dough using a sourdough starter. Instead of using commercial or instant yeast to leaven and flavor the dough, the suitable (and beneficial) bacteria and wild yeasts in a sourdough starter are responsible for creating flavor and making the sourdough pizza dough rise.
Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes.
You will rarely come across an Italian meal that does not include Italian bread. Italy has an incredible variety of breads, with various regional variations of flatbread, sourdough, and the traditional loaf.
Italian pizza dough is flattened out thinly to form a thin crust.American pizza dough is made with all-purpose flour or bread flour which are high in gluten. Resting time for the dough is typically a few hours. The dough is kneaded for a longer time than Italian pizza to give it a more bready texture.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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