Description
Make a flavorful pizza crust using your sourdough starter discard. This recipe requires no extra rising time, resulting in a crust that is both chewy and crispy.
Ingredients
Scale
- 200g sourdough discard (unfed starter)
- 150g all-purpose flour
- 5g fine sea salt
- 5g olive oil
- 50ml warm water (adjust as needed)
Instructions
- In a medium bowl, combine the sourdough discard, flour, and salt. Mix until a shaggy dough forms.
- Add the olive oil and gradually add the warm water, mixing until the dough comes together. You may need slightly more or less water depending on the hydration of your discard.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Divide the dough into two equal pieces for two medium pizzas, or keep as one for a large pizza.
- Let the dough rest, covered, for 15 minutes. This allows the gluten to relax, making it easier to shape.
- Preheat your oven and pizza stone (if using) to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
- Shape each dough ball into your desired pizza round. Stretch or roll it out to about 1/4 inch thickness.
- Transfer the dough to a pizza peel dusted with cornmeal or semolina. Top as desired.
- Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
Notes
- For a crispier crust, stretch the dough very thin.
- For a chewier crust, let the dough rest for 30 minutes before shaping.
- If you prefer a slightly tangier flavor, use discard that is 12 to 24 hours old.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 pizza
- Calories: 450
- Sugar: 0.5
- Sodium: 1050
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 3
- Protein: 15
- Cholesterol: 0