Discard Pizza Dough
Homemade discard pizza dough is simple, quick, incredibly delicious, AND it uses up extra sourdough discard. Once you've made homemade pizza, you'll never want it any other way. And once you've seen how easy it is to throw your discard into this pizza dough, you'll never waste an ounce of discard again!
Ingredients
- 232 grams water (room temp or warm is fine) 1 1/2 cups
- 200 grams Sourdough Discard
- 6 grams Active Dry Yeast 2 tsp or a packet
- 7 grams Honey 1 tsp or just a quick squeeze of the bottle
- 500 grams All Purpose Flour 3 1/2 cups
- 10 grams Salt 1 1/2 tsp
- 22 grams Extra Virgin Olive Oil 2 Tablespoons
Instructions
- Weight out the water, discard, yeast, and honey into the bowl on an electric mixer and give it a quick stir.
- Add in your flour and salt, and using the dough hook, begin mixing on the stir setting, or the lowest setting of your mixer for about 30 seconds.
- Once a shaggy dough has formed (where you can't see water anymore) add in the oil.
- Mix for about 5 minutes on low until a smooth ball appears and it's no longer sticking to the bowl.
- Cover the bowl with plastic wrap or a damp towel for about 1 hour, or until the dough doubles in size.
- Once doubled, divide the dough into 2 or 3 equal parts. Cover the part not being used.
- Spread out the dough into a circle with your hands on a clean counter. Move the dough onto parchment paper. Spread a bit of oil (optional) on the crust, and add your sauce, cheese, and toppings.
- Bake at 425 degrees on a pizza pan for 12 - 15 minutes.
- For cast iron pan pizzas, spread oil in a hot pan, spread out the dough, and add toppings. When the bottom is golden, put the whole pan in the oven on high broil and broil for 2-3 minutes, until a light black char appears on top.
Notes
You can easily mix this by hand, too. The mixer just takes the work out of it!