Description
Sourdough discards pizza dough is a tasty way to use leftover sourdough starter. It’s the part of the starter you remove when feeding it.
Ingredients
Scale
- 200g sourdough discard
- 280g water
- 20g honey
- 30g olive oil
- 500g bread flour
- 20g salt
Instructions
- In a bowl, mix sourdough discard, water, and honey until dissolved.
- Add olive oil, flour, and salt, and mix to combine. Let the dough sit for 30 minutes.
- Knead the dough for about 10 minutes until soft and elastic.
- Place in a warm bowl, cover, and let rise until doubled (this may take a few hours).
- Divide the dough into smaller balls and let them rest for 30 minutes.
- Shape into pizza rounds, add your favorite toppings, and bake at 450°F (230°C) for about 15 minutes until crispy.
Notes
- Use semolina flour on the pizza peel to prevent sticking.
- Freeze dough balls for quick pizzas later on!
- Prep Time: 60
- Cook Time: 15