Pizza Dough With Sourdough Starter Discard

Pizza Dough With Sourdough Starter Discard – I’ve been making sourdough bread once a week for the past few months and lamenting all the leaven I have to throw away (plus it makes my garbage can smell!). My friend Alison, who originally gave me the sourdough starter, also mentioned that I had found some recipes online that used leftover sourdough. That gave me the idea to try using it on pizza dough.

Since I’m using a Tartine Bread Country Bread recipe, I used 100% Hydration with a 50/50 mix of all-purpose wheat flour and wheat flour as a starter. I basically just applied this math to the pizza dough I’ve been making for the last few years and found it worked well and even added a bit more flavor.

Pizza Dough With Sourdough Starter Discard

After making the same recipe for years, it naturally migrated to what works for me in my kitchen. To account for the added acidity, I reduced the amount of yeast I added to just a pinch. If you have plenty of time and want more flavor, you may be able to omit the excess yeast altogether. I add for insurance if the waste is not active enough. Update: My sour starter is pretty active now. I do not add extra yeast!

Extra Crispy Pizza Dough W/ Sourdough Discard

Combine tamarind chips and warm water in a medium bowl. Add the flour and mix until no dry lumps remain. Cover and leave for 20-30 minutes.

Sprinkle the dough with salt and yeast. Moisten one hand with warm water and use it to work the salt into the dough until you no longer feel the taste. See my original pizza dough post for the fold and press method. You will need to wet your hands a few times during this process to prevent the dough from sticking and to dissolve the salt. Cover and let rest.

After 30-60 minutes, brush the folds to help spread the glue. For the last folding, I drizzled a little olive oil on the bottom of the bowl and then turned the dough over so that the seam was on the bottom and the top (which used to be the bottom) was coated with oil. Cover and let rest until the dough has doubled in size, about 6 hours depending on the temperature of your kitchen and how active the yeast is.

Sourdough Discard Pizza: How To Sourdough Ize A Recipe

Prepare 2 sandwich bags by folding the top over and adding a little olive oil to each. Sprinkle the work surface with flour and transfer the dough to it. Dust a knife or scraper with flour and divide the dough in half. Shape each half into a ball. Transfer to a bag, cover and refrigerate for at least 3 hours to 2 days. You can also freeze the dough until ready to use; the day before you want the pizza, just thaw overnight in the fridge. The best pizza dough ever! Discard Pizza Dough sourdough has amazing taste without the long wait. Read our tips for the perfect golden brown crust.

One recipe that sourdough fans have been asking for is sourdough pizza dough. Some have already used our sourdough bread recipe, but I wanted to take the pizza we know and love and give it a sour taste.

I spent the whole winter perfecting it and last Friday I spent about 6 nights making delicious pizza using this recipe. I am so excited to share this with you today!

Sourdough Discard Pizza Dough

Sourdough bread has been a comforting classic for years, but this year it’s more popular than ever. If yeast is limited, you can learn how to make sourdough bread that has natural yeast.

You can read our complete guide to sourdough, but once you get into sourdough, you have to either bake with it or throw away some of the starter or it will continue to grow. To avoid waste, you can make the recipe by eliminating the sour cream. This all-purpose recipe uses an additional baking agent (baking powder, baking soda, or yeast) to give the pastry a boost. Below are recipes for some of our favorites.

Calories shown are based on dough divided into 8 pieces, with 1 serving being ⅛ mixture (without frosting). Since different brands of ingredients have different nutritional information, the calories listed are estimates only. **We are not nutritionists and recommend that you consult a nutritionist for accurate nutritional information. The information in the nutrition column is calculated by the program and there is room for error. If you need an exact count, I recommend reading the ingredients in your favorite nutrition calculator.**

Easy Sourdough Discard Pizza Dough

Calories: 228 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 4 g | Saturated fat: 1 g | Sodium: 292 mg | Potassium: 51 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Calcium: 7 mg | Iron: 1 mg

This all-purpose recipe uses an additional baking agent (baking powder, baking soda, or yeast) to give the pastry a boost. Check out some of our favorite sour cream recipes here:

I’m Julie Clark, CEO and Recipe Developer of Taste of Lizzy T. With a B.A. in education and over 30 years of cooking and baking, I want to teach you our family’s best recipes. This sourdough pizza dough makes a pizza with a super crispy and chewy crust that has a very light and open crust. It’s also one of the best and easiest ways to use up leftover sourdough. This recipe makes pizza dough overnight without yeast.

Sourdough Discard Recipes: Turning Waste Into Taste!

This is one of my favorite pizza recipes that I make to use up leftovers in the fridge.

Before we fill the appetizer, we discard some of it to ensure that the total amount of appetizer is manageable. The part of the sour starter that we throw away is called sour acid.

If the discarded sourdough starter container is still 5-6 days old, it can be successfully used to make different types of bread.

Sourdough Discard Recipes

We need to bring it to room temperature. Remove from the refrigerator at least an hour or half an hour before preparing the dough. Allow to foam on the counter before use.

The key here is to measure the starter. Don’t blindly go by the volume in the ingredients list. Starter density varies greatly. That’s why it’s a good idea to consider launching.

The best flour for making pizza dough is 00 Flour, which is a finely ground Italian flour. It is made from durum wheat, which has thicker gluten fibers, resulting in a crispier crust, while regular bread flour will create a slightly chewier crust.

Sourdough Discard Pizza Dough • Mandy Jackson

Instead, regular bread flour will work just fine. I used bread flour as it is usually readily available. I wanted to make the recipe easier to understand because we always have bread flour.

The olives will help soften the dough a bit and cut some of the chewiness. It is best to rub the oil into the flour to coat the flour.

Remove from the refrigerator at least 1 ½ to 2 hours before making the dough. Allow to foam on the counter before use.

Detroit Style With A Sourdough Discard Crust

To prepare the dough, first measure the ingredients. In the bowl of a stand mixer, combine the salt and flour. Now add the olive oil and rub the oil into the flour until the flour crumbles and forms a soft ball when pressed in your fist.

Now put the tamarind waste pieces in the water. Mix with a whisk and add to the dry ingredients. Place the bowl on the stand mixer and attach the kneading hook. Start kneading in a stand mixer on speed 2 (KitchenAid). Knead for 7-8 minutes until the dough is smooth. Now increase the speed to 6 on the KitchenAid. Continue kneading until the dough leaves the sides of the bowl and is smooth.

The dough will not stick at all and will separate itself from the sides of the bowl. Now remove the dough to a greased bowl. And cover with cling film.

How To Use Up Sourdough Starter Discards

Here’s your sourdough pizza toss! Now you can work with it like any other pizza dough.

In a large bowl, combine the dry and wet ingredients. Bring them together with the back of a wooden spoon to form a doughy mass. Now mix the dough mass with your hands so that there are no spots of dry flour. Just make sure to hydrate every bit of flour. It shouldn’t take more than 2 minutes.

Now scrape the sides of the bowl with wet hands and cover the bowl with cling film or a kitchen towel. Let it rest for 45 minutes. This process is called fermentolysis. This break starts the development of gluten in the dough and makes the kneading process easier.

A Devilish Takeaway Style Deep Pan Pizza Using Sourdough Discard

Take the rest of the dough out onto a floured work surface and start kneading. Then fold the dough

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