Sourdough Discard Pizza Dough Quick

Sourdough Discard Pizza Dough Quick – Sourdough Discard Pizza Dough makes a light and crispy pizza crust for your favorite pizza toppings. If you have sourdough and feed it regularly, you will discard any sourdough that you choose not to continue feeding. Instead of throwing it away, I use the “sourdough” in pizza dough or other baking recipes. After all, it’s just flour and water, so it can be added to any bread recipe you make.

I’m making Crunchy Bread once a week and yeast once a week (which I keep in the fridge). Friday night is pizza night and I use sourdough for my pizza dough.

Sourdough Discard Pizza Dough Quick

Work until the dough sticks together. I liked it a little softer for the soft pizza crust inside.

A Devilish Takeaway Style Deep Pan Pizza Using Sourdough Discard

Transfer the batter to a bowl and cover. Let the pizza dough rise at room temperature for an hour.

Then press the pizza dough onto a plate or cast iron pan with your fingertips.

Add your favorite pizza (see how I make pizza below).

Easy Vegan Sourdough Pizza Recipe

We have veggie and meat lovers in our house, so let your imagination run wild. Leftover veggies and protein make a great pizza.

For vegetarians or vegans – blanched fresh tomatoes, pesto and fresh mozzarella; broccoli, red bell pepper, onion and garlic at the bottom.

If you like deep dish pizza, try making the pizza in a cast iron pan (I used a 12 inch cast iron pan for half of the pizza dough).

Quick And Easy Sourdough Pizza Crust

The order in which you layer the pizza toppings is important to ensure a crispy, not soggy pizza.

Once the pizza dough is ready to be filled, I like to layer the ingredients in the following order:

Search your fridge for leftovers and scraps of vegetables and protein. Almost anything can be used for pizza.

Sourdough Pizza Made With Discarded Starter

This recipe is flexible. Sourdough starter is equal parts water and flour (by weight). I usually reduce the amount of water in a recipe based on the amount of sourdough I use. This sourdough pizza dough is very light and has a light crumb to create a super crispy and chewy crust. This is also one of the best and easiest ways to use up sourdough. This recipe makes a no-yeast overnight pizza dough.

Here are some of my favorite pizza crust recipes that I make to use up leftovers from my fridge.

Before feeding the starter batter, we discard some of it to control the total volume of the starter. The part of the dough that we throw away is called the leaven.

Easy Sourdough Discard Pizza Crust

If the sourdough starter keeps in the refrigerator for 5-6 days, it can be successfully used to make any type of bread.

We need to bring it to room temperature. Remove the dough from the refrigerator an hour and a half before making it. Lather on the countertop before use.

This is where it’s important to start measuring. Don’t be fooled by the amount on the ingredients list. The density of the starter is essentially variable. So put a point to measure the beginning.

Sourdough Neapolitan (ish) Pizza — The Boy Who Bakes

The best flour for making pizza dough is 00 Flour, a finely ground Italian flour. It’s made from durum wheat, which results in stronger gluten fibers for a crispier crust, while regular bread flour gives a slightly chewier crust.

On the other hand, regular bread flour will also work. I used bread flour because it is usually readily available. We always have bread flour on hand, so I wanted to make the recipe accessible.

The olives help soften the dough a bit and cut some of the chewiness. The best way is to apply oil to the flour to laminate the flour.

The Easiest Sourdough Pizza Crust Recipe

Remove the dough from the refrigerator 1.5-2 hours before making it. Lather on the countertop before use.

To prepare the dough, first measure the ingredients. In the bowl of a stand mixer, combine the salt and flour. Now add olive oil, rub the oil on the flour and knead until the flour crumbles and forms a soft ball.

Now add the liquid dough to the water. Mix with a mixer and add to the dry ingredients. Place the glass in the stand mixer and add the dough hook attachment. Start the mixer on speed 2 (KitchenAid). Knead for 7-8 minutes until the dough comes together. Now increase the speed to 6 on the KitchenAid. Continue mixing until the dough pulls away from the sides of the mixer bowl and is smooth.

Sourdough Discard Pizza Dough Recipe (vegan, Dairy Free)

The batter doesn’t stick at all and pulls away from the sides of the pan. Now we roll out the dough in a greased bowl. And cover with cling film.

Throw the pizza dough in there! Now you can work with it like any other pizza dough.

Combine dry and wet ingredients in a large bowl. Use the back of a wooden spoon to bring them together into a dough. Now mix the dough with your hands so that there is no dry flour. Just ensure that each flour is moist. It should not be more than 2 minutes.

Easy Sourdough Pizza Dough Recipe

Now wipe the sides of the bowl with wet hands and cover the bowl with cling film or a kitchen towel. Leave to rest for 45 minutes. This process is called enzymolysis. This rest starts the development of the gluten in the dough and makes the dough easier to knead.

Once you have the rest, turn the dough out onto a floured work surface and begin kneading. Then we fold the dough on itself, turn it 90 degrees and fold it on itself. Lift, twist, and fold back onto itself. Continue to knead the dough like this for 8-9 minutes.

You can add more flour if needed, but don’t add too much flour. Trust the process and keep kneading. The dough stops being sticky and forms a smooth dough at the end of the kneading process. Lift the dough and put it in a greased bowl.

Sourdough Discard Mini Pizza (quick & Easy)

To make sourdough pizza, let the dough rise at room temperature for 5-6 hours or until it begins to rise in size. Then place the container in the refrigerator and let it ferment cold for 8-9 hours or overnight.

Then turn it onto a floured work station. Then divide the dough into 2 pieces, if you are making 2 small pizzas or if you are making one large pizza, roll out one large one. I make a large 12 inch pizza, so I use a lot of dough.

Now cover this ball of dough, cover it and let it stand for half an hour at the workplace.

Sourdough Discard Pizza Recipe

Roll out the pizza dough. You can also use a rolling pin to roll out the dough.

Transfer the rolled pizza to a pizza pan or cast iron pan. Or simply place on parchment paper dusted with cornmeal.

Now cover the rolled dough and let it rise for about 45 minutes to an hour. The dough will look plump and have air pockets here and there. Press your finger into the center of the pizza to remove all air bubbles. You can also use a fork to round the edges of the pizza.

Vegan Sourdough Discard Pizza Crackers

Now spread your favorite pizza sauce, add fresh basil leaves, add cheese and top with your favorite toppings. I use my favorite vegetable toppings.

If you have an outdoor pizza oven, like a wood-fired pizza oven, there’s no better way to bake than this sourdough pizza dough. Something like an Ooni pizza oven would be great too.

Preheat your pizza oven or conventional oven to 475 0F and bake the yeast dough. Divide and serve hot.

Sourdough Discard Pizza Dough (no Yeast)

The sourdough pizza crust in this recipe is very close to Neapolitan pizza dough, but with lots of vegetables on top.

You can use half of the sourdough and discard the pizza dough and keep the rest in the fridge for 3-4 days.

If you want to keep it longer, consider freezing it. It will keep well for 2-3 months when stored properly. After mass fermentation, the dough is divided into dough balls to make individual pizzas. Proof them for another hour, then wrap in cling film and store in a freezer-safe bag. Cover with foil, mark the date and contents. Sourdough pizza dough should be about 3 months old.

Sourdough Discard Pizza Dough • Mandy Jackson

Sourdough can be used as a liquid starter to make many sourdough recipes. But for the recipe to work, the throwing percentage must be increased because it is not as active as a mature starter.

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