Sourdough discard pizza
-100gr sourdough discard
-50gr whole wheat flour
-450 All purpose flour
-30 gr olive oil
-10 gr fine sea salt
-350 lukewarm water
1) Mix all the ingredients until dough is fully incorporated
2) transfer to a lightly floured surface and do a series of stretches until the dough has been folded over from all slides
3) transfer to a basket and let it ferment overnight
4) divide the dough in 2 or 4 pieces shape the pieces into a ball and let it rest for 30 min to allow gluten to relax if still shrinking back let it rest for 15 extra min
5) preheat the oven at 475 or a skillet to slightly cook the dough first for a few min
6) add the sauce and all your toppings cook for about 8-12 min
7) broil for aroun 2-4 min
IF YOU DO A GIANT PIZZA INSTEAD OF DIVING THE DOUGH ITLL TAKE LONGER.
Prob the dough around 10-12 min before adding the sauce and toppings and once added prob around 20 min extra. This is for conventional oven #pizzadoughrecipes #sourdough #sourdoughdiscardrecipe #pizza #pizzarecipe
Sourdough discard is not just waste; it's a resource for creating delicious dishes like pizza! This recipe combines 100g of sourdough discard with whole wheat flour, all-purpose flour, olive oil, and salt, making a flavorful base. The dough is mixed until fully incorporated and allowed to ferment overnight for optimal flavor. Baking pizza at 475°F allows it to cook perfectly, and broiling adds that crispy finish we all love. To enhance this pizza, feel free to experiment with various toppings such as fresh vegetables, meats, or gourmet cheeses. Whether you're a pizza purist or a fan of creative toppings, using sourdough discard adds a unique tang and depth of flavor that elevates your pizza night. Don't forget, this recipe can be adjusted for larger sizes as well; just increase the baking time accordingly. Embrace sustainability in your cooking by turning your sourdough discard into a culinary masterpiece!