This was amazing, incredible and outrageous!!! I may never throw out discard again!
Sourdough Pizza Crust
Ingredients
- 227 grams sourdough starter unfed/discard
- 150 grams lukewarm water original calls for 141g to 170g water but 150 is what I used.
- 300 grams All-Purpose Flour
- 1 teaspoon kosher salt
- ½ teaspoon instant yeast
Instructions
- Start with smaller amount of water and mix all together in mixer. If too dry, add drops of water at a time. Knead with dough hook 7 mins. Move to oiled cambro container.
- Let rise (covered) for 2-4 hours until doubled.
- Can then divide in half (about 336 grams each) and make 2 12-inch pizzas.
- I chose to refrigerate it at this point over night and the next day let come to room temp before using. Can also let rise 45-60 mins and proceed. (I did not have good results freezing this dough and don’t recommend it!)
- Press out onto parchment round and dock bottom with a fork.
- Drizzle with olive oil/sprinkle of salt.
- I set stone on second rack from top of my oven and preheat to 500.
- Baked 5 mins. Removed parchment and baked another 5 mins.
- Remove and add cheeses, sauce.
- Bake again for another 7-10 mins.
- You can also parbake it an hour ahead and then add toppings later if making a few pizzas.
- Dough can also be frozen after proofing.
Adapted from King Arthur
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