Sourdough Discard Pizza Crust

Updated at: Thu, 17 Aug 2023 05:00:28 GMT

Step 1

Combine all ingredients in a medium sized mixing bowl. Start by mixing with a wooden spoon, and when the dough gets too stiff, finish mixing with your hands. Ensure that everything is fully incorporated.

Step 2

Once all ingredients are mixed together, cover and let sit overnight at room temperature.

Step 3

In the morning (or sometime the next day), take handfuls of the dough, stretch and pull it, and fold it over into the middle of the bowl. Continue this stretching and folding for 1 minute.

Step 4

If you’re planning on freezing the dough, sprinkle flour onto a work surface and empty the dough onto it. Label a freezer bag with contents & date, open it, and either oil the inside of the bag or the dough. Optionally, also sprinkle a little extra flour on the pizza crust dough to help with the stickiness. Put the dough in the bag, push all the air out, and freeze.

Step 5

You can also use the dough that day! It will last up to a week uncooked and covered in the fridge.

Step 6

Optional: Leave the dough covered in the fridge up to 36 hours for a cold ferment.

Step 7

Remove the dough from the fridge and let rest (covered) on the counter 30 minutes to come to room temperature.

Step 8

Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.

Step 9

Turn on your oven's broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)

Step 10

When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.

Step 11

Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.

Step 12

If you do not have an oven-safe or cast iron skillet, start the pizza on the stove-top in a non-stick skillet. (If it is not a non-stick skillet, spray a little cooking oil to prevent the crust from sticking.) When the pizza is ready to go under the broiler, carefully slide the crust onto a baking sheet to finish it.

↑Support creators by visiting their site 😊

1 liked

0 disliked

Crispy

Delicious

Easy

Fresh

Go-to