I woke this morning thinking about pizza. Have you ever made pizza dough from scratch? I haven’t! But I will change all that today. I looked for over 30 minutes for an “easy” sourdough pizza recipe that could be ready for dinner tonight. I found quite a few, but in addition to sourdough starter/discard, they added dry yeast. I really wanted to make this without the dry or active yeast. I was so frustrated with all the long fermentation, overnight fermentation, leave it rest for 10-12 hours, I was getting desperate. Then I found the recipe below in the FaceBook Group “Sourdough and Discard Recipes (Zombie baking)”. Now I did modify it slightly because I did not have the full amount of AP Flour so I used what I had – 475g AP flour and 25g of milled Hard White Wheat. Here is the recipe as I made it:
- 475g AP flour
- 25g milled hard white wheat
- 400g sourdough discard (I did feed my discard about 4 hours early so it was bubbly)
- 300g warm water (mine was 90 degrees F)
- 10g salt
Add the sourdough starter to the warm water and stir together
Add the flour and salt and mix until no loose flour remains. Stir well so the milled flour and salt gets evenly distributed with the AP flour. This will make a scraggly dough.
Let the dough rest for about 20 minutes.
Begin a process of stretch and fold every 20 minutes, 4-5 times or until the dough is smooth and elastic. I found that the dough remained slightly sticky but using a little flour during the process helps.
Cover and let the dough rise until double – about 2 hours
Move the dough to a floured surface and form your dough into balls depending on how many or the desired size. I cut mine into 4 balls since I only need to feed myself. Form the balls and leave seam side down, pressing/rolling lightly to seal.
Let proof for 20-30 minutes.
At this point you can cook your pizza or wrap the individual balls and place in the refrigerator for up to 4 days or freeze for 2-3 weeks. You can also bake the dough until it just starts to brown, remove from the oven, cool and then put in the refrigerator or freezer for use later.
If making the pizzas now, press the balls down and use your fingers to stretch the dough into the desired shape.
Bake the dough at 450 degrees for 10-15 minutes, until just starting to brown.
Remove it and add your toppings of choice, then return to the over to until the crust darkens and the cheese is melty and brown.
Here’s the final product.
 It was so good.  I probably could have left it in for another 5 minutes to brown more but it was cooked through and the cheese was fully melted.
What are your favorite pizza toppings?
~Lesly
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