I have nothing but love for the sourdough bread I’ve been
making for the past year. It’s easy to
make, very forgiving, as cheap as can be since it doesn’t require milk, eggs,
oil, yeast, or sweetener, and tastes fabulous.
I can bake both loaves for us, or have an extra to take to a
neighbor. Send some home with my
daughter-in-law. Make cinnamon rolls or
jalapeno-cheddar bread.
Well, I don’t really appreciate the discard and feeding as much. Because I can’t just throw the discard away, looking at all those calories and nutrition just going down the drain. That would be wasteful.
So I went looking for a few more recipes that use sourdough discard. This pizza crust is a keeper.
Sourdough Discard Pizza Crust
3 cups flour
2 tablespoons Italian herbs
1 teaspoon salt
1 cup water
½ cup sourdough discard
In a medium bowl, combine flour, herbs, and salt. In a separate bowl, combine the water and sourdough discard. Stir the wet ingredients into the flour mixture until well combined. The dough will be a little dry.
Cover the dough and let it sit on the counter (or someplace where the temperature is 65-70°F) for 6-8 hours.
Shape dough into a ball for a single large pizza, or into 2 balls for medium-sized pizzas. Let the dough rest while the pans are being prepared.
Cover the baking sheet with parchment paper or spray with oil. If using cast iron or a pizza stone, preheat it in the oven. Roll out each ball to ¼” thick. Prick the dough with a fork or dimple it with fingertips to prevent puffing up.
Place the pizza dough on the prepared sheets. Let rise until doubled for a thick crust (about 2 hours), or immediately put it in the over for thin crust pizza. Bake at 425°F for 10 minutes, or until lightly browned.
Remove pizza crust from oven and add toppings—sauce, cheese, and other toppings.
Return to the oven and place under broil to heat the toppings and melt the cheese, about 5-10 minutes. Remove when the cheese appears perfectly melted.
Let cool for at least 5 minutes.
Notes. Using whole grains will increase the rising time. So will cool temperatures.
Family reviews: This recipe makes a great thin-crust pizza. It’s got that bit of sour and it’s crispy. In this household, however, we are in the medium- to thick-crust camp. We like the bread as much as the toppings. Buttercup still makes the best pizza crust with the bucket bread recipe posted here a few years back.
Links to related posts:
Three Perfect Ingredients --Sourdough Bread
How to Use Sourdough Discard in Your Recipes
Whole Wheat No Knead Bucket Bread
Jalapeno-Cheddar Sourdough Bread
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