Description
This recipe is the perfect way to use up multiple batches worth of sourdough discard. When I need to wake up my starter to make a full sourdough loaf, I feed my starter every day for a few days, and save each day's worth of discard. Putting that all together after 4 days gave me the basis for this recipe.
This pizza dough uses leftover sourdough starter plus salt and whole wheat flour to make a delicious pizza dough with tons of flavor. To see what I do when I need to use up just 1 day's worth of discard, check out my Sourdough Discard Flatbread!
This pizza dough uses leftover sourdough starter plus salt and whole wheat flour to make a delicious pizza dough with tons of flavor. To see what I do when I need to use up just 1 day's worth of discard, check out my Sourdough Discard Flatbread!
Time
Prep Time:
1 hour
Rest Time:
24 hours
Cook Time:
7 minutes
Total Time:
25 hours
7 minutes
Cost
Total Cost:
Cost per Serving:
$0.18
Ingredients
Serving(s)
- 2 cup Sourdough starter
- 1/2 tbsp Salt
- 2 cup Whole wheat flour
- 1 tsp Dry yeast
- 1/2 cup Water
Instructions
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- Wearing a kitchen glove, combine together starter, salt, yeast, water, and whole wheat flour in a large bowl. The dough will be very sticky.
- Knead/massage the dough for about 10 minutes by working it with your hand around in the bowl, squeezing it through your fingers, until the dough looks more elastic and less sticky. It will still be very sticky though, just less so.
- Cover with a plate or towel, and let rest in the microwave for 1 hour. It will have grown slightly, but not nearly doubled in size.
- Lightly oil the bottom of a 9x13" casserole dish. Divide the dough into 8 personal pizza doughs, about 100 g each, and add to the pan. Spray the tops with oil. Cover with a lid, and refrigerate for at least 24 hours, and up to 1 week.
- When it's time to make pizza, preheat your oven on its hottest temperature (500F or 550F) for at least 1 hour with a baking stone in the oven. Let the dough come up to room temperature as the oven heats up. Evenly spread your dough into a round and thin circle on top of a piece of parchment paper. Top with sauce, cheese, and any other desired toppings.
- Bake for about 7 minutes (on the parchment paper), or until the crust is solid and browned and the cheese is melted. Let rest for 5 minutes before cutting and serving.
Skillet Pizza
You can also make this into a skillet pizza using a cast iron pan. This method is faster, as it doesn't require you to heat up the oven at 550F for an hour with a pizza stone.
- Preheat your broiler on high, which only takes a few minutes. Add a small spray of oil to the cold cast iron pan. Add a small amount of seasonings to the oil, such as salt, red pepper flakes, and dried basil. Rub the seasoned oil around the bottom of the pan. Add your dough to the pan and shape it into a rough, thin circle.
- Add the pan to the stove over medium heat. Cook for about 2 minutes, or until the bottom starts to look and smell browned, and the top begins to bubble. You can check the bottom for doneness by lifting up the bottom with a metal spatula.
- Remove from the heat, and top with your sauce, cheese, and any other desired toppings. Here, I'm using my Simple Pasta Sauce with feta cheese, and roasted eggplant.
- Transfer the cast iron to the oven on the top rack, and broil for about 2-4 minutes, or until the cheese is melty and bubbly. Watch it carefully; it can burn quickly under the broiler. Remove the pan from the oven, and remove the pizza from the pan using a metal spatula or metal tongs.
Notes
- At a 75% hydration rate, this pizza dough is very sticky. Kitchen gloves are required to handle this dough, both for kneading it and for shaping into your individual pizzas.
- You can freeze any leftover raw pizza dough. After letting the dough rest in the fridge for at least 24 hours, add each dough ball to their own individual airtight bag, and store in the freezer indefinitely.
- Below are nutrition facts for 1 serving of just the pizza dough itself, compared to topped with 2 tbsp (30 g) of sauce and 1 oz (28 g) of cheese:
Nutrition Facts
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Servings: 8
Serving Size: 1 dough (~100 g raw)
Calories: 206
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Total Fat: 1.5g (2 %)
Saturated Fat: 0.3g (1 %)
Sodium: 424mg (18 %)
Total Carbohydrate: 43.4g (16 %)
Fiber: 6.6g (23 %)
Net Carbs: 36.8g
Total Sugar: 0.3g
Protein: 8.1g (16 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 25mg (2 %)
Iron: 2.17mg (12 %)
Magnesium: 83mg (20 %)
Potassium: 223mg (5 %)
:
:
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:
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64.3
:
27.9
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:
8.5
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Sources of Inspiration
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