Sourdough discard gives this pizza dough so much good flavor! This recipe calls for yeast to give the dough a bit of a boost. You can omit it if you like, but you'll have more of a cracker crust instead of a light and airy one. This recipe makes 4 roughly 10-inch pizzas.
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Author: Mandy Jackson
200gramssourdough discard,at room temperature
1teaspoondry active yeast
580gramsall purpose flour
In a large bowl, combine the water, discard, and yeast. Add the flour and salt and mix by hand until well combined. Cover and set aside to rest for 15 minutes.Turn the dough out onto a lightly floured work surface and knead for 3 minutes. Divide dough in quarters and shape each quarter into a ball. Place on a parchment-lined baking sheet. Cover with plastic wrap and let rise at room temperature for 2-4 hours, or 8-24 hours in the refrigerator. (See note if refrigerating)Preheat oven to 500 degrees. Shape each ball on a piece of parchment paper by pressing from the center to the perimeter with your fingertips, then stretch into a roughly 10-inch round. Cover with desired toppings. Use the parchment paper to transfer to a baking sheet or a preheated pizza stone and bake on the lowest rack of the oven for 10-12 minutes, until crust is brown and cheese is bubbling. Cool slightly before cutting. Continue topping and baking pizzas in batches.
I use a 100% hydration starter, meaning it's half water and half flour by weight. If you use different proportions, you may need to tweak the flour/water amounts in this recipe.If you're refrigerating the dough - Take it out of the fridge about 30 minutes to an hour before shaping it. Cold dough doesn't stretch well!