Sourdough Discard Pizza Dough (No Yeast)
This recipe for Sourdough Discard Pizza Dough uses no conventional yeast to leaven it and creates the most tender, fluffy pizza crust.
Servings: 2 crusts
Calories: 352kcal
Ingredients
- 550 g all purpose flour
- 350 g water
- 225 g sourdough starter
- 40 g olive oil
- 15 g sugar
- 9 g salt
Instructions
- In the bowl of your stand mixer combine water, olive oil, and sourdough starter. Whisk together until completely combined.
- Add in flour, sugar, and salt. Using the dough hook attachment, knead dough for 5 minutes until it comes together and is elastic. The dough with be soft and sticky.
- Allow dough to rise at room temperature until it has doubled in size, anywhere from 3-8 hours.
- Cover the bowl and place into the fridge for up to 24 hours. This is optional but adds great flavor to the dough.
- Once ready to use, dump dough on to a well floured surface. Separate the pizza dough into pieces (2 pieces for standard size pizzas, 4 pieces for individual pizzas). If not using right away, wrap in plastic or in an airtight container and keep in the fridge until ready to use. It will keep for up to 3 days.
- Gently pull and stretch and place on a well greased baking sheet or pizza stone. Top with your favorite toppings and bake at 450 for 18-20 minutes (depending on the toppings). The crust should be golden brown.
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 65g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 440mg | Fiber: 3g | Sugar: 2g