Simple Sourdough Pizza Dough
This Simple Sourdough Pizza Dough makes one large (think sheet pan) or 2 smaller rounds, about 12″. You can use one and freeze one or refrigerate up to 4 days.
Ingredients
This is a really simple recipe that uses your sourdough discard. It has just a little bit of flavoring so that it doesn’t taste like nothing while not overpowering your toppings. Now, being a NYer I’m all about the thin crust so this gets rolled out nice and thin so it gets crispy.
Start by combining your dry ingredients in your stand mixer set up with the dough hook. Give the flour, yeast and seasoning a quick stir. Then add your sourdough discard and water. Knead for about 7-8 minutes with your dough hook at medium speed.
If you don’t have a stand mixer, you can use the pile and fill method. Just make a mound of your dry ingredients on the countertop and slowly add the wet to the middle as you work it in with your hands.
If your dough seems dry (flaky looking) add a little more water a tablespoon at a time until it comes together and pulls off the sides of the bowl.
Place the dough in a lightly greased bowl, cover loosely, and let rise until almost doubled in bulk. Somewhere between 2 and 4 hours depending on your starter and the temperature of the room. Proofing in a warm spot will speed things up.
Shape your risen dough into a round disk (or 2, this is where you’d pop that extra in the fridge or freezer) let it rest for 15 minutes. Then press it out onto your lightly oiled pan of choice. Top with whatever it is that makes pizza magical for you.
Bake at 425F for 10 minutes, spin it 180 degrees and bake another 8-10 minutes until it’s your preferred level of crispy.
A few things to remember: How “active” your starter is will determine how tangy the dough is. Also, If you use a pizza stone that you preheat, this will bake much faster so keep your eye on it. For dough you’ve had in the fridge, be sure to let your dough come up to room temperature before you try to work with it.
