A flavorful sourdough pizza dough made with sourdough discard, creating a tangy base perfect for homemade pizzas. Uses natural fermentation for enhanced flavor and texture.
italian
Nutrition
Provides carbohydrates from flour with moderate protein and some beneficial probiotics from the sourdough starter.
| Calories | 564 kcal |
| Energy | 2360 kJ |
| Protein | 17 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 113 g |
| Sugars | 5 g |
| Dietary Fibre | 4 g |
| Sodium | 4000 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchbakingpizzamain coursebreadfamily friendly
Sourdough Discard Pizza Dough
The Pantry Mama (Kate Freebairn)
5
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large mixing bowl
Dough whisk
Kitchen Scale
Plastic wrap
Tea towel
Pizza peel
Oven
Instructions
1
Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
2
Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that's ok!
3
Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
4
Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled.
5
Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
6
Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
7
Place your pizza dough onto pizza peels ready to top with your favorite toppings.When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Sourdough Discard Pizza Dough
The Pantry Mama (Kate Freebairn)
5
servings
0
per serve
0
minutes
A flavorful sourdough pizza dough made with sourdough discard, creating a tangy base perfect for homemade pizzas. Uses natural fermentation for enhanced flavor and texture.
italian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large mixing bowl
Dough whisk
Kitchen Scale
Plastic wrap
Tea towel
Pizza peel
Oven
Instructions
1
Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
2
Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that's ok!
3
Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
4
Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled.
5
Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
6
Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
7
Place your pizza dough onto pizza peels ready to top with your favorite toppings.When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
dinnerlunchbakingpizzamain coursebreadfamily friendly
Nutrition
Provides carbohydrates from flour with moderate protein and some beneficial probiotics from the sourdough starter.
| Calories | 564 kcal |
| Energy | 2360 kJ |
| Protein | 17 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 113 g |
| Sugars | 5 g |
| Dietary Fibre | 4 g |
| Sodium | 4000 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
