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Sourdough Discard Herby Pizza Dough



Sourdough discard can slowly take over your kitchen if you make sourdough bread regularly. If you have 7 different jars of discard in your fridge on any given day, make this perfect pizza dough! It is crunchy and chewy and full of herbs and stands up to extra red sauce. Load it up with your favorite toppings and treat your family to a pizza night!


Hope you love it!

<3 Laura


Sourdough Discard Herby Pizza Dough


Prep & Rise Cook Total Yield

4 hours 10-13 min 5 hours 4 pizzas


1 1/2 cups sourdough discard

1 tsp yeast

1 1/2 cups warm water

4 1/2 cups organic, all purpose flour

2 tbls olive oil

1 tbls salt

1 tbls basil

1 tbls thyme


Add ingredients to stand mixer with dough hook attachment. Once combined, knead for 5

minutes on medium low. Cover with towel and let rise for 3-4 hours. (You can put the dough in the fridge overnight at this point. If you do, let it sit out for a minimum of 30 minutes before baking.)


Put pizza stone or pizza pan on the middle rack of the oven. Preheat oven to 500 degrees. (Make sure your oven is piping hot or you will get a soggy crust!)


Once the dough has risen and is nice and puffy, cut it in half or in quarters, depending on the size pizzas you want. Roll out on parchment paper to desired thickness, pressing edges out in a circular motion with your fingertips. Cover with toppings, then transfer to hot oven. Bake for 10-13 minutes. The crust should be brown with nice big air bubbles and all the cheese should be melted and bubbly. Cool slightly before cutting.



We love to top our pizzas with goat cheese! If you are really feeling fancy, add caramelized onions, goat cheese, and top with a honey-balsamic glaze once it comes out of the oven! <3




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