Description
A comprehensive guide to making the best pizza crust using sourdough discard, featuring tips for flavor, texture, and no-waste baking.
Ingredients
Scale
- 225g sourdough discard
- 300g-350g all-purpose flour
- 120g warm water
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp honey
- 1/2 tsp instant yeast (optional)
Instructions
- Mix discard, water, oil, honey, and yeast in a bowl.
- Incorporate flour and salt, then knead for 5-7 minutes until smooth.
- Let dough rise in a warm spot for 2-4 hours or cold ferment in the fridge.
- Preheat oven and pizza stone to 450-500°F.
- Stretch dough on parchment, add toppings, and bake for 10-15 minutes.
Notes
Reduces kitchen waste, provides probiotic benefits for digestion, and creates a superior artisanal flavor compared to store-bought dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 280 kcal per slice