Easy Sourdough Discard Pizza Crust Food

SOURDOUGH PIZZA CRUST

Steps:

• To start with you need put the flour, salt, yeast, and the Italian seasoning into a mixing bowl and mix it up.
• Then stir your sourdough starter and measure out 1 cup into the bowl and add the 1/2 cup warm water. Mix well until combined. You can mix it either by hand or with a stand mixer.
• If you are making it by hand, turn the pizza dough out onto a lightly floured surface. Knead until the dough is smooth and slightly sticky. About 10 to 12 minutes.
• If using a stand mixer, attach your dough hook and knead for about 7 minutes until smooth and just a tad bit sticky.
• After kneading, you need to put the dough back into a greased bowl and turn it to grease the top. It needs to rise until it has doubled in volume.
• Depending on how strong your starter is and how warm your kitchen is, the rise time can be anywhere from 1 to 3 hours.
• Divide your dough into your chosen number of crusts.
• Drizzle olive oil into your chosen number of regular sized pizza pans and tilt the pans (or spread the oil with your hands) until the bottoms are evenly coated with oil.
• Shape each piece of the dough into a disc and then put each disc into a pizza pan. Gently press the dough out until it covers the bottom. It will start to shrink up a bit. That's ok.
• Let it rest for a few minutes and press it out again. Do that for all of the pizzas.
• Once you have the crusts in the pans, take a fork and poke holes all over them. These holes keep the crusts from bubbling up as they bake.
• Cover the crusts and let them rest while the oven preheats.
• Preheat your oven to 450°F. If you are going to be baking your pizzas to eat right away, put your baking stone in the oven to heat up.
• Once your oven is hot, pre-bake the thicker crusts for 8 - 10 minutes and the thin crusts for 4 to 6 minutes.
• Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins.
• When you are ready to bake your pizzas, slide them into the oven and onto the preheated baking stone.
• Bake until the toppings are hot and the cheese is melted and browned to your liking. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza.

SOURDOUGH PIZZA CRUST DOUGH

Steps:

• Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
• Bake in the preheated oven until pale golden, about 7 minutes.

SOURDOUGH PIZZA CRUST

Steps:

• Preheat oven to 500°F.
• Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
• Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
• Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
• Top as desired and cook until browned and cheese is melted.
• If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).

SOURDOUGH PIZZA CRUST

Steps:

• Blend together the dry ingredients in mixing bowl.
• Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
• Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• DO NOT PUNCH DOWN DOUGH.
• Dredge hands in flour and remove dough.
• Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
• Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
• Assemble and bake the pizza according to your favorite recipe.
• Suggestions:.
• Pizza Margherita Recipe #236789.
• Caramelized Onion and Gorgonzola Pizza Recipe #244305.
• Pizza/Pasta Sauce Recipe #227656.
• Grilled PIzza Recipe #322248.

SOURDOUGH ROLLS (OR PIZZA CRUST)

Steps:

• In a large bowl, combine all the ingredients. Beat until smooth. Do not knead. Shape dough into 1-1/2-in. balls; place on a greased baking sheet. , Bake at 425° for 10-15 minutes or place in muffin cups and bake at 350° for 25-35 minutes. , (For pizza, sprinkle dough lightly with flour and spread in pizza pan. Bake at 425°for 10 minutes. Remove from oven and top as desired; bake until cheese is melted and meats are cooked.)

SOURDOUGH PIZZA CRUSTS

Steps:

• Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
• Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
• Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.