Sourdough Discard Pizza Dough Food

SOURDOUGH DISCARD PIZZA DOUGH

Steps:

• In a large bowl, combine the water, discard, and yeast. Add the flour and salt and mix by hand until well combined. Cover and set aside to rest for 15 minutes.Turn the dough out onto a lightly floured work surface and knead for 3 minutes. Divide dough in quarters and shape each quarter into a ball. Place on a parchment-lined baking sheet. Cover with plastic wrap and let rise at room temperature for 2-4 hours, or 8-24 hours in the refrigerator. (See note if refrigerating)Preheat oven to 500 degrees. Shape each ball on a piece of parchment paper by pressing from the center to the perimeter with your fingertips, then stretch into a roughly 10-inch round. Cover with desired toppings. Use the parchment paper to transfer to a baking sheet or a preheated pizza stone and bake on the lowest rack of the oven for 10-12 minutes, until crust is brown and cheese is bubbling. Cool slightly before cutting. Continue topping and baking pizzas in batches.

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 DOUGH

Steps:

• In a medium-size bowl mix the salt, into the flour with a wooden spoon.
• Add the sourdough starter and 4 tablespoons of olive oil to the bowl. Using a wooden spoon mix the wet ingredients into the dry ingredients until it forms into a shaggy ball.
• NOTE: If the dough seems very wet sprinkle with a little flour until it comes together and holds its shape. If the dough seems very dry and powdery drizzle 1 teaspoon more of olive oil and knead the oil into the dough.
• Knead the pizza dough using the heel of your hand in the bowl until it is soft and forms a ball, 5 minutes or so.
• Drizzle olive oil into the bowl and flip the ball of dough around so all sides are covered with oil. Cover the bowl and place it in a warm area to rest.
• Allow the dough to rest and slightly rise for an hour for quick pizza dough or up to 8 hours before forming into your pizza crust.
• At this point in the recipe, you can place the bowl of dough into the refrigerator for a slow overnight rise. The dough will rise slowly overnight and the sourdough flavor will have more time to develop. You can leave the dough refrigerated for up to three days before baking with it. You can also slip the dough into a freezer bag and freeze it to use at a later time.

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 PIE CRUST

Steps:

• Sift the flour and salt into a large mixing bowl.
• Add the flour mixture, shortening, butter, vinegar, sourdough discard and two tablespoons of ice water into the bowl of a food processor. Put the lid on and pulse until the dough starts to come together.
• Open the lid, scrape the sides and make sure that the ingredients are getting mixed evenly.
• Put the lid back on and pulse again until completely combined. If needed, add another tablespoon or two of ice water or until the dough is holding together but don't add so much water that it is sticky.
• Split the dough into two dough balls.
• Note: This sourdough is best if you refrigerate it for an hour before baking. You can roll it out first so it is easier, or you can flatten the dough balls into discs, wrap in plastic wrap and refrigerate for one hour.
• After the dough has refrigerated for one hour, sprinkle flour on the work surface and use a rolling pin to roll out the dough about 1/2 an inch larger than your pie pan.
• Lay the crust in the pie dish and press down lightly on the bottom and up the sides of the pan.
• If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
• If you are making a double pie crust, tear off any excess, roll out the second dough ball and lay it over top the pie filling.
• Flute the edges, poke holes in the top and bake as directed in your pie recipe.

SOURDOUGH DISCARD PIZZA

Steps:

• Combine the flour and salt in a large mixing bowl. Use a wire whisk or fork to combine.
• In a medium bowl or measuring cup, combine the yeast, sugar and warm water. Set aside.
• Once the yeast mixture has become bubbly and foamy, stir in the olive oil and unfed discarded starter.
• Add the liquid ingredients to the dry ingredients and stir to combine.
• Knead the dough in the bowl a few times to incorporate the flour. Add more flour if the dough is extremely sticky.
• Turn the dough out onto a floured surface and knead for 4 or 5 minutes.
• Grease the bowl with olive oil, return the dough to it and cover with a towel. Let proof for about 1½ hours, or until the dough has doubled in size.
• If using a baking stone to bake the pizza, place it in the center of the oven. Heat the oven to 500°F for 15 minutes. If you don't have a pizza stone, bake your pizza in a large cast-iron pan or on a baking sheet.
• Punch down the dough and divide it into two halves. If you want to bake only one pizza, put one ball in the refrigerator in a container and use it within 2 to 3 days. The dough also freezes well. Remove it from the freezer several hours before you make the pizza or thaw it out overnight in the refrigerator.
• Roll the dough into a ball. On a lightly floured surface, flatten it out with your knuckles into a circle about 5 inches in diameter. Rest the dough on the back of your fists, hands together. Move your hands apart while simultaneously tossing the dough a few feet in the air. Catch the spinning dough on the back of your fists and repeat until you've formed a circle 9 or 10 inches in diameter. Or if you prefer, roll out the dough with a rolling pin to your desired thickness.
• Sprinkle the pizza peel, cast-iron pan or cookie sheet with cornmeal. Place the formed dough on the cornmeal and spread on your desired toppings. With a quick flick of the wrist, slip the pizza from the peel onto the baking stone. Or place the cast-iron pan or baking sheet in the oven.
• Bake for about 8 minutes. Broil for 1 to 2 minutes longer to brown the top. If using the baking stone, slide the pizza peel under the pizza to remove it from the oven.

SOURDOUGH PIZZA DOUGH

Steps:

• Oil a baking sheet or baking dish with canola oil. Set aside.
• Fit a food processor with a blade, any blade. It doesn't matter. Seriously.
• Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.
• Combine the water, olive oil and starter. With the food processor running pour the wet ingredients through the feed tube. When I made it for the video I added the starter after the water and oil and it was something special trying to get it through the tube. Don't be like me.
• Allow the food processor to run until a ball forms and then let it run another 30 seconds. Stop the food processor.
• Lightly flour a smooth surface. Don't use too much. The dough isn't that sticky.
• Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.
• Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the ball by pulling the dough towards you, rotating and then pulling to towards you again. You can also shape it using the bench scraper. Just watch my video on youtube!
• Place each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap tightly in plastic wrap and place in the refrigerator.
• Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.
• Before you use it, take the dough out of the refrigerator and let it sit at room temperature for 2-4 hours. Make that pizza!!!!

EASY SOURDOUGH DISCARD PIZZA CRUST

Steps:

• Combine 1 cup of sourdough discard, 2 cups of flour, ½ cup of water, 1 teaspoon salt, 2 tablespoons of olive oil, and 1 tablespoon garlic powder in a bowl. I use my KitchenAid Mixer.
• Using a dough hook or wooden spoon knead the dough for 2-3 minutes. It should become a ball of dough and stop sticking to the sides. If you are having trouble getting it to become a dough ball, add in more flour ¼ cup at a time. When the dough is able to be picked up without creating a mess, it's ready.
• Put a bit of olive oil in a separate bowl. Roll your big pizza dough ball around in the bowl until it is coated with olive oil. This will prevent it from drying out while it rises.
• Cover the bowl with a towel and let the dough rise for 2-12 hours. If you want to make it the night before, then let it rise overnight. In the morning, put the bowl in the fridge until dinnertime.
• Preheat the oven and pizza stone to 400. Stretch and shape the dough on the hot pizza stone.
• Brush the crust with olive oil.
• Add the sauce and toppings.
• Put the pizza back in the oven for 15-20 minutes. When the crust is brown and the cheese is bubbly the pizza is ready to eat!. It should come off the pizza stone easily. If it's sticking, then you need to let it bake a little longer.

SOURDOUGH PIZZA CRUST

Steps:

• Add the ingredients to a large bowl. Mix with a strong spoon or dough whisk. The dough will look rough and shaggy and feel soft and sticky. Turn the dough onto a lightly floured countertop.
• Knead the dough for about 3 minutes, until the dough is smooth and tacky but not sticky. Return the dough to the bowl, cover with plastic wrap, and let rise overnight at room temperature.
• In the morning, your dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
• Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour. Prepare your toppings and preheat your oven to 475º.
• Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1" thick crust at the edge. Large pizzas 14", and individual pizzas 10" - 12". Add toppings.
• I prefer to bake pizzas on a pizza stone or cast iron. If you don't have a pizza stone, you can flip over a cast iron skillet or use a cast iron griddle. Add it to the oven before preheating.
• Bake small pizzas for 10-12 minutes, large for 15-20 minutes.

TANGY SOURDOUGH STARTER PIZZA DOUGH

Steps:

• Make the dough: Measure the sourdough starter discard into the bowl of a stand mixer using a kitchen scale. Divide the measured amount in half...that is the amount of flour and water you already have (that is, if your sourdough starter is 50/50 flour to water, like mine).
• Measure in enough additional flour to the bowl so that the total amount (including the amount from the starter) is 15 ounces (425 grams). See the Recipe Notes below if you don't have a kitchen scale handy. Add the salt and yeast.
• Like with the flour, pour in enough warm water so the total amount is 8 ounces (227 grams). See the Recipe Notes about adding in the water. Finally add the 1 tablespoon extra virgin olive oil and the mixed herbs (if using).
• Mix the dough on low speed until the dough starts coming together, about a minute. Turn up the speed and knead until the dough is smooth, about 5 minutes.
• Shape the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap or a kitchen towel and put in a warm place to rest until the dough has doubled, about 2 to 3 hours. The oven with just the light on works well.
• Make the pizza: Place a baking stone in the oven, then preheat to 425 °F. For best results, let the oven heat for an additional 10 to 15 minutes after it says it's ready just to insure there are no hot spots.
• While the oven is heating, start to prepare the pizza. Lightly knead the dough on a piece of parchment paper, then start pressing out into a circle with your hands (you can use a pie pan roller to help). The size of the pizza will depend on how thick you like the pizza crust. I generally press it out to about ¼-inch thick and 10- to 12-inches in diameter.
• Top the pizza with your favorite toppings. For a finished edge, fold the crust over about 1-inch and crimp it down.
• Using a cake lifter or a pizza peel, carefully transfer the pizza on the parchment paper to the hot baking stone.
• Bake the pizza for 10 to 12 minutes or until the crust is light golden brown and the toppings are heated through.
• Remove the pizza from the oven and transfer to a cutting board. Allow to cool for a couple of minutes, then use a pizza cutter to slice into six or eight slices. Serve immediately and enjoy!

CAN YOU FREEZE SOURDOUGH PIZZA DOUGH

Steps:

• Separate your balls of dough into equal portions
• Put it in your freezer safe bag or air tight container and seal it shut.
• Slide parchment paper in between the sourdough dough balls to ensure that they don't stick together
• Place your freezer bag into a nice spot in your freezer

SERIOUSLY ADDICTING SPICY SOURDOUGH DISCARD CHEESE CRACKERS

Steps:

• flour, sourdough starter, cheese, melted butter, and hot sauce together.
• .
• p id="instruction-step-3″>3. Split dough in half and shape into two rectangular pieces. Refrigerate for about 30 minutes to allow dough to harden.
• id="instruction-step-4″>4. Heat oven to 350 degrees F.
• id="instruction-step-5″>5. Roll out each section of dough on a floured surface or parchment paper to about 1/16″ inches thick.
• d="instruction-step-6″>6. Transfer dough to a lightly oiled baking sheet. Cut sourdough crackers into equal portions using a pizza cutter.
• ="instruction-step-7″>7. Prick each square with a fork.
• ="instruction-step-8″>8. Bake for about 25 minutes until golden brown. Turn baking dish halfway to ensure all sides bake evenly.
• "instruction-step-9″>9. Let cool before munching or transferring to an airtight container.

SOURDOUGH PIZZA DOUGH

Steps:

• Combine the flour, salt, sugar and yeast in the bowl of a stand mixer.
• Combine the sourdough starter or discard, water and olive oil in a second bowl. Stir to dissolve the starter in the liquid.
• Add the liquid ingredients to the dry ingredients and mix with the dough hook on low speed until a dough is formed. Add more flour or water as needed so that the dough stays together. Let the mixer knead the dough for about 10 minutes. The dough should clean the inside of the bowl.
• Place the dough in a lightly oiled bowl and let it rise in a warm place (around 75˚F), covered with plastic wrap or a clean kitchen towel, until it has doubled in bulk. This should take an hour or two.
• Turn the dough out onto the counter and divide the mixture into two dough balls, shaping them into rounds with your hands. Lightly coat each dough ball with oil and transfer to the refrigerator, covered with plastic wrap. You can place them on a baking sheet, or place each dough ball into its own oiled zipper sealable plastic bag or container. (You can freeze the dough balls at this stage, removing as much air as possible from the oiled bag.) Keep in the refrigerator for at least one day, or as long as five days.
• When you're ready to make your pizza, remove your pizza dough from the refrigerator at least 1 hour prior to baking and let it sit on the counter, covered gently with plastic wrap.
• Use the dough to make pizza, calzone, stromboli or any other recipe that calls for pizza dough.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!