Pizza Dough With Discarded Sourdough Starter

Pizza Dough With Discarded Sourdough Starter – A few months ago, I was making sourdough bread once a week and lamenting all the sourdough I had to throw away (plus it made the garbage can stink). My friend Alison, who started pickles, etc., also mentioned that you can find pickle recipes online. That gave me the idea to try pizza dough.

Since using the Tartine bread recipe, In the beginning I used a 50/50 mix of whole wheat and flour, 100% hydrated. I basically applied those calculations to a pizza dough I made a few years ago and found it worked quite well and even added a bit of flavor.

Pizza Dough With Discarded Sourdough Starter

After years of making the same recipe, This naturally transitions to what works for me in my kitchen. I reduced the amount of yeast I put in a little bit because I counted on discarding the sourdough. If you have enough time and want more flavor, You can skip the extra yeast altogether. If there is not enough to dispose of, it is added as insurance. Update: My sourdough bread is good enough now! I do not add extra yeast.

Cast Iron Sourdough Discard Pizza

Mix the discarded sour cream and hot water in a medium bowl. Add the flour and mix until dry. Cover and marinate for 20 to 30 minutes.

Sprinkle salt and yeast over the dough. Wet your hand with warm water and use it to knead the salt into the dough until you can’t feel it anymore. See my original post on pizza for how to fold and fold. You should rewet your hands a few times to prevent the dough from sticking and to dissolve the salt. Cover and rest.

After 30 to 60 minutes, Apply the peel to help the gluten develop. At the last fold, brush the bottom of the dish with a little olive oil, then turn the dough over and cover the bottom of the seam and the top (which happened to be on the bottom) with oil. Depending on the temperature of your oven and how active the leavening is, leave covered until the dough has doubled in size.

Vegan Sourdough Discard Pizza Crackers

Prepare 2 sandwich bags by folding the tops and adding a little olive oil. Flour your work surface and transfer onto the dough. Divide the dough in half with a knife or spatula. Shape each half into a ball. transfer to bags; Seal and refrigerate for at least 3 hours and up to 2 days. The dough can also be frozen until ready to use. Thaw the pizza overnight in the fridge the day before you want it. People ask what to do with excess pickles and this is my answer. Make pizzas and pizza crusts. If not using right away, freeze after the first bake and cover and it will be ready to bake. It prepares you to accept unexpected company, especially children.

When our son was a teenager, having frozen pizza crusts ready to bake was a lifesaver – he often brought friends over for dinner. We were always ready. If memory serves, sometimes his friends came without him.

If you are using the pizza dough immediately, You can partially bake them, cover them and then bake them, or cover them and bake them in stages.

Quick Sourdough Discard Pizza Dough [no Yeast]

If you bake the shells in advance, they will be more puffy. If you cover them and bake them, they will be flatter. Arrange as you like.

Honestly, this isn’t my best pizza recipe, but it’s probably my favorite. It’s quick and easy and uses excess or discarded starter. The recipe is so simple that you can cook it by heart. When the oven is preheated, the pizza dough will be ready to roll, cover and bake. It may not be my best pizza recipe, but it’s pretty good.

Mix the ingredients together and knead until the flour is smooth. If the dough is too dry, add a little more sour cream. If you have used pickles, add a little water.

Sourdough Pizza Dough

The flour you use doesn’t matter. flour flour Or you can even use all-purpose flour. You can use whole wheat, but whole wheat absorbs more water than refined flour, so you should use less or more sourdough flour. It’s a flexible recipe; Just add flour until the dough is fine.

As usual, Let the dough marinate for 5 minutes, marinate for 5 minutes, and stir for another 5 minutes. Resting time is especially important if you’re using whole wheat flour: it absorbs more water than refined flour, but it does so slowly, so you won’t know how the dough feels until after it’s rested. Period.

Knead the flour thoroughly and cover for 1/2 hour. This loosens the dough and makes it easier to shape the pizza. This recipe does not require the leavening power of sourdough; It uses a beginner’s taste.

Sourdough Pizza With Sourdough Discard Dough

Once the dough has rested, roll it into an even round shape. I like to roll the dough out on the baking sheet and roll the dough 1/8 of a turn between the rolls and roll the dough away from me. This makes it easier to make something similar to a circle. How big is the circle? A class usually gets a 10- to 12-inch cake. It depends on your taste and how many people you have to feed. It depends on the day. Some days may go more. Starting conditions on other days, not so far, are a bit overwhelming here. Fresher is better. However, if the diameter exceeds 12 inches. I have trouble finding freezer bags large enough to hold cooked shells.

Once you’ve got a good round, you can pre-bake or cover and bake.

Before baking the dough, you can flatten it to prevent it from puffing up. You can do this by pricking it across its surface with a fork, or by using a batch of dough balls available cheaply from food service companies. Once assembled, slide the batter and cake onto the baker’s tray and place in the oven. It would be best to use quarry tiles or baking stones. Bake for 5 minutes. It won’t take long, so be careful.

Sourdough Pizza Crust

Once the crust is pre-baked, it can be cooled and frozen, or covered and baked. Yes, You can also cover the dough and bake it directly. That’s what we usually do in class. The recipe is awesome.

When you’re ready to top the pizza, brush a little olive oil on the surface. Then top with your ingredients. There was some discussion about the plan to put the toppings on the pizza. I prefer to add cheese as a final layer. Otherwise, the cheese is not brown. It’s not like pizza for me.

Many people make their own pizzas. As a teenager, Pizza liked “everything but the kitchen sink, no-holds-barred, wild and gonzo.” Now I only love select ingredients. whatever you like Play with the ingredients until you create your favorite cake.

Gluten Free Sourdough Pizza Crust (use Discard!)

Whatever your favorite topping is, adjust the cooking time so that the crust is nicely browned and the cheese top is slightly browned. It’s a balancing act. Depending on temperature and toppings, between 15 and 25 minutes should be enough.

I typically use about 8 ounces of mozzarella cheese for a 12-inch pizza. Of course, the ingredients are up to you. Here are some possibilities.

Denali Pizza We love this pizza so much, its photo is at the top of this page. We had this at the Denali Lodge in Denali National Park and Preserve. We had a long day and were tired and not hungry. All we want is a beer and a bed. Until the pizza is served to another guest. And then there must be one. Now it’s homemade and custom. smoked salmon; marscapone, Finely chopped onions and capers. Mike isn’t usually a fan of capers, but even he agrees that they help balance out this pizza. Fry as above.

The Ultimate Guide To Sourdough Pizza

Shrimp and Asparagus Pizza. It started as a way to get rid of leftovers and has become our current favorite. Better to work.

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