You know when you feed your sourdough starter and you start by getting rid of most of it, saving just a little bit? It always irritates you to throw away that excess starter, doesn't it? You've fed it and kept it warm (or cool) and watched it grow and loved it and... well, throwing away any starter feels like ditching one of your kids! So what's the solution?
In fact, there are quite a few ways you can use your discard sourdough starter — and none of them involves surreptitiously scraping it into a hole out back where the critters won't find it. Pancakes or waffles. Biscuits. Soft pretzels. Even carrot cake makes good use of unfed sourdough starter.
But we particularly like it in sourdough pizza crust, where its flavor beautifully complements both tomato sauce and cheese, while helping to ramp up the taste of milder toppings like peppers and mushrooms.
Favorite Sourdough Pizza Crust Recipe
Now, I know some of you are wonderful sourdough parents, and some of you... well, not so much. I'm the same way; I have one starter I feed regularly, and another (an emergency backup) that tends to get lost in the chaos at the back of the fridge.
I decided to use both of them in pizza crust, to see if the pampered starter responds better than the one suffering from neglect.
Our Sourdough Pizza Crust recipe calls for using starter right from the fridge — no feeding necessary. The starter on the left had been fed within the past couple of days. The one on the right — well, I'll bet it's been at least two months since it had had any attention; there was quite a bit of grayish liquid on top (alcohol), which I stirred back in.
Gluten Free Sourdough Discard Pizza Crust
I mix two batches of dough, one using the more active starter, one the sleepier. I end up using 1/2 cup + 2 tablespoons water in each batch of dough. Your goal is dough that's soft, but not unbearably sticky.
After another hour, the happier starter dough is still ahead, but the neglected starter dough is starting to catch up. Both are showing good activity, as you can see from the air bubbles.
After a total of four hours rising, I pat each crust into a half-sheet pan — which I've first greased with non-stick spray, and then drizzled with olive oil.
Recipe: How To Make Sourdough Pizza From A Roberta's Pizza Master
I'm making thick Sicilian-style pizza here. You can make two 12 round thin-crust pizzas out of each batch of crust, if you prefer.
And here's what it looks like two hours later. It's not a frenetic riser, but the dough does puff up and spread into the corners of the pan.
At this point, there's no need to take a comparison photo of the dough made from the neglected starter; it's totally caught up. Lesson learned: making your sourdough pizza crust with a neglected rather than happy starter is just fine.
Best Sourdough Pizza Crust Recipe
OK, we're about ready to bake. Let's preheat the oven to 450°F. I'll set my pan of dough on a pizza stone, which lives full time on the bottom of my oven. If you don't want to use a stone, that's fine, too — you'll just set the pan on your oven's middle shelf.
Thin-crust pizzas don't need pre-baking, but if you're making a thicker sourdough pizza crust, bake it for about 8 to 10 minutes without toppings, until it's set. It'll lose its raw-dough shine, and will appear solid, not fragile.
Notice the crust is baked all the way through, but not browned. Sourdough crusts don't generally brown as readily, so don't panic; it'll look fine by the time you've topped and finished baking it.
Crispy Cheesy Pan Pizza Recipe
I bake the topped pizza for an additional 10 to 15 minutes, then take it out of the oven and sprinkle with thinly sliced red onion — to complete the red theme.
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
Our new favorite pizza is this hyper-local, super-crispy style from the South Shore It's got a passionate following, lacy cheese edges, and a very special crust.
Simple Sourdough Pizza Dough
Yes, you can bake with sourdough starter straight from the fridge Want to use cold, unfed starter to make bread? It's possible!“ We’re excited to welcome back award-winning bread baker and cookbook author Bryan Ford to help us expand our pizza-making prowess. Below, he offers insight on New York-style pizza and his recipe for a Cubano-inspired pie. ”
This recipe has been created in collaboration with King Arthur Baking Company!I’m not going to lie: I’m a much bigger fan of New York-style pizza than any other style. Why? Because of how deliciously crisp every bite is. Cooked at a lower and more consistent heat, New York-style pizza offers a balance of chewy, crispy crust along its edges, with a thin, pliable center. And best of all, you can very easily make it in your home oven. No need to stress about having a wood-fired oven or baking at extremely high heat, as is the case with some other types of pizza. Breaking down flour for pizza Now, let’s talk about flour types, and why it matters which flour you choose to make specific styles of pizza. You’re probably used to using all-purpose or bread flour in the kitchen, both of which are defined by their protein content percentages. This protein level is important because it gives you an idea of how the flour will perform in your baking. And, truthfully, you can make good pizza with most types of flour — if all you have on hand is all-purpose, don't let it stop you from pursuing your pizza dreams. But protein content isn’t the only factor that defines flour — how it’s milled is also relevant. When wheat berries are ground so finely to the point that the flour meets the '00' standard (a European classification of flour – read more here), the quality of your dough and pizza is taken to another level. And that’s certainly the case with this new King Arthur '00’ Pizza Flour, milled to precise '00' standards. Made from a blend of hard and soft wheat, this flour gives you the exact balance of bite, chew, and elasticity that you’re looking for in New York and Neapolitan pizza styles. A personal pizza inspired by Latin flavors For this New York-style pizza, I decided to draw on my heritage and infuse Latin American flavors into my recipe. Let me tell you, it’s hard to beat the flavor combo of a sanguich Cubano. (You don’t want to call it a sandwich, by the way. Sanguich or bust!) Taking inspiration from these wonderfully delicious sanguiches, the Pizza Cubano was born and is absolutely delicious on this New York-style pizza base.
Forget about tomato sauce and cheese; instead this pizza is topped with pork, ham, dill pickle, and spicy mustard for an entirely different flavor experience. (If you don’t have time to roast a pork shoulder on your own, I’m sure your local grocery store sells some sort of roast pork!) Baking it up on a naturally-leavened pizza base made with sourdough starter adds even deeper, more nuanced flavor. If you're planning to freeze your pizzas to enjoy later, parbake the topped pizzas for 5 minutes, remove them from the oven, and allow to cool completely before wrapping well and storing in the freezer. If you're ready to start pizza-making, you can order our '00' Pizza Flour through our online shop, and maybe pick up a few other handy tools to make your pie. And for more recipes like this from Bryan, visit his blog Artisan Bryan.
A More Whole Wheat Sourdough Pizza Dough
*Baker's tip: The recipe yields enough dough for eight pizzas, so if you’re not planning to eat that many at once, you can parbake whatever topped pizzas you won’t immediately eat, then freeze them for future meals. Directions for this step are included at the bottom of the post and the recipe page.
You'll want to get started making your pizza at least one day before you plan to eat it, as the dough will need a minimum of 24 hours in the refrigerator.
Start by building the levain. Combine all the ingredients in a tall jar or medium bowl. Cover and leave in a warm place (72°F to 75°F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day.
Sourdough Pizza Dough [step By Step Guide]
In a large bowl or the bowl of your stand mixer combine the water and salt, stirring until the salt’s completely dissolved. Stir in 400g of the levain you built. You’ll have some left over; discard or save for another use. Slowly incorporate the flours; adding flour a bit at a time allows it to hydrate fully, shortening the rest (or autolyse) before you start kneading.
Once you’ve added all the flour, cover the bowl and let the dough
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