Sourdough Pizza Dough

George, our sourdough, is doing well, which means a lot more sourdough baking in the house.

When he was just not doubling (so not 100% active), I decided to attempt a pizza dough, which turned out very tasty. I’m assuming it’ll work too with discard as it did with the not fully active starter.

Ingredients

Pizza dough

• 220 gr sourdough starter or discard (100% hydration)
• 150 gr white bread flour
• 50 ml lukewarm water
• 1/2 tsp yeast
• 1/2 tsp salt
• 5 gr olive oil

Toppings

• Tomato sauce (jar / homemade)
• Veggies of choice, sliced thin (we did half a courgette & one bell pepper)
• Other toppings of your choice (like olives)
• Cheese (we used grated goats cheese)

Instructions

1. In a medium bowl, mix all ingredients (by hand or with a stand mixer – dough hook) until a nice smooth ball of dough is formed. It will be a bit tacky to the touch.
2. Let dough rest for a couple hours, until doubled in size.
3. Turn dough out of the bowl into a floured surface and give it a little knead until it just doesn’t stick to your hands.
4. Line a baking sheet with parchment paper, and press the dough onto the paper to shape a pizza (round or rectangular, as you wish).
5. Let dough rest a few minutes as you shape it if it doesn’t cooperate, this relaxes the gluten strands and allows you to shape it further.
6. Let your dough rest while the oven preheats to 210C fan / 230C standard.
7. Top the base with tomato sauce and bake in the middle of the oven 5-7 minutes.
8. Remove from oven, add the rest of the toppings and bake an additional 5-7 minutes (rotate the pan back to front).
9. Slice & enjoy!