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Sourdough Discard Pizza Dough Bake: Fri, Jun 20, 2025
Recipe
Sourdough Discard Pizza Dough
Schedule & Notes
| Date/Time | Task | Notes |
|---|
| Jun 20 8:30am | Mixed dough | It took less time than I expected, only about 15-30mins. I used our Kitchenaid for initial mix, and then did some slap-and-folds for a final gluten build. Further, we ran out of AP flour, so 100g of the dough was bread flour. |
| Jun 20 9:00am | Start bulk ferment | Bulk fermented on the counter. Our house is a bit hotter than normal given the summer heat. I also added a bit too much olive oil to the container in my opinion. |
| Jun 20 3:00pm | Bulk ferment end | The dough rose to somewhere between double & triple in size |
| Jun 20 3:15pm | Shaped boules | Made 4 boules (250g, 235g, 253g, 165g). Like before, I added too much olive oil to the counter for the dough to land on, I didn’t need to add any given the oil in the container |
| Jun 20 3:30pm | Final Prove Start | Stored them on a cookie sheet with a hard plastic shell topper |
| Jun 20 5:00pm | Start Ooni preheating | It was super windy today, and it took a while to light the fire. |
| Jun 20 5:15pm | Prepare other ingredients | I made a traditional Neapolitan tomato sauce (1 can of peeled San Marzano tomatoes and salt). One full can made WAY too much sauce for 4 small pies |
| Jun 20 5:30pm | Final Prove end | |
| Jun 20 5:30pm | Start assembling pizzas | The semolina flour that I used to help keep the dough not sticky wasn’t fine-ground enough IMO. I ended up mixing it with a bit of all purpose wheat flour and it started to give the properties that I was looking for. |
| Jun 20 5:35pm | Start Baking | 3 out of the 4 bakes turned out really well. The main thing that I learned is that the Ooni needs 30+ (closer to 40) minutes to come to temp for the first pizza. |
Final Thoughts
- The pizzas turned out really well (with the exception of the first pie that had a massive hole in it b/c of the first dough ball)
- The Ooni definitely needs 30+ mins to get up to the right temp.
- Once it’s up to the right temp, though, it maintained the temp really well between pizzas
- The MAIN thing that I’d like to learn how to do better is make larger pies
- I think that 250g is the MINIMUM size that I can go on the boules
- Further, my dough shrinks super quickly when I’m stretching it.
- Some more learning to do here for sure
References