Sourdough Discard Pizza Dough Bake: Fri, Jul 18, 2025
Recipe
Schedule & Notes
Baked for just my family.
| Date/Time | Task | Notes |
|---|---|---|
| Jul 18 7:00am | Mixed dough | Took about 45mins to mix the dough, also used almost all AP flour, with only a bit of bread flour mixed in later. I used the kitchenaid again, with slap-n-folds too. But with just the AP flour I felt like the gluten took a while to really develop. |
| Jul 18 8:30am | Start bulk ferment | Bulk fermented on the counter. Not too much olive oil this time. |
| Jul 18 3:00pm | Bulk ferment end | The dough rose to somewhere between double & triple in size |
| Jul 18 3:15pm | Shaped boules | Made 3 boules, all around 300g. No olive oil on the counter, and it was a much better experience. |
| Jul 18 3:30pm | Final Prove Start | Stored them on a cookie sheet with a hard plastic shell topper |
| Jul 18 4:20pm | Start Ooni preheating | We had somewhere to be later, so I gave the Ooni only about 20mins to preheat. |
| Jul 18 4:35pm | Prepare other ingredients | |
| Jul 18 4:45pm | Final Prove end | |
| Jul 18 4:45pm | Start assembling pizzas | |
| Jul 18 4:45pm | Start Baking | Sam and I got a really good system down where she prepared the pizzas while I baked them, getting all three done in about 20mins. |
Final Thoughts
- I used very fresh sourdough discard for this bake, basically from yesterday’s and today’s feeding.
- This yielded really good results, and pretty “surgical” usage of discard. I only had to take my starter out of the fridge basically 24hrs before given its activity.
- The pizzas turned out really well, there was a small hole in the first two pies, largely attributed to the lack of gluten development (again, bread flour would have been great).
- The Ooni heated up surprisingly well in 20mins. It wasn’t too windy today, and we got to about 600ºF on the stone in that time
- I also experimented with baking them slightly differently:
- I had the flame as high as it could go till I slid the pizza in.
- At that time I killed the flame entirely and let the bottom of the pie bake for about 45 seconds
- I then turned on the flame to the lowest setting, and started baking / rotating, moving the pizza every 30-45 seconds.