Sourdough Discard Pizza Dough - FTLS
A same-day sourdough pizza dough recipe from the For the Love of Sourdough book.
Yields
Three to four 12”-14” pizzas.
Ingredients
| Ingredient | Weight |
|---|---|
| Whole Milk | 130g |
| Water | 120g |
| Sourdough Discard | 165g |
| White Sugar | 30g |
| Salt | 13g |
| Olive Oil | 30g |
| White Bread Flour | 420g |
Steps
- For best results, use as recent as possible discard from an active sourdough starter
- Combine milk and water in a pot and heat on the stovetop till warm
- Add to a large bowl, and mix in discard, sugar, salt, and oil
- Add flour and mix until incorporated
- Take out of bowl and knead on the counter till smooth and silky, adding flour if needed
- Place in large bowl with a bit of oil and leave to bulk ferment for 3-6hrs
- Divide in 3 300g boules
- Prove on baking sheet with plastic cover for 1-2hrs
- Bathe in fine semolina and stretch out
- Prep with toppings and bake
Schedule
- Initial mix: 30mins - 1hr
- Bulk Ferment: 6hrs
- Divide & Shape: 15mins
- Final Proof: 2hrs
- Prep w/ toppings: 30mins
- Bake: 3mins
Sample Schedule - Morning Mix
- 8:30am - 9:00am: Mix dough
- 9:00am - 3:00pm: Bulk ferment on the counter
- 3:00pm: Divide and shape boules
- 5:00pm: Start assembling pizzas