@homemadefoodjunkie: Sourdough discard pizza is a great way to use up your extra sourdough discard ❤️ ✨INGREDIENTS ✨ * 1 Cup (About 227 grams) sourdough discard (fed or unfed is fine) * 1/2 Cup warm water (plus extra as needed) * 2 1/2 Cups all purpose flour (bread flour makes a puffier crust) * 1 teaspoon salt * 1/2 teaspoon dry active, or instant yeast (optional-use for faster rise) * seasonings as desired (rosemary, thyme, oregano, garlic and onion powders recommended) ✨INSTRUCTIONS✨ 1. Pour the starter into a stand mixer with a dough hook or large mixing bowl. 2. Pour the dry ingredients and 1/2 Cup water over the starter. 3. Knead the dough in the mixer or by hand about seven minutes or until the dough forms a relisient ball. The dough should clear the sides of the bowl. 4. Place the dough in a oiled container and allow to double in size. The amount of time required for this is all about your starter. If it is recently fed and you use yeast, it will take about 2 to 4 hours. 5. Once the dough is doubled in size, flatten the dough to remove air. 6. Divide the dough into two for two small 12 inch pizzas using a small oiled pizza pan or baking stone. For one large pizza use an oiled 9 x 13 inch baking sheet. 7. Press the dough inot the oiled pan. It will tend to shrink away from the pan edge. 8. Allow the dough to relax about 15 minutes and then again form the dough into the corners or the oiled pan. 9. Cover the raw pizza dough and let it rise until you are happy with the crust height. 10. Preheat oven to 450 degrees F. 11. -Par Bake RAW thin crust pizza 5 minutes. 12. Remove from heat and spread on sauce and toppings. Bake until toppings are sizzling and the crust is browned. About another 8 minutes. #sourdough #sourdoughpizza #discardrecipe
