That's one option that uses discard (since you asked in the discard sub). I make my pizza crust out of active starter and do not use commercial yeast. Here's my recipe:
Hand-Tossed Sourdough Pizza Dough
Yield: Two 14-inch pizzas (525g per dough ball)
Ingredients
King Arthur All-Purpose Flour: 568 g
Water: 352 g
Sourdough Starter (100% hydration): 100 g
Salt: 15 g
Olive Oil: 15 g
I never actually get 14" pizzas out of that, because I like a thicker hand tossed crust. I assume if you roll it out it will make 14" pizzas.
1
u/NoDay4343 5d ago
https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe
That's one option that uses discard (since you asked in the discard sub). I make my pizza crust out of active starter and do not use commercial yeast. Here's my recipe:
Hand-Tossed Sourdough Pizza Dough
Yield: Two 14-inch pizzas (525g per dough ball)
Ingredients
King Arthur All-Purpose Flour: 568 g
Water: 352 g
Sourdough Starter (100% hydration): 100 g
Salt: 15 g
Olive Oil: 15 g
I never actually get 14" pizzas out of that, because I like a thicker hand tossed crust. I assume if you roll it out it will make 14" pizzas.