Sourdough Discard Pizza Dough Recipe (Vegan, Dairy Free) (2024)

FAQs

Why won t my sourdough pizza dough rise? ›

Incorrect proofing is the most common reason behind inadequate dough rising. This can happen due to the water being too hot or not having enough yeast in the dough. Using expired yeast is another fairly common reason. Insufficient proofing time or low ambient temperature can be the culprit too.

But sourdough pizza, and I'm referring strictly to the dough itself, is different. It does not require commercial yeast in order to rise. Sourdough pizza is made with bubbly, active sourdough starter which naturally leavens the dough.

Yes, you can freeze your pizza dough. After dividing the dough and shaping it into balls, place a single ball into a small container with an airtight lid (I like to use a 4-cup glass container to hold a single pizza dough ball), then place the covered container into the freezer. The dough will keep for up to 2 weeks.

Sourdough pizza is made with naturally fermented dough using a sourdough starter. Instead of using commercial or instant yeast to leaven and flavor the dough, the suitable (and beneficial) bacteria and wild yeasts in a sourdough starter are responsible for creating flavor and making the sourdough pizza dough rise.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

If you see no bubbles then it's dead. Pitch it and buy a fresh batch. If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust. This will result in flat and dense bread that won't have much flavor or texture.

Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza. If you'd like to reduce the chewiness, try using a lower protein flour for the pizza dough (like all-purpose flour or Type 00 with lower protein).

70% is the ideal hydration but the dough might be harder to handle specially for beginners. I have tested with various hydrations and figured out 60% is perfect for the sourdough base if you are using strong bread flour and 00 flour.

1.8 ounces (50 grams) mature sourdough starter. 1.8 ounces (50 grams) “00” flour, or bread flour. 1.8 ounces (50 grams) whole-grain flour. 3.5 ounces (100 grams) warm water.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

Can I bake sourdough on a pizza stone? ›

You can use your pizza stone to bake wonderful sourdough bread. The majority of my sourdough loaves since I started out in 2008, have been baked on a pizza stone.

We bulk ferment our dough for 5 hours at room temperature. As usual, we are looking to strengthen the gluten during this time. Note that the addition of oil to the dough and the skipping of any kind of autolyse process will mean that we won't get the same strong gluten formation that we do while making bread.

Believe it or not, sourdough pizza tastes more sour than regular pizza! It's not everyone's cup of tea but for some people it's the best thing since sliced bread! (Terrible pun I know.) One thing is for sure, sourdough pizza tastes stronger and more complex.

Traditional pizza is made with a white flour crust and has a high GI, but sourdough pizza has a lower GI because of the fermentation process. This means that sourdough pizza can help regulate blood sugar levels and may be a better choice for people with diabetes or those who are trying to maintain a healthy weight.

Sourdough pizza isn't the healthiest food going but it's not the worst either! With Neapolitan style pizza, it's typically healthier than a takeaway style pizza, which generally contains more calories and fat. In my opinion, it's also much more delicious! Especially if it's sourdough.

Boil Water and Place Dough Nearby

Bring a pot of water to boil on the stove, then turn off the heat and place the dough nearby. The steam from the boiling water should provide enough warmth and humidity to help your bread rise.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

Use Warm Water to Control The Temperature. If the weather is cold and your dough won't budge, please use warm water during the initial mixing phase. It will help to jumpstart the rising process. I actually use warm water 90% of the time when making dough (I tend to use cooler water in the summer).