Ingredients
Dough Ingredients
- 1.5 cups water
- 0.5 cups sourdough discard Make sure the sourdough discard is active for better flavor.
- 2 Tbsp olive oil
- 4.5 cups all-purpose flour Adjust slightly if the dough feels too sticky or too dry.
- 2 tsp salt
Method
Prepare the Dough
- In a large mixing bowl, combine the water, sourdough discard, and olive oil. Stir well.
- Slowly add the flour and salt. Mix until a rough dough forms.
Bulk Fermentation
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for about 4 to 6 hours, or until it doubles in size.
Divide and Pre-Shape
- Lightly flour your work surface. Turn the dough out and divide it into 2 or 4 equal portions, depending on the desired pizza size.
- Lightly shape each piece into a ball, cover them with a towel, and let them rest for about 30 minutes.
Preheat
- While the dough is resting, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
Shape & Bake
- Take one dough ball and stretch it out on a floured surface, shaping it into your desired pizza size.
- Transfer to a pizza peel or baking sheet, top with sauce and toppings.
- Bake in the oven for about 10-15 minutes, or until the crust is golden and crispy.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 2g
Notes
For a crunchier crust, preheat the pizza stone for at least 30 minutes before baking. Store leftover dough in an airtight container in the fridge for up to 3 days or freeze unbaked pizzas for up to 2 months.
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