Sourdough Discard Pizza Dough (No Yeast)
Simple and easy pizza made with sourdough discard or active sourdough starter. Be creative with your toppings !
Equipment
- 1 kitchen scale
- 1 medium to large bowl
- 1 Pizza tray
- 2 storage containers (optional, if you store the pizza dough balls in the fridge)
Ingredients
For the dough
- 150 g water
- 50 g sourdough discard or active starter
- 225 g flour white bread flour
- 5 g salt
- 2 tbsp olive oil
For the sauce
- 200 ml passata
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp Black pepper, freshly cracked
- ½ tsp salt
For toppings
- 120 g grated or fresh mozzarella
- half bell pepper, thinly sliced (optional)
- half red onion or shallots, thinly sliced (optional)
- 50 g mushrooms, thinly sliced (optional)
- 4 slices your favourite ham (optional)
- a handful spinach or basil (optional)
Instructions
Prepare your dough
- Weigh up the water in a medium to large bowl. Use a spoon to combine your starter with the water, stir the flour, olive oil and the salt in. It will be quite sticky.
- Once all fully combined, cover and leave to rise.
- Times are not exact with sourdough, if you have made sourdough before, you know that it is forgiving.
Stretch and folds
- Stretch and fold a few times roughly at around 30 minute intervals. I recommend a minimum of 3 stretch and folds, but 4 are enough.
Bulk proof
- Cover and let it bulk proof (this means let it rise).
- It could take around 4 hours or longer after the last stretch and fold until the dough has doubled or just about doubled.
Shape the dough balls
- Lightly dust a surface with flour and turn the dough from the bowl onto your surface.
- With a dough cutter divide the dough in 2 equal-ish portions. Cover them with a clean tea towel and allow to rest for 10-20 minutes at room temperature.
- Take each portion and gently bring the corners in the middle to form a ball. Roll them gently.
- Each portion will make a medium pizza.
- Prepare your dough balls and lay them seam down in oiled containers with lids.
- You can also pop the dough balls in the fridge for up to 2-3 days until ready to bake.
Prepare your sauce
- In a saucepan, on medium heat, add the olive oil and oregano. Once the oil is slightly sizzling, add the passata and let simmer on low heat for 3-4 minutes.
- Season with salt and freshly cracked black pepper.
- Take off the heat and let it cool down.
Prepare your toppings
- Slice your vegetables if adding and shred the mozzarella and ham. Set aside.
Stretch the pizza dough
- After one hour your dough should be ready to stretch.
- Stretch each ball pushing gently with your fingers, without stretching the edges. Then gently rotate the dough on the fist of your hand to stretch a little more.
- Use a piece of baking paper or a little flour to line your pizza tray. Add the stretched pizza base and brush the edges with a little olive oil.
Assemble and bake
- Preheat up your oven for 5 minutes to 220 °C
- With a tablespoon or small ladle, spread sauce to cover the pizza without drowning it.
- Add your desired toppings. I always add mozzarella last.
- Bake for 10 minutes at 220℃ or 428℉ (with the fan on) and 5 minutes at 220℃ or 428℉ without the fan.
- The cheese will be melted and slightly golden and base well baked. Soft in some places and crunchy in some.
Serve and enjoy!
- Give it a few minutes to cool down, then slide on a chopping board and slice with a pizza cutter. Enjoy!
Video
Notes
When adding your desired toppings, I suggest to add mozzarella last.
Brush the edges of the pizza with olive oil for a luscious finish.
If you want a more luxurious finish and extra flavor, drizzle a little more olive oil and fresh herbs or arugula right after you take the pizza out of the oven.
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