THE BEST SOURDOUGH DISCARD PIZZA
Serves 245 mins prep18 mins cook
With closing in on the chapter of being in this home, it only felt right to share the recipe that has been made here countless times (arguably the most) — it’s been shared between so many loved ones 🫶 As always, I’m so passionate about this recipe & a lot of you know, it’s for good reason 🤌 Recipe below OR comment ‘PIZZA’ to get the recipe sent to you 🤎
0 servings
What you need
Instructions
Preheat oven to 500F. Place a pizza stone in the oven; preheat for at least 30 mins. This can also be made on a baking sheet lined w/ parchment paper or in a cast iron skillet. Dough: In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt & sourdough discard until a shaggy. Lay the dough out onto a floured surface & knead w/ your hands until smooth. It should be soft & sticky, yet supple. If it seems too wet, add 1 tbsp of flour at a time, until it comes together more. Rest for 10-15 mins. Shape: Place the dough on a floured piece of parchment paper & roll into a large circle, to your desired thickness. Fold the edges around the circle to create a crust; press to seal. Lightly brush crust & the surface w/ pizza or olive oil. Top w/ desired amount of pizza sauce, mozzarella & pepperoni. Transfer onto the heated pizza stone in the oven (I keep the parchment paper on the bottom to prevent sticking). Bake at 500F for 15-18 mins or until melty & golden. Whipped Ricotta: Add the ingredients to a blender. Blend until smooth; transfer to a piping bag (optional). Remove the pizza from the oven & cool slightly. Top w/ whipped ricotta, fresh basil, hot honey & grated parmesan. Slice & enjoy!View original recipe