Since lockdown, I have gotten really into sourdough baking again. I had been dabbling previously but the sudden ability to have hours and hours on end with nothing to do other than pet the dog and fold dough (with thorough hand washing in between of course) has meant that I’ve actually been able to give my lovely little sourdough starter the love and appreciation that she deserves.
I have been following a few different sourdough bakers on Instagram including @brittanywoodphoto and her sourdough dedicated account @sour__flour and noticed that she’d been posting a few different ways that she’d been using her discard for other bakes rather than throwing it away. Now, I’m a huge believer in “waste not want not” due to my upbringing and much to Max’s horror, I’m often found rummaging around the fridge and scraping mould out of pesto pots before using the remainder for my dinner. When I found out I could use my sourdough discard for something useful rather than throwing it in the bin, I was sold.
I had a look online and found all sorts of ideas, top of my list being making pizza dough from scratch. This has a lot to do with the fact that we are complete pizza gremlins, we even had Domino’s at our wedding so it was a perfect fit. We’ve also decided that as we can’t go out for normal ‘date nights’ while in lockdown, we’re going to recreate them at home and take turns hosting while getting dressed up (not wearing loungewear).
Scroll down for a gorgeous sourdough pizza crust!
- 250g sourdough starter, unfed
- 120ml warm water
- 300g plain flour
- 1tsp salt
- 7g packet of dry yeast (don’t worry about activating it before adding to mixture, it’ll activate with the warm water while mixing)
This will make 2 individual thin crust pizzas or 1 large thick crust pizza.
Obviously this is completely up to you but this was what I popped on mine and it was PHENOMENAL!
- 1 jar of Lidl Baresa Lasagne Sauce with Tomato (I simmered it on the hob for 10 minutes or so to thicken it up a bit)
- chilli flakes
- mozzarella cheese
- gouda cheese
- cheddar cheese
- Old El Paso Red Jalapenos
- fresh basil leaves
- honey, for drizzling
- Grab your trusty starter from the fridge or its room temperature location and stir in any liquid that might be sitting on top of it. Measure 250g into a large mixing bowl. This is also a good opportunity to feed your remaining starter while it’s out.
- Add 120ml warm water, 300g plain flour, 1tsp salt and 7g of yeast. Mix to combine and then knead for about 7 minutes in a stand mixer with the dough hook attached, until the dough wraps itself around the hook and cleans the side of the bowl.
- Place the dough in a greased container, cover and let rise until almost doubled in size. It will depend on the vitality of your starter but should take between 2 and 4 hours. I like to leave mine in the oven with the door shut and the light on.
- For 2 thin-crust pizzas, divide the dough in half, lightly flour a surface and shape each into a flattened disk. This is the time to test out your skills and fling your dough around a bit to create the shape you’re after. Drizzle two 12inch round pizza pans with olive oil and make sure the bottom is well coated. Place the dough in the pans and then pop in the oven with the door shut and the light on for about 15 minutes. After the time is up, gently press the dough toward the edge of the pans, if it starts to shrink back, cover and let it rest for another 15 minutes.
- Once the dough has risen to the thickness that you’re after, preheat your oven to 220° celsius.
- Slather any tomato sauce or pesto over your base but don’t add anything else yet. Bake in the oven for 5 minutes and then remove and add the rest of your toppings. Return to the oven and bake for another 10-15 minutes or until it’s cooked to your liking!
You can store leftover pizza covered in the fridge for up to 5 days but if you’re the kind of person that can leave pizza in a fridge for 5 days then this probably isn’t the blog for you.