Pizza dough – Sourdough
Every time I feed (refresh) my sourdough starter,
I feel really sad because I have to discard half of it…
Is there any solution???
I got a great idea from Lisa‘s blog, and I decided to use the discarded starter for my pizza dough.
Pizza dough with sourdough starter + whole wheat flour!
the dough turned out a great pizza!
Great flavor and nice texture!
Above all, I am very glad to find the way to rescue my excess sourdough :-)
My pizza stone gave my pizza crust extra crispy!
2 small / 1 large pizza
137.5 g water (80.1%)
117.5 g Bread flour (66.2%)
60 g Whole wheat flour (33.8%)
4 g Salt (2.35%)
15 g Sourdough starter
0.5 g Instant Yeast (0.28%)
13 g Olive Oil (7.32%)
- Mix all ingredients except salt and Olive oil, Autolyse 30 minutes.
- Add Salt and slap & fold for 2 minutes.
- Add Olive Oil and slap & fold for 3 – 4 minutes or until the gluten is well developed.
- Let it rest overnight.
- Roll it into balls and let it rest for 15 minutes.
- Ready to use!