Description

Every Friday night, our kitchen transforms into a cozy pizzeria where laughter rises with the dough. It all began when I tossed sourdough discard into pizza dough on a whim – and magic happened. That bubbly, tangy “waste” turned into a golden, crispy base that now holds everything from classic pepperoni to fig and prosciutto. No fancy tools, just heart, hands, and good flour. Grab your apron – let’s make edible memories.

Ingredients

Scale

For the Dough:

⅓ cup (100g) sourdough starter discard
2 tsp sea salt
2 tbsp olive oil
⅓ cup + 1 tbsp whole wheat flour
3¾ cups all-purpose flour
1⅓ cups + 1 tsp lukewarm water

For the Toppings:

Sauce, cheese, veggies, meats – your canvas!

Instructions

- Mix Dough (5 mins)
  Stir all dough ingredients into a shaggy dough. Cover and rest 30 mins.
- Stretch & Fold (10 mins over 2 hrs)
  Stretch dough gently 4 times, rotating bowl. Rest 30 mins. Repeat 3 times.
- Bulk Ferment (4–6 hrs or overnight)
  Let rise at room temp or cold ferment 12–48 hrs for deeper flavor.
- Shape & Rest (1 hr)
  Divide dough into 2 or 3 balls. Let rest covered on a floured tray.
- Bake (10 mins)
  Preheat oven with pizza stone to 500°F (260°C) for 45 mins. Stretch dough, top, and bake 8–10 mins. Broil 30 secs for charred edges.

Notes

Cold ferment = best flavor.
Dough can be frozen after bulk ferment.
Use semolina or cornmeal to prevent sticking.

Prep Time: 15 mins
Cook Time: 10 mins

Nutrition

Calories: 310 kcal per serving
Fat: 6g
Carbohydrates: 55g
Fiber: 2g
Protein: 8g