Sourdough Discard Pan Pizza

This is really just a riff off Cris's Greek Restaurant Style pan pizza recipe, only using sourdough discard for the dough. Aside from that, it is still a high-hydration, long rise dough, shaped, risen, topped and cooked essentially the same way. 

Firstly: what is sourdough discard and why do you want to use it? 

Reason No. 1: If you do any sourdough bread baking at all (which every self-isolating household seems to be doing due to lack of bread yeast in stores), starting and maintaining the sourdough starter itself involves discarding part of the starter every time you feed it, as the yeasts "consume" the flour and water. The discard typically does not have the strength to rise a full loaf of bread, but it often has just enough oomph for flatbreads or, in this case, pizza dough. Depending on how much time you have and how young or old your discard is, you can get enough rise for pizza all on its own, or if you need a little help or are in a hurry, you can add a bit of commercial yeast. Yes, it's still using precious store bought yeast, but about half or less than what you would normally use. Or, you could just YOLO it and put your trust in your discard.

Reason No. 2: In addition to not wasting the flour and water used in the discard, the fermentation gives the dough a classic tangy sourdough flavour that makes for an extra tasty crust. 

Here's what I mean by the discard: on the right in the pint jar is the "mother" sourdough starter. This is the one would I take out, feed, and use for an actual sourdough bread loaf. In that process, some of the "mother" is discarded, and I collect that discard in the taller container to the left, until there is enough to use. For this recipe, 1/2 cup discard will be enough. IMPORTANT: you might see a thin layer of liquid on top of the discard. This contains alcohol produced in the fermentation process, and while not enough to be intoxicating, it might be a bit stronger in flavour than you want. Carefully pour it off before using the discard.

Some time before you settle down with your first cup of coffee, start your dough. Pour 1/2 cup of the discard into a large bowl, and depending on how runny it is - mine is about the consistency of thickish pancake batter - add 1/2-1 cup warm water. Sprinkle with 1-2 tsp salt, and a tablespoon of olive oil. Stir together till well combined. Stirring with a spatula, add enough flour to make a soft, shaggy dough that is still a bit sticky, but will form into a rough ball. Again, this will depend on the consistency of the discard as well as the moisture content of your flour. This typically takes me 1 1/2-2 cups of flour. If you mess up and the dough seems too dry, you can drizzle a little warm water around the edges and incorporate it. If you want to have a bit of whole wheat in the crust, add half a cup of whole wheat to start, then all purpose flour as you complete it. Any more whole wheat, and the dough will have a harder time rising. 

So the thing about sourdough is that - it's ready when it's ready and it will behave how it feels like on that day. If you start this dough in the morning and you'd really like to eat it by the evening, you might want to be on the safe side and sprinkle 1/2 tsp of yeast along with the salt and oil. If you aren't in a hurry and heck, you'd be fine eating it the next day, just cover it and let it do what it wants.  You can use a damp tea towel (my preference) or plastic wrap. Walk away and leave it alone for several hours.

Either it will be ready to use by the evening, rising to close to double its volume and looking nice and puffy, or it will take more time and need to be popped into the fridge overnight and brought out the next day. Whether you are able to cook it on the same day or wait till the next, follow the rest of Cris's instructions for Greek style pan pizza for turning it out, shaping and rising in the pan. 

This recipe makes enough for two cast iron skillets. Cover with plastic or tea towels for the second rise.

Ham, mushroom and red onion. It's mid-pandemic and that was what we had in the fridge! No dashing out for olives or spinach or anchovies or any other impulsive nonsense!

Wait a few moments before slicing and eating so as not to burn the roof of your mouth. Also excellent cold at 2 am, especially if you have an on-line learner in the house (so I have been told)

Sourdough discard pizza dough - rough guidelines 

1/2 c sourdough starter discard (see explanation above)

1-2 tsp salt

1 Tbsp oil 

1/2 cup or more warm water

optional: for rising insurance or if you are in a hurry and MUST eat it this evening - 1/2 tsp commercial bread yeast

combine in 8 cup or larger bowl or glass measuring cup

Add enough flour to make a rough, soft, somewhat sticky dough

1/2 cup whole wheat flour (optional)

1 1/2 c -2 c all purpose flour

Stir with spatula, to form a rough ball, cover with damp tea towel, and place in the warmest area of your house.