Sourdough Discard Pizza

🧂 Ingredients

• 305 grams water

  (warm to 90℉-115° following the instructions of the brand of your yeast)
• 15 grams fine sea salt

  (1 Tablespoon)
• 475 grams bread flour

  (4 cups)
• 35 grams semolina

  (¼ cup)
• 7 grams instant yeast

  (2¼ teaspoons)
• 1 Tablespoon olive oil
• 113 grams sourdough discard

  (½ cup)
• Olive oil

  (for coating surfaces)
• semolina flour

  (to prevent dough from sticking)
• 2 Tablespoons olive oil
• 2-3 cloves garlic, crushed or chopped
• 794 grams crushed tomatoes

  (28 ounces, see note below)
• 1¼ teaspoons sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 312 grams mozzarella, shredded

  (11 ounces)
• 28 grams parmesan

  (1 ounce)
• fresh basil

Instructions

• 1 In a large mixing bowl, mix salt into the warm water until salt is dissolved.
  Stir in yeast.
• 2 Stir in bread flour and semolina flour until mostly combined. Add olive oil and
  sourdough discard. Knead until the dough is smooth and elastic, approximately
  3-4 minutes. The dough should be slightly tacky but not sticky.
• 3 Shape dough into a ball and place in a bowl. Cover with plastic wrap and allow
  it to rise at warm room temperature until doubled in size, approximately 1 hour.
• 4 Very lightly coat the bottoms and sides of round bowls or plastic containers
  with olive oil. Divide dough into 4 equal balls. Place each ball in a prepared
  bowl or container and cover loosely with plastic wrap or plastic container
  covers. Allow to rise at warm room temperature until doubled in size,
  approximately 1 hour.
• 5 In a medium sauce pan, heat the olive oil over medium heat. Sauté the garlic
  just to soften it, approximately 30 seconds. (Do not let it brown.) Stir in the
  can of tomatoes, sugar, salt and pepper. Reduce to a simmer and cook, uncovered,
  45-60 minutes, stirring occasionally. Set aside to cool until you are ready to
  assemble the pizzas.
• 6 Preheat oven (with pizza stone or pizza steel in oven) to 550℉ or to the highest
  temperature.
• 7 Lightly coat the countertop with a drop of olive oil. Carefully pour one of the
  doughs onto countertop. Starting from the center of the dough, use your
  fingertips to press into the dough working your way out towards the perimeter of
  the circle. Lift the dough up, stretching it with your knuckles, so that most of
  the dough is very thin and the edges more doughy. Place dough onto a pizza peel
  (or backside of a baking sheet or a cutting board) well coated with semolina
  flour.
• 8 Top with mozzarella cheese, then with tomatoes. Add parmesan, if desired.
• 9 Use the peel to deliver the pizza onto the pizza stone or pizza steel. Cook for
  6 minutes. Rotate the pizza 180°, and cook for an additional 2-3 minutes.
• 10 Top with a splash of olive oil (if desired) and fresh basil. Allow to cool for
  1-2 minutes before slicing.

Nutrition Info