Cast iron skillet pizza w/ sourdough discard
Cast iron skillet pizza w/ sourdough discard
Description
I'm always trying to find ways to use my sourdough discard and decided to throw some in this pizza dough. My only other requirement for this dough was to have it yield me an extremely thin and crispy crust which it did thanks to the low hydration and addition of some butter.
Summary
| Yield | |
|---|---|
| Source | https://alegrebread.home.blog/2019/04/16/extra-crispy-pizza-dough-w-sourdough-discard/ |
| Prep time | 15 minutes |
| Cooking time | 12 minutes |
| Total time | 27 minutes |
Ingredients
Instructions
Mix all ingredients together and knead in a stand mixer with the dough hook attachment for 8-10 minutes. After mixing, coat a bowl with olive oil and add some oil to the dough ball and let it rise at room temperature for about 4 hours.
After the initial fermentation I put it in the refrigerator for 6 hours until I was ready to use it.
About an hour before making the pizzas, I took the dough out, divided it and then let it come up to room temperature in two separate oil coated bowls.
At the same time I took the dough out of the oven, I put my cast iron skillets in the oven and started pre-heating it to 500'F.
After an hour, I formed the dough into 10" rounds so I could quickly add it to the hot skillet and then put in my ingredients.
For this pizza I topped it with pepperoni, green chile and caramelized onions. I baked for 10 minutes at 500'F and then with the broil setting for an additional 2 minutes.
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Comments
Lovely recipe, well explained and what looks like very tasty results. Best of all it's something i'd be able to manage.
Thank you.