Sourdough discard · Pizza

Sourdough Discard Pan & Cast-Iron Pizza Dough

Method

Combine water, sourdough discard, and yeast in the stand-mixer bowl.
Add flour and salt. Mix on speed 1 for 2–3 minutes, until no dry flour remains.
Add olive oil and mix on speed 2 for 5–6 minutes, until smooth and elastic.
Transfer to a lightly oiled container. Rest 1 hour at room temperature. Fold once after 30 minutes; add a second fold near the end of the hour only if the dough still feels slack.
Refrigerate 12–24 hours.
Remove 30–45 minutes before shaping.
Divide into 3 balls of about 570 g for 13×9 pans, or 6 balls of about 280 g for 10-inch cast-iron pizzas.
Form loose balls and rest 30–45 minutes before stretching.
Preheat the oven to 475°F with the empty 13×9 pan or cast-iron skillet inside.
Carefully load the stretched dough into the preheated pan; do not use parchment or proof in the pan. Bake 13×9 pan pizzas 15–18 minutes, or 10-inch cast-iron pizzas 12–14 minutes, until the bottom is crisp and the crust is golden.
Immediately after baking, optionally brush the crust with olive oil mixed with grated garlic and a pinch of salt.

The final frame