Ended up a bit larger than intended – haven’t decided yet if I should use a deeper pan next time or reduce the recipe 😅. Also wish the crust had gotten a little darker but it tasted great!
## Recipe: * 50/50 Sourdough Discard: 240 g * Bread Flour: 280 g * Water: 180 g * Salt: 9 g * Instant Yeast: 2 g
## Steps
1. Mix the water, sourdough discard, and yeast at low speed in a stand mixer. 2. Add flour, and then salt, and mix at low speed until the ingredients are just coming together. 3. Swap to a dough hook, and mix at medium speed for 6-7 minutes. Dough will be stretchy but slack. 4. Cover the bowl, and let sit for 30 minutes. While the dough is resting, take the time to clean your workstation. 5. Take about two tablespoons of flour and cover a small work area. 6. Get your hands nice and wet, and grab the dough out of the bowl. Work it into a ball as best you can, but it will not maintain the shape. Place it onto the floured work surface. 6. Take a dough scraper or a good metal spatula and cut the dough crosswise into 4 roughly even pieces. T Keeping your hands wet, take these pieces, and knead them together for a moment before balling the dough back up. Keep going until the dough has begun to firm up. You’ll likely have incorporated all or most of the flour from your workstation by this point. 7. Place the dough ball into a greased bowl. Roll the dough around so it’s covered in a thin layer of oil, and cover. Let the dough rest for about 30 minutes. While the dough is resting, take the time to clean your workstation. 8. Transfer the dough to your clean workstation. Apply a thin layer of oil to your hands, and take the dough and stretch it into a log before folding in half. Repeat until you have stretched and folded 5 times. 9. Place the dough ball into a greased cast iron pan, cover and allow to rest for about 30 minutes. You know the drill: clean your workstation while waiting. 10. After the dough has rested, return to it and begin stretch it out to fill the pan. If it recoils, let it rest for 5 minutes and try again until you have stretched it to the edges of the pan. Cover. 11. Let the pan and dough rest in a relatively warm location. Honestly, I find that my dishwasher really heats up the counter, so I place it towards the back of my counter and run a load of dishes while waiting for it to proof. Takes about 75 minutes to double in size. 12. Towards the end of the proof, preheat your oven and pizza stone to 450⁰F. 13. Place the cast iron on the pizza stone, and parbake the crust for 15 minutes. 14. Pull out, top with cheese, then pepperoni, then drizzle the sauce. 15. Bake an additional 20 minutes. 16. Remove from oven. Take a butter knife and run along the edges of the pan to loosen the crispy cheese. Use a spatula to remove from the pan and allow to cool for 5 minutes before cutting.
5 Comments
Ended up a bit larger than intended – haven’t decided yet if I should use a deeper pan next time or reduce the recipe 😅. Also wish the crust had gotten a little darker but it tasted great!
## Recipe:
* 50/50 Sourdough Discard: 240 g
* Bread Flour: 280 g
* Water: 180 g
* Salt: 9 g
* Instant Yeast: 2 g
## Steps
1. Mix the water, sourdough discard, and yeast at low speed in a stand mixer.
2. Add flour, and then salt, and mix at low speed until the ingredients are just coming together.
3. Swap to a dough hook, and mix at medium speed for 6-7 minutes. Dough will be stretchy but slack.
4. Cover the bowl, and let sit for 30 minutes. While the dough is resting, take the time to clean your workstation.
5. Take about two tablespoons of flour and cover a small work area.
6. Get your hands nice and wet, and grab the dough out of the bowl. Work it into a ball as best you can, but it will not maintain the shape. Place it onto the floured work surface.
6. Take a dough scraper or a good metal spatula and cut the dough crosswise into 4 roughly even pieces. T
Keeping your hands wet, take these pieces, and knead them together for a moment before balling the dough back up. Keep going until the dough has begun to firm up. You’ll likely have incorporated all or most of the flour from your workstation by this point.
7. Place the dough ball into a greased bowl. Roll the dough around so it’s covered in a thin layer of oil, and cover. Let the dough rest for about 30 minutes. While the dough is resting, take the time to clean your workstation.
8. Transfer the dough to your clean workstation. Apply a thin layer of oil to your hands, and take the dough and stretch it into a log before folding in half. Repeat until you have stretched and folded 5 times.
9. Place the dough ball into a greased cast iron pan, cover and allow to rest for about 30 minutes. You know the drill: clean your workstation while waiting.
10. After the dough has rested, return to it and begin stretch it out to fill the pan. If it recoils, let it rest for 5 minutes and try again until you have stretched it to the edges of the pan. Cover.
11. Let the pan and dough rest in a relatively warm location. Honestly, I find that my dishwasher really heats up the counter, so I place it towards the back of my counter and run a load of dishes while waiting for it to proof. Takes about 75 minutes to double in size.
12. Towards the end of the proof, preheat your oven and pizza stone to 450⁰F.
13. Place the cast iron on the pizza stone, and parbake the crust for 15 minutes.
14. Pull out, top with cheese, then pepperoni, then drizzle the sauce.
15. Bake an additional 20 minutes.
16. Remove from oven. Take a butter knife and run along the edges of the pan to loosen the crispy cheese. Use a spatula to remove from the pan and allow to cool for 5 minutes before cutting.
## Percentages
* Flour: 100%
* Water: 75%
* Salt: 2.25%
* Yeast: 0.5%
### Sourdough Discard:
* KA All Purpose Flour: 30%
* Water: 30%
### Base:
* Sourdough Discard: 60%
* Bread Flour: 70%
* Water: 45%
* Salt: 2.25%
* Yeast: 0.5%
You can throw the pan on a burner for a bit towards the end to get it darker if that’s an issue! Looks good though
Looks great, except yeah, that bottom needs some help. That’s pretty weird. Did you put it really high up in the oven or something?
White ass pizza
Don’t be afraid to mega oil up that pan before you put the dough in. It will be focaccia-esque. Brown and crispy