Yeast Assisted Sourdough Pizza Dough for Two Thin Pizzas
A discard-based pizza dough with instant yeast for dependable lift, shaped into two thin twelve-inch pizzas with simple cheese toppings.
Ingredients
Dough
- 227 grams sourdough discard 1 cup; 100% hydration, equal weights flour and water
- 141–170 grams lukewarm water Start with 141 grams
- 300 grams all-purpose flour 2 1/2 cups, spooned and leveled
- 1 teaspoon fine salt
- 1/2 teaspoon instant yeast
Pan preparation
- 1 tablespoon olive oil Divided between two 12-inch metal pizza pans
Simple topping for both pizzas
- 2/3 cup prepared pizza sauce
- 2 cups shredded mozzarella
Instructions
- Stir 227 grams discard with 141 grams water, 300 grams flour, salt, and instant yeast. Add some of the remaining water only if required, never exceeding 170 grams total.
- Knead approximately 7 minutes to a cohesive soft dough. Cover in a lightly oiled container and wait until almost doubled, typically 2–4 hours.
- Divide into 2 disks. Spread the tablespoon of olive oil between two 12-inch metal pans, reserving a little for the rising container if needed. Set a disk in each pan and rest covered 15 minutes.
- Press the dough outward, pausing for another 15 minutes if it contracts. Cover and let puff for roughly 30–60 minutes. Preheat to 450°F.
- Spread ⅓ cup pizza sauce on each round. Bake 5 minutes, then scatter 1 cup mozzarella over each and return for about 5–7 minutes, or until the bottoms are browned and the dough is cooked through.
- Remove from the pans and slice each pizza into 6 wedges.
Notes
The 300-minute rise/rest allowance is approximate and can be longer with cold ingredients. The recipe makes two thin 12-inch pizzas, not one thick round. Use 100% hydration discard and include the instant yeast.