Recipe is from enwnutrition.com:
500 grams bread flour
400 grams sourdough starter discard
300 grams warm water
10 grams salt
I divide them into four parts, then after the proofing stage I put them in individual baggies and freeze them. When I want pizza I just let it thaw out, stretch it to the personal pizza size,place sauce/toppings, and bake it on a pizza tray for 15min at 500°F
by Son2208
3 Comments
**Hello Son2208,**
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That looks so yummy!
I cannot get discard dough to be anything but thick gross mess. It never cooks crispy. Anyone with tips I’m open