Homemade Pizza from Discarded Sourdough Starter [Quarantine Day 40]

Like the rest of America, I’ve been cooking up a storm during this quarantine. And baking, cause I have enough yeast and flour. [I’ve used up more flour in 40 days than I did in the past five years, lol.]

As a sourdough bread fan and having heard so much about the sourdough starter, I wanted to try making the starter myself. I’m on day 5 and it’s progressing well, or at least I think it is, cause I’m seeing bubbles and all. However, discarding the starter every day goes against all my Indian tendencies [“there has to be a use for that” whatever “that” is, lol]. So yesterday, I saved my sourdough starter “discard” and today I put it to good use by making pizza from it.

I took one cup of my discarded sourdough starter [accumulated over 2 days].

I placed it in a food processor jar & added: 1 tsp dried parsley flakes + 1 tbsp minced garlic + 1/4 cup Olivio + 1 tsp baking powder.

Also added a mixture of 1/2 tsp yeast dissolved in 2 tbsp of water + 1 tsp of sugar.

Then I started the food processor, stopping every few seconds to add flour, a little at a time. I added 2 cups of flour and continued running the processor until the dough had formed. [Flour quantity will depend on the consistency of your starter.]

Even after the dough was formed, I ran the processor for 60 secs to ensure it’s fully kneaded. Then I took it out & smoothened it.

And placed it in a greased pan, covered it, and let it rise in the oven [It’s still cold in Michigan so I placed the dough in the oven which I had preheated to 350 and turned off].

The dough had almost doubled in size after about 4 hours when I was ready to begin cooking the pizza.

But it was just a bit runny so I used some flour to firm it up to the right consistency.

Then it was time to cook it so I rolled it out into a large round & tapped it with a rolling pin to stop it from fluffing up.

Then I oiled a pizza stone, brushed the top of it with oil too, and stuck it in the oven to cook for ~8 minutes. While the base was cooking, I prepared the toppings – jalapenos, onions, mushrooms, and garlic.

Once the dough was partially cooked for ~8 minutes, I removed it from the oven, lightly brushed it with oil, flipped it over & brushed the top with oil. [This ensures a crispy crust]. Then I liberally spread the pizza sauce over the dough.

Next came the veggies and finally the shredded mozzarella cheese. Then the pie went into the oven for ~8 more minutes.

And, we have pizza!!

P.S. [My daughter says I need to make this blog only about food. What do you think? Comments below if you think I should stick to cooking blogs only or if you enjoy reading my other topics too.]

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