Sourdough Discard Focaccia Pizza

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Sourdough Discard Focaccia Pizza

This sourdough discard focaccia pizza has a thick, airy crust with crisp, golden edges. A poolish and sourdough discard give the dough the flavor of a long-fermented pizza, while commercial yeast keeps the recipe quick and easy. Top it with your favorite toppings and enjoy homemade pizza in just a few hours.

Prep Time30

Cook Time30

Rest Time1 45

Course: dinner

Cuisine: American

Servings: slices

Calories: 260kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
metal baking pan 9 by 13 inches

Ingredients

Poolish

60 grams whole wheat flour
113 grams water
7 grams active-dry yeast
113 grams sourdough discard
25 grams sugar

Focaccia Dough

480 grams all-purpose flour
300 grams water
9 grams salt
42 grams extra-virgin olive oil plus more for coating the dough

Tomato Sauce

230 grams cherry tomatoes
½ teaspoon dried oregano
1 clove garlic
½ teaspoon salt
6 grams red wine vinegar
¼ teaspoon crushed red pepper flakes

Toppings

177 grams low-moisture mozzarella cheese shredded
pepperoni
pickled jalapeños

Metric - US Customary

Instructions

Make the poolish: Whisk the poolish ingredients together in a medium-sized mixing bowl. Cover with plastic wrap and let the mixture ferment at room temperature until bubbly, about 30 minutes (see note).
60 grams whole wheat flour, 113 grams water, 7 grams active-dry yeast, 113 grams sourdough discard, 25 grams sugar
Make the dough: Add the dry ingredients and water into the poolish and mix with a stiff spatula or sturdy wooden spoon until a shaggy dough forms.
480 grams all-purpose flour, 300 grams water, 9 grams salt
Pour the olive oil into the dough and knead with your hands until absorbed.
42 grams extra-virgin olive oil
Cover the bowl with plastic wrap and let it rest for at least 15 minutes. This will allow the flour to fully hydrate, which will help feel the dough less sticky and easier to work with.
Stretch the dough: Perform one set of stretch and folds. To do this, grab one edge of the dough and gently stretch it upward as far as it will go without tearing. Fold it over itself, rotate the bowl a quarter turn, and repeat three more times. The dough should feel tighter after the fourth fold.
Proof the dough: Round the dough into a tight ball and transfer it to a clean lightly-greased bowl. This helps prevent dried-out bits from getting mixed into the dough.
Cover the bowl with plastic wrap and let the dough rise untouched in a warm spot until doubled in volume, about 30 minutes to 1 hour.
Prep: Line a large metal baking pan (9 by 13 inches) with parchment paper and generously coat the bottom with olive oil. Preheat the oven to 425 F.
Complete the second proof: Transfer the dough to the prepared baking pan. Lightly stretch the dough towards the corners of the pan. Cover the pan with plastic wrap and let the dough rest for 15 minutes.
Make the sauce: Combine the sauce ingredients into a food processor or blender. Process until smooth, about 1 minute. Set aside.
230 grams cherry tomatoes, ½ tsp dried oregano, 1 clove garlic, ½ tsp salt, 6 grams red wine vinegar, ¼ tsp crushed red pepper flakes
Assemble the pizza: Drizzle the top of the dough generously with olive oil. Using your fingertips, press into the dough to create dimples across the surface.
Sprinkle the mozzarella over the dough, then spoon the tomato sauce on top in dollops. Adding the toppings in this order helps prevent the crust from becoming soggy.
177 grams low-moisture mozzarella cheese
Evenly distribute the remaining toppings on top of the sauce.
pepperoni, pickled jalapeños
Bake the focaccia pizza: Bake the pizza for 25 to 30 minutes or until the cheese is melted, the sauce is bubbly and the edges are browned.
Let the pizza cool in the pan and the toppings set for 10 minutes before transferring to a cutting board and slicing.
Enjoy and store: Cut the focaccia pizza into a 4 by 3 grid, so you end up with 12 slices.
This pizza is best enjoyed the day it’s baked but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the airfryer at 325 F for 5 to 10 minutes.

Notes

To make this recipe without yeast, replace the sourdough discard with an active sourdough starter and adjust the fermentation times accordingly. As a starting point, allow about 4 hours for the poolish, 4 hours for the bulk fermentation, and 2 hours for the final rise.
The poolish can be used for up to 3 hours at room temperature. You can also make it the night before and let it ferment overnight in the fridge.
Allowing the poolish to ferment longer will deepen the flavor of the dough.
If your dough feels too sticky, perform your stretch and folds with damp hands.
For the best results, shred your own cheese instead of using pre-shredded cheese. Packaged shredded cheeses are coated with anti-caking agents that can prevent them from melting as smoothly.

Nutrition