Vanilla and Bean · by Traci York★ 5.0 (41)
Discarded Sourdough Pizza Dough (same day or overnight)
NUTRITION · PER SERVING179M COOK
CAL 36%·PRO 47%
CARBS 135G75% OF CAL
7G FIBER4G SUGAR124G OTHER
FAT 9G11% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sourdough discard pizza dough with chewy texture and crispy edges made with whole wheat flour. Uses inactive starter for flavor and instant yeast for leavening. Ready same-day or overnight.
componentitalianpizza🥣 mixer🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup (130 grams) Sourdough Discard (100% hydration stirred down, from the fridge)
- 3/4 cup + 1 tablespoon (180 grams) Water (105-110 Fahrenheit (41 Celsius) **See note on Hydration & *refrigerator proof)
- 1 tablespoon (10 grams) Extra Virgin Olive Oil (plus more for proofing vessels)
- 3/4 teaspoon Instant Yeast (aka Quick Rise Yeast)
- 1 teaspoon Fine Sea Salt
- 1 3/4 cups (250 grams) Unbleached Bread Flour
- 1/4 cup (40 grams) Whole Wheat Flour
At a glance
PER SERVING · TIME 179M
CAL 36%·PRO 47%
CARBS 135G75% OF CAL
7G FIBER4G SUGAR124G OTHER
FAT 9G11% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 9m
- Sodium
- 1559mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.