Stir together warm water, yeast and honey in a large bowl; let stand for 10 minutes or until foamy. Whisk in sourdough discard and garlic paste. Add flour, olive oil, Italian seasoning and salt; stir until well combined. Let stand for 15 minutes
Recipe
Author
Hy-Vee Seasons
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Description
Add a little extra pizzazz to your pizza with this garlic-and-herb seasoned crust.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 120 grams warm water (110° degrees to 115° degrees) | ||
| 1 (¼-oz.) pkg. instant dry yeast (2¼ tsp.) | ||
| 12 grams Hy-Vee honey | ||
| 130 grams sourdough discard* | ||
| 13 grams refrigerated roasted garlic paste | ||
| 263 grams unbleached bread flour | ||
| 30 grams Gustare Vita olive oil | ||
| 3 grams Hy-Vee Italian seasoning | ||
| 3 grams coarsely ground Hy-Vee sea salt | ||
| Desired toppings, such as Gustare Vita pizza sauce, sliced fresh mozzarella, sliced roma tomatoes, fresh basil, Hy-Vee Italian seasoning and/or Hy-Vee crushed red pepper |
Things To Grab
- Large bowl
- Wooden or silicone spoon
- Whisk
- Hy-Vee canola oil cooking spray
- Plastic wrap
- 14-in.-round pizza pan crisper (with holes)
Directions
Turn dough out onto a lightly floured surface; shape dough into a ball. Knead dough ball for 5 to 8 minutes or until smooth and bounces back when poked.
Lightly spray another large bowl with cooking spray. Place dough in bowl; loosely cover with plastic wrap. Let dough stand for 2 to 3 hours or until doubled in size.
Preheat oven to 425 degrees. Spray a 14-in.-round pizza pan crisper (with holes) with cooking spray. Turn dough out into prepared pan. Shape dough in a prepared pan by stretching and pressing dough to the inside edge.
Top with desired toppers. Bake for 15 to 20 minutes or until edges of crust are golden brown.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.