Laurel's Kitchen is generally my go-to for pizza dough. It's fantastic! The texture and flavour are always wonderful, it bakes up beautifully, and it's 100% whole wheat! And, honestly, I would have used it again today -- without a moment's hesitation -- except that my sourdough starter was looking mighty hungry and I really needed an excuse to use it. So I went poking through the King Arthur Flour to look for a soudough pizza crust recipe instead.

This recipe is more of a "faux" sourdough. It uses a combination of sourdough discard and commercial yeast. I definitely don't like it as well as the Laruel's Kitchen version. But it was easy to throw together, used up sourdough starter, and got the job done. So no complaints here. And, I will grant that it was very easy to work with. It just didn't have quite as nice a texture as my usual crust. (Although part of that may have been just how emaciated my starter was and a lack of adequate rising time.) Either way, it still worked well. We had pizza for dinner. Everyone was happy.

Faux Sourdough Pizza Dough

Slightly adapted from King Arthur Flour

Ingredients

• 300g hard (strong/high grade/bread) flour
• 1 tsp. coarse sea salt
• 3/4 tsp. instant yeast (or 1 tsp. active dry yeast)
• 250g sourdough discard @ 100% hydration
• 140g warm water

Directions

1. Combine flour, salt, and yeast and mix well.
2. Pour in sourdough discard and water.
3. Work dry ingredients into wet by hand or by dough hook.
4. Knead (by hook or by hand) until smooth and elastic. Add a little more flour or water as necessary to get a relatively soft, supple dough. (Knead for 15-20 minutes by hand or 3-4 minutes by hook).
5. Cover and set aside to rise for 2-4 hours.
6. Knock the dough back, divide into two equal portions, and round each one.
7. Cover and allow to rest for 10-15 minutes.
8. Working with one portion of dough at a time, stretch or roll out into desired shape.
9. Cover and allow to rise for 15-20 minutes.
10. Top and bake as desired.