Hawaiian Pizza with sourdough discard prepped on parchment paper.
I have been craving a Hawaiian pizza and, since no one is going to serve me one, I knew I would have to make it myself. I was inspired somewhat by this King Arthur recipe though my dough was closer to the Jon in Albany version I’m most familiar with.
I’m baking less frequently at the moment which means I need to refresh my sourdough starter a couple of times before it is ready for use. I mix up a 150g batch and discard most of it the next day before adding a new tranche of flour and water. It hurts to throw away that much product and this is a way to make use of it.
Pizza is prepped on parchment paper then transferred to pizza stone by picking up the corners of paper.
Jon’s dough is at 62% hydration and I make it with 500g APF and 310g water to keep things simple. I had 250g of discard after 2 batches and, since I keep my starter at 60%, I knew it contained 150g APF and 100g water. So I needed 350g more flour and 210g water and I also added 1 ½ t salt (should have been 2 t which Jon’s recipe calls for), ¼ t active dry yeast and 2 T olive oil. If I did it again I would add 1 T sugar to set off the sweet topping.
The dough got a 30 minute autolyze followed by a stretch-and-fold and was then covered and left on the counter overnight. It was a good 36 hours before it saw significant rise, thanks to the small amount of yeast. I then transferred the dough to a plastic zip bag and refrigerated for a couple of days, then brought out 2 hours before baking. It was easy to handle but could have used some kneading for more gluten development. I’ll do that next time.
Pizza was cooked on a stone at 525 F, the max of my oven, for about 10 minutes. My peel had gome missing so I tried a trick I had picked up on another King Arthur article: prepping the pie on a square of parchment paper. The recipe makes 2 rounds each of which is expanded to around 13 inch diameter with fingers and a rolling pin, then dressed. This size can be picked up by the corners of the parchment without tipping over and transferred to the stone. After baking, the paper is brittle so you need to carefully transfer it to a plate.
5/5, would do again with mods as noted.
