Celebrate World Pizza Day and Superbowl Sourdough Sunday

Mark your calendars! February 9th is World Pizza Day. This delicious holiday celebrates one of the world’s most beloved foods and coincides with Superbowl Sunday—what a party this will be! From classic Margherita to gourmet creations, pizza has captured hearts (and stomachs!) globally. And is there any better way to celebrate than by crafting your own delicious sourdough pizza to enjoy while watching the big game?

How to Celebrate World Pizza Day and Super Bowl Sunday

World Pizza Day Facts & Fun:

Pizza’s history is rich and varied, evolving from simple flatbread to the diverse culinary experience we enjoy today. From its humble beginnings in Italy to the regional variations across the globe, pizza has become a cultural phenomenon. World Pizza Day is a chance to celebrate this culinary journey and appreciate the deliciousness of this universally loved food.

Sourdough Discard Pizza Dough

Kate’s easy sourdough discard pizza base recipe ought to be a staple in any sourdough kitchen, perfect for any celebration. And it’s the secret to achieving incredible sourdough flavor and texture at home quickly. (Adapted from The Pantry Mama.com)

This recipe uses sourdough discard, making it a great way to reduce waste and add complexity to your pizza crust.

Yields: 2-3 medium pizzas Prep time: 15 minutes (plus overnight ferment) 
Cook time: Varies depending on oven and desired crispness

Ingredients:

Instructions:

1. Combine ingredients: In a large bowl, combine the sourdough discard, bread flour, all-purpose flour, warm water, olive oil, and salt.
2. Mix: Mix the ingredients until a shaggy dough forms. It doesn’t need to be perfectly smooth.
3. Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This is called the autolyze, and it helps the flour hydrate and develop gluten.   
4. Knead: After the autolyze, knead the dough for 5-7 minutes until it becomes smooth and elastic. You can do this by hand on a lightly floured surface or with a stand mixer fitted with a dough hook.   
5. Bulk Fermentation: Place the dough back in the bowl, cover it, and let it rise in a warm place for 8-12 hours, or until it has doubled in size. This is called the bulk fermentation.
6. Shape: Once the dough has doubled, divide it into 2-3 equal portions, depending on the size of the pizzas you want to make.
7. Rest again: Shape each portion into a ball, cover them, and let them rest for another 30 minutes. This makes the dough easier to press out.
8. Preheat: your oven to the highest temperature possible, ideally 450-500°F (232-260°C). If you have a pizza stone, place it in the oven while it’s preheating.
9. Shape the Dough: On a lightly floured surface, press out each dough ball into a circle or desired shape, but avoid rolling out with a rolling pin, as this will degas your dough.
10. Top and bake: Transfer the dough to a pizza peel or baking sheet, top with your favorite pizza toppings, and bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

• Elevate your pizza experience even further by creating your sauces! Consider a rich, homemade tomato sauce or a tangy, creamy white sauce featuring a sourdough starter.
• The exact bulk fermentation time will depend on the temperature of your kitchen. A warmer kitchen will lead to a faster rise.
• If you don’t have a pizza stone, you can use a baking sheet instead.   
• For a crispier crust, preheat your baking stone as the oven is preheating.
• You can store any leftover dough in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap.

Enjoy your homemade sourdough pizza!