This Sourdough Discard Pizza Dough is a fun way to use up leftover sourdough starter. It’s tangy, chewy, and makes for a delicious pizza crust that everyone will love.
I love how easy it is to whip up! Just mix, let it rise a bit, and you’re ready to top it with your favorites. Plus, who doesn’t enjoy the smell of fresh pizza baking? 🍕
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Use unfed starter for the best flavor. If you don’t have any, try using plain yogurt or buttermilk for a similar tang, though your results may differ slightly.
All-Purpose Flour: This flour gives the crust its structure. If you’re looking for a healthier option, you can mix in whole wheat flour or even use bread flour for a chewier texture.
Instant Yeast: Optional but recommended if you want to speed up the rising process. If you prefer a pure sourdough flavor, skip it and let the dough rise slowly; it will have a more pronounced tang!
Olive Oil: This adds a nice richness to the dough. If you’re out, you can substitute with melted butter or any neutral oil, like canola.
How Do I Knead Dough Effectively?
Kneading dough is a crucial step for developing gluten, which gives your crust its structure. Here’s a simple approach:
- Lightly flour your surface to prevent sticking. Turn your dough out and press it down with your palms.
- Fold one side of the dough over the center, then push it down with the heel of your hand.
- Turn the dough a quarter turn and repeat. Do this for about 8-10 minutes until smooth and elastic.
Don’t be afraid to add more flour if your dough feels sticky; just do it gradually until you reach the right consistency!
How to Make Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 1/2 cups (320g) all-purpose flour, plus extra for dusting
- 1 tsp (6g) salt
- 1 tbsp (15 ml) olive oil, plus extra for greasing
- 1/2 cup (120 ml) warm water (about 100°F/38°C)
- 1 tsp (4g) instant yeast (optional, to speed up rise)
How Much Time Will You Need?
This recipe will take about 15 minutes of hands-on prep time, followed by 2 to 4 hours for the dough to rise. If you’re using only sourdough discard and skipping the yeast, let it rise overnight for the best flavor!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir everything together until well mixed and smooth.
2. Forming the Dough:
Next, add the flour, salt, and optional instant yeast into the mix. Stir with a wooden spoon or spatula until a shaggy dough forms. It should look kind of messy but that’s okay!
3. Kneading the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If your hands or the dough feel too sticky, sprinkle in just a little more flour as needed.
4. First Rise:
Grease a clean large bowl with some olive oil, then place your kneaded dough inside. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise at room temperature until it doubles in size—this usually takes about 2 to 4 hours. If you didn’t use any instant yeast, it might take longer (6-8 hours or overnight).
5. Shaping the Pizza:
Once the dough has risen, gently turn it out onto a lightly floured surface and deflate it a bit. If you’d like to make individual pizzas, you can divide it into smaller portions now. Roll or stretch the dough out into your desired shape and thickness on your floured surface.
6. Topping Your Pizza:
Now it’s time to get creative! Add your favorite pizza sauce, cheese, and toppings. Don’t be shy—load it up!
7. Baking the Pizza:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. Bake your pizza on the pizza stone or a baking sheet for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
8. Enjoy!
After removing it from the oven, let the pizza cool for a couple of minutes. Slice it up and enjoy your delicious homemade sourdough discard pizza crust!
This dough creates a tender, chewy crust with a subtle tang from the sourdough discard. It’s not just a recipe; it’s a wonderful way to reduce waste and make delicious pizza at home!
Can I Use Active Sourdough Starter Instead of Discard?
Yes! If you have active sourdough starter, you can use it instead of discard. Just reduce the amount of flour and water slightly to account for the hydration in the active starter.
Can I Refrigerate the Dough Overnight?
Absolutely! After the first rise, you can refrigerate the dough instead of letting it rise at room temperature. Just make sure to cover it well. When ready to use, remove it from the fridge and let it come to room temperature for about 30 minutes before shaping.
What Toppings Work Best on Sourdough Pizza?
You can use any toppings you like! Classic combinations include tomato sauce, mozzarella, and pepperoni. For something different, try pesto, ricotta, and vegetables like spinach or mushrooms. Just avoid heavy toppings that can make the crust soggy.
How Should I Store Leftover Pizza?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. You can reheat it in a preheated oven at 350°F (175°C) for about 10 minutes to keep the crust crispy!
