This Sourdough Discard Pizza Dough is a fun way to use up leftovers! It’s chewy, tasty, and perfect for homemade pizza night. You’ll love its crispy crust and delicious flavor.
I always enjoy making pizzas with this dough because it’s so simple to prepare. Plus, it makes the kitchen smell amazing! Who wouldn’t want a slice of that? 🍕
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Use it as it is at room temperature – no need to feed it first. If you don’t have sourdough discard, consider using store-bought pizza dough for a quicker option.
All-Purpose Flour: This flour helps create a nice chewy crust. If you want a healthier option, whole wheat flour can be used. Just keep in mind, you might need a bit more water to get the right consistency.
Warm Water: The warmth activates the yeast, but be careful not to make it too hot—around 100°F is perfect. If you’re out of warm water, room temperature water will work, but the rise may take longer.
Olive Oil: It adds moisture and flavor to the dough. You can substitute it with vegetable oil or melted butter if you prefer a different taste.
Yeast: This is optional as the sourdough discard already has wild yeast. Using it can speed up the rising process. If you don’t have yeast, that’s okay! Just be prepared for a longer rise time.
What’s the Best Way to Knead the Dough?
Kneading is crucial for developing the gluten, which gives the dough its structure. Here’s how to do it right:
- Sprinkle flour on a clean surface to avoid sticking.
- Place your tissue on that surface and press it down with the heel of your hand, stretching the dough away from you.
- Fold the dough in half, then rotate it a quarter turn and repeat the process for 8-10 minutes, until smooth and elastic.
- If the dough feels too sticky, add a little flour—but avoid adding too much to keep the dough light.
Don’t rush this step; it’s important for the final pizza’s texture. Taking your time makes a big difference!
How to Make Sourdough Discard Pizza Dough
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter discard (unfed, room temperature)
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- ¾ cup (180ml) warm water (about 100°F / 38°C)
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp sugar or honey (optional, helps activate yeast)
- 1 tsp instant yeast or active dry yeast (optional, for faster rise)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with an additional 1-2 hours for the first rise (or up to 4-6 hours if you’re only using sourdough discard). After that, you’ll need around 10-15 minutes for baking. Get ready for some tasty pizza in no time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, olive oil, and sugar or honey if you’re using it. Mix everything together until well combined. This will be the base of your delicious pizza dough!
2. Add Dry Ingredients:
Sprinkle the salt, flour, and yeast (if you choose to use it) into the bowl with the wet ingredients. Stir with a wooden spoon or spatula until a rough dough starts to form. Don’t worry if it looks a bit messy—it’s all part of the process!
3. Knead the Dough:
Lightly dust a clean surface with flour and transfer the dough onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it feels sticky, sprinkle a little more flour as needed, but try not to add too much, or the dough will get tough.
4. First Rise:
Take a clean bowl and coat it lightly with oil. Place your dough inside, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until it roughly doubles in size. If you’re only using sourdough discard without added yeast, this process might take longer (up to 4-6 hours).
5. Shape the Dough:
Once the dough has risen, gently punch it down to release some of the gas. Shape the dough into a ball and let it rest for about 10 minutes on a floured surface. This will make it easier to work with.
6. Stretch or Roll:
Now it’s time to create your pizza base! Use your hands or a rolling pin to stretch or roll the dough out into your desired pizza shape and thickness on a floured pizza peel or baking sheet. Get creative with the size and shape!
7. Add Toppings:
Spread your favorite sauce over the dough, sprinkle on some cheese, and add any toppings you love. The sky’s the limit when it comes to pizza toppings!
8. Bake:
Preheat your oven to its highest setting (usually 475-500°F / 245-260°C). If you have a pizza stone, be sure to preheat that as well. Slide the pizza into the oven and bake for about 10-15 minutes or until the crust is golden and the cheese is bubbly and delicious.
9. Serve:
Once your pizza is done baking, carefully remove it from the oven. Let it cool for a few minutes, then slice it up and enjoy your homemade sourdough discard pizza!
This recipe not only prevents food waste but also gives you a tasty, tangy crust that’s unique and delicious. Feel free to adjust the yeast according to how long you want to ferment your dough. Enjoy your baking adventure!
Can I Use Regular Yeast Instead of Sourdough Discard?
Yes! If you don’t have sourdough discard, you can use regular yeast to make pizza dough. Just follow a standard pizza dough recipe, but remember you won’t get that unique sourdough flavor.
How Can I Store Leftover Dough?
To store leftover dough, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in the fridge overnight before using.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, simply omit the honey or substitute it with maple syrup or agave nectar. The rest of the ingredients are already plant-based.
What Toppings Work Best with This Dough?
This dough pairs well with a variety of toppings! Classic tomato sauce, mozzarella cheese, fresh veggies, and meats like pepperoni or sausage are always a hit. Get creative with gourmet toppings like arugula, goat cheese, or feta for a twist!
