sourdough discard pizza dough Recipe
If you’ve ever wondered what to do with leftover starter, this sourdough discard pizza dough is an absolute game changer. It transforms simple ingredients and sourdough discard into a crispy, chewy crust that’s perfect for all your favorite toppings. This recipe elevates everyday pizza night with that signature tangy flavor and irresistible texture that only sourdough can bring, making it a favorite go-to for pizza lovers and bakers alike.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each play a crucial role in creating your perfect pizza base. From the tangy sourdough discard that adds depth, to the olive oil that ensures a tender crust, every component works harmoniously to deliver a dough that’s simple yet sensational.
- Sourdough discard (1 cup): This is your flavor base, adding that wonderful tang and complexity that’s missing from regular doughs.
- All-purpose flour (1.5 cups): The backbone of the dough, providing structure and chewiness.
- Salt (1/2 teaspoon): Enhances flavor and controls yeast activity.
- Sugar (1/2 teaspoon): A tiny bit of sweetness to balance flavors and help feed the yeast.
- Instant yeast (1/4 teaspoon): Gives the dough a little boost for a better rise and lighter texture.
- Warm water (1/2 cup): Activates the yeast and helps bring the dough together.
- Olive oil (2 tablespoons): Adds richness and keeps the crust tender yet crisp.
How to Make sourdough discard pizza dough
Step 1: Combine the Wet Ingredients
Start by mixing the sourdough discard, warm water, and olive oil in a large bowl. This mix brings moisture and tang right from the start, setting the flavor foundation for the dough while hydrating the components for easier mixing.
Step 2: Mix in Dry Ingredients
Add your all-purpose flour, salt, sugar, and instant yeast to the wet mixture. Use a wooden spoon or spatula to blend everything until a rough dough forms. This is where the dough begins to take shape, combining the structural flour with seasoning and yeast.
Step 3: Knead Until Smooth and Elastic
Transfer your dough to a lightly floured surface and knead for about 5 minutes. This kneading develops the gluten, giving your dough that chewy, airy texture you want in pizza crust. The dough should come together smoothly and feel elastic.
Step 4: Let the Dough Rest
Place the dough in a lightly oiled bowl, cover it, and let it rest for 10 to 15 minutes. This short rest allows the gluten strands to relax, making the dough easier to roll out later and contributing to a better bake.
Step 5: Preheat Your Oven and Prepare to Roll
Get your oven ripping hot by preheating it to 475°F (245°C). Place a baking sheet or pizza stone inside to heat up—this will ensure a nicely crisped bottom crust that’s pure perfection.
Step 6: Portion and Shape the Dough
Divide the dough into four equal parts for personal-sized pizzas. Roll each piece on a floured surface into a circle about a quarter-inch thick. This thickness strikes the perfect balance between crispy edges and a soft, chewy center.
Step 7: Transfer the Dough and Add Toppings
Carefully move each rolled dough onto parchment paper or directly onto your preheated pizza stone or baking sheet. From here, layer on your favorite pizza sauce, cheese, and toppings. The sourdough discard pizza dough shines best with simple, fresh ingredients.
Step 8: Bake Until Golden and Bubbling
Bake each pizza in the hot oven for 10 to 15 minutes, watching closely as the crust turns a gorgeous golden brown and the cheese melts into a bubbling masterpiece. This quick baking creates just the right texture contrast.
Step 9: Cool and Serve
Let your pizzas cool for a few minutes after baking, then slice and serve hot. Enjoy each bite of crust with that delightful tang and crispy-chewy experience that only sourdough discard pizza dough can provide.
How to Serve sourdough discard pizza dough
Garnishes
When it comes to garnishes, fresh herbs like basil, oregano, or arugula brighten up the flavors beautifully and add a pop of color. A drizzle of good-quality extra virgin olive oil after baking enhances richness and adds a glossy finish that’s simply irresistible.
Side Dishes
This pizza pairs wonderfully with fresh salads to balance the meal, such as a crisp Caesar or mixed greens with vinaigrette. For a heartier meal, roasted vegetables or garlic Parmesan breadsticks complement the tangy crust perfectly.
Creative Ways to Present
Consider making personal-sized pizzas for a fun interactive meal or slicing the pizza into bite-sized squares for parties. Using sourdough discard pizza dough as a base for flatbread appetizers with creative toppings is another delightful way to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container or loosely covered with foil in the refrigerator for up to 2 days. This keeps the crust from drying out and preserves the fresh flavors of the toppings.
Freezing
You can freeze uncooked dough balls by wrapping them tightly in plastic wrap and sealing them in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before bringing them to room temperature and rolling out for baking, so you can enjoy homemade pizza anytime.
Reheating
For best results, reheat leftover pizza in a hot oven (around 375°F/190°C) for 5 to 8 minutes to refresh the crust’s crispness. Avoid microwaving whenever possible, as it tends to make the crust soggy and chewy.
FAQs
Can I use sourdough discard pizza dough without adding yeast?
The small amount of yeast helps give the dough extra lift and a lighter crumb quickly. While you can omit it, expect a denser crust with less rise, though still tasty.
How tangy will the sourdough discard pizza dough taste?
The sourdough discard brings a subtle tang that enhances the flavor without overpowering the toppings—perfect for those who want that sourdough character in every bite.
Is this dough suitable for gluten-free flours?
This specific recipe is designed for all-purpose flour; substituting gluten-free flours requires different hydration and binding agents, which may need experimentation for best results.
Can I make the dough ahead and refrigerate it before baking?
Absolutely! Refrigerate for up to 24 hours after kneading. Slow fermentation adds even more flavor and makes the dough easier to work with when you’re ready to bake.
What kind of toppings work best on sourdough discard pizza dough?
The dough’s tangy, chewy nature pairs well with classic combos like Margherita, pepperoni, or veggie-loaded pizzas. Simple, fresh ingredients tend to showcase the crust’s flavor the best.
Final Thoughts
Jumping into homemade pizza with sourdough discard pizza dough is a delicious way to rescue that starter and create magic in your kitchen. The balance of tang, chew, and crispness makes every slice feel special, and honestly, it’s as fun to make as it is to eat. So don’t hold back—roll up your sleeves, get that dough ready, and savor every crispy, bubbly bite!
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sourdough discard pizza dough Recipe
- Total Time: 30 minutes
- Yield: 4 personal pizzas 1x
- Diet: Vegetarian
Description
This sourdough discard pizza dough recipe is a fantastic way to use up leftover sourdough starter while creating a delicious, crispy, and flavorful pizza crust. With simple ingredients and quick preparation, you can enjoy homemade pizza with your favorite toppings in under an hour.
Ingredients
For the Dough
- 1 cup sourdough discard
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon instant yeast
- 1/2 cup warm water
- 2 tablespoons olive oil
Instructions
- Mix Wet Ingredients: In a mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir until well mixed to create a uniform liquid base for the dough.
- Add Dry Ingredients: Add the all-purpose flour, salt, sugar, and instant yeast to the sourdough mixture. Use a wooden spoon or spatula to combine the ingredients until a rough dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic, which helps develop the gluten for a better texture.
- Rest the Dough: Lightly oil the mixing bowl and place the dough back in it. Cover with plastic wrap or a damp cloth to prevent drying out, and let it rest for 10-15 minutes to allow the dough to relax and slightly rise.
- Preheat Oven: While the dough rests, preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up, ensuring a crispy crust when baking.
- Divide and Roll Out: Once rested, divide the dough into four equal pieces for personal pizzas. Roll each piece into a round shape about 1/4 inch thick for an even crust thickness.
- Prepare for Baking: Carefully transfer each rolled dough piece onto parchment paper or directly onto the heated pizza stone to facilitate easy handling and crisp bottom crust.
- Add Toppings: Spread your favorite pizza sauce evenly over the dough, then add cheese and any desired toppings to your taste.
- Bake: Bake the pizzas in the preheated oven for 10-15 minutes, or until the crust turns golden brown and the cheese melts and bubbles nicely.
- Serve: Remove the pizzas from the oven, let them cool for a few minutes to set, then slice and serve hot for the best flavor and texture.
Notes
- You can substitute instant yeast with active dry yeast by proofing it in warm water before mixing.
- Resting time is short in this recipe; for a more developed flavor and texture, consider letting the dough rise for 1-2 hours if time allows.
- Use a pizza stone for a crispier crust; if unavailable, a preheated baking sheet works well.
- Feel free to customize toppings according to your preference.
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 personal pizza (1/4 of dough)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: sourdough discard, pizza dough, homemade pizza, easy pizza dough, sourdough recipe, quick pizza crust
