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
Scale
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
