This sourdough discard pizza dough is a fantastic way to use up extra sourdough starter! It’s simple, giving you a delicious, chewy crust that’s sure to impress.
Making pizza is always fun, and with this dough, I love topping it with my favorites! Plus, it’s a huge win to reduce food waste while enjoying a tasty meal. 🍕
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using unfed discard gives the dough a wonderful flavor. If you don’t have any sourdough, you can use a pre-made pizza dough or even buy a ready-made dough from the store.
All-Purpose Flour: Standard all-purpose flour works perfectly. For a whole grain option, consider substituting some with whole wheat flour for a nuttier flavor. Just cut back on the water since whole wheat absorbs more liquid!
Instant Yeast: This is optional but can help the dough rise faster. If you’d prefer to keep it entirely sourdough-based, you can skip it. Just note that the dough may take longer to rise without it.
Olive Oil: I love using olive oil for its rich flavor. If you’re out, any neutral oil works fine. You can even try flavored oils like garlic-infused for a nice twist!
Dried Herbs: These add extra flavor. Oregano and rosemary are my favorites, but feel free to experiment with basil or Italian seasoning based on what you have at home.
How Do You Knead the Dough Properly?
Kneading is crucial for developing the right texture. Here’s a simple way to do it:
- Flour your surface lightly and place the dough in the center. Use your palms to push the dough away from you, then fold it back over itself.
- Turn the dough a quarter turn and repeat the pressing and folding. Do this for about 7-10 minutes.
- The dough should become smooth and elastic – if it’s sticking, add just a little sprinkle of flour, but don’t overdo it!
Remember, practice makes perfect! It’s okay if it doesn’t seem right at first, just keep kneading until you feel that lovely springiness.
How to Make Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup warm water (adjust as needed)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, to help browning and yeast boost)
- 1/2 teaspoon instant yeast (optional, for faster rise)
- Dried herbs for topping (such as oregano or rosemary), optional
- Olive oil for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You’ll then let the dough rise, which can take anywhere from 1 to 6 hours depending on whether you use instant yeast. Baking time is about 12-15 minutes in the oven. Overall, plan for around 1-1/2 hours to 6 hours depending on the rise time you choose.
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the unfed sourdough starter discard, warm water, and olive oil. Stir everything together until it’s well blended. It should be slightly lumpy, which is okay!
2. Forming the Dough:
Add the flour, salt, sugar (if using), and instant yeast (if using) to the mixture in the bowl. Mix it with a spoon or a dough hook until a shaggy dough forms that pulls away from the sides of the bowl.
3. Kneading:
Transfer this dough to a floured surface. Knead the dough for about 7-10 minutes, until it’s smooth and elastic. If it’s sticking, lightly flour your hands and the surface as you go. The goal is a soft, stretchy dough!
4. First Rise:
Place the kneaded dough into a clean, lightly oiled bowl. Cover it with a damp towel or plastic wrap to keep it warm. Let it rise in a warm spot for about 1-2 hours, or until it doubles in size. If you skipped the instant yeast, let it rise for about 4-6 hours instead.
5. Preheating the Oven:
When the dough is ready, preheat your oven to 475°F (245°C). If you have a pizza stone, pop it in to heat up as well—this will help create a crispy crust.
6. Shaping the Pizza:
Once risen, punch down the dough gently to release any air bubbles. Then, transfer it back to a floured surface and shape it into a round or rectangle that’s about 1/2 inch thick.
7. Preparing for Baking:
On a pizza peel or a baking sheet sprinkled with cornmeal or flour (to prevent sticking), place your shaped dough. This is where you can drizzle some olive oil over the top and sprinkle on any dried herbs you have on hand!
8. Baking:
Slide the pizza dough into the oven and bake for about 12-15 minutes. You want that glorious crust to be golden brown and bubbled nicely.
9. Finishing Touch:
Once the dough is baked, remove it from the oven. This is your moment to add your favorite toppings or even use it as a flatbread! Serve warm and enjoy every bite!
This recipe yields a deliciously chewy and airy pizza crust, with a great tang from the sourdough discard. If you used the instant yeast, it speeds up the process while still allowing that lovely sourdough flavor to shine through. Happy baking! 🍕
Can I Use Regular Flour Instead of All-Purpose Flour?
Yes, you can! While all-purpose flour is ideal, you can substitute with bread flour for a chewier texture. If you want to use whole wheat flour, mix it with all-purpose flour for the best results, as it can be quite dense on its own.
How Can I Store Leftover Dough?
If you have leftover dough, you can cover it tightly with plastic wrap and refrigerate it for up to 3 days. Just let it come to room temperature before shaping and baking. For longer storage, you can freeze the dough; thaw it in the fridge overnight when you’re ready to use it.
What Are the Best Toppings for This Pizza Dough?
You can use any toppings you love! Classic combinations include mozzarella and basil for a Margherita style, pepperoni, or veggie-loaded toppings like bell peppers and mushrooms. Don’t forget to pre-cook any raw meats or watery vegetables to prevent sogginess!
Can I Make This Recipe Without Instant Yeast?
Absolutely! The dough will still rise with just the sourdough discard. It may take longer (4-6 hours), but it will develop a deeper flavor. Just be patient and let it rise until it has doubled in size!
