Sourdough discard pizza dough is a delicious and resourceful way to make the most of your sourdough starter. For those who love baking, there’s often an excess of sourdough discard that can accumulate over time. Instead of letting it go to waste, this recipe transforms that discard into a rich, flavorful pizza dough. The natural fermentation in sourdough not only adds a subtle tangy flavor but also contributes to the dough’s elasticity, resulting in a crust that’s both chewy and crisp. Whether you’re a pizza lover looking to experiment or a sourdough enthusiast wanting to use every bit of your starter, this recipe is a perfect choice.
A meal without wine is like a day without sunshine.
Jean Anthelme Brillat-Savarin
The process is straightforward, and the reward is a homemade pizza with a unique twist that rivals any pizzeria. Let’s dive into how you can create this incredible sourdough discard pizza dough at home.
Why You’ll Love This Sourdough Discard Pizza Recipe
Zero Waste Baking: This recipe utilizes sourdough discard that might otherwise be wasted, turning it into something delicious and satisfying.
Enhanced Flavor: The sourdough discard adds a slight tang to the dough, elevating the flavor of your pizza crust far beyond what you’d get from standard dough.
Texture Perfection: Thanks to the natural fermentation process, the dough has an ideal balance of chewiness and crispiness, making for a perfect pizza base.
Versatile Usage: This dough isn’t just for pizza—use it for flatbreads, calzones, or even breadsticks, making it a versatile addition to your baking repertoire.
Easy to Make: While it involves a few steps, the process is simple enough for even beginner bakers to follow. Plus, it’s a fun and rewarding way to experiment with your sourdough starter.
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How to Make Sourdough Discard Pizza
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 3/4 cup (180ml) warm water
- 2 cups (250g) all-purpose flour
- 1 cup (130g) bread flour (or additional all-purpose flour)
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon instant yeast (optional for quicker rise)
Instructions
Preparation:
Activate the Yeast (Optional): If you’re using yeast, dissolve it in warm water with the sugar. Let it sit for about 5 minutes until it becomes foamy. This step isn’t necessary if you prefer to rely solely on the sourdough discard for leavening, but it can help speed up the process.
Step 1
Mix Wet Ingredients: In a large mixing bowl, combine the sourdough discard with the warm water (and the activated yeast, if using). Stir until well combined.
Add Dry Ingredients: Gradually add the all-purpose flour, bread flour, and salt to the wet mixture. Stir with a wooden spoon or dough hook until a rough dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Step 2
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it has doubled in size. For a stronger sourdough flavor, you can let the dough rise in the refrigerator overnight.
Shape the Dough: Once risen, punch down the dough to release the gas. Turn it out onto a floured surface and divide it into two equal portions if making two pizzas. Shape each portion into a ball, cover with a towel, and let them rest for 20 minutes.
Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up. A hot stone will help create a crispy crust.
Roll Out the Dough: On a lightly floured surface, roll out one dough ball into a circle about 12 inches in diameter. Transfer the dough to a sheet of parchment paper if you’re using a pizza stone, or directly onto a baking sheet.
Add Toppings: Top the dough with your favorite pizza sauce, cheese, and toppings. Be creative—this dough can handle a variety of flavors.
Bake: Transfer the pizza to the hot oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Repeat with the second dough ball if making two pizzas.
Tips For Sourdough Discard Pizza
Use a Pizza Stone: If possible, use a pizza stone to bake your pizza. Preheating the stone ensures a crispy crust by providing direct heat to the dough as soon as it’s placed in the oven.
Don’t Overload with Toppings: To prevent the crust from becoming soggy, avoid overloading your pizza with too many toppings. A lighter hand with toppings ensures that the dough bakes evenly and retains its crispness.
Fermentation Time: If you have the time, allow the dough to rise slowly in the refrigerator overnight. This extended fermentation enhances the dough’s flavor and makes it easier to digest.
Adjusting Hydration: Depending on the hydration level of your sourdough discard, you may need to adjust the amount of flour. The dough should be slightly sticky but manageable.
Freezing Dough: You can freeze the dough after its first rise. Simply shape it into balls, wrap in plastic wrap, and store in a freezer bag. Thaw in the refrigerator before using.
Without bread all is misery.
William Cobbett
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. This will give the dough a heartier texture and a slightly more pronounced flavor.
Do I have to use yeast in this recipe?
No, the yeast is optional. The sourdough discard itself can leaven the dough, though using yeast can help the dough rise faster and create a lighter texture.
How should I store leftover dough?
Store leftover dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, let it thaw overnight in the fridge before using.
Can I make the dough ahead of time?
Absolutely! Making the dough a day ahead and letting it rise slowly in the fridge can enhance the flavor. Just be sure to bring it to room temperature before rolling it out.
What can I do with leftover sourdough discard pizza dough?
Leftover dough can be used to make breadsticks, flatbreads, or even savory rolls. The dough is versatile and can be repurposed in many ways.
Sourdough Discard Pizza Dough: A Tasty Alternative
Equipment
- – Mixing bowls
- Wooden spoon or dough hook
- – Measuring cups and spoons
- Pizza stone or baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- 1 cup 240g sourdough discard (unfed)
- 3/4 cup 180ml warm water
- 2 cups 250g all-purpose flour
- 1 cup 130g bread flour (or additional all-purpose flour)
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon instant yeast optional for quicker rise
Instructions
- Activate the Yeast (Optional): If you’re using yeast, dissolve it in warm water with the sugar. Let it sit for about 5 minutes until it becomes foamy. This step isn’t necessary if you prefer to rely solely on the sourdough discard for leavening, but it can help speed up the process.
- Mix Wet Ingredients: In a large mixing bowl, combine the sourdough discard with the warm water (and the activated yeast, if using). Stir until well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, bread flour, and salt to the wet mixture. Stir with a wooden spoon or dough hook until a rough dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it has doubled in size. For a stronger sourdough flavor, you can let the dough rise in the refrigerator overnight.
- Shape the Dough: Once risen, punch down the dough to release the gas. Turn it out onto a floured surface and divide it into two equal portions if making two pizzas. Shape each portion into a ball, cover with a towel, and let them rest for 20 minutes.
- Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats up. A hot stone will help create a crispy crust.
- Roll Out the Dough: On a lightly floured surface, roll out one dough ball into a circle about 12 inches in diameter. Transfer the dough to a sheet of parchment paper if you’re using a pizza stone, or directly onto a baking sheet.
- Add Toppings: Top the dough with your favorite pizza sauce, cheese, and toppings. Be creative—this dough can handle a variety of flavors.
- Bake: Transfer the pizza to the hot oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Repeat with the second dough ball if making two pizzas.
- Serve: Let the pizza cool slightly on a wire rack before slicing. Enjoy the unique tang and texture that only sourdough discard pizza dough can offer!
Notes
- The yeast is optional but can be used to speed up the rising process.
- For a stronger sourdough flavor, let the dough rise in the fridge overnight.
- Adjust the flour based on the hydration level of your discard.
Calories: 170 | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Sodium: 280mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0mg | Calcium: 5mg | Iron: 2mg
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