Sourdough Discard Pizza Dough

Sourdough discard pizza dough is a fantastic way to use up extra sourdough starter while creating a flavorful, chewy, and crispy crust. This easy homemade dough requires minimal ingredients and delivers a pizzeria-quality base with a slight tang from the sourdough. Whether you’re making a classic Margherita, a loaded veggie pizza, or a meat-lover’s feast, this recipe is a great foundation for any topping combination.

Why You’ll Love This Recipe

• Uses Up Sourdough Discard: A great way to reduce waste and put your sourdough starter to good use.
• Delicious Flavor: The sourdough discard adds a subtle tang that enhances the taste of the crust.
• Crispy Yet Chewy: The perfect balance between crisp edges and a soft, airy interior.
• No Commercial Yeast Needed: Naturally leavened for a more complex flavor.
• Versatile & Customizable: Works for thin crust, thick crust, or even focaccia-style pizza.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sourdough discard (unfed, room temperature)
• All-purpose or bread flour
• Water
• Olive oil
• Salt
• Honey or sugar (optional, for a touch of sweetness)

Directions

1. Mix the Dough: In a large bowl, combine sourdough discard, water, olive oil, and salt. Gradually add flour, mixing until a shaggy dough forms.
2. Knead: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover, and let it rest at room temperature for 4-6 hours or until doubled in size. For a more developed flavor, refrigerate overnight.
4. Shape the Dough: Divide into portions (if making multiple pizzas) and shape into balls. Let them rest for 30 minutes.
5. Preheat Oven: Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
6. Roll Out & Top: Roll out the dough to your desired thickness, transfer to a parchment-lined pizza peel or baking sheet, and add your favorite toppings.
7. Bake: Transfer to the preheated oven and bake for 10-15 minutes until golden and crisp.

Servings and Timing

• Servings: Makes 1 large or 2 medium pizzas
• Prep Time: 15 minutes
• Rise Time: 4-12 hours (depending on room temperature or overnight fermentation)
• Bake Time: 10-15 minutes
• Total Time: 4.5-13 hours

Variations

• Whole Wheat Crust: Substitute part of the flour with whole wheat flour for a heartier texture.
• Garlic & Herb Crust: Add minced garlic and dried herbs to the dough for extra flavor.
• Stuffed Crust: Fold in mozzarella cheese along the edges for a cheesy surprise.
• Focaccia Style: Use a thicker dough and bake it with olive oil, rosemary, and sea salt.

Storage/Reheating

• Refrigerate: Store leftover dough in the fridge for up to 3 days. Let it come to room temperature before using.
• Freeze: Freeze dough balls for up to 3 months. Thaw in the fridge overnight before shaping and baking.
• Reheat Pizza: Warm slices in a 375°F (190°C) oven for 5-10 minutes or in a skillet over medium heat until crispy.

FAQs

Can I use active sourdough starter instead of discard?

Yes! Active starter will provide more rise and a slightly airier crust, but discard works perfectly for a flavorful, slightly chewy base.

What if my dough isn’t rising?

Ensure your room temperature is warm enough (around 70-75°F). If it’s too cold, extend the fermentation time.

Can I make this dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours for better flavor development.

How do I get a crispier crust?

Use a pizza stone or preheated baking sheet and bake at a high temperature. A thinner dough also results in a crispier crust.

Can I use whole wheat flour for this recipe?

Yes, but it will make the crust denser. Consider using a mix of whole wheat and all-purpose flour.

What’s the best way to stretch pizza dough without tearing it?

Let the dough rest for 10-15 minutes before stretching, and use your hands to gently push outward instead of pulling.

Can I cook this pizza on a grill?

Absolutely! Preheat the grill, place the rolled-out dough directly on the grates for 1-2 minutes, then flip, add toppings, and finish cooking.

How do I make a thin-crust pizza?

Roll the dough out thinner and bake at a high temperature for a shorter time to achieve a crisp, cracker-like crust.

Can I make this gluten-free?

This recipe relies on wheat-based flour for structure, but you can experiment with gluten-free flour blends and binders like xanthan gum.

How do I prevent a soggy crust?

Preheat your baking surface, avoid overloading with wet toppings, and use a moderate amount of sauce.

Conclusion

Sourdough discard pizza dough is an easy, flavorful, and waste-reducing way to make homemade pizza. With its crispy edges, chewy texture, and subtle tang, it’s a perfect canvas for your favorite toppings. Whether you prefer a thin crust, deep dish, or grilled pizza, this dough is versatile and reliable. Try it for your next pizza night!

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