This Sourdough Discard Pizza Dough is a game-changer! It’s easy to make and gives you a tasty crust using leftover sourdough starter. Perfect for pizza night!
Who doesn’t love a good pizza? I always feel a little fancy when I make my own dough. Plus, it’s a great way to use up that sourdough discard instead of wasting it!
Making this dough is a breeze! Just mix, rest, and roll it out. You’ll have a delicious pizza ready to top with all your favorite ingredients. Enjoy every cheesy bite!
Key Ingredients & Substitutions
Sourdough starter discard: This is the star of the recipe. It adds unique flavor and helps the dough rise. If you don’t have any, you can use plain yogurt or buttermilk as an alternative, but it won’t give the same tangy taste.
All-purpose flour: This helps create a nice structure for your pizza. You can substitute with bread flour for a chewier crust, or use whole wheat flour for a nuttier flavor. Just remember that whole wheat may require a bit more water.
Olive oil: Adds moisture and flavor. If you’re out, you can use vegetable oil or melted butter as a substitute. Both will work, but olive oil adds a hint of that Mediterranean charm!
Instant yeast: Using this will speed up the rising process. If you’re not using it, just give the dough more time to rise. You could also swap it for active dry yeast; just dissolve it in water before adding it to the mixture.
What’s the Best Way to Knead the Dough Properly?
Kneading is crucial for developing gluten, giving your dough that perfect texture. Here’s a simple method:
- Turn your dough onto a floured surface and flatten it slightly with your hands.
- Fold one edge over the center, then push down with the heel of your hand.
- Rotate the dough a quarter turn and repeat. Continue this for about 5-7 minutes.
- If the dough starts sticking too much, sprinkle a little flour on your hands and the surface to keep it manageable.
Remember, the dough should feel smooth and elastic when you’re done. Don’t rush it; kneading is essential for that perfect chew on your pizza crust!
How to Make Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240 ml) warm water (around 75°F/24°C)
- 2 ½ cups (320g) all-purpose flour, plus more for dusting
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp sugar or honey (optional, to aid fermentation)
- 1 tsp instant yeast (optional for quicker rise)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus about 3 to 4 hours for the dough to rise. If you use instant yeast, it might rise quicker! Plan for a total of about 3 to 5 hours to have your delicious pizza ready to bake.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard and warm water. Use a whisk or spoon to mix it well until the starter is loosened and combined with the water.
2. Adding Ingredients:
Add the olive oil, salt, sugar (if you’re using it), and instant yeast (if using) to the mixture. Stir everything together until it is well combined.
3. Forming the Dough:
Gradually add the all-purpose flour to the bowl, stirring as you go. Keep mixing until you have a shaggy dough that pulls away from the sides of the bowl.
4. Kneading the Dough:
Transfer the dough to a floured surface. Knead it gently for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as needed while kneading.
5. First Rise:
Place the dough back in a lightly oiled bowl, then cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 3 to 4 hours, or until it has doubled in size. With the instant yeast, you’ll find it might rise faster!
6. Deflating and Resting:
Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface, shape it into a ball, and let it rest for another 15 minutes, covered.
7. Shaping the Pizza:
Roll out the dough into your preferred pizza shape and thickness on a floured surface. Don’t forget to dust your rolling pin and surface with flour to prevent sticking!
8. Preheating the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, put it in the oven while it preheats for an extra crispy crust.
9. Topping Your Pizza:
After rolling out the dough, add your favorite sauce, cheese, and toppings. Get creative!
10. Baking the Pizza:
Bake the pizza for 12-15 minutes or until the crust is golden brown and the toppings are bubbly and cooked to your liking.
11. Serving:
Remove the pizza from the oven and let it cool slightly for a few minutes. Slice it up and enjoy your homemade sourdough discard pizza with friends and family!
This recipe results in a soft and flavorful crust with that unique tang from the sourdough discard, creating a deliciously fun pizza experience!
Can I Use Regular Active Sourdough Starter Instead of Discard?
Yes, you can! Just make sure to adjust the amount of flour and water slightly, as active starter may add more hydration to your dough. If your starter is very thick, consider reducing the flour by about 1/4 cup and observe the dough consistency as you mix.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, ensure your sourdough discard is active and bubbly. Make sure the room temperature is warm enough; ideally around 75°F (24°C) to encourage fermentation. If necessary, place the dough in a warmer spot like near the oven or a sunny window.
Can I Refrigerate the Dough Overnight?
Absolutely! After kneading, place the dough in a lightly oiled bowl and cover it. Refrigerate instead of letting it rise at room temperature. The next day, let it come to room temperature for about 30-60 minutes before rolling it out. This slow fermentation will enhance the flavor!
How Should I Store Leftover Pizza?
Store any leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) for about 10 minutes or use a skillet over medium heat for crispy edges!
