Sourdough discard pizza dough is a fantastic way to use up your extra sourdough starter and make a delicious, tangy pizza crust. The discard adds great flavor to the dough while still giving you a crispy, chewy texture. Here’s a simple recipe for sourdough discard pizza dough:
Ingredients:
- 1 cup sourdough discard (unfed, active starter)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant dry yeast
- 3/4 cup warm water (about 100°F / 38°C)
- 1 tablespoon olive oil (plus extra for greasing)
Instructions:
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes, until it becomes frothy. If your yeast doesn’t foam, it may be expired and need to be replaced.
- Mix the Dough: In a large bowl, combine the sourdough discard, flour, and salt. Pour in the activated yeast mixture and olive oil. Stir until a dough begins to form. If it’s too sticky, add a little more flour, a tablespoon at a time.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead it for 5-7 minutes on medium speed.
- First Rise: Lightly grease a bowl with olive oil and place the dough in the bowl, turning it to coat in the oil. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 1-2 hours, or until it has doubled in size.
- Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half (for two smaller pizzas) or leave it whole for one large pizza. Roll out the dough on a lightly floured surface to your desired thickness.
- Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. If you don’t, a baking sheet will work just fine.
- Top and Bake: Transfer the rolled-out dough to a parchment paper-lined pizza peel or baking sheet. Add your desired pizza sauce, cheese, and toppings. Bake for 10-12 minutes (or longer if you like a crispier crust), or until the edges are golden and the cheese is melted and bubbly.
- Serve: Let your pizza cool for a couple of minutes before slicing and serving. Enjoy that crispy, flavorful crust with your favorite toppings!
Tips:
- If you have more time, you can let the dough rise in the fridge for 24-48 hours for even more flavor and a slightly different texture.
- Feel free to adjust the amount of flour depending on your dough’s consistency. Sourdough discard can vary, so just add enough to get a smooth, elastic dough.
This pizza dough has a subtle tang from the sourdough discard, and it’s a great way to make your pizza even more flavorful! Let me know how it turns out if you try it!