This Sourdough Discard Pizza Dough is a fun way to use leftover sourdough starter. It’s simple to make and gives your pizza a tasty, slightly tangy flavor!
Getting the kids involved in making their own mini pizzas is a blast! I love how everyone can pick their favorite toppings—it’s like a pizza party every time! 🎉
This dough is super easy to work with, and once baked, it’s crispy on the edges and soft inside. Trust me, you’ll want to keep making it! Perfect for pizza night at home!
Key Ingredients & Substitutions
Sourdough Discard: This is the base of your pizza dough. It adds flavor and helps fermentation. If you don’t have sourdough discard, you can use a store-bought pizza dough as a simple backup.
All-Purpose Flour: I love using all-purpose flour for its versatility. If you need a gluten-free option, try a gluten-free flour blend designed for baking or almond flour, though the texture may differ.
Instant Dry Yeast: Instant yeast brings a nice rise, but if you don’t have it, active dry yeast can be used. Just bloom it in warm water first for about 5-10 minutes before adding.
Olive Oil: It adds flavor and helps with dough elasticity. You can substitute with any neutral oil, like canola or vegetable oil, but extra virgin olive oil gives a wonderful taste.
How Do I Knead the Dough Properly?
Kneading is key to developing gluten and achieving a flexible dough. Here’s how to do it right:
- Turn your dough onto a lightly floured surface and start folding it in half, then pushing down and away with your palms.
- Rotate the dough a quarter turn and repeat the process. Feel free to add a bit more flour if it gets too sticky, but not too much— you want it slightly tacky.
- Keep kneading for 8-10 minutes until it feels smooth and elastic.
Remember, the more you knead, the better your pizza crust will be!
How to Make Sourdough Discard Pizza Dough?
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 1 tsp sugar or honey
- 1 tsp instant dry yeast
- 3/4 cup warm water (about 100°F/38°C)
- 2 tbsp olive oil (plus extra for greasing)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus 1 to 1.5 hours of rising time, and then 10 to 15 minutes for baking. In total, you’ll spend about 2 hours to enjoy delicious homemade pizza—you’ll love every minute of it!
Step-by-Step Instructions:
1. Combine the Wet Ingredients:
In a large mixing bowl, add the sourdough discard, warm water (make sure it’s cozy but not too hot), sugar or honey, and olive oil. Use a spoon or whisk to mix it all together until well blended.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and instant dry yeast. This will ensure the yeast is evenly distributed throughout the dough.
3. Create the Dough:
Slowly add the dry mix into the wet mix, stirring with a spoon or using a dough hook until a shaggy dough starts to form. Don’t worry about it being perfect at this stage!
4. Knead the Dough:
Now, turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes. You want it to become smooth and elastic, feeling slightly tacky but not sticky. This helps develop the gluten that gives your crust that perfect texture.
5. Let the Dough Rise:
Lightly oil a clean bowl, then place the dough inside, turning it to coat it all over with oil. Cover the bowl with a damp cloth or some plastic wrap. Set it aside in a warm place to rise for about 1 to 1.5 hours, or until it doubles in size.
6. Prepare to Shape the Dough:
Once it’s risen, gently punch down the dough to release the air. Shape it into a ball and let it rest for 10 minutes. This makes it easier to roll out later.
7. Preheat Your Oven:
While the dough rests, preheat your oven to 500°F (260°C). Place a pizza stone or baking sheet inside so it can get nice and hot—this helps create a crispy crust!
8. Roll Out the Dough:
On a floured surface, roll or stretch the dough into your desired pizza shape and thickness. Make it as thick or thin as you like!
9. Add Toppings:
Now it’s time for the fun part! Add your favorite toppings on the dough. Whether it’s classic tomato sauce and cheese or something more adventurous, it’s all up to you!
10. Bake the Pizza:
Carefully transfer the prepared pizza to your preheated stone or baking sheet. Bake for 8-12 minutes, until the crust is golden brown, with some charred spots, and the cheese is bubbling nicely.
11. Cool and Serve:
Once baked, remove the pizza from the oven and let it cool for a few minutes. If you want, dust a bit of flour or herbs on top for a nice touch, and then slice it up to serve.
Enjoy your homemade sourdough discard pizza with a delightful, airy crust and rustic flavor. It’s sure to become a favorite!
Can I Use Different Types of Flour for This Dough?
Absolutely! While all-purpose flour is perfect for this recipe, you can experiment with bread flour for a chewier texture or even a whole wheat flour for added nutrition. Just note that if you use whole wheat flour, you might need to adjust the water slightly as it absorbs more moisture.
Is It Possible to Make This Dough Ahead of Time?
Yes! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. When you’re ready to bake, just take it out, let it come to room temperature, and shape it as directed.
How Should I Store Leftover Pizza Dough?
If you have leftover dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw it in the refrigerator overnight before shaping and baking.
What Are Some Good Topping Ideas?
The sky’s the limit! Classic options include tomato sauce, mozzarella cheese, pepperoni, and bell peppers. For a gourmet twist, try pesto, goat cheese, arugula, or even fig jam. Just remember not to overload it, as that can make the crust soggy!