Sourdough Discard Pizza Dough
If you’re looking for a same-day sourdough discard pizza dough, this recipe gives you a soft, chewy crust with a subtle tang. Unfed sourdough starter adds flavor, while a touch of yeast ensures a reliable rise. Easy to make, it can be ready the same day with only a few minutes of hands on work or cold-ferment it for deeper flavor. Give your homemade pizza crust the flavor it deserves!
Servings: 8 slices
Calories: 205kcal
Special Equipment
Ingredients
- 2¾ cups (330 grams) all-purpose flour, or more as needed, see Recipe Notes
- 1 cup (227 grams) sourdough starter discard, at room temperature, see Recipe Notes
- ½ to ⅔ cup (114 grams) water, warmed between 100°F to 110°F, see Recipe Notes
- 1 tablespoon (15 grams) extra virgin olive oil
- 1 tablespoon mixed herbs, chopped, like basil or oregano, optional
- 1 teaspoon (5 grams) kosher salt
- 1 teaspoon (5 grams) instant yeast, or rapid rise, see Recipe Notes
- pizza toppings, as desired
Instructions
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine 2¾ cups all-purpose flour, 1 cup sourdough starter discard, ½ to ⅔ cup water (starting with the lesser amount), 1 tablespoon extra virgin olive oil, 1 tablespoon mixed herbs (if using), 1 teaspoon kosher salt, and 1 teaspoon instant yeast to form a soft, slightly sticky dough.If the dough is too dry, add water in 1 tablespoon increments as needed until the dough is the right consistency.
- Mix the dough on low speed for about a minute, then turn up the speed to medium-low and knead until the dough is smooth, about 5 minutes.
- Shape the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and put in a warm place to rest until the dough has doubled in size (and springs back when lightly pressed), about 2 to 3 hours. The oven with just the light on works well.
- Make the pizza: Place a baking stone in the oven, then preheat to 425 °F. For best results, let the oven heat for an additional 10 to 15 minutes after it says it's ready just to insure there are no hot spots.
- While the oven is heating, start to prepare the pizza. Lightly knead the dough on a piece of parchment paper, then start pressing out into a circle with your hands (you can use a pie pan roller to help). The size of the pizza will depend on how thick you like the pizza crust. I generally press it out to about ¼-inch thick and 10- to 12-inches in diameter.
- Top the pizza with your favorite toppings. For a finished edge, fold the crust over about 1-inch and crimp it down.
- Using a pizza peel, carefully transfer the pizza on the parchment paper to the hot baking stone.
- Bake the pizza for 10 to 12 minutes or until the crust is light golden brown and the toppings are heated through.
- Remove the pizza from the oven and transfer to a cutting board. Allow to cool for a couple of minutes, then use a pizza cutter to slice into six or eight slices. Serve immediately and enjoy!
- Make-ahead instructions: You can refrigerate the dough after the first rise overnight (and up to 3 days) to develop more flavor. When you’re ready to proceed, allow the dough to come to room temperature for an hour or two continuing on. For longer term storage, you can freeze the pizza dough after the first rise, sealed in an airtight bag, for up to 3 months.
Recipe Notes
The amount of flour or water in your dough will depend on the humidity of your kitchen and the hydration of your starter. As you mix your dough, you might need to add more flour or water in one tablespoon increments to get the dough to the right consistency.
To make this dough without sourdough discard, just substitute a scant 1 cup of flour (114 grams) and ½ cup of warm water (118 grams) for the 1 cup of starter. The difference will be that the pizza crust won't have a subtle sourdough tang.
If you're using Active Dry yeast, you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
If you don't have access to a baking stone, a quarter sheet or half sheet baking pan will be fine. Just shape the dough as thin or thick as you'd like. I'd still recommend allowing the pan to preheat while you prepare the pizza.
Pizza toppings are so varied, and they don't have to be the usual tomato sauce & cheese. Go with whatever suits you best!
Nutrition
Serving: 1piece | Calories: 205kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Calcium: 6mg | Iron: 2mg
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