This pizza dough made from sourdough discard is a tasty way to use leftover starter! It’s chewy, flavorful, and perfect for your favorite toppings.
I love making this dough because it’s so easy—just mix, let it rise a bit, and you’re ready to bake! Plus, your pizza will taste extra special with that sourdough twist. 🍕
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient, adding flavor and texture. You can use unfed sourdough starter. If you run out, you can substitute with a store-bought pizza dough or even a simple bread dough.
All-Purpose Flour: This gives the dough structure and chewiness. You could also use bread flour for a chewier crust or whole wheat flour for a nuttier taste. Just be aware it may affect the texture.
Instant Yeast: Essential for leavening the dough quickly. If you prefer, you can use active dry yeast, but remember to proof it in warm water first. For no yeast, consider a baking powder alternative, although it’ll change the dough texture.
Warm Water: Helps activate the yeast. Ensure it’s not too hot, or it might kill the yeast. If you don’t have warm water, room temperature is fine but may slow down rising time.
Olive Oil: This adds flavor and moisture to the dough. If you’re out of olive oil, you can use any neutral oil or melted butter for a different flavor.
How Can I Knead Dough Effectively?
Kneading is a crucial step to develop gluten and create a well-structured dough. Here’s how to do it right:
- Flour your work surface lightly to prevent sticking.
- Gather the dough into a ball and press it down slightly with your palms.
- Fold the dough over itself, then push it away with the heel of your hand.
- Rotate the dough a quarter turn, and repeat the pushing and folding process.
- Add small amounts of flour only if necessary. You want the dough to be slightly tacky but not overly sticky.
Continue kneading for about 8-10 minutes until it feels smooth and elastic. This process is key for a great pizza crust!
How to Make Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 3/4 cup warm water (about 110°F/43°C)
- 1 tbsp olive oil, plus extra for coating
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 1 to 1.5 hours to rise. Baking the pizza takes an additional 10 to 15 minutes. So, in total, you’re looking at about 1 hour and 30 minutes to 2 hours to enjoy your delicious sourdough pizza!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by grabbing a large mixing bowl. Combine the sourdough discard, warm water, and instant yeast. Stir everything together until the yeast begins to dissolve and the mixture is well combined. It should be a slightly lumpy but wet mixture.
2. Making the Dough:
Next, add the flour and salt to the bowl. Use a sturdy spoon or your hands to mix until the dough begins to come together. It will look a bit messy at first, but that’s okay!
3. Kneading the Dough:
Now, transfer the dough onto a well-floured surface and knead it for about 8-10 minutes. You want it to become smooth, elastic, and slightly tacky to the touch. If it feels too sticky, sprinkle a little extra flour as you knead.
4. Letting It Rise:
Lightly oil a clean bowl with some olive oil. Put your kneaded dough in the bowl and turn it to coat it with the oil. Cover the bowl with a damp cloth or plastic wrap and place it in a warm spot. Let it rise until it doubles in size, which usually takes about 1 to 1.5 hours.
5. Dividing the Dough:
Once the dough has risen, gently punch it down to release the air. Turn it onto a floured surface and divide it into the portions you need (this recipe makes enough for about 1 medium to large pizza).
6. Shaping the Pizza:
Take one portion of dough and roll or stretch it into your desired shape and thickness, whether that’s a round, square, or even a rectangle! Feel free to use your hands to stretch it out or a rolling pin if you prefer. Now, it’s time to add your favorite toppings!
7. Baking Your Pizza:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well. Once ready, transfer your shaped pizza onto a pizza stone or baking sheet. Bake for 10-15 minutes until the crust is golden and fully cooked.
8. Serving Your Pizza:
When the pizza is done, take it out of the oven, allowing it to cool for a minute or two. Slice it up and enjoy your delicious sourdough discard pizza with its chewy, airy crust and delightful flavors!
Happy pizza making! 🍕
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using active dry yeast, proof it in warm water first for about 5-10 minutes until it becomes frothy before adding it to the sourdough discard mixture.
Can I Make This Dough Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free blend that works for baking. Keep in mind that the texture might differ, so you may need to adjust the water slightly for the best consistency.
How Should I Store Leftovers?
To store leftovers, wrap any uneaten pizza slices tightly in plastic wrap or aluminum foil and refrigerate them. They should stay fresh for up to 3 days. Reheat in the oven or a toaster oven for the best texture.
Can I Freeze the Dough?
Yes! After the first rise, you can freeze the dough. Wrap it tightly in plastic wrap and then place it in a freezer bag. When ready to use, thaw it in the refrigerator overnight before shaping and baking.
