I have been saying it a lot over here, but PLEASE DO NOT THROW AWAY YOUR DISCARD! That is some good stuff and can be used in other recipes!
Here’s an easy and delicious sourdough discard pizza dough recipe—perfect for a flavorful, chewy crust:
Ingredients (Makes 2 medium pizzas):
• 1 cup sourdough discard (about 240g, unfed)
• 2 ½ cups all-purpose flour (or bread flour for a chewier crust)
• ¾ cup warm water (about 100°F/38°C)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar (optional, for flavor and browning)
• 1 teaspoon instant yeast (optional, for a quicker rise; omit for natural leavening)
Instructions:
1. Mix the Dough
1. In a large bowl, combine the sourdough discard, warm water, olive oil, and sugar (if using).
2. Gradually add the flour and salt. Stir until a shaggy dough forms.
2. Knead the Dough
1. Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
• If using a stand mixer, knead on medium speed with a dough hook for 5–6 minutes.
2. Add a little more flour if the dough is too sticky, but keep it slightly tacky for better hydration.
3. Bulk Fermentation
1. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise.
• Quick option (with yeast): Let rise for 1–2 hours at room temperature until doubled in size.
• Traditional option (without yeast): Let rise for 4–6 hours at room temperature, or refrigerate overnight for a slow ferment and better flavor.
4. Shape the Dough
1. Once risen, divide the dough into two equal portions.
2. Roll each portion into a ball, cover, and let rest for 15–20 minutes to relax the gluten.
3. Roll out or stretch the dough into your desired pizza shape and thickness.
5. Preheat the Oven
1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating for a crispy crust.
2. For a baking sheet, lightly grease it or line with parchment paper.
6. Add Toppings
• Transfer the dough to the preheated stone or baking sheet. Add your favorite sauce, cheese, and toppings.
7. Bake
1. Bake for 10–15 minutes, or until the crust is golden and the cheese is bubbling.
2. For an extra crispy crust, finish baking on the bottom rack.
Tips:
• Thinner Crust: Roll the dough thinner for a crispier pizza.
• Storing Dough: Refrigerate unused dough for up to 3 days or freeze for later use.
• Flavor Boost: Add garlic powder, Italian herbs, or grated Parmesan to the dough for extra flavor.
Enjoy your tangy, chewy sourdough discard pizza crust!
Check out more ways to use your discard here:
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