Sourdough Discard Pizza Dough
This Sourdough Discard Pizza Dough is an easy, flavorful, and budget-friendly way to use leftover sourdough discard. It creates a light, chewy crust with a mild tang, perfect for homemade pizzas. Ideal for weeknight dinners or weekend baking, this recipe requires minimal effort and delivers bakery-style results at home.
Ingredients
- 1 cup (240 g) sourdough discard (unfed, room temperature)
- 2½ cups (315 g) all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar or honey
- 1 teaspoon instant yeast (optional, for quicker rise)
- ¾ cup (180 ml) warm water (as needed)
Instructions
- Mix the Dough: In a large bowl, combine sourdough discard, olive oil, sugar, and warm water. Mix until smooth.
- Add Dry Ingredients: Add flour, salt, and yeast (if using). Mix until a shaggy dough forms.
- Knead: Knead by hand for 8–10 minutes or with a mixer for 5–6 minutes until smooth and elastic.
- First Rest: Place dough in a lightly oiled bowl, cover, and let rest for 2–4 hours at room temperature until slightly puffy.
- Shape the Dough: Divide into two balls. Stretch or roll each into a pizza base.
- Bake: Preheat oven to 475°F (245°C). Add toppings and bake for 12–15 minutes until crust is golden and crisp.
Notes
- For deeper sourdough flavor, refrigerate the dough overnight.
- Bread flour can be used for a chewier crust.
- If your discard is very thick, reduce flour slightly.
- No yeast? Simply extend the rest time to 6–8 hours.
Nutrition (Per Serving – Approximate)
- Calories:230 kcal
- Carbohydrates: 40 g
- Protein: 7 g
- Fat: 5 g
- Fiber: 2 g
- Sodium: 290 mg