Sourdough Discard Pizza Crust
This sourdough discard pizza dough recipe is a fantastic way to use up that extra discard sitting in the fridge! The sourdough discard brings a wonderfully tangy flavor to the dough. However, keep in mind that the dough will need extra time to proof, as discard isn’t as active as a fresh starter. If your discard is especially old, you’ll want to boost it with a bit of instant yeast or a small amount of active, bubbly starter for a more reliable rise.For texture, all-purpose flour will give you a fluffy, softer crust that’s perfect for a more classic, airy pizza base. If you use pizza flour (Tipo 00), expect a thinner, crisper crust with a pleasant chew, especially if you bake it at a higher temperature.
Servings: 2 pizza crusts
Ingredients
- 1 cup unfed sourdough discard (240 grams)
- ¾ cup warm water (170 grams)
- 2-¾ cups all-purpose flour (330 grams) or pizza flour*
- ½ teaspoon instant yeast (optional; see notes)
- 1 teaspoon salt (6 grams)
Instructions
- Add all the sourdough starter, water, and half of the flour to a mixing bowl. Add the yeast if using (yeast will be helpful if your discard is especially old). Stir the mixture well, then stir in the salt.
- Gradually add the rest of the flour in increments until the dough comes together in a rough, shaggy ball. It should be slightly tacky but not overly wet.It’s perfectly fine to use less flour if your dough reaches the right consistency before it’s all incorporated. If your discard is particularly old and watery, you will need to add additional flour.
- Dump the dough out onto a floured counter and knead for 8 to 10 minutes until it is smooth and elastic or springy to the touch. Alternatively, you can use a stand mixer with a dough hook.
- Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap.
- Set aside for 2 to 6 hours until it is doubled in size.
- Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan.
- Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F (or 425°F if making a thick crust pizza)
- For a thin crust pizza, add the toppings and bake for 7 to 10 minutes (depending on thickness.)
- For a thick crust pizza, bake the crust for 12 minutes before adding the toppings then bake for another 10 to 15 minutes.
Video
Notes
- If you are using discard that is older than 1 week, you will need to 'boost' it with yeast. Optionally, you can add ¼ cup of active and bubbly sourdough starter if you don't want to use yeast, but you will need to add additional flour.
- If your discard is particularly old and watery, you will need to add additional flour. Add the flour in small increments until you have the right consistency.
- It will take between 2 to 6 hours for your pizza dough to double in size. The timing depends several factors including the temperature and humidity of your kitchen and whether you used yeast to boost the activity.
- If you want a more ‘sour’ sourdough pizza crust, let the dough sit overnight in the fridge for a long slow rise. In the morning, let it come up to room temperature then proof and shape it. Keep in
- Parchment paper makes it easier to transfer the pizza from the counter to the baking pan or pizza stone. If you don’t have parchment paper then shape your pizza dough directly on a greased baking sheet.
- If you use pizza flour, 2-¾ cups will weigh 319 grams.
Nutrition
Serving: 1slice | Calories: 84kcal | Carbohydrates: 18g | Protein: 3g | Sodium: 133mg | Fiber: 1g
