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.
Servings: 2 pizza crusts
Ingredients
- 1 cup sourdough discard (240 grams)
- ¾ cup warm water (170 grams)
- 2 ¾ cups all-purpose flour or pizza flour; 330 grams
- ½ teaspoon instant dry 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 is slightly puffy. 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
Using older discard: If your sourdough discard is more than a few days old, “boost” it with a small amount of yeast for better rise. Alternative: Use ¼ cup of active, bubbly sourdough starter instead of yeast, but you’ll need to add extra flour to balance the dough.
Watery discard: Very old discard can be thin and watery. Add extra flour in small increments until the dough reaches the proper consistency.
Rising time: Expect the dough to take 2 to 6 hours to double in size. Rising time depends on your kitchen’s temperature and humidity, as well as whether you boosted it with yeast.
For a more sour flavor: For a tangier crust, let the dough rise slowly in the fridge overnight. In the morning, bring it to room temperature, then proof and shape.
Shaping & transferring: Parchment paper makes it easier to move pizza from the counter to the baking pan or stone. No parchment? Shape the dough directly on a greased baking sheet.
Flour choice: All-purpose flour makes a softer, fluffier crust with a classic airy texture. Pizza flour (Tipo 00) bakes up thinner and crisper with a pleasant chew, especially at higher oven temperatures.
Pizza flour measurement: 2 ¾ cups of pizza flour = 319 grams.
Storing in the fridge: Wrap the dough tightly or place it in an airtight container and refrigerate for up to 3 days. Let it come to room temperature before shaping.
Freezing dough: Lightly coat the dough with oil, wrap it well, and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before shaping and baking.
Nutrition
Serving: 1slice | Calories: 84kcal | Carbohydrates: 18g | Protein: 3g | Sodium: 133mg | Fiber: 1g
