Sourdough Discard Pizza Dough Recipe

Yield: slices

Prep Time: 10

Cook Time: 7

Rise Time: 1 10

Total Time: 1 27

This Sourdough Discard Pizza Dough is based off of my 100% sourdough pizza dough and it makes a chewy, crisp crust with light tang. One-bowl, same-day dough that freezes well for homemade sourdough pizza - fast!

5 from 4 votes

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Equipment

Ingredients

350 grams warm water scant 1 1/2 cups
100 grams sourdough discard, room temperature 1/3 cup
30 grams extra virgin olive oil 3 Tablespoons
575 grams bread flour 4 cups + 1 Tablespoon bread flour
7 grams instant yeast 2 teaspoon
10 grams salt 1 1/2 teaspoons

Instructions

Mix Dough

In the bowl of a stand mixer with a dough hook, add the water, discard and olive oil. Use a Danish dough whisk to mix until incorporated. Add the flour, instant yeast and salt to the wet ingredients. Mix on low for about 2 minutes or until a shaggy dough forms.
You can also mix and knead the dough by hand. Increase the kneading time by 5 minutes.
350 grams warm water, 100 grams sourdough discard, room temperature, 30 grams extra virgin olive oil, 575 grams bread flour, 10 grams salt, 7 grams instant yeast
Increase the speed to medium and knead the dough for 6-8 minutes more. The dough should pull away from the sides and feel tacky to the touch, but not sticky. If the dough is still sticky after being kneaded, add 15-30 grams (1-2 Tablespoons) of extra flour until the correct consistency is achieved.
Place the dough in a lightly greased straight-edge bowl, cover and leave the dough in a warm place to double in size.
In my 70 degree F kitchen, this took about 45-75 minutes.
In the meantime, preheat your baking stone at 500-550 degrees F for at least an hour. See Notes below for alternative baking methods.
Once the dough has doubled in size, pour the dough out on a work space that has been lightly dusted with flour.
See Notes below for Make-Ahead and Freezing options.
Using a bench scraper, divide the dough into 2 for two large pizzas (12-inches) or 4-6 pieces (8-inches) for personal-sized pizzas. Shape the pieces of dough into dough balls. To do so, pull the edges of the dough towards the center and pinch the seams together with your fingers. Turn the dough to be seam-side dough, then cup your hands on the sides of the dough, tucking the dough under and turning it clock-wise. This creates tension and a smooth ball shape. Repeat with the remaining pieces of dough.
Cover the dough balls with a clean tea towel to puff up for its second rise.
In my 70 degree F kitchen, this took about 20-30 minutes.
Place one dough ball on a piece of parchment paper and carefully shape the dough into a 12-inch round (8-9 inch round for personal pizzas). If the dough feels tight and is resisting being shaped, leave it to rest for 5-10 minutes more. The gluten may need to relax a little more. If the dough rips, just press it back together. For 12-inch pizzas, top with about ½ cup of sauce, 2 cups of cheese and your favorite toppings.
Slide the piece of parchment paper with the pizza on top of a pizza peel, then carefully slide the parchment paper onto the pizza stone. Bake for 7-10 minutes, or until the crust is golden brown and the cheese is melty.
While the first pizza bakes, shape and prepare your next pizza!
Use the pizza peel again to carefully remove the pizza from the oven. Wait a few minutes before slicing into pieces. Repeat the same process with the second pizza. Serve hot and enjoy!

Notes

Make-Ahead/ Freezing Options:

Not ready to bake? Follow the directions below to enjoy your pizza later!

Refrigerate: Once the dough has completed its first rise, you can cover the dough and place it in the fridge for a few hours or for up to 2 days. When ready to bake, pull the dough out of the fridge and allow it to come to room temperature and puff up. Since the dough is cold, this could take 1-2 hours.

Freezing: After the first rise, divide the dough into 2 pieces (for two 12-inch pizzas) or into 4-6 pieces (for 8-9 inch personal pizzas) and shape into dough balls. Lightly coat the dough balls with oil and place them into individual zipped-top bags. Seal tightly and remove out all the air before storing in the freezer for up to 3 months. Thaw the frozen pizza dough in the fridge the night before. When ready to bake, pull the dough out of the fridge and allow it to come to room temperature and puff up. Since the dough is cold, this could take 1-2 hours.

Can I make this Sourdough Pizza without a Pizza Stone?

Yes, you can! Instead of a pizza stone or baking steel, you can use a 12-inch cast iron skillet. You could also cook the pizza dough on top of a baking sheet. Turn the baking sheet upside down and preheat just like the baking stone.

Ingredients & Substitutions

Sourdough Discard – You can use fed or unfed sourdough starter. I used fresh, room temperature sourdough discard that was no more than 1-2 days old, but you can use discard that’s been sitting in your fridge for longer. It will bring a tangier flavor to the pizza crust. If using discard straight from the fridge, it’ll slow down the rise time since it is cold. Otherwise, you can swap in the same amount of active, bubbly starter, just be sure to use the same amount in grams.
Water: Make sure the water isn’t boiling (no hotter than 120 degrees F), as this can kill the instant yeast and prevent your dough from rising.
Instant yeast – This recipe calls for instant yeast, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
Flour - I used bread flour for this recipe. Bread flour has a higher protein content than all-purpose flour, which gives you a chewier pizza crust. If you have it, you could also substitute the bread flour for 00 flour like Caputo flour.
Pizza Sauce - Use your favorite store-bought pizza sauce or make some at home! We love a traditional red sauce, but we have also loved experimenting with white sauce and bbq sauce for chicken and bbq pizzas!
Cheese - If you want the best homemade pizzas, don't use pre-shredded cheese. This cheese is coated with an anti-caking agent which prevents the cheese from melting properly. It’s best to shred fresh cheese or top the pizzas with pieces of fresh mozzarella cheese.
Salt – Enhances flavor and strengthens the gluten structure in the dough. It helps the crust develop a better chew and prevents the dough from tasting flat.
Olive Oil – Helps tenderize the dough and prevents sticking during kneading and shaping. It also adds a subtle richness and helps the crust brown more evenly while baking.
Toppings - Let your creativity shine here! My family loves topping ours with classic toppings like pepperoni and thinly sliced mushrooms, peppers and onions. Since the pizzas cook fast, you will need to use precooked meats, like pepperoni, sausage and/or chicken. If you prefer well done veggies, saute your onions and peppers beforehand.

Nutrition

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