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Sourdough Discard Pizza Dough

Transform your sourdough discard into a delicious pizza dough that enhances your pizza night while reducing waste. Simple ingredients deliver incredible flavor and texture.

  • Total Time: 30 minutes
  • Yield: 2 medium pizzas 1x

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • ¾ cup warm water
  • 2 tablespoons olive oil
  • Tomato sauce (for topping)
  • Shredded mozzarella cheese (for topping)
  • Fresh basil (for topping)
  • Vegetables (bell peppers, onions, mushrooms) (for topping)
  • Meats (pepperoni, sausage) (for topping)

Instructions

  • Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined. In a separate bowl, whisk together the flour, salt, sugar, and instant yeast. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
  • Let the Dough Rise: Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  • Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone inside if available.
  • Shape the Pizza: Punch down the risen dough and divide it for two medium pizzas or keep it whole for one large pizza. Shape the dough on a floured surface, maintaining some air bubbles.
  • Add Toppings: Transfer shaped dough to a pizza peel or baking sheet. Spread tomato sauce, add mozzarella, and your choice of toppings.
  • Bake the Pizza: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden and cheese is bubbling.
  • Cool and Serve: Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Notes

For the best results, consider using bread flour for a chewier crust. Store leftover dough in the refrigerator for up to 3 days or freeze for up to 3 months.

  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Calories: 230
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg