Sourdough Discard Pizza Dough
Ingredients (makes 1 medium pizza)
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1 cup sourdough discard (unfed is fine)
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1 cup all-purpose flour (plus extra for dusting)
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½ teaspoon salt
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1 tablespoon olive oil
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¼–½ teaspoon instant yeast (optional, helps it rise a bit faster)
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2–3 tablespoons water (adjust as needed)
Instructions
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Make the dough:
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In a bowl, mix sourdough discard, flour, salt, olive oil, and yeast (if using).
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Gradually add water until a soft, slightly sticky dough forms.
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Knead the dough:
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Knead on a floured surface for 5–7 minutes until smooth and elastic.
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Optional: Let it rest for 30–60 minutes to make it easier to stretch and develop flavor.
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Preheat the oven:
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Heat oven to 475°F (245°C). If using a pizza stone, preheat it as well.
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Shape the dough:
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Roll or stretch the dough into a thin round or rectangle on a floured baking sheet or pizza peel.
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Add toppings:
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Brush lightly with olive oil, then add sauce, cheese, and your favorite toppings.
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Bake:
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Bake 12–15 minutes (depending on thickness) until crust is golden and cheese is bubbling.
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Serve:
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Slice and enjoy hot!
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💡 Tips:
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Thin crust: Roll dough thinner and bake longer for extra crispiness.
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Flavor boost: Let the dough rest overnight in the fridge; the sourdough flavor develops more.
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Creative toppings: Sliced tomatoes, mozzarella, caramelized onions, or even pesto work beautifully with the slight tang from the sourdough.
If you want, I can give you a super quick “no-yeast, no-rise” sourdough discard pizza recipe that’s ready in under 20 minutes and still deliciously tangy. Do you want me to do that?