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Discard Sourdough Pizza Dough Recipe

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3.9 from 9 reviews

This Discard Pizza Dough recipe transforms sourdough discard into a delicious homemade pizza crust. Utilizing a simple mix of water, olive oil, flour, and salt, the dough undergoes a long fermentation to develop flavor and texture. The result is four personal-sized pizzas with a crispy crust and wonderfully airy crumb, baked to perfection at 450°F using a pizza stone or alternative baking methods.

  • Total Time: 8 hours 30 minutes
  • Yield: 4 personal-sized pizzas

Ingredients

Pizza Dough

  • 1 1/2 cups water
  • 1/2 cup sourdough discard
  • 2 tablespoons extra virgin olive oil
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt

Instructions

  1. Prepare the Dough: In a large bowl, combine 1/2 cup of sourdough discard with 1 1/2 cups of water. Use a spoon or a dough whisk to evenly disperse the discard throughout the water for a smooth mixture.
  2. Add Ingredients: Add 2 tablespoons of extra virgin olive oil, 4 1/2 cups of all-purpose flour, and 2 teaspoons of salt. Mix together by hand until a shaggy dough forms.
  3. Bulk Fermentation (Rise Time): Cover the bowl with plastic wrap and leave it at room temperature for about 8 hours until the dough doubles in size. The exact time may vary depending on your home’s temperature.
  4. Divide and Pre-Shape: Once the dough has risen, divide it into four equal pieces. On a lightly floured surface, shape each piece into a ball and allow them to rest while you preheat the oven.
  5. Preheat Oven: Preheat your oven to 450°F. Place a pizza stone inside the oven to heat if you have one, but be cautious to not put a cold stone into a hot oven to avoid cracking.
  6. Shape & Bake: Gently stretch each dough ball into a circular pizza base, being careful not to tear it. Add your preferred sauce and toppings. Using a pizza peel or carefully removing the hot pizza stone, transfer the pizza into the oven. Bake for about 15 minutes or until the crust is crispy and toppings are cooked through.

Notes

  • Temperature and humidity can affect fermentation time; adjust rising time accordingly.
  • If you don’t have a pizza stone, use a cast iron skillet or bake on parchment paper placed on a baking sheet.
  • Handle the dough gently when shaping to keep the crust airy and avoid tearing.
  • For a crisper crust, bake directly on the pizza stone rather than on a pan.
  • This recipe uses sourdough discard, so it’s an excellent way to reduce waste while making delicious pizza.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://yourdailycook.com/discard-sourdough-pizza-dough-recipe/