Patrick Simon October 26, 2025

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Sourdough Discard Pizza Dough

Name: Sourdough Discard Pizza Dough
Prep time: 15 min
Cook time: PT-491256H2M48S
Total time: 3 h
Cuisine: Italian
Ingredients: 1 1/2 cups water; 1/2 cup sourdough discard; 2 tablespoons olive oil; 4 1/2 cups all-purpose flour; 2 teaspoons salt

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There’s nothing quite like the aroma of freshly baked pizza wafting through your kitchen, warm and inviting. Sourdough Discard Pizza Dough makes weekday meals feel like a celebration, effortlessly blending convenience with extraordinary flavor. This delightful dough utilizes your sourdough discard, transforming a potential waste into something delicious. It’s perfect for family gatherings, cozy date nights, or a casual get-together with friends. The crisp crust paired with your favorite toppings creates a satisfying dining experience everyone will love.

Reasons to Adore Sourdough Discard Pizza Dough

Sourdough Discard Pizza Dough is all about maximizing flavor and minimizing waste. Here are just a few reasons why this recipe is a must-try:

Utilizes sourdough discard, making it eco-friendly
Yields a delightfully chewy and flavorful crust
Easy to customize with various toppings
Perfect for a fun family cooking night
Whips up quickly for last-minute meals

You’ll find that this dough not only satisfies your pizza cravings but also connects you to the joy of cooking and creation.

Gather These Ingredients

Before diving into this delicious journey, let’s gather our ingredients. The roles are simple yet vital: the water hydrates, the discard adds sourness, and the flour provides structure, making this dough delightful and easy to work with. Here’s what you’ll need:

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

Feel free to adjust the olive oil based on your taste preferences or swap out the flour for a gluten-free option.

Step by Step to Create Sourdough Discard Pizza Dough

Creating your Sourdough Discard Pizza Dough is a lovely hands-on experience. Follow these steps to achieve a perfect crust.

Prepare the Dough: In a large mixing bowl, combine the water and sourdough discard. Stir to integrate, then add olive oil, flour, and salt. Mix until a rough dough forms.
Bulk Fermentation (Rise Time): Cover the bowl with a damp cloth or plastic wrap, letting the dough rest for about 2 hours at room temperature. It should grow in size and smell pleasantly tangy.
Divide and Pre-Shape: Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 2-3 equal portions depending on how large you want your pizzas. Gently pre-shape each portion into a round ball, tucking the edges underneath.
Preheat: About 30 minutes before baking, preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Shape & Bake: Roll each dough ball into your desired pizza shape, creating a slight edge to hold in the toppings. Add your favorite sauce, cheese, and toppings, then slide it onto the hot stone or sheet. Bake for 10-15 minutes, until the crust is golden and crisp.

Prep ~… 15 mins, Cook ~… 10-15 mins, Total ~… 3 hours (including rising time), Servings ~… 2-3 medium pizzas, Kcal ~… 250 per slice (est. depending on toppings).

Plan Ahead

If time is of the essence, you can prepare your Sourdough Discard Pizza Dough in advance. Make the dough and let it rise, then cover it and store it in the refrigerator for up to 24 hours. When ready to use, simply let it warm up to room temperature for about 30 minutes before shaping. This approach adds even more depth of flavor as the dough continues to ferment.

How to Store Leftovers

If you happen to have any leftover pizza dough, it can be stored for your future pizza night! Wrap the dough tightly in plastic wrap and keep it in the refrigerator for up to 3 days, or freeze it for up to 3 months. To revive, thaw in the fridge overnight and shape as desired. For leftover baked pizza, store it in an airtight container in the fridge for up to 3 days. Reheat gently in an oven to retain the crust’s crispiness, and enjoy until the last bite.

Pairing Suggestions

Enhance your pizza experience with these delightful pairings:

A refreshing green salad drizzled with vinaigrette
Garlic knots brushed with olive oil and parsley
Oven-roasted vegetables seasoned with herbs
A light soup, such as minestrone or tomato basil
A selection of dips, like marinara or garlic butter

These options add variety and complement the flavors of your homemade pizza.

Flavor Twists and Substitutions

Get creative with your Sourdough Discard Pizza Dough by trying these variations:

Swap out all-purpose flour for whole wheat or gluten-free blends for a different flavor profile.
Incorporate herbs or spices, like garlic powder or dried oregano, directly into the dough for an aromatic twist.
Experiment with toppings such as grilled chicken, turkey bacon, or fresh vegetables for a seasonal flair.
Create dessert pizzas with Nutella, fruit, and a dusting of powdered sugar or cinnamon.
Consider adding cheese directly into the crust for a cheesy surprise.

These personalized touches allow you to tailor your pizza to your unique taste.

Cook’s Notes and Secrets

For the best results with your Sourdough Discard Pizza Dough, keep these tips in mind:

Ensure your sourdough discard is fresh and active for optimal flavor.
Monitor dough hydration; adding a bit more flour may be necessary depending on humidity.
For an extra crispy crust, allow your pizza stone to preheat for at least 30 minutes.
Rest the dough for at least 10 minutes after shaping to relax gluten and make it easier to roll.
Always check for a golden-brown crust and bubbling cheese for the best visual cue that your pizza is ready.

Your Questions, Answered

Can I use any type of flour for this dough?
You can experiment with different flours, but all-purpose flour generally gives the best texture. Whole wheat or gluten-free options may require adjustments in hydration.
What if my dough didn’t rise?
If your dough didn’t rise, it could be due to inactive sourdough starter. Make sure your discard is bubbly and at peak activity before using.
Is it necessary to pre-bake the crust before adding toppings?
Pre-baking is not necessary, but for very wet toppings, it can help prevent sogginess. It’s all about achieving the texture you prefer.
Can I freeze the dough?
Yes, you can freeze the dough! Just wrap it tightly and thaw it in the fridge overnight before using.
What’s the best way to reheat leftover pizza?
Reheat leftover pizza in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and the crust is crispy.

Final Thoughts

Sourdough Discard Pizza Dough is a treasure that turns kitchen scraps into a delicious family meal. With its delightful texture and versatility, this dough will become a staple in your home. Perfect for experimenting with flavors and toppings, it invites creativity and joy into every slice. So grab that sourdough discard, roll up your sleeves, and enjoy the delights that come from a homemade pizza soon!

Sourdough Discard Pizza Dough

Author: patrick
Total Time: 180 minutes
Yield: 2-3 medium pizzas 1x
Diet: Vegetarian

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Description

A delightful pizza dough recipe that utilizes sourdough discard, creating a flavorful and chewy crust perfect for any occasion.

Ingredients

Scale

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

Instructions

In a large mixing bowl, combine the water and sourdough discard. Stir to integrate, then add olive oil, flour, and salt. Mix until a rough dough forms.
Cover the bowl with a damp cloth or plastic wrap, letting the dough rest for about 2 hours at room temperature.
Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 2-3 equal portions and pre-shape each portion into a round ball.
About 30 minutes before baking, preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside.
Roll each dough ball into your desired pizza shape, add sauce and toppings, then slide it onto the hot stone or sheet. Bake for 10-15 minutes until the crust is golden and crisp.