Why Make This Recipe
Sourdough Discard Pizza Dough is a fantastic way to use up the extra bits of sourdough starter you may have lying around. Instead of throwing it away, you can turn it into delicious homemade pizza dough. This recipe is simple, requires basic ingredients, and offers a delightful way to enjoy fresh pizza right from your oven.
How to Make Sourdough Discard Pizza Dough
Ingredients
- 1 1/2 cups water
- 1/2 cup discard
- 2 Tbsp olive oil
- 4 1/2 cups all-purpose flour
- 2 tsp salt
Directions
- Prepare the Dough: In a large mixing bowl, combine the water, sourdough discard, and olive oil. Stir well. Then, slowly add the flour and salt. Mix until a rough dough forms.
- Bulk Fermentation (Rise Time): Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature for about 4 to 6 hours, or until it doubles in size.
- Divide and Pre-Shape: Once the dough has risen, lightly flour your work surface. Turn the dough out and divide it into 2 or 4 equal portions, depending on how big you want your pizzas. Lightly shape each piece into a ball, cover them with a towel, and let them rest for about 30 minutes.
- Preheat: While the dough is resting, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
- Shape & Bake: Take one dough ball and stretch it out on a floured surface, shaping it into your desired pizza size. Transfer to a pizza peel or baking sheet. Top with your favorite sauce and toppings. Bake in the oven for about 10-15 minutes, or until the crust is golden and crispy.
How to Serve Sourdough Discard Pizza Dough
Serve your Sourdough Discard Pizza hot from the oven. You can cut it into slices and pair it with a simple side salad or garlic bread for a complete meal. Consider serving with homemade dips, like garlic butter or marinara sauce, for extra flavor.
How to Store Sourdough Discard Pizza Dough
If you have leftover dough or prepared pizzas, you can store them in the fridge. Place the dough in an airtight container and keep it in the fridge for up to 3 days. For unbaked pizza, cover it with plastic wrap and refrigerate it. You can also freeze the unbaked pizzas for up to 2 months, just wrap them tightly.
Tips to Make Sourdough Discard Pizza Dough
- Make sure your sourdough discard is active for better flavor.
- Adjust water and flour slightly if the dough feels too sticky or too dry.
- Experiment with toppings to create your favorite flavor combinations.
- For a crunchier crust, try preheating the pizza stone for at least 30 minutes before baking.
Variation
You can add herbs and spices to the dough for extra flavor. Consider mixing in garlic powder, Italian seasoning, or even cheese to the dough before it rises.
FAQs
1. Can I use white whole wheat flour instead of all-purpose flour?
Yes, you can substitute white whole wheat flour for all-purpose flour. Just be aware that it may change the texture slightly.
2. How do I know when the dough has risen enough?
The dough should roughly double in size and may have bubbles forming on the surface.
3. Can I use this dough for other types of bread?
This pizza dough works well for calzones, breadsticks, or even focaccia. Just adjust the baking time accordingly.
Sourdough Discard Pizza Dough
Ingredients
Dough Ingredients
- 1.5 cups water
- 0.5 cups sourdough discard Make sure the sourdough discard is active for better flavor.
- 2 Tbsp olive oil
- 4.5 cups all-purpose flour Adjust slightly if the dough feels too sticky or too dry.
- 2 tsp salt
Method
Prepare the Dough
- In a large mixing bowl, combine the water, sourdough discard, and olive oil. Stir well.
- Slowly add the flour and salt. Mix until a rough dough forms.
Bulk Fermentation
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for about 4 to 6 hours, or until it doubles in size.
Divide and Pre-Shape
- Lightly flour your work surface. Turn the dough out and divide it into 2 or 4 equal portions, depending on the desired pizza size.
- Lightly shape each piece into a ball, cover them with a towel, and let them rest for about 30 minutes.
Preheat
- While the dough is resting, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
Shape & Bake
- Take one dough ball and stretch it out on a floured surface, shaping it into your desired pizza size.
- Transfer to a pizza peel or baking sheet, top with sauce and toppings.
- Bake in the oven for about 10-15 minutes, or until the crust is golden and crispy.