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Quick Sourdough Discard Pizza Dough

Close-up of a slice of pizza showing the airy, open crumb structure of the sourdough discard pizza dough.
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Make a flavorful pizza crust using your leftover sourdough discard. This recipe requires no long rise time, resulting in a crust that is both chewy and crispy.

Ingredients

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  • 200g sourdough discard (unfed starter)
  • 150g all-purpose flour
  • 5g salt
  • 1 tablespoon olive oil
  • 50ml warm water (adjust as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, and salt. Mix until a shaggy dough forms.
  2. Add the olive oil and gradually add the warm water, mixing until the dough comes together. You may need slightly more or less water depending on your discard hydration.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Divide the dough into two equal portions if making two small pizzas, or use the whole batch for one large pizza.
  5. Let the dough rest, covered, for 30 minutes at room temperature. This allows the gluten to relax.
  6. Preheat your oven and pizza stone (if using) to 500 degrees Fahrenheit (260 degrees Celsius).
  7. Shape the dough to your desired thickness. Stretch or roll it out gently.
  8. Top the dough with your preferred sauce and toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

  • For a crispier crust, bake the dough naked for 5 minutes before adding toppings.
  • If you prefer a slightly more sour flavor, let the mixed dough rest for 1 to 2 hours before shaping.
  • Use a pizza stone or steel for the best heat transfer and crust texture.

Nutrition

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