Sourdough discard pizza
Pizza is one of those comfort foods that never fails to bring people together. From a quick weeknight dinner to a weekend family feast, there’s something magical about pulling a hot, cheesy pizza straight from the oven. Now, imagine giving your pizza an artisan touch using sourdough discard in the crust.
Sourdough discard pizza combines the tangy depth of sourdough with the crispy, chewy texture we love in pizza. It’s a clever way to repurpose discard instead of tossing it out, and the result is a crust that tastes like it came straight from a wood-fired pizzeria.
If you’ve been wondering how to turn your sourdough discard into something mouthwatering, this recipe is your answer.
Why Use Sourdough Discard for Pizza?
Sourdough discard is the portion of starter you remove when feeding your sourdough. While it’s not as strong as an active starter for bread baking, it’s perfect for recipes where flavor is more important than rise.
Here’s why it works wonders for pizza:
- Tangy flavor: The discard adds a subtle sourness that pairs beautifully with rich tomato sauce and gooey cheese.
- Texture boost: It helps create a crust that’s crispy on the outside and tender inside.
- No waste: You’re putting what might otherwise be thrown away to delicious use.
- Convenience: The dough comes together quickly and doesn’t require days of fermentation.
Ingredients You’ll Need
This recipe makes 2 medium pizzas or 1 large.
For the sourdough discard pizza dough:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for browning)
- 1 teaspoon instant yeast
- ¾ cup warm water (adjust as needed)
- 2 tablespoons olive oil
For the toppings (customize to taste):
- ½ cup pizza sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- Fresh basil leaves
- Pepperoni, mushrooms, bell peppers, olives, or any toppings you love
Step-by-Step Instructions
1. Mix the dough
In a large bowl, combine sourdough discard, warm water, yeast, and olive oil. Stir until the discard dissolves. Add flour, salt, and sugar (if using), mixing until a shaggy dough forms.
2. Knead and rest
Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. If the dough feels sticky, dust lightly with flour. Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
3. Shape the crust
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Punch down the dough and divide into 2 portions if making smaller pizzas. Roll or stretch each piece into a thin round.
4. Par-bake (optional but recommended)
For an extra crispy crust, bake the dough without toppings for 5 minutes before adding sauce and cheese.
5. Add toppings
Spread a thin layer of pizza sauce, sprinkle mozzarella, and add your favorite toppings.
6. Bake to perfection
Carefully transfer the pizza onto the hot stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.
7. Garnish and serve
Top with fresh basil, a drizzle of olive oil, or a sprinkle of red pepper flakes before slicing and serving hot.
Tips for the Best Sourdough Discard Pizza
- Hydration matters: If your discard is very liquidy, reduce the water slightly when making the dough.
- For extra flavor: Let the dough rest in the fridge overnight. This slow fermentation deepens the sourdough tang.
- Stone vs. pan: A pizza stone or steel will give you that authentic pizzeria crisp, but a regular baking sheet works too.
- Stretch, don’t roll: Hand-stretching the dough instead of rolling helps preserve air bubbles for a lighter crust.
- Finish strong: After baking, try topping with arugula, parmesan shavings, or even a drizzle of hot honey.
Storage and Reheating
- Leftovers: Store cooled slices in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet over medium heat for 3–4 minutes to revive the crust’s crispness, or pop into a hot oven for 5 minutes.
- Freeze dough: Wrap risen dough tightly and freeze for up to 2 months. Thaw in the fridge overnight before using.
Final Thoughts
Sourdough discard pizza is proof that the simplest recipes often bring the greatest joy. By using something you might otherwise throw away, you create a flavorful crust that rivals any takeout pizza. It’s the perfect balance of practicality and indulgence.
Whether you’re making a classic Margherita or experimenting with bold toppings, this sourdough discard pizza will quickly become a household favorite. Gather your family, roll out the dough, and enjoy the satisfaction of biting into a slice of homemade pizza with that irresistible sourdough tang.
