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Sourdough Discard Pizza Dough

This pizza dough recipe has all the flavors of a complex sourdough with the convenience of a traditional dough. It’s the perfect go to for entertaining or an easy weeknight dinner with the family.

This time of year, I feel the need (more than ever) to savor every last bite of produce from the garden. These tomatoes were plucked from the vine while still green, before the frost settled in. After a few weeks in the cellar they’re perfectly ripe. While in the mindset of utilizing everything, I got thinking about all the sourdough starter that goes to waste around here. I decided that instead of putting it in the compost, it would get a new life as sourdough discard pizza dough. The dough has all the flavor of sourdough, without all the fuss.

This recipe will make enough dough for 2 small round pizzas or one large rectangle sheet tray pizza. We can never agree on toppings in our house, so I typically make two smaller pizzas with different fixings.

Sourdough Discard Pizza Dough
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Sourdough Discard Pizza Dough

Recipe by Nadine MossCourse: Dinner, Lunch, AppetizersDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

15

minutes

Quick and easy sourdough discard dough for two small rounds or one large rectangle pizza.

Ingredients

  • 1/2 cup (170 g) water, warm

  • 1/4 cup (85 g) sourdough discard

  • 1 teaspoon active dry yeast

  • 2 cups (240 g) bread flour or all-purpose flour (more as needed)

  • 1 teaspoon kosher salt

Directions

  • Combine the water, sourdough discard and yeast in a large mixing bowl. Mix well and set aside for at least 10 minutes or until the yeast is dissolved and has started to foam.
  • Add the flour and salt to the bowl and mix the wet and dry ingredients together until a dough forms. Knead the dough by hand for a few minutes to develop the gluten. A stand mixer with a dough hook attachment can also be used to make this process a little faster.
  • Transfer the dough into a greased bowl and cover. Let the dough rise at room temperature for 45 minutes – 1 hour.
  • While the dough is rising, preheat the oven to 500°F.
  • Once the dough has risen, place on flour dusted work surface. At this point you can divide the dough into two equal portions, or keep it whole for a large rectangle pizza. Shape the dough into a ball(s) and let rest for 5 more minutes.
  • Roll the dough into the desired shape, place on a sheet tray and decorate with sauce and toppings.
  • Bake the pizza for 15-20 minutes until the edges are golden brown and the center is set.
  • Let cool for at least 5 minutes before slicing and enjoying.

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