Crispy Sourdough Discard Pizza Dough Recipe
A quick and easy pizza dough recipe using sourdough discard that yields a crispy, tangy crust perfect for weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 cup (240 ml) sourdough starter discard, unfed and at room temperature
- 2 ½ cups (300 grams) all-purpose flour
- ⅔ cup (160 ml) warm water (around 90°F / 32°C)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (6 grams) salt
- Optional: 1 teaspoon (5 grams) sugar or honey
Instructions
- In a mixing bowl, combine 1 cup (240 ml) sourdough discard with ⅔ cup (160 ml) warm water. Stir gently until smooth, about 2 minutes.
- Gradually add 2 ½ cups (300 grams) all-purpose flour to the wet mix, stirring with a wooden spoon or spatula until a shaggy dough forms, about 3-4 minutes.
- Sprinkle 1 teaspoon (6 grams) salt over the dough, then add 2 tablespoons (30 ml) olive oil. Mix well to combine.
- If desired, add 1 teaspoon (5 grams) honey or sugar to balance acidity and stir until incorporated.
- Cover the bowl loosely with plastic wrap or a damp towel and let the dough rest at room temperature for 1 to 1 ½ hours until slightly puffed and elastic.
- Lightly flour your workspace and turn the dough out. Shape it into a roughly 12-inch (30 cm) circle using your hands or a rolling pin, about 5 minutes.
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it inside to preheat for at least 30 minutes.
- Transfer the shaped dough to a parchment-lined baking sheet or a pizza peel dusted with flour or cornmeal. Add your favorite toppings.
- Bake the pizza on the preheated stone or baking sheet for 12-15 minutes until the crust is golden brown and toppings are bubbly.
- Remove from oven, let cool for 2-3 minutes, then slice and serve.
Notes
Use warm water around 90°F (32°C) to activate yeast without killing it. Avoid over-kneading to keep crust light and crispy. Preheat baking surface for best crust. Use moderate toppings to prevent sogginess. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute flour with a gluten-free blend including xanthan gum.
Nutrition
- Serving Size: 1/6 of the dough
- Calories: 180220
- Sugar: 1
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: sourdough discard, pizza dough, crispy crust, easy pizza recipe, quick pizza dough, sourdough pizza