Easy Sourdough Pizza
This Easy Sourdough Pizza Recipe is made with your own sourdough starter discard. Homemade pizza never tasted so good. Don’t throw out your discard, make pizza!
To tell the truth before this nightmare started I had a sourdough baking class booked to take during my stay in Toronto. I wanted to make my own Sourdough Starter which 1. I haven’t made in years and 2. I wanted to share it on my new blog, All About Bread.
But as things happened, everything was cancelled and here I am in Toronto, with no idea when I can go back to Italy and the Italian! Although here I am with my kids and family, so I am glad for that.
Like a lot of people keeping ourselves busy just gets harder and harder, but the increase interest in sourdough bread making has increased incredibly. So far I have made crackers, pizza dough and bread ( a few times). So today I would like to start off by sharing how I made pizza dough with starter discard.
Once my starter was active, I knew I wanted to bake bread but I didn’t want to throw away all the discard, so I made pizza! In order to make a really good sourdough bread you should probably set aside a 2-3 days. But pizza dough can be made the same day.
First thing I did was remove the starter from the fridge, then I removed about 50 grams to a separate bowl and got it ready to make my bread. The remaining or discard I used to make pizza dough. And what a good idea it was.
If you are looking for a classic Pizza Dough then this is very popular.
How to make Pizza Dough with sourdough discard
In the mixing bowl of a stand up mixer add the starter discard, water, oil and salt, mix it together.
Then add the flour and with the hook attachment knead for about 7 minutes.
Place the dough in a lightly oiled bowl, cover it and let it rise for about 3-4 hours.
Until the dough has doubled in bulk.
Punch the dough down, then let sit for 20 minutes. Form the dough into desired pizza shape.
Top with favourite ingredients and bake.
How many pizzas does the recipe make?
I made one large pizza, but my daughter made the recipe also and her dough rose more than mine, probably because her house is warmer. So if you like thick crust than one pizza is perfect, but if you are a thin crust lover than this will definitely make two pizzas. Your choice.
Best toppings for pizza
I can never get enough pizza with just fresh sliced tomatoes tossed with a couple of tablespoons of olive oil, oregano, salt and fresh basil, and of course melted mozzarella cheese. But sliced pepperoni, pancetta, peppers, mushroom and even onions all work well.
What to make with sourdough discard
Once the starter starts to bubble and grow, this usually happens around day 5, then you can use any discard in recipes. I have made Crackers and Pizza. King Arthur Flour has some recipes you should check out.
How to store leftover pizza
Any leftover pizza should be wrapped and stored in the fridge, and can be reheated in the oven or microwave. It will keep for up to four days in the fridge. The dough can also be frozen. Freeze the dough after it has risen, place it in a freezer safe container or bag. It will keep for up to three months.
Never throw away your discard, instead make this super delicious Pizza recipe. Buon Appetito!
Easy Sourdough Pizza Recipe
Ingredients
- 3/4 cup sourdough discard (170 grams)
- 3/4 cup lukewarm water (95F / 35C)* (175 grams)
- 1 tablespoon olive oil
- 1/2-3/4 teaspoon salt
- 3 cups all purpose flour (divided) (375 grams)
Instructions
- In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2 3/4 cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (1/4 cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
- Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
- Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
- Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings (without the cheese) and bake for approximately 15-25 minutes or until done, add the cheese and bake for another 2-3 minutes. Enjoy!
What is SourDough discard? Where can I get SourDough discard starter?
Hi Antoinette, sourdough discard is from making sourdough starter the link and instructions are all written in the post. 🙂
I have made so many of your recipes and have yet to leave a comment (bad me!). I love your cooking style (Italian is probably my fav cuisine). After 30+ years of making all kinds of bread, but never sourdough, I was gifted some starter that has been used continuously for over 100 years (originated in Germany) and I have been making great bread. I had some leftover starter this morning and felt like making pizza tonight, and was looking for a sourdough pizza recipe that would not take 24 hours… this is it! I am at the 4-hour rise mark and the dough looks fantastic so I am sure it will be great.
Thank you for all the great recipes!
Hi Doug, oh wow, that’s is amazing sourdough starter! Thanks so much, I hope you enjoyed it. Take care and have a wonderful Sunday!
Just an update that the pizza was fantastico! I have tried many different pizza crusts and this one to my taste is excellent and exactly the way I like it! Friday night is often ‘pizza night’ and I have my starter working away on the counter to make bread and pizza dough again Friday morning. Cheers!
Hi Doug, thanks, so glad you liked it. Cheers to you too!
Oooops! Made this recipe at the last minute, mid baking my bread and I didn’t read it properly! I’ve made it from fed sourdough! It’s now in the fridge until I get back tomorrow to make the pizzas. Any ideas how this will effect it and what I could do? I guess it might be very bready!? Thanks.
Hi Vanya, I think it will be fine and yes maybe a more bready. But that’s good too. Let me know how it goes. Take care!
I’ve been testing pizza crust recipes for some time now, and this is definitely one of the best. I measured the ingredients by weight, mixed the dough in my stand mixer, followed the recipe directions to knead for 7 minutes before adding the reserved 30 grams of flour, and the dough was beautiful without the reserved flour. It was smooth, soft, and cleared the sides of the bowl. The only change I made to the recipe was to season the dough with garlic powder, onion powder, fennel seed, and dried thyme. The first rise was 3 1/2 hours. I divided the dough into three 230-gram balls, let them rest for about 20 minutes, pressed out one ball (without punching down) into a thin 10″ crust, and topped it with caramelized apples, onions, bacon, mushrooms and mozzarella. The crust was slightly chewy and very flavorful. I froze the other two balls individually in greased Ziploc bags, transferred them to a plastic container, and let them thaw overnight in the fridge. They sat at room temperature for about 3 hours until puffed and almost doubled. This time I didn’t stretch the dough as thin, and we preferred the thicker crust. I also parbaked the crusts before adding the toppings. The crusts made from the dough that had been frozen were every bit as good as the first crust. Thank you for this excellent use of sourdough discard.
Hi Sadie, thanks so much. Great idea with seasoning the dough. Thanks so much for your amazing input. Take care and Happy New Year!
One further note on the parbaked crusts….they freeze well which makes them very convenient when you want pizza on the spur of the moment. Parbake the crust, cool completely, freeze in a Ziploc bag, thaw in the fridge, and bring to room temperature before adding the toppings.
Thanks so much Sadie, thanks for letting me know. Take care.
I can’t rate it yet…. I followed the recipe to the “T” and my dough came out very dry. I’m hoping on a miracle as I’m not ready to throw it out, and I do live at a higher elevation than some (4500’). I’m wondering if that could have an impact. What would you suggest?
Hi Sally, if the dough is too dry, then add more lukewarm water. Elevation or even flour can have an impact on the dryness of the dough. Hope that helps. Let me know. Take care!
I did add more lukewarm water when I had it on the floured surface. Maybe I’ll just start over!
Hi Sally, add the water while you are kneading it with the machine. Let me know how it goes.
If I were to make this in advance, could I store the dough in the fridge? If so, at what stage?
Hi Lucy once you have mixed the dough and place in an oiled bowl instead of letting it rise at room temperature place it in the fridge to rise, then bring it to room temperature for 1-2 hours and then continue with the recipe. Let me know how it goes.
It turned out fantastic! I’m new to sourdough so the added flexibility for timing is perfect! I’ll be making this again
Hi Lucy, thanks so glad you liked it. Take care.
I’ve made several times. It is so easy and delicious!!!
Hi Renata, thanks so much, so glad you like it. Take care.
Thank you, that does help, earlier I couldn’t find a consistent definition for „discard“!
Hi Monica, you’re welcome, so glad it helped. Yes it can certainly be confusing. Take care.
When you talk about discard do you mean, feed the starter, take some out and the rest is discard or don’t feed just remove starter for continued growth and baking and used the unfed starter as discard?Thank you for a clarification reply.
Hi Monica, discard is unfed starter, so it will be this “don’t feed just remove starter for continued growth and baking and use the unfed starter as discard”. Even though it hasn’t been fed it still has some strength. Hope that helps.