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Home » Recipe Type » Pizza / Bread » Easy Sourdough Pizza Recipe

Easy Sourdough Pizza Recipe

Last Updated April 14, 2020. Published April 13, 2020 By Rosemary 24 Comments

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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!

baked pizza on a wooden boardEasy Sourdough Pizza Dough Recipe

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.

mixing starter, water, salt and oil in mixing bowl

Then add the flour and with the hook attachment knead for about 7 minutes.

adding the flour and kneading the dough in the mixing bowl

Place the dough in a lightly oiled bowl, cover it and let it rise for about 3-4 hours.the dough before rising

Until the dough has doubled in bulk.

the dough has doubled in a white bowl

Punch the dough down, then let sit for 20 minutes. Form the dough into desired pizza shape.

shaping the dough on a wooden board

Top with favourite ingredients and bake.

topping the dough with sliced tomatoes

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!

2 slices of sourdough pizza on a board

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5 from 5 votes

Easy Sourdough Pizza Recipe

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!
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 4 hours
Total Time 4 hours 40 minutes
Servings 1 pizza
Calories 1659kcal
Author Rosemary Molloy

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!

Nutrition

Calories: 1659kcal | Carbohydrates: 322g | Protein: 44g | Fat: 18g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 401mg | Fiber: 11g | Sugar: 1g | Calcium: 56mg | Iron: 17mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    1. Dr. Patrick says

      January 14, 2021 at 8:40 pm

      Do you also mean to say: Start with 3/4 cup of the water; and, if the dough is too stiff, then add the remaining 1/4 cup of water.

      Reply
      • Rosemary says

        January 15, 2021 at 6:06 pm

        Hi sorry again, I don’t know why I said that about the water, didn’t make sense, I checked my notes and I corrected it. 🙂

        Reply
    2. Dr. Patrick says

      January 14, 2021 at 8:30 pm

      Dear Rosemary Molloy

      Nota Bene: there is an error in the recipe where you have the following:

      “Start with 3/4 cup and if the dough is too stiff then add the remaining 1/4 cup.”

      It should read the same as in your subsequent below instructions which is:

      1. 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),

      Keep up your great work!

      Dr. Patrick

      Reply
      • Rosemary says

        January 15, 2021 at 5:54 pm

        Hi Dr. Patrick, thanks for that, I corrected it, and glad you enjoy the recipes. Have a great weekend.

        Reply
    3. Julie says

      September 11, 2020 at 11:27 pm

      I made this recipe a month ago and it was so easy and yummy. I want to make some frozen pizzas, not just freeze the dough. I have read that you can par-bake the crust and add the toppings and then freeze. Do you think this would work with this recipe?

      Reply
      • Rosemary says

        September 12, 2020 at 9:45 am

        Hi Julie, I don’t see why not, you are just using natural yeast rather than dry yeast to make this. If you do make it let me know how it goes.

        Reply
    4. Erin says

      August 4, 2020 at 10:52 pm

      5 stars
      I love this recipe! I’ve even had success doubling it — a necessity since it’s a big hit with my family. I’ve even found myself maintaining my starter just to make this recipe. Thank you, thank you, thank you!

      Reply
      • Rosemary says

        August 5, 2020 at 7:29 pm

        Hi Erin, thanks so much. So glad you like it. I find sourdough is a whole new level. Take care.

        Reply
    5. Joan S Smith says

      July 18, 2020 at 1:30 am

      5 stars
      this made an excellent and easy dough! a keeper at our house!

      Reply
      • Rosemary says

        July 18, 2020 at 1:02 pm

        Hi Joan, thanks so much, glad you like it. Nothing like sourdough.

        Reply
    6. Bonnie says

      June 8, 2020 at 6:08 am

      5 stars
      I made my first sourdough (discard) pizza with your recipe. It turned out great! Thanks so much!

      Reply
      • Rosemary says

        June 8, 2020 at 8:35 pm

        Hi Bonnie, thanks so much, so glad you enjoyed it. Take care.

        Reply
    7. Shannon says

      May 5, 2020 at 8:44 pm

      Concerning the sourdough discard- Do I have to wait until after the 7th day of making sourdough starter yeast or can I use the discard after the 3rd day?

      Reply
      • Rosemary says

        May 5, 2020 at 9:05 pm

        Hi Shannon your starter should be active, they recommend using the starter after the fifth day, so I think the 3rd day is too soon.

        Reply
    8. Courtney says

      May 2, 2020 at 12:27 am

      Hi, I’m letting my dough rise now and am wondering if I can freeze it for later? If so, what stage would I do it? Thanks from a newbie

      Reply
      • Rosemary says

        May 2, 2020 at 1:55 am

        Hi Courtney, yes the dough can be frozen, after it has risen is the time to freeze it. Let me know how it goes.

        Reply
    9. John Santosuosso says

      April 21, 2020 at 10:17 am

      How does 1 cup (8 oz.) water equal 170 grams? I’m I reading that right?

      Reply
      • Rosemary says

        April 21, 2020 at 8:05 pm

        Hi John sorry about that, it should be 3/4 cup water. Thanks

        Reply
    10. Diane N says

      April 20, 2020 at 2:01 pm

      Could this be made in a bread machine on dough function? If so, what if any adjustments are required?
      Should discard be active/ fed?

      Reply
      • Rosemary says

        April 20, 2020 at 6:23 pm

        Hi Diane, I really can’t give instructions for a bread machine, because I have never used one. Sorry.

        Reply
    11. Leon says

      April 19, 2020 at 7:21 am

      I’m mid process with this dough right now (currently resting), and the instructuons were very confusing. It’s only with reading the “two 3/4 cups flour” many times that it even occured to me that it meant 2 3/4c flour and not two 3/4c (3/4c + 3/4c) like it says. Mixing numbers and letters is bound to confuse more people than just me and it’d help if it was clarified.

      Reply
      • Leon says

        April 19, 2020 at 1:13 pm

        5 stars
        Besides this confusion, it turned out great! Definitely will be using this recipe again.

        Reply
        • Rosemary says

          April 19, 2020 at 7:25 pm

          Hi Leon, thanks glad you enjoyed it. Take care.

      • Rosemary says

        April 19, 2020 at 7:13 pm

        Hi Leon, sorry about that, you are absolutely correct, I just corrected. Thanks.

        Reply

    Hi, I'm Rosemary.

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