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!
Easy Sourdough Pizza Dough Recipe
Easy Sourdough Pizza Dough RecipeTo 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!
Sally Rice says
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?
Rosemary says
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!
Sally Rice says
I did add more lukewarm water when I had it on the floured surface. Maybe I’ll just start over!
Rosemary says
Hi Sally, add the water while you are kneading it with the machine. Let me know how it goes.
Lucy says
If I were to make this in advance, could I store the dough in the fridge? If so, at what stage?
Rosemary says
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.
Lucy says
It turned out fantastic! I’m new to sourdough so the added flexibility for timing is perfect! I’ll be making this again
Rosemary says
Hi Lucy, thanks so glad you liked it. Take care.
Renata says
I’ve made several times. It is so easy and delicious!!!
Rosemary says
Hi Renata, thanks so much, so glad you like it. Take care.
Monica says
Thank you, that does help, earlier I couldn’t find a consistent definition for „discard“!
Rosemary says
Hi Monica, you’re welcome, so glad it helped. Yes it can certainly be confusing. Take care.
Monica says
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.
Rosemary says
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.