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!
Can this be stored in the fridge overnight instead of frozen?
Hi Shelby, yes it can actually keep 3-4 days in the fridge. 🙂
Can I use bread flour instead of all purpose flour?
Hi Gail, sure that would work. Let me know how it goes. Have a great week.
Love this but I tried freezing after it rose. I punch it, then froze it but the dough was raw in the middle….wonder if its because I didn’t let dough get to room temp before oven? It wasn’t frozen but cold….could that mess it up? I hate throwing away discard so I like the idea of freezing for pizza later or calzones.
Hi Patti, yes for dough you should let it come to room temperature. 🙂
Can I make the dough ahead and freeze it in ball shape before the punch down? Then defrost and continue when reaady for a pizza?
Hi Michele, yes be sure to freeze the dough after it rises, then defrost and continue with the recipe.
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.
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. 🙂
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
Hi Dr. Patrick, thanks for that, I corrected it, and glad you enjoy the recipes. Have a great weekend.
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?
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.
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!
Hi Erin, thanks so much. So glad you like it. I find sourdough is a whole new level. Take care.
this made an excellent and easy dough! a keeper at our house!
Hi Joan, thanks so much, glad you like it. Nothing like sourdough.
I made my first sourdough (discard) pizza with your recipe. It turned out great! Thanks so much!
Hi Bonnie, thanks so much, so glad you enjoyed it. Take care.
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?
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.
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
Hi Courtney, yes the dough can be frozen, after it has risen is the time to freeze it. Let me know how it goes.
How does 1 cup (8 oz.) water equal 170 grams? I’m I reading that right?
Hi John sorry about that, it should be 3/4 cup water. Thanks
Could this be made in a bread machine on dough function? If so, what if any adjustments are required?
Should discard be active/ fed?
Hi Diane, I really can’t give instructions for a bread machine, because I have never used one. Sorry.
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.
Besides this confusion, it turned out great! Definitely will be using this recipe again.
Hi Leon, thanks glad you enjoyed it. Take care.
Hi Leon, sorry about that, you are absolutely correct, I just corrected. Thanks.