Delicious Sourdough Discard Pizza Crust
Everyone loves pizza, and there is something very magical about creating your own pizza at home. Just think of the smell of that dough baking in your kitchen, and the sight of bubbling golden-brown crust. What if I told you, that this perfect pizza crust can be made with a secret ingredient that you probably already have in the kitchen? Being a sourdough baker and all, enter the sourdough discard.
By using the discard, you are not only helping to cut back on the amount of waste produced from your sourdough, but you also allow for a more complex and delicious flavor in your pizza dough. This is a very simple and fast recipe, great for evenings when you want something fresh and cooked from scratch without much effort. Not to mention, you can top it off with all your favorite ingredients for a truly personalized pizza experience!
I eat it for breakfast, lunch, and dinner… Just kidding! I eat it for only 2 out of 3 meals a day, but gladly so after years of perfecting this recipe (even taste-testing others: theirs is always too stale and bready for my liking). Anyway, back to what you came here for—everything we love about sourdough discard pizza crust is now all yours to recreate at home.
Ingredients
Here are the simple ingredients you’ll need for this pizza crust:
| Ingredient | Amount |
|---|---|
| Sourdough discard | 1 ½ cups |
| All-purpose flour | 1 cup |
| Warm water | ½ cup |
| Olive oil | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Pizza toppings | As desired |
Every single ingredient is crucial for the ideal pizza crust. The sourdough discard imparts a gentle tang to this dough that you won’t get from regular pizza dough. The flour forms the base, giving structure, and warm water activates the gluten, making it stretch and malleable. Olive oil tenderizes the dough, sugar feeds the yeast to give it a slight rise, and salt enhances the overall flavor. Finally, the toppings allow you to be as traditional or creative as you like!
Instructions
Step 1: Prepare the Dough
Combine the sourdough discard, flour, warm water, olive oil, sugar, and salt in a large bowl. The batter will appear slightly sticky. Don’t worry! The dough will gradually become smoother and more elastic as you knead it for around 5-7 minutes. This is essential as kneading activates the gluten, creating your chewy pizza base.
Top Tip: You can also do this in a stand mixer if you have one. Just remember not to run it on high speed. Always use the dough hook when kneading.
Step 2: Rest the Dough
Once the dough is ready, knead and place it in a greased bowl. Cover with a damp cloth and allow it to rest in a warm place for 1-2 hours until slightly risen. The dough will not exactly double in size like regular yeast dough, but you’ll notice it becomes quite airy and soft.
This resting process lets the gluten relax and will help you roll it out easily once you’re ready. Plus, the sourdough discard is doing its magic, adding that unique tang to your pizza crust.
Step 3: Preheat the Oven
While the dough rests, preheat your oven to 425°F (220°C). Place your pizza stone in the oven if you’re using one. A pizza stone is a great investment because it prevents the dough from getting soggy by absorbing and holding heat, allowing the base to cook evenly.
No Pizza Stone? No Problem: A baking sheet works too. Just preheat it for a few minutes to ensure a crispy crust!
Step 4: Shape the Dough
Once the dough has rested, it’s time to shape it. On a floured work surface, gently roll out the dough. Roll it to your desired thickness for a thin, crispy crust or leave it thicker for a chewier crust. You can also shape it by hand for a more rustic, parlor-style look with thicker edges.
Step 5: Add Your Toppings
This is where the fun begins! Add your favorite toppings. I usually go for pizza sauce and cheese, but the possibilities are endless. Whether you stick with classic pepperoni and mozzarella or experiment with arugula, prosciutto, and a balsamic glaze, you’re sure to create something amazing.
Pro Tip: For an extra crispy crust, brush the edges of the dough with olive oil before baking.
Step 6: Bake Your Pizza
Transfer the pizza to your preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbling. Watch carefully—thin crusts can burn easily.
Pro Tip: Run your oven’s broiler for the last 1-2 minutes of baking to get a beautiful char on the crust.
Step 7: Slice and Serve
Once your pizza is out of the oven, let it cool for a few moments before slicing. Serve up a thick slab (or five!) and enjoy the fruits of your labor—homemade pizza perfection.
Nutritional Benefits
Sourdough discard pizza crust isn’t just delicious—it’s packed with nutritional benefits. Here’s what you’re getting in each slice:
| Nutritional Value | Explanation |
|---|---|
| Calories | Each slice contains around 150 calories, making it a light base. |
| Carbohydrates | 20g of carbohydrates per slice, providing quick energy. |
| Fiber | 1-2g of fiber per slice, aiding digestion and promoting gut health. |
| Healthy Fats | Olive oil adds monounsaturated fats, which are heart-healthy. |
| Protein | About 3g of protein per slice, keeping you full and satisfied longer. |
| Probiotics | The sourdough discard retains beneficial bacteria, supporting gut health. |
Time Breakdown
Time management is essential when making homemade pizza. Here’s a simple breakdown of how long each step will take:
| Step | Time Required |
|---|---|
| Preparing the dough | 10 minutes |
| Kneading the dough | 5-7 minutes |
| Resting the dough | 1-2 hours |
| Preheating the oven | 10 minutes |
| Rolling and shaping dough | 5-10 minutes |
| Adding toppings | 5 minutes |
| Baking the pizza | 12-15 minutes |
| Total time | Approximately 1.5-2.5 hours |
Pro Tips for the Best Pizza Crust:
- Tip: Preheat a pizza stone to ensure even baking and an extra crispy crust.
- Brush the edges with olive oil or garlic butter for a crispy, flavorful crust.
- Avoid overloading the pizza with toppings to prevent sogginess. Less is more!
- Prepare the dough in advance and freeze it for later use. Thaw it in the fridge overnight when ready to bake.
Common Questions:
Can I freeze the pizza dough?
Absolutely! Knead the dough and freeze it in a ziplock bag for up to 3 months. When you’re ready to use it, let it thaw in the fridge overnight, then shape and bake.
What if I don’t have sourdough discard?
No problem! You can substitute the discard with 1 tsp of yeast and ¾ cup water, though you won’t get the same tangy flavor.
Can I use whole wheat flour instead of all-purpose flour?
Yes! It will add more fiber and a nutty flavor, but you may need to adjust the water since whole wheat flour absorbs more liquid.
Why You’ll Love This Sourdough Discard Pizza Crust:
This pizza crust is far from just basic homemade dough—it’s a delicious, chewy, crispy foundation on which to build your perfect pie. Plus, using sourdough discard repurposes what might otherwise be wasted, resulting in a pizza with an unmatched flavor.
This recipe is quick, easy to make, and the toppings can be customized to your liking. Whether it’s a weeknight meal or a weekend treat, this sourdough discard pizza crust is sure to become a staple in your kitchen.
Next time you have sourdough discard, don’t throw it away—use it to create a pizza crust that will delight your taste buds and impress your guests!
Enjoy your pizza-making adventure! 🍕