Description
“Make the best homemade sourdough discard pizza dough with this easy recipe! Get a crispy, chewy crust packed with sourdough flavor—perfect for pizza night.”
Ingredients
Scale
- 1 cup (240g) sourdough discard (100% hydration)
- 2 ½ cups (315g) all-purpose or bread flour
- ¾ cup (180ml) warm water
- 1 teaspoon salt
- 1 teaspoon sugar or honey (optional, for slight sweetness)
- 1 teaspoon instant or active dry yeast (for quicker fermentation)
- 1 tablespoon olive oil
Instructions
-
Mix the Dough
- In a large mixing bowl, combine sourdough discard, warm water, and yeast. Stir to dissolve.
- Add flour, salt, sugar (if using), and olive oil.
- Mix until a shaggy dough forms.
-
Knead and Rest
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5 minutes).
- Place dough in a lightly greased bowl, cover with a damp towel, and let rise for 2-3 hours until doubled.
-
Shape the Dough
- Punch down the risen dough and divide into two (for medium pizzas) or keep whole for a large pizza.
- Roll or stretch into the desired shape and thickness.
-
Preheat and Bake
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Transfer shaped dough to a parchment-lined peel or baking sheet, add toppings, and bake for 8-12 minutes until golden and crisp.
Notes
- Long Fermentation: Cold ferment in the fridge for 24-48 hours for enhanced flavor.
- Whole Wheat Version: Substitute up to 50% of flour with whole wheat for a nuttier taste.
- Garlic & Herb Crust: Add minced garlic and dried herbs to the dough for extra flavor.
- Gluten-Free Alternative: Use a gluten-free flour blend with xanthan gum, adjusting hydration as needed.
- Prep Time: 15 minutes
- rise time: 2-3 hours
- Cook Time: 8-12 minutes
- Category: pizza dough
- Method: Baking
- Cuisine: Italian-American
Keywords: sourdough discard pizza dough, homemade pizza crust, sourdough pizza, easy pizza dough, crispy pizza crust