One day, I was cleaning my fridge and found a jar of sourdough discard. (That’s the leftover sourdough starter you throw away when feeding it.) I hated wasting it, so I thought, “What if I use this to make pizza?” I mixed it with flour, water, and salt, and guess what? It turned into the crispiest, tangiest pizza dough ever! Now, I never toss my discard. Let me show you how to make this magic dough too.
What Is Sourdough Discard?
Sourdough discard is the part of your sourdough starter you remove before feeding it fresh flour and water. It’s not “bad”—it’s just sleepy (not bubbly) because the yeast has eaten all the food. But it still adds awesome flavor to recipes!
Why Use Sourdough Discard for Pizza Dough?
- Zero Waste: Save money and reduce kitchen waste.
- Flavor Boost: Discard gives pizza a slight tang, like your favorite artisanal crust.
- Easy Digestion: Sourdough breaks down gluten, making it gentler on tummies.
- Fun Fact: Ancient Romans made sourdough bread! Your pizza dough has history.
My Super Simple Sourdough Discard Pizza Dough Recipe
Makes 2 large pizzas
Sourdough Discard Pizza Dough
Ingredients
Equipment
Method
- Mix It Up: In a bowl, combine discard, flour, salt, and water. Stir until it becomes a shaggy dough. If it’s too sticky, add 1 tbsp more flour.
- Knead Time: Use your hands to squish and fold the dough for 5 minutes. It’s like playing with clay! If using oil, add it now for a smoother dough.
- Let It Rest: Cover the bowl with a towel. Let the dough sit for 30 minutes. (This relaxes the gluten, making it easier to stretch later.)
- Shape Your Pizza: Split the dough into two balls. On a floured surface, press each ball into a circle. Don’t worry about perfection—rustic pizzas taste better!
- Top & Bake: Add sauce, cheese, and toppings. Bake at 475°F (245°C) for 12-15 minutes until the crust is golden.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Topping Ideas to Make It Yours:
- Classic Margherita: Tomato sauce, fresh mozzarella, basil.
- Breakfast Pizza: Scrambled eggs, bacon, and cheddar.
- Sweet Option: Nutella, strawberries, and powdered sugar (yes, really!).
Why This Recipe Works Every Time
I’ve made this dough 100+ times, and here’s my secret: sourdough discard is forgiving. Even if your dough feels too sticky or too dry, just adjust with a sprinkle of flour or water. It’s all about having fun!
A Pizza Trend You’ll Love
Did you know? Zero-waste cooking is huge right now. Restaurants like “Crust & Crumb” in New York use sourdough discard in their menus. You’re part of a cool movement!
Storage Information:
Room Temperature: Pizza dough can be stored at room temperature for up to 24 hours.
Refrigeration: Store leftover dough in the fridge for up to 3 days.
Freezing: You can freeze the dough for up to 3 months—just thaw it before using.
Nutrition Facts:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Fat | 6g |
| Protein | 7g |
| Carbs | 43g |
| Fiber | 2g |
Frequently Asked Questions (FAQ)
Yes! You can make pizza dough with sourdough discard without yeast; the natural leavening in the starter is enough.
Let the dough rise for at least 1 hour, or overnight for a more developed flavor.
Yes! You can freeze the dough and thaw it for later use.
All-purpose flour works well, but you can also try 00 flour for a thinner, more delicate crust.
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