Sourdough Discard Pizza Dough
A quick and easy pizza dough recipe made using sourdough starter discard. This dough gives your pizza crust a tangy flavor and chewy texture without the need for additional yeast. Perfect for a delicious homemade pizza night!
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Servings: 3
Calories: 250kcal
Cost: 3
Equipment
- Spoon or hands
- Kitchen towel
Ingredients
- 1 cup 240g sourdough discard (any type—thick or runny works!)
- 2.5 cups 300g all-purpose flour (plus extra for dusting)
- 1 tsp salt
- ½ cup 120ml warm water
- 1 tbsp olive oil optional, for extra softness
Instructions
- 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.
Notes
No Yeast Needed: The discard won’t make the dough rise much, but that’s okay! Your crust will be thin and crispy.
Hot Oven Hack: Crank your oven as high as it goes. Pizza loves heat!
Freeze for Later: Wrap dough balls in plastic and freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 250kcal
