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Sourdough Discard Pizza Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 large 12-inch pizzas or 4-6 personal 8-9 inch pizzas
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

This Sourdough Discard Pizza Dough recipe offers a delicious and resourceful way to use sourdough discard to create a flavorful, chewy pizza crust with a perfect golden-brown finish. The dough is made with simple ingredients including bread flour, instant yeast, olive oil, and salt, then mixed and kneaded until smooth, allowed to rise twice, and baked on a hot pizza stone to develop a crispy crust and melty cheese topping.

Ingredients

Dough Ingredients

  • 350 grams warm water (scant 1 1/2 cups)
  • 100 grams sourdough discard, room temperature (1/3 cup)
  • 30 grams extra virgin olive oil (3 Tablespoons)
  • 575 grams bread flour (4 cups + 1 Tablespoon bread flour)
  • 7 grams instant yeast (2 teaspoons)
  • 10 grams salt (1 1/2 teaspoons)

Toppings (suggested)

  • ½ cup pizza sauce per 12-inch pizza
  • 2 cups shredded cheese per 12-inch pizza
  • Your favorite pizza toppings

Instructions

  1. Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sourdough discard, and olive oil. Use a Danish dough whisk to mix until all wet ingredients are incorporated.
  2. Add Dry Ingredients and Mix: Add the bread flour, instant yeast, and salt to the wet ingredients. Mix on low speed for about 2 minutes until a shaggy dough forms. Alternatively, you can mix and knead by hand, increasing kneading time by 5 minutes.
  3. Knead Dough: Increase the mixer speed to medium and knead the dough for an additional 6-8 minutes. The dough should pull away from the bowl sides and feel tacky but not sticky. If sticky, add 1-2 tablespoons of extra flour until proper consistency is reached.
  4. First Rise: Lightly grease a straight-edged bowl, place the dough inside, cover it, and let it rest in a warm place (around 70°F) to double in size, about 45-75 minutes.
  5. Preheat Oven and Baking Stone: Preheat your oven with a baking stone inside at 500-550°F for at least one hour to ensure the stone is very hot for baking.
  6. Divide and Shape: Turn out the risen dough onto a lightly floured surface. Use a bench scraper to divide the dough into 2 large pieces for 12-inch pizzas or 4-6 pieces for personal-sized pizzas. Shape each portion into a smooth dough ball by pulling the edges towards the center, pinching seams, and rolling clockwise to build tension.
  7. Second Rise: Cover dough balls with a clean tea towel and let them puff up at room temperature for 20-30 minutes.
  8. Shape the Pizza Base: Place one dough ball on parchment paper and gently shape it into a 12-inch round (or 8-9 inch for personal pizzas). If the dough resists stretching or feels tight, let it rest for 5-10 minutes to relax the gluten. Repair any tears by pressing dough back together.
  9. Add Toppings: For each 12-inch pizza, spread about ½ cup of sauce evenly over the dough, sprinkle 2 cups of shredded cheese, and add your preferred toppings.
  10. Bake: Using a pizza peel, slide the parchment paper with the prepared pizza onto the hot pizza stone. Bake for 7-10 minutes until the crust is golden brown and cheese is melted and bubbly. While the first pizza bakes, shape and prepare the next one.
  11. Serve: Carefully remove the pizza from the oven with the pizza peel, let it rest a few minutes, slice into pieces, and serve hot. Repeat baking for the remaining pizzas.

Notes

  • Preheating the baking stone for at least an hour at high temperature is key to achieving a crispy crust.
  • You can mix and knead the dough by hand if you do not have a stand mixer; just knead longer (additional 5 minutes).
  • If the dough sticks too much during shaping, dust your hands and work surface lightly with flour but avoid adding too much as it can toughen the dough.
  • For make-ahead use, dough balls can be refrigerated or frozen after the first rise. Thaw and allow to come to room temperature before second rise and shaping.
  • If you do not have a baking stone, an inverted baking sheet preheated in the oven can be used as an alternative baking surface.

Find it online: https://meallora.com/sourdough-discard-pizza-dough-recipe/