Quick Sourdough Discard Pizza Dough

I love the tangy flavors of sourdough, so I was excited to try this quick pizza dough recipe. It turns your sourdough starter into a delicious, chewy crust. With just a few ingredients, you can make this dough in about 2.5 hours.

This recipe is great because it uses up sourdough discard. It’s the base for a unique, tasty pizza. The mix of whole wheat and bread flour makes it chewy yet crispy. Plus, the instant yeast helps it rise fast for same-day baking. It’s perfect for any pizza you want to make, from classic Margherita to something new.

Delicious and Flavorful Sourdough Discard Pizza Dough

Discover the secret of your sourdough discard to make a pizza dough that’s full of flavor. This dough is crispy and chewy, ready in just 2.5 hours. It’s a game-changer for your homemade pizza nights.

Sourdough Discard for Tangy Flavor

The dough’s unique taste comes from nearly 2 cups of sourdough discard. This adds a tangy flavor, making your pizza more complex. The mix of sourdough, bread flour, and whole wheat flour gives it an airy texture and a chewy bite.

Chewy and Crispy Pizza Crust

This dough rises well without commercial yeast, thanks to a simple stretch and fold. It creates a crust that’s crispy outside and chewy inside. This is perfect for your favorite toppings.

Ready in About 2.5 Hours

Don’t wait days for your sourdough pizza dough. This recipe is quick, ready in about 2.5 hours. It’s perfect for busy weeknights, offering a delicious, tangy pizza.

The combination of sourdough discard, bread flour, and flour an airy, open crumb and a satisfying chew in every bite.”

Easy Ingredients for Sourdough Discard Pizza Dough

Making a tasty homemade sourdough discard pizza dough is simple. Just a few pantry staples are needed for a delicious, chewy crust. The recipe calls for sourdough discard, bread flour, whole wheat flour, and instant yeast.

Sourdough Discard

The sourdough discard gives the dough its unique tangy taste. It’s perfect for using up leftover starter or maintaining an active sourdough culture.

Bread Flour for Chewiness

Bread flour has more protein than all-purpose flour. This makes the dough chewy and easy to shape into your favorite pizza size.

Whole Wheat Flour for Earthy Flavor

Adding whole wheat flour brings an earthy, nutty flavor. It enhances the sourdough taste and makes the crust more robust.

Instant Yeast for Leavening

Instant yeast makes the dough rise and gives it an airy texture. In contrast to active dry yeast, it doesn’t require proofing, making the dough quick to prepare.

With these ingredients, you can make a homemade sourdough discard pizza crust. It’s flavorful and easy to work with. Enjoy a tastier, chewier pizza night at home!

Step-by-Step Instructions for Making the Dough

Making the perfect sourdough discard pizza dough is easy. First, mix the wet and dry ingredients until they form a dough. Then, stretch and fold the dough to strengthen it. It should double in size after about two hours of rising. Finally, divide and shape the dough into pizza crusts.

1. In a large bowl, combine the sourdough discard, water, olive oil, and salt. Stir until the ingredients are well incorporated.
2. Stir in the whole wheat flour and bread flour gradually until a shaggy dough forms. For roughly two minutes, knead the dough with your hands until it forms a smooth, elastic ball.
3. Cover the pastry and allow it to rise for one to two hours at room temperature, or until it has doubled in size. Every half an hour, develop the gluten structure by performing a series of stretch and fold techniques.
4. Split the dough into two equal portions and form every one into a tight ball. Let the dough balls rest for 15-30 minutes before stretching or rolling them out into pizza crusts.

Follow these simple step-by-step instructions to make sourdough discard pizza dough. You’ll get delicious homemade pizza crust every time.

Shaping and Stretching the Sourdough Discard Pizza Dough

After the dough rises, it’s time to shape and stretch it. This step is key for a great pizza crust. It makes your homemade pie perfect.

Shaping into a Ball

Split the dough into two equal parts. Shape each part into a round ball. Rotate the dough on the counter using your hands.

This helps create tension. It makes the dough tighter and more cohesive.

Stretching Techniques

Do not stretch the dough with a rolling pin. It can hurt the air pockets and structure. Instead, use your hands to gently stretch the dough outward.

Rotate the dough as you stretch. If it resists, let it rest for a few minutes. This relaxes the gluten.

Be gentle and patient. Take your time to expand the dough. With practice, you’ll get the perfect crust every time.

Same Day or Overnight Pizza Dough

This recipe lets you make homemade sourdough pizza whenever you want. You can mix, shape, and bake the dough in about 2.5 hours for a quick fix. For a tangier flavor, you can also keep it in the refrigerator for up to four days

Same Day Pizza Dough

For a quick pizza fix, try the same day sourdough discard pizza dough. It’s easy to make and gives you a chewy, crispy crust. This way, you can enjoy homemade pizza whenever you like.

Overnight Pizza Dough

For a richer flavor, go for the overnight sourdough discard pizza doughhttps://www.sourdoughvoyage.com/easy-sourdough-rolls-recipe/. Mix the dough, then refrigerate it for up to 4 days. Before baking, let it sit at room temperature for 2-3 hours. This makes a delicious, artisanal-style crust.

If you have limited time or want to prepare in advance, this recipe makes a tasty, chewy crust. Enjoy making pizza on your schedule.

Baking Homemade Sourdough Discard Pizza

Baking a homemade sourdough discard pizza is simpler than you might think. The secret to a crisp, tasty crust is baking at high heat. Preheat the oven to 550°F with a pizza stone or upside-down baking sheet inside. This mimics the heat of a professional pizza oven.

When your dough is ready, place it on the preheated surface using parchment paper. This high-heat blast gives the crust a nice char around the edges. It stays chewy and tender in the middle. Bake for 8-10 minutes for a pizza full of flavor and texture.

This recipe makes enough dough for 4 individual pizzas or 8 mini ones. The sourdough fermentation breaks down phytic acid, making the crust easier to digest. The dough may be stored in the refrigerator for up to 36 hours for fresh pizza anytime.

Whether you’re a pizza expert or new to cooking, this how to bake sourdough discard pizza method will wow you. So, preheat your oven, get your sourdough discard ready, and enjoy a delicious, homemade sourdough pizza for any occasion.

“The secret to the best homemade pizza is all in the crust. This sourdough discard recipe delivers a perfectly chewy, crispy crust every time.”

Topping Ideas for Sourdough Discard Pizza

The sourdough discard pizza crust is perfect for many toppings. You can make classic Margherita or veggie pizzas. The choices are endless for your homemade pizza.

Classic Margherita Pizza

A Margherita pizza is simple yet delicious. It has tomato sauce, mozzarella cheese, and basil. This lets the crust’s unique taste stand out.

Veggie-Loaded Pizza

For a hearty pizza, add sautéed veggies to the crust. Mushrooms, bell peppers, and onions bring color and flavor. Don’t overdo it, so the crust can get crispy.

The sourdough discard dough is very versatile. You can make everything from meat lover’s to specialty pizzas. The tangy crust makes any topping combination better.

sourdough discard pizza dough

If you love pizza and have sourdough starter, this recipe is perfect. It uses almost 2 cups of sourdough discard. This makes the dough tangy and chewy, unlike regular pizza crusts.

With just a few ingredients, you can make this dough in no time. It’s great for making pizza at home whenever you want.

This recipe makes 500 grams of dough, enough for two 8-inch pizzas. Allow the dough to rest overnight in the refrigerator.

Each dough ball can be kept in the fridge for up to 36 hours. Or, you can freeze the unbaked dough in separate bags for up to 3 months.

To make the sourdough discard pizza dough, you’ll need:

• 50 grams of active sourdough starter discard
• 250 grams of all-purpose flour
• 175 grams of water
• 5 grams of salt
• 15 grams of olive oil divided into two portions (1 tablespoon in total)

Use the stretch and fold technique for this dough. It helps build gluten without kneading. After mixing the starter, flour, and water, rest the dough for 30 minutes. Then add the salt and olive oil.

Preheat your oven to 550°F to bake the pizza. Bake for 5-6 minutes until the top is blistered. You can also use a cast-iron pan preheated to 425°F for 20 minutes. Bake the dough for 10 minutes at 425°F before adding toppings.

There are endless topping options for your sourdough discard pizza. Try a Margherita with sauce, mozzarella, and basil. Or, go for a veggie pizza with mushrooms, bell peppers, and onions. This dough is sure to impress no matter what toppings you choose.

Tips for the Best Sourdough Discard Pizza Dough

Making the perfect sourdough discard pizza dough is an art. With a few straightforward tricks, you’ll be able to achieve every time. Here are some valuable insights to consider:

1. Measure ingredients by weight for accuracy. Using a digital scale ensures precise measurements, leading to a well-balanced dough.
2. To check for gluten development, use the windowpane test. Gently stretching a small piece of dough should result in a thin, transparent “windowpane” without tearing. This indicates the dough has been properly kneaded.
3. Find a warm place in your kitchen that promotes a proper rise. A dough that ferments and proofs in a cozy environment will develop more complex flavors and a better texture.
4. Stretch the dough by hand to preserve air bubbles. Avoid using a rolling pin, which can flatten the dough and result in a dense crust.
5. Use enough flour when stretching to prevent sticking. Lightly dusting the work surface and your hands will make the dough easier to handle.
6. Bake the pizza immediately after topping to prevent a soggy crust. The hot oven will help the dough set quickly and result in a crisp, sturdy base.

By following these tips, you’ll be well on your way to creating the best sourdough discard pizza dough. It will be packed with tangy flavor and a chewy, crisp texture. Embrace the art of sourdough pizza-making and enjoy the delicious results!

Storing and Reheating Leftover Pizza

You can store the sourdough discard pizza dough for later use. After it rises, put it in the fridge for up to 4 days. This lets it get a tangy flavor. Let it warm up before you shape and bake it.

For leftover pizza, there are easy ways to make it crispy and hot again. Here are the top methods:

• Oven/Toaster Oven: Heat your oven or toaster oven to 400°F (200°C). Bake the slices for 8-10 minutes until they’re hot and crispy.
• Air Fryer: Set the air fryer to 375°F (190°C). Reheat the slices for 2-4 minutes, flipping halfway, for a crunchy crust.
• Stovetop: Cook the slices in a skillet over medium heat for 5-7 minutes. Flip them a few times to get a crispy bottom and melted cheese.

Choose any method to reheat your storing sourdough discard pizza dough. The key is to heat it to at least 140°F (60°C). This makes your reheating leftover sourdough pizza taste fresh and crispy.

Conclusion

This quick and easy sourdough discard pizza dough recipe is perfect for using up your unfed starter. In a couple of hours, it will be ready. You’ll get a tangy, chewy crust that’s great for all your favorite toppings.

Making use of sourdough discard not only reduces waste also makes the dough taste better. The dough’s mild sourness and acidity lead to a crispy crust with a soft inside. This makes for a fantastic homemade pizza.

Adding this recipe to your cooking routine means you’ll enjoy tasty homemade pizza and help the planet. It’s easy to make and can be customized with your preferred toppings. Enjoy making this sourdough, discard pizza over and over again.

FAQ

What is the purpose of using sourdough discard in this pizza dough recipe?

Sourdough discard adds a tangy flavor and a chewy, crispy texture. This makes the pizza crust unique compared to traditional yeasted pizza.

How long does it take to make this sourdough discard pizza dough?

Making the sourdough discard pizza dough takes about 2.5 hours. This includes the initial rise and shaping.

What types of flour are used in this recipe?

The recipe combines bread flour for chewiness and whole wheat flour for an earthy taste.

How is the dough developed without kneading?

The dough is developed through a simple stretch and fold. This technique creates gluten structure without needing to knead a lot.

Can the sourdough discard pizza dough be made in advance?

Yes, the dough can be refrigerated for up to 4 days. This allows the flavors to develop further, making the crust more complex and tangy.

What’s the best way to shape and stretch the sourdough discard pizza dough?

Shape the dough by hand to keep the air bubbles and delicate structure intact. Avoid using a rolling pin.

How should the sourdough discard pizza be baked?

Bake the pizza on a preheated pizza stone or upside down baking sheet at 550°F. This high temperature helps achieve a crispy, charred crust.

What are some topping ideas for the sourdough discard pizza?

The tangy, chewy crust is great with classic toppings like Margherita or veggie-loaded pizzas. It lets the crust’s flavor stand out.

What tips are provided for making the best sourdough discard pizza dough?

Key tips include measuring ingredients by weight and doing the windowpane test. Find a warm spot for rising and stretch the dough by hand. Also, use enough flour to prevent sticking.