Sourdough Discard Pizza Dough Recipe: A Delicious Way to Reduce Waste

Sourdough bread making is a rewarding but sometimes messy process. You're left with sourdough discard – that extra sourdough starter you don't use for your loaves. But don't despair! This isn't waste; it's a hidden treasure trove of flavor waiting to be unleashed in your pizza dough. This recipe utilizes your sourdough discard to create a crispy, flavorful pizza crust, reducing food waste and enhancing your culinary skills.

Why Use Sourdough Discard in Pizza Dough?

Using sourdough discard in your pizza dough offers several advantages:

• Reduces Food Waste: Instead of throwing away your extra starter, you're repurposing it, making your baking process more sustainable.
• Adds Flavor: The sourdough discard imparts a complex, tangy flavor to the pizza crust, elevating it beyond a basic recipe.
• Improves Texture: The natural acids in the discard contribute to a crispier, chewier crust.

Ingredients for Your Sourdough Discard Pizza Dough

This recipe makes enough dough for one 12-inch pizza. Feel free to double or triple it as needed.

• 1 cup (240g) active sourdough discard (fed 4-6 hours before)
• 1 cup (250ml) warm water (around 105-115°F)
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 2 tablespoons olive oil

Instructions: Creating Your Delicious Pizza Crust

Step 1: Combining Ingredients

In a large bowl, combine the warm water, sugar, and sourdough discard. Stir well until the sugar is dissolved and the discard is fully incorporated. Let this mixture sit for about 15-20 minutes to activate the yeast.

Step 2: Adding Dry Ingredients

Add the salt and 2 cups of flour to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 3: Kneading the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, gradually adding the remaining ½ cup of flour until the dough becomes smooth and elastic. Add more flour if needed to prevent sticking. The dough should be slightly tacky but not overly sticky.

Step 4: First Rise

Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for at least 1-2 hours, or until doubled in size. This allows the sourdough discard to further ferment and develop flavor.

Step 5: Shaping and Second Rise

Once the dough has risen, gently punch it down to release the air. Shape the dough into a round or rectangular shape, depending on your preferred pizza style. Place the shaped dough on a lightly floured pizza pan or baking sheet.

Let it rest for another 30 minutes to allow for a final proof. This second rise helps the crust develop its characteristic airy texture.

Step 6: Topping and Baking

Preheat your oven to 450°F (232°C). Add your favorite pizza sauce, cheese, and toppings.

Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Step 7: Enjoy!

Let the pizza cool slightly before slicing and serving.

Tips for the Perfect Sourdough Discard Pizza

• Active Discard: Ensure your sourdough discard is active and bubbly before using it. A fed starter will yield the best results.
• Flour Type: Experiment with different types of flour, such as bread flour or a blend of all-purpose and whole wheat flour, to adjust the texture and flavor of your crust.
• Hydration: Adjust the amount of water based on the consistency of your sourdough discard. You may need slightly more or less depending on its moisture content.
• Oven Temperature: A hot oven is crucial for a crispy crust. Consider using a pizza stone for an even crispier result.

This sourdough discard pizza dough recipe is a fantastic way to minimize food waste and create a delicious, flavorful pizza. Enjoy experimenting with different toppings and flour types to discover your perfect sourdough pizza! Remember to share your creations and tag us! Happy baking!