Sourdough Discard Pizza Dough: A Comprehensive Guide

Pizza nights are always a treat, but what if you could make your pizza dough from scratch using leftover sourdough discard? This method is an easy, delicious way to use up excess starter while creating a flavorful crust. In this article, we’ll explore everything you need to know to make your own pizza dough using sourdough discard, from ingredients and techniques to troubleshooting and FAQs.

What is Sourdough Discard?

Sourdough discard refers to the portion of your sourdough starter that you remove when feeding it. Instead of throwing it away, you can use it in various recipes. Since discard contains wild yeast and bacteria, it adds a mild tang and depth to baked goods, including pizza dough.

Many bakers prefer using this discard to minimize waste, but it also introduces unique flavors that set it apart from traditional pizza dough recipes. For more ideas on how to use your discard, check out sourdough discard crackers for another creative no-waste option.

 Pizza Dough with Sourdough Discard

Why Make Pizza Dough with Sourdough Discard?

There are several reasons to make pizza dough using sourdough discard:

  • It helps reduce food waste.
  • The discard adds a complex, tangy flavor to the dough.
  • It can be healthier than regular pizza dough due to the fermentation process, which may make the dough easier to digest.

Making pizza dough with discard is a great way to enjoy the benefits of sourdough without the long fermentation process. Plus, it’s flexible—it can be made with or without yeast, and the dough can be prepared the same day or allowed to ferment overnight. If you love experimenting with different sourdough discard recipes, you may also enjoy sourdough discard cinnamon rolls for a sweet treat.

To explore the health benefits of sourdough in general, this Healthline article on sourdough provides valuable insights into how fermented dough can benefit your digestion.

Step-by-Step Guide: How to Make Sourdough Discard Pizza Dough

Ingredients You’ll Need

Here’s a basic list of ingredients for this pizza dough recipe:

  • 1 cup sourdough discard (unfed)
  • 2½ cups all-purpose flour
  • ½ cup warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon sugar (for a slightly sweeter dough)

Instructions

  1. Combine Ingredients: In a mixing bowl, combine the warm water, discard, salt, and olive oil. Mix thoroughly.
  2. Add Flour: Gradually add the flour, mixing until a dough forms. If the dough is too sticky, add a bit more flour. If it’s too dry, add a splash of water.
  3. Knead the Dough: Knead the dough for about 5-7 minutes until smooth and elastic. If using a stand mixer, mix on medium speed for 3-4 minutes.
  4. Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to an hour. For a more developed flavor, let it rest overnight in the fridge.
  5. Shape the Dough: After resting, divide the dough into two portions. Shape each piece into a ball and let it rest again for 20 minutes before rolling out into pizza rounds.
  6. Bake the Pizza: Preheat your oven to 500°F (260°C) with a pizza stone or steel inside. Transfer the shaped dough to parchment paper, add your desired toppings, and bake for 10-12 minutes or until the crust is crispy and golden.

Baking Techniques for Perfect Pizza Crust

  • High Heat: For the crispiest crust, bake your pizza at a high temperature—around 500°F (260°C). Using a pizza stone or steel helps achieve the perfect balance of chewy and crispy.
  • Pizza Stone or Steel: Preheating a pizza stone or steel will help evenly cook the crust and give you a crispier base. Place the stone in the oven while preheating.
  • Thin or Thick Crust: You can adjust the thickness of your pizza by rolling the dough thinner for a crispy crust or leaving it slightly thicker for a chewier result.

Troubleshooting Common Issues

Even experienced bakers sometimes encounter problems when working with pizza dough. Here are a few common issues and their solutions:

  • Sticky Dough: If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it becomes manageable. Avoid over-flouring, as it can make the dough tough.
  • Too Dense: Dense dough can be a result of under-kneading. Make sure to knead the dough until it is smooth and elastic.
  • Under-baked Pizza: If the pizza crust is under-baked in the middle, ensure that you are preheating the oven and pizza stone properly. You can also reduce the toppings if they are too heavy, as this can cause sogginess.

Variations on Sourdough Discard Pizza Dough

  • Whole Wheat or Gluten-Free Options: Swap out all-purpose flour for whole wheat or gluten-free flour for a healthier or allergen-friendly option. You may need to adjust the water content accordingly.
  • Herbed Crust: Add dried herbs like oregano, rosemary, or thyme to the dough for extra flavor.
  • Garlic or Cheese Crust: Brush the edges of your pizza dough with garlic butter or sprinkle cheese on the crust before baking for an extra burst of flavor.

FAQs About Sourdough Discard Pizza Dough

Here are some frequently asked questions that will help you master the art of making pizza dough with discard:

  1. Can I use active starter instead of discard?
    Yes, you can use active starter instead of discard, but it will result in a slightly different texture and rise.
  2. How long can I store sourdough discard?
    Sourdough discard can be stored in the fridge for up to two weeks. You can also freeze it if you want to keep it longer.
  3. Is sourdough discard pizza dough healthier than regular pizza dough?
    Sourdough discard dough may be easier to digest due to the fermentation process, and it has a lower glycemic index compared to regular pizza dough.
  4. Can I freeze sourdough discard pizza dough?
    Yes! You can freeze the dough after shaping it into balls. Thaw in the fridge before using.

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