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Sourdough Discard Pizza Crust Recipe

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★★★★★

4.7 from 93 reviews

Transform your sourdough discard into a delicious, crispy, and tangy pizza crust with this easy and waste-free recipe. Combining the natural tang from sourdough discard with instant yeast creates a flavorful dough with a perfect balance of chewiness and crispness, ideal for all your favorite toppings. This recipe offers an eco-friendly way to reduce waste while making a gourmet-quality homemade pizza that the whole family will enjoy.

Ingredients

Scale

Basic Ingredients

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup water (as needed)

Optional Add-ins

  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon honey
  • Pinch of crushed red pepper

Instructions

  1. Mix the Dough: In a large bowl, combine the sourdough discard, all-purpose flour, instant yeast, and salt. Gradually stir in the olive oil and water until a soft, shaggy dough forms. Adjust water or flour as needed to reach a dough that is soft but not sticky.
  2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for convenience.
  3. Rest the Dough: Place the kneaded dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rest at room temperature for about 1 hour, or until it puffs up by approximately 50–75%.
  4. Shape the Crust: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or preheat a pizza stone. Gently press the dough into a 12-inch round or divide into two smaller pizzas and shape accordingly.
  5. Par-bake the Crust: Bake the shaped dough for 7–8 minutes to create a crisp bottom, then remove from the oven.
  6. Add Toppings and Bake: Add your favorite sauce, cheese, and toppings to the par-baked crust. Return to the oven and bake an additional 10–12 minutes until the edges are golden brown and toppings are cooked through.
  7. Serve: Remove the pizza from the oven, let it cool slightly, slice, and serve warm for best flavor and texture.

Notes

  • You can use either fed or unfed sourdough discard; fed starter yields a lighter crumb, unfed provides a stronger tang.
  • Enhance the dough flavor by adding dried herbs like oregano, garlic powder, honey for sweetness, or a pinch of crushed red pepper.
  • Freeze the dough after the first rise for up to 3 months; thaw overnight in the refrigerator before use.
  • Use a preheated pizza stone for extra crispiness and authentic texture.
  • Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days; reheat on a baking stone or skillet for a crispy crust.

Keywords: sourdough discard, pizza crust, sourdough pizza dough, waste-free recipe, homemade pizza, sourdough discard recipe, pizza dough with discard, easy pizza crust, sourdough pizza, sustainable baking

Find it online: https://foodbylina.com/sourdough-discard-pizza-crust-recipe/