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Sourdough Discard Pizza Crust Recipe

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4.4 from 81 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 22 minutes
  • Yield: 2 large pizzas or 4 smaller personal pizzas

Description

This Sourdough Discard Pizza Crust recipe transforms leftover sourdough starter into a delicious, crispy pizza base. Using a stand mixer for kneading and a high-temperature oven with a baking steel, this crust achieves a perfect balance of chewy and airy texture, ideal for home pizza nights. It’s a sustainable, easy-to-follow method that yields flavorful, golden pizzas with your favorite toppings.

Ingredients

Wet Ingredients

  • 1 cup (240 grams) warm water
  • 1 tablespoon (21 grams) honey
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 200 grams (3/4 cup) unfed sourdough starter aka sourdough discard
  • 28 grams (2 tablespoons) olive oil

Dry Ingredients

  • 500 grams (4 cups) all purpose flour
  • 1 teaspoon (3 grams) kosher salt

Instructions

  1. Activate the yeast: Add warm water to the bowl of a stand mixer fitted with a dough hook. Add yeast and honey, stir to combine, and let sit until foamy, about 5 minutes.
  2. Combine ingredients: Add sourdough discard, olive oil, flour, and salt. Mix on low speed until the dough begins to come together.
  3. Knead the dough: Increase mixer speed to medium and knead for 5-7 minutes, adding extra flour one tablespoon at a time if needed until the dough pulls away from the sides and is no longer sticky.
  4. First rise: Remove dough hook and cover the dough; let it rise in a warm place for 1 hour.
  5. Optional refrigeration: You can proceed to make pizzas immediately or cover the dough tightly and refrigerate for up to 24 hours.
  6. Preheat the oven: Preheat your oven to 500°F (260°C) for at least one hour with a baking steel or pizza stone inside.
  7. Divide and shape dough: Divide the risen dough into 2 large pizzas or up to 4 smaller pizzas. On a floured surface, shape into circles approximately 12 inches for large pizzas and 6 inches for smaller personal-sized pizzas. Using parchment paper under the dough is recommended for easy transfer to the baking steel.
  8. Rest dough (optional): Let the shaped dough rest and rise for 20-30 minutes if you prefer a puffier crust.
  9. Add toppings: Top pizzas with your favorite toppings, being careful not to overload with wet ingredients.
  10. Bake the pizzas: Slide the pizza onto the preheated baking steel using a pizza peel or thin tray. Bake for 6-7 minutes until the crust is golden and bubbly and the toppings are cooked and melty.
  11. Serve: Remove pizza from the oven, transfer to a cutting board, slice, and enjoy!

Notes

  • Using a baking steel or pizza stone that has been preheated for at least an hour helps achieve a crispy, well-cooked crust.
  • If you refrigerate the dough, allow it to come to room temperature before shaping for easier handling.
  • Adding toppings sparingly, especially wet ingredients, prevents a soggy crust.
  • Using parchment paper during shaping allows effortless transfer onto the hot baking steel.
  • You can customize toppings according to preference for a personalized pizza experience.
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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