If you’ve started your journey into making and maintaining a sourdough starter, you’ll know that many instructions suggest you discard the excess in feeding. This recipe uses the discard in the best way – by making pizza dough. If you want to eat the best ever pizza dough on the best ever pizza, then this recipe is for you.
Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights and tastes a million times better than anything you could buy!
The dough itself requires few ingredients, a bit of love, a squeeze of good vibes and just a little bit of rising and rest time.
While you wait for the dough to be ready, get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake, garnish and enjoy showing off your way-better-than-takeout creation.
BEST EVER pizza dough (Made with sourdough discard!)Course: DinnerCuisine: ItalianDifficulty: Medium
If you’re actively managing a sourdough starter then this recipe is one you must keep. This recipe uses the sourdough discard to turn a bland dough into an amazing pizza!
1 cup Sourdough starter, unfed/discard
1/2 cup = 2 tbsp to 3/4 cup water, lukewarm
2 1/2 cups flour
1 tsp salt
1 tsp instant yeast or active dry yeast
Optional: 1 tsp sugar (to feed yeast)
- To use sourdough discard in this recipe, take the amount needed for the recipe before re-feeding your starter. Make sure to stir the starter well.
- Adding the yeast and sugar to the warm water may help activate the yeast, especially if baking on a cold day or you’re in a cooler climate. I do this regardless. Place everything in the mixing bowl and let it activate for 5-10 minutes, until the yeast is frothy and foamy.
- To make the dough: Combine the flour, water, salt and yeast. Add the water slowly to the recipe, starting with the lesser amount. (Depending on where you live/climate, you may not need to add as much water)
- Using your stand mixer with dough hook, mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about 7 minutes using a stand mixer with dough hook, until the dough wraps itself around the hook and cleans the sides of the bowl.
- Place the dough in a lightly greased bowl, cover, and let rise until almost doubled in size. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or double the yeast).
- This dough can make 2×12″ thin-crust pizzas or a sheet pan pizza. My preference is the sheet pan style, but I have done the regular pizza pan shape also. Oil your pan with a pastry brush before placing dough ball in.
- When you’ve determined the style of pizza you are making, place the dough(s) in the respective pan, cover, and let sit for about 15 mins. After the rest period, gently press each piece of dough toward the edge of its pan. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
- Cover the pan(s) and let the dough rise until it’s as thick as you like. If you are short on time or need to get the pizzas cooked faster, omit this rest. The pizza has never turned out bad for me when I have omitted this step.
- Toward the end of the rise, preheat your oven to 230-240°C.
- Sauce and top each pizza as you like, but don’t add cheese yet. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 minutes more, until the cheese is melted.
- Remove the pizza from the oven and enjoy hot.
- Storage information: Store leftover pizza, well wrapped, in the refrigerator for up to five days.
- Note: This recipe uses a standing mixer to knead the dough. Manual kneading without a stand mixer will also work.
- Note: This recipe has been adapted from the King Arthur Baking Sourdough Pizza Crust Recipe