Sourdough discard is a versatile by-product of the sourdough baking process that often goes to waste. However, it can be transformed into many delicious recipes, and one of the best is sourdough discard pizza dough. The discard, rich in natural yeast and good bacteria, brings a complex flavor to pizza crusts, adding a slightly tangy taste and a chewy, crispy texture.
In this article, we’ll cover everything you need to know about sourdough discard pizza dough—from making the dough, to shaping, baking, and customizing it with your favorite toppings. By the end, you’ll have a perfect recipe for a new pizza night favorite.
Why Choose Sourdough Discard for Pizza Dough ?
The unique fermentation process involved in sourdough baking enhances both the flavor and nutritional value of pizza dough. The natural yeast in the discard contributes to a more complex, tangy taste that sets sourdough pizza crust apart from traditional yeasted dough. The dough also tends to have a delightful chewiness that contrasts with a crispy edge. Plus, using discard is an eco-friendly way to cut down on food waste.
If you’re curious about the sourdough fermentation process, check out this guide on sourdough fermentation that explains how the natural yeast and bacteria work together to create that wonderful tangy flavor.
Not only is sourdough discard pizza dough delicious, but it’s also healthier. Sourdough is easier to digest, potentially lower in gluten, and has a lower glycemic index than other types of bread. If you’re into healthy pizza-making, you might want to explore using whole wheat flour for added nutrients. Here’s a helpful resource about the benefits of using whole wheat flour in pizza dough.
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How to Make Sourdough Discard Pizza Dough ?
Ingredients:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour (or a mix with whole wheat flour)
- ¾ cup water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar or honey (optional)
Instructions:
- Mixing the Dough:
Combine sourdough discard, flour, water, olive oil, salt, and sugar in a large bowl. Mix until a rough dough forms. The hydration level should be adjusted based on the flour type, but it should be slightly sticky. - Kneading and Resting:
Knead the dough on a floured surface for about 10 minutes until smooth. Let the dough rest for 30 minutes to 1 hour for same-day pizza or refrigerate it overnight for better flavor development. - Shaping the Dough:
Flour your hands and surface, then gently shape the dough into a round. Toss the dough between your hands, allowing gravity to help stretch it into a 10-12 inch pizza base. You can use a pizza stone or baking sheet to bake. - Baking:
Preheat your oven to 500°F (or as high as it will go). Bake the pizza dough for 8-12 minutes, depending on your oven and toppings. The crust should be golden brown and crispy on the edges.
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Best Practices for Baking Sourdough Pizza Dough
For the perfect crispy pizza crust, use high heat and tools like a pizza stone or steel. These surfaces absorb heat, allowing the dough to cook evenly and quickly, producing a deliciously crisp bottom. If you’re serious about pizza-making at home, consider investing in a pizza oven for a more authentic, wood-fired result. Explore this list of top-rated pizza ovens to find the best option for your kitchen.
Tips:
- Use semolina flour or cornmeal on your pizza peel to prevent sticking when transferring the dough to the oven.
- For a crispier crust, limit the amount of sauce and toppings.
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Creative Variations for Sourdough Discard Pizza Dough
One of the joys of pizza is how versatile it is. You can personalize your sourdough discard pizza dough by experimenting with different flavors and flours:
- Add herbs like rosemary, thyme, or garlic to the dough for extra flavor.
- Use a mix of all-purpose and whole wheat flour for a healthier, heartier base.
- If you’re gluten-free, there are plenty of ways to adapt this recipe to use gluten-free flours like almond or rice flour.
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How to Store and Freeze Sourdough Discard Pizza Dough
If you want to plan for future pizza nights, you can store extra dough in the refrigerator or freezer:
- To Freeze: Portion the dough into individual pizza-sized balls. Wrap each in plastic wrap and freeze for up to 3 months.
- To Thaw: Transfer the dough to the refrigerator the night before you plan to use it, then bring it to room temperature before shaping.
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Toppings That Pair Well with Sourdough Pizza Dough
The tangy flavor of sourdough pizza dough pairs beautifully with a variety of toppings. Here are some of the best combinations:
- Sauce: Traditional tomato, basil pesto, or a white garlic sauce.
- Cheese: Fresh mozzarella, parmesan, feta, or a blend of Italian cheeses.
- Vegetables: Caramelized onions, mushrooms, olives, bell peppers, or arugula.
- Protein: Pepperoni, sausage, or anchovies.
For best results, aim for a balanced amount of sauce, cheese, and toppings, making sure not to overload the dough to maintain a crisp bottom.
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FAQs
1. Can I Freeze Sourdough Pizza Dough?
Yes, you can freeze sourdough pizza dough for up to three months. Be sure to wrap it tightly to prevent freezer burn.
2. Is Sourdough Discard Healthy?
Yes! Sourdough discard contains natural yeasts and bacteria, which aid in digestion and may lower the glycemic index of the dough. It’s also rich in probiotics.
3. Can I Make This Dough Gluten-Free?
You can substitute gluten-free flours, but you’ll need to adjust the hydration and proofing times to achieve a similar texture. Keep in mind, the tangy flavor will still come through.
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Conclusion
Making sourdough discard pizza dough is an excellent way to reduce food waste and enjoy a delicious, tangy pizza crust. With a little preparation, you’ll be able to create perfectly crispy pizzas at home, customized to your taste with a variety of toppings.
Now it’s time to get baking! Whether you’re using a traditional oven or experimenting with a new pizza oven, you’re sure to love the flavor and texture of your homemade sourdough pizza.