sourdough discard pizza dough
This recipe utilizes sourdough discard to create a flavorful and easy-to-make pizza dough. With a crispy crust and chewy interior, this dough is perfect for any pizza toppings you desire!
Equipment
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 plastic wrap or a damp cloth
- 1 rolling pin (optional)
- 1 baking sheet or pizza stone
- 1 oven
Ingredients
- 1 cup sourdough discard
- 1.5 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon instant yeast
- ½ cup warm water
- 2 tablespoons olive oil
Instructions
- In a mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir until well mixed.
- Add the all-purpose flour, salt, sugar, and instant yeast to the sourdough mixture. Use a wooden spoon or spatula to combine the ingredients until a dough forms.
- Transfer the dough to a lightly floured surface. Knead the dough for about 5 minutes until it’s smooth and elastic.
- Lightly oil the mixing bowl and place the dough back in it. Cover with plastic wrap or a damp cloth, and let it rest for about 10-15 minutes.
- Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.
- Once the dough has rested, divide it into four equal pieces for personal pizzas. Roll each piece into a round shape, about ¼ inch thick.
- Carefully transfer the rolled dough onto parchment paper or directly onto the heated pizza stone.
- Add your favorite pizza sauce, cheese, and toppings on top of the dough.
- Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot!
Notes
You can refrigerate the dough for up to 3 days if you want to prepare it in advance. Simply wrap it tightly and let it come to room temperature before using.
Feel free to experiment with different flours or add herbs and spices to the dough for enhanced flavor.
Store any leftover pizza in the refrigerator for up to 3 days and reheat in the oven for best results.