This delectable Sourdough Discard Pizza Dough comes together in about 30 minutes and is perfect for a quick and easy weeknight meal that your family will absolutely adore! Seriously, it’s one of those recipes that turns dinner time chaos into a fun family affair, who doesn’t love pizza, right?
The Ingredients You’ll Need
Now, let’s talk about the ingredients for this incredible Sourdough Discard Pizza Dough. You might just have everything you need in your pantry right now! Here’s what you’ll need:
- 3 cups bread flour – This gives the dough that perfect stretchy chewiness.
- 1 ¼ teaspoons instant dry yeast – Essential for that light texture; no one likes a dense crust!
- 2 teaspoons kosher salt – A couple pinches of salt really make a difference!
- 1 teaspoon granulated sugar – Just a touch to help the yeast work its magic.
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature) – Use up that discard and put it to good use!
- ¾ cup warm water – This helps activate the yeast. Aim for about 110°F.
- 2 Tablespoons olive oil – Because a little fat never hurt anybody! Plus, it keeps the dough nice and supple.
- Semolina flour (for dusting) – This gives your crust a nice texture, and who doesn’t want that?
[Optional substitutions ]:
- All-purpose flour can work in a pinch if you don’t have bread flour.
- Substitute honey or maple syrup for granulated sugar for a slightly different flavor.
- If you’re out of olive oil, any neutral oil will do!
Let’s Get Cooking!
How to Make Sourdough Discard Pizza Dough
In a bowl of a stand mixer fitted with a dough hook, combine bread flour, instant dry yeast, kosher salt, and granulated sugar. Mix to combine, this is where the magic begins!
Add the sourdough discard. With the mixer on low speed, slowly pour in ¾ cup of warm water and the olive oil. Increase the speed to medium until a shaggy dough forms and begins to wrap around the dough hook. If it feels too dry or wet, you can add more flour or water (just a tablespoon at a time) to reach your desired consistency.
Transfer the dough to a lightly floured surface. Knead it for about 2-3 minutes until you get a soft, smooth, and not sticky dough. It should feel incredible in your hands, trust me.
Place the dough into a large oiled bowl and cover it with plastic wrap. Let it sit for about 1 hour, or until it has doubled in size. During this time, you can relax, stop by your favorite podcast, or maybe sneak a bite of that leftover cake… just me?
Preheat your oven to 450°F. Lightly dust two baking sheets with some semolina flour and set them aside.
Once the dough has risen, place it on a lightly floured surface and divide it into two equal-sized pieces. Shape each piece into a ball, think of it like shaping little pizza pillows!
Put the balls on your prepared baking sheets, cover them lightly with plastic wrap, and let them rest for about 10 minutes.
Now comes the fun part! Gently press the dough to shape your crust into your desired shape and thickness. If you find that your dough is springing back, no stress! Just cover it with a clean kitchen towel and let it rest for another 10 minutes and then shape it again.
Add your favorite toppings, go wild! Drizzle the crust with a bit of olive oil (totally optional, but can I just say, yum?) and then bake for 20-30 minutes or until the edges are golden brown and your toppings are bubbling, hello, comfort food!
If you loved this Sourdough Discard Pizza Dough, be sure to check out my Pickle Sourdough Bread or my best sourdough bread recipes!
Tips for Success
Quick & Easy
The secret to a delicious Sourdough Discard Pizza Dough? It literally comes together in under 30 minutes! Perfect for those busy weeknights when dinner feels like a last-minute panic.
Customizable
One of the best aspects of this recipe is its versatility! You can top your pizza with whatever you have on hand, pepperoni, mushrooms, pineapple, or even some leftover taco meat. You do you, boo!
Comfort Food
Let’s be real, this dough is loaded with tons of flavor and is just perfect for that cozy evening when you want comfort food without the fuss. It’s like a warm hug!
Make-Ahead Friendly
Did I mention you can make this dough ahead of time? Just prepare it, let it rise, and then cover it with plastic wrap. Stick it in the fridge for up to 24 hours before baking. Just let it come to room temperature before shaping!
Budget-Friendly
This recipe uses affordable, everyday ingredients you likely already have at home. It’s a crowd-pleaser that won’t break the bank. What’s not to love?
Serving and Storage Tips
Serving Suggestions: This pizza dough is perfect for family movie nights or casual dinners. Pair it with a fresh salad or garlic bread to round out your meal. Trust me, a side of crunchy salad pairs beautifully with that gooey cheese on your pizza!
Storage: If you have leftovers (though I don’t know how!), you can keep them in the refrigerator for about 3-4 days. Just make sure they’re in an airtight container; soggy pizza isn’t anyone’s favorite!
Reheating Instructions: To reheat, simply pop it back in the oven at 350°F until warmed through. If you want to get the crust crispy again, use a skillet for about 5 minutes.
Freezer Friendly?: Yup! If you want to save some dough for later (ha, see what I did there?), freeze your prepared and shaped pizza. Wrap it tightly in plastic wrap and aluminum foil. It should keep well for about 3 months. Just let it thaw in the fridge overnight before baking.
So there you have it, friends! An easy, versatile, and downright delicious Sourdough Discard Pizza Dough recipe that promises to become your new go-to for weeknight dinners. Whether you’re cleaning out the fridge or having a pizza party, this dough will make sure your meals are always tasty and satisfying. Can’t wait for you to try it!
Have fun with toppings, enjoy laughing with your family over dinner, and remember, it’s all about making food that brings people together.
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Discard Pizza Dough
Ingredients
Method
- In a bowl of a stand mixer fitted with a dough hook, combine bread flour, instant dry yeast, kosher salt, and granulated sugar. Mix to combine.
- Add the sourdough discard. With the mixer on low speed, slowly pour in ¾ cup of warm water and the olive oil. Increase the speed to medium until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead it for about 2-3 minutes until you get a soft, smooth, and not sticky dough.
- Place the dough into a large oiled bowl and cover it with plastic wrap. Let it sit for about 1 hour, or until it has doubled in size.
- Preheat your oven to 450°F. Lightly dust two baking sheets with some semolina flour and set them aside.
- Once the dough has risen, place it on a lightly floured surface and divide it into two equal-sized pieces. Shape each piece into a ball.
- Put the balls on your prepared baking sheets, cover them lightly with plastic wrap, and let them rest for about 10 minutes.
- Gently press the dough to shape your crust into your desired shape and thickness. If the dough springs back, let it rest again for another 10 minutes before shaping.
- Add your favorite toppings and drizzle the crust with olive oil if desired.
- Bake for 20-30 minutes or until the edges are golden brown and toppings are bubbling.