I love baking sourdough at home. The smell, the texture, and the taste of a fresh loaf are amazing. But what do I do with all the sourdough discard? I found a great way to use it up: making sourdough discard pizza dough.
This recipe is easy and fun. It lets me use my sourdough starter to make a delicious pizza crust. It’s crispy and full of flavor.
In this article, I’ll show you how to make perfect sourdough discard pizza dough. It works with both active and dormant starters. Make your pizza nights unforgettable and impress everyone with your homemade pizza.
What is Sourdough Discard Pizza Dough?
Sourdough discards pizza dough is a tasty way to use leftover sourdough starter. It’s the part of the starter you remove when feeding it. You can mix it into your pizza dough for a tangy crust.
Understanding the Sourdough Discard
The sourdough discard can come from a new or active starter. The discard’s age and activity affect your pizza dough’s flavor and rise. A young starter might need commercial yeast for leavening, while an active one can go solo.
Using sourdough discard helps reduce waste and makes your starter more valuable. It adds flavor to your pizza dough and supports a sustainable kitchen.
| Starter Age | Discard Usage | Leavening |
|---|---|---|
| Young, Newly-Fed | It can be used alone | Slower rise |
| Mature, Active | Can be used alone | Faster rise |
Sourdough discards pizza dough has a unique taste and texture. Unlike traditional yeast-based crusts, it’s chewy and crispy. Try different discard ratios to find your favorite flavor.
How to Make Sourdough Discard Pizza Dough
Making sourdough discard pizza dough at home is simple. This recipe turns leftover sourdough discard into a tasty pizza crust. It’s great for quick weeknight meals or weekend pizza parties.
You’ll need nearly two cups of unfed sourdough starter to discard. A warm environment, around 75°F, helps the dough rise well. This trick makes your sourdough discard pizza dough ready for dinner the same day!
The recipe uses four basic ingredients: sourdough discard, flour, water, and salt. Bread flour, with its high protein content, makes a chewy and crisp crust. Use warm water at 80-90°F to help the yeast activity in the dough.
- Mix the sourdough discard, flour, water, and salt until a shaggy dough forms.
- Knead the dough for a few minutes, then rest it for 20 minutes before stretching and folding.
- Do 4-6 sets of stretch and folds over an hour to let the dough rise and develop gluten.
- After rising, divide the dough into 4 portions for 8-inch or 2 portions for 16-inch pizzas.
- The dough can be used immediately, stored in the fridge for up to 4 days for a stronger sourdough flavor, or frozen for up to 3 months.
With this easy recipe, you’ll soon enjoy homemade pizza with a sourdough twist. Try it and let the aroma of freshly baked sourdough pizza fill your kitchen!
Sourdough discard pizza dough
The sourdough discarded pizza dough is a tasty base for homemade pizzas. It adds a tangy flavor and a chewy, crisp crust. Your taste buds will love it.
This dough’s flavor is deep and complex. The sourdough starter’s fermentation adds a sourness and aroma. It makes any pizza, from Margherita to adventurous toppings, special.
The sourdough discard also makes the dough light and airy. It’s perfect for many pizza styles, from thin Neapolitan to deep-dish.
Using sourdough discard in your dough is a win-win. It boosts your pizza game and reduces waste. It’s a great way to enjoy your sourdough starter.
Ready to elevate your pizza nights? Try sourdough and discard pizza dough for delicious possibilities.
| Ingredient | Amount |
|---|---|
| Sourdough Starter | 200 grams (¾ cup) |
| Warm Water | 240 grams (1 cup) |
| Active Dry Yeast | 7 grams (2 ¼ teaspoons) |
| Olive Oil | 28 grams (2 tablespoons) |
| All-Purpose Flour | 500 grams (4 cups) |
| Kosher Salt | 3 grams (1 teaspoon) |
The sourdough discard pizza dough lets you try many pizza styles and toppings. It’s a solid base for your pizza creations.
Baking Tips and Tricks
Achieving the Perfect Crust
To bake the perfect sourdough pizza crust at home, you need to master a few techniques. First, make sure your oven is extremely hot. Aim for temperatures between 450-550°F for that crispy bottom crust. Using a pre-heated pizza stone or cast-iron skillet is also key, as it mimics the heat of a commercial oven.
When shaping the dough, be gentle and avoid overworking it. This prevents a tough, rubbery crust. Also, don’t overload the dough with traditional pizza sauce. Too much moisture can make the bottom soggy. Instead, use a light, even layer of sauce to let the crust shine.
- Preheat oven to 450-550°F for maximum crust crispiness
- Use a pre-heated pizza stone or cast-iron skillet for authentic restaurant-style results
- Handle the dough gently to avoid toughening the crust
- Apply a light, even layer of pizza sauce to prevent a soggy bottom
With this baking sourdough pizza and tips for sourdough pizza in mind, you’ll be well on your way to getting the perfect pizza crust in no time. Experiment, have fun, and enjoy your homemade masterpiece!
Conclusion
This article explores the joys of using sourdough discard to create delicious, easy-to-make pizza dough. By repurposing that leftover starter, you can unlock a world of unique flavors and textures in your homemade pizzas. The sourdough discard not only adds a tangy, complex taste to the crust but also helps achieve that coveted, crispy exterior we all crave.
Whether you’re a seasoned pizza enthusiast or a newcomer to homemade pies, this sourdough discard pizza dough recipe is a game-changer. With easy-to-follow instructions and helpful tips, you’ll be well on crafting the perfect sourdough discard pizza in no time. The recipe’s flexibility allows you to experiment with different flour types, toppings, and baking techniques to find your favorite.
So, don’t let that sourdough discard go to waste—put it to good use and enjoy the rewards of your easy homemade pizza featuring the unique flavors of a sourdough pizza recipe. Gather your ingredients, fire up that oven, and get ready to impress your friends and family with your newfound pizza-making skills.
FAQ
Your sourdough discard pizza dough may not rise due to several factors, including insufficient fermentation time, weak starter, or using cold water or flour. Ensuring the dough is kept in a warm environment can also help with rising.
Yes, sourdough can be used for pizza dough. The natural fermentation process of sourdough provides a unique flavor and texture to pizza crust, making it a popular choice for artisanal pizzas.
When you bake sourdough, discard it. This creates a slightly tangy product, often with a dense texture. The discard can be used for various recipes, like crackers, pancakes, or pizza dough and it adds the sour flavor characteristic of sourdough.
Sourdough Discard Pizza Dough
- Total Time: 10 hours
Description
Sourdough discards pizza dough is a tasty way to use leftover sourdough starter. It’s the part of the starter you remove when feeding it.
Ingredients
- 200g sourdough discard
- 280g water
- 20g honey
- 30g olive oil
- 500g bread flour
- 20g salt
Instructions
- In a bowl, mix sourdough discard, water, and honey until dissolved.
- Add olive oil, flour, and salt, and mix to combine. Let the dough sit for 30 minutes.
- Knead the dough for about 10 minutes until soft and elastic.
- Place in a warm bowl, cover, and let rise until doubled (this may take a few hours).
- Divide the dough into smaller balls and let them rest for 30 minutes.
- Shape into pizza rounds, add your favorite toppings, and bake at 450°F (230°C) for about 15 minutes until crispy.
Notes
- Use semolina flour on the pizza peel to prevent sticking.
- Freeze dough balls for quick pizzas later on!
- Prep Time: 60
- Cook Time: 15