Why is my sourdough discard pizza dough not rising?

Your sourdough discard pizza dough may not rise due to several factors, including insufficient fermentation time, a weak starter, or using cold water or flour. Keeping the dough in a warm environment can also aid in its rising.

Is sourdough used for pizza dough?

Yes, sourdough can be used as a base 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.

What happens if you bake sourdough discard?

When you bake sourdough, discard it. This creates a slightly tangy product, often with a dense texture. The discard can be used in various recipes, such as crackers, pancakes, or pizza dough, and it adds the sour flavor characteristic of sourdough.

Can you use just sourdough discard for pizza dough?

Not for this recipe, the discard adds flavor, but yeast provides the necessary rise and structure.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it sit at room temperature for 30 minutes before shaping and baking.

Sourdough Discard Pizza Dough: Easy Recipe

Description

This Sourdough Discard Pizza Dough makes pizza night extra special with its tangy flavor and golden, bubbly crust. It’s quick, flavorful, and the perfect way to use up your sourdough starter discard. With its airy interior and crisp edges, it strikes the perfect balance between chewy and tender.

Ingredients

Scale

180 ml warm water (115°F / ¾ cup)
0.25 oz instant yeast (1 packet Red Star Platinum)
240 g sourdough discard (1 cup)
8 g granulated sugar (2 teaspoons)
5 g salt (1 teaspoon)
28 g olive oil (2 tablespoons)
16 g cornmeal (2 tablespoons)
330 g bread flour (2 ¾ cups)
Additional cornmeal for dusting the pan

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Instructions

Activate Yeast: Place the warm water into the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit briefly until it becomes foamy.
Mix Dough: Add sourdough discard, sugar, salt, olive oil, cornmeal, and bread flour. Mix with the paddle attachment until just combined.
Knead: Switch to the dough hook and knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot for 30 minutes, or until it has nearly doubled in size.
Preheat Oven: Heat oven to 550°F (290°C). If using baking stones, place one on the lower rack for the pizza and another on the upper rack for radiant heat. Allow 30 minutes for preheating.
Prepare Surface: Place parchment paper on a baking sheet (preferably without sides). Dust with cornmeal to prevent sticking.
Shape Dough: Stretch dough gently into the desired size and thickness, pressing with fingertips instead of rolling to keep the air bubbles intact.
Assemble Pizza: Spread with sauce, sprinkle cheese, and layer on your favorite toppings.
Bake: Slide parchment and dough directly onto the lower stone. Bake 12–14 minutes, until golden brown, bubbly, and crisp.
Serve: Carefully remove from oven, slice, and serve hot. Handle with care, as the pizza will be extremely hot.

Notes

This dough makes one extra-large pizza, or you can divide it into two medium pizzas (adjust baking time accordingly).
Do not use a rolling pin; the fingertips method helps create a lighter, airier, and crispier crust.
Watch baking time closely; it varies depending on dough thickness, toppings, and oven heat.
If your kitchen is cool, let the dough rise in the oven with the light on for a gentle warmth.
For added flavor, brush the crust with garlic butter as soon as it comes out of the oven.

Prep Time: 15 minutes
Rise Time: 30
Cook Time: 14 minutes
Category: Main Dish
Method: Baked
Cuisine: American

Nutrition

Calories: 228 kcal
Sugar: 1 g
Sodium: 292 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g