Sourdough Discard Pizza

Sourdough discard pizza is a fantastic way to use up that extra sourdough starter you might have left over from feeding your starter. The discard adds a unique tangy flavor to the pizza dough and can make for a great crispy and chewy crust. Here’s a simple recipe for sourdough discard pizza dough:

Sourdough Discard Pizza Dough

Ingredients:

• 1 1/2 cups sourdough discard (unfed starter)
• 2 1/4 cups all-purpose flour (or a mix of whole wheat and AP flour)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon instant yeast (optional, for extra rise)
• 1/4 cup warm water (adjust if needed)
• 2 tablespoons olive oil

Instructions:

1. Mix the Dough:

   • In a large mixing bowl, combine the sourdough discard, flour, salt, sugar, and instant yeast (if using). Stir until the ingredients are roughly combined.
   • Gradually add the warm water and olive oil. Stir until the dough starts to come together, then knead it for about 5-7 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook).

2. Let the Dough Rise:

   • Cover the dough with a damp towel or plastic wrap and let it rise for 1-2 hours, or until it has doubled in size. Since sourdough discard has some natural leavening power, it may take a little longer than regular yeast dough.

3. Preheat the Oven:

   • Preheat your oven to 475°F (245°C). If you’re using a pizza stone, preheat that as well in the oven.

4. Shape the Dough:

   • Once the dough has risen, punch it down to release air. Divide it into two portions if you’d like to make two smaller pizzas, or keep it as one larger pizza.
   • Roll out the dough on a floured surface to your desired thickness. Transfer the shaped dough to a pizza peel or a baking sheet lined with parchment paper.

5. Top Your Pizza:

   • Add your favorite sauce, cheese, and toppings. The tanginess from the sourdough starter pairs wonderfully with classic pizza toppings like mozzarella, tomatoes, basil, and pepperoni.

6. Bake:

   • Bake the pizza for about 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Keep an eye on it to make sure it doesn’t overcook.

7. Enjoy:

   • Let the pizza cool for a few minutes before slicing and serving. Enjoy the unique, tangy flavor of the sourdough discard in your pizza!

This recipe can be adapted by using different toppings and adjusting the flour ratio based on your preferences. Do you have any favorite pizza toppings?