Sourdough discard pizza

Sourdough discard is a great way to use up the excess starter that you might have after refreshing your sourdough starter. Not only does it prevent waste, but it also adds a lovely depth of flavor and texture to your pizza dough. In this recipe, we’ll walk through the steps to make a delicious sourdough discard pizza from scratch. You’ll get a chewy, crispy, and flavorful crust with the help of your sourdough discard. We’ll also provide a homemade pizza sauce recipe, but you can always opt for store-bought sauce if you prefer.

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Ingredients

For the Sourdough Discard Pizza Dough:

• 1 cup sourdough discard (unfed)
• 1 ½ cups all-purpose flour (plus extra for rolling)
• ½ cup whole wheat flour (optional, for a heartier texture)
• ½ teaspoon salt
• 1 teaspoon sugar (or honey)
• ½ teaspoon instant yeast (optional, helps the dough rise quicker)
• 2 tablespoons olive oil (plus extra for greasing)
• ¾ cup warm water (around 110°F or 43°C)

For the Pizza Sauce:

• 1 can (15 oz) crushed tomatoes
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt (to taste)
• ½ teaspoon sugar (optional, balances acidity)
• Freshly ground black pepper to taste
• Red pepper flakes (optional, for a little heat)

For the Toppings:

• 2 cups shredded mozzarella cheese (or a mix of mozzarella and provolone)
• ½ cup grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)
• Toppings of your choice (e.g., pepperoni, mushrooms, bell peppers, olives, etc.)

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Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or dough scraper
• Stand mixer with a dough hook (optional, can mix by hand)
• Rolling pin
• Pizza stone or baking sheet
• Parchment paper
• Pizza cutter or sharp knife

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Method

Step 1: Preparing the Dough

1. Activate the Yeast (Optional): If you are using instant yeast (optional), dissolve it in the warm water along with the sugar. Stir and let it sit for about 5 minutes. If you are not using yeast, you can skip this step, but your dough might take a little longer to rise.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour (if using), and salt. Stir well to distribute the salt evenly.
3. Combine Wet Ingredients: In another bowl, mix the sourdough discard, olive oil, and the warm water with activated yeast (if you used yeast). If you’re not using yeast, simply add the water directly to the discard and olive oil mixture.
4. Mix the Dough: Gradually add the wet ingredients to the dry ingredients and mix with a wooden spoon or dough scraper until the dough begins to come together. Once it forms a shaggy dough, transfer it to a lightly floured surface.
5. Knead the Dough: Knead the dough for about 10 minutes by hand or in a stand mixer with a dough hook on low speed. The dough should be smooth, elastic, and slightly sticky, but not overly wet. If it’s too sticky, add a little more flour, but be careful not to add too much, as it can make the dough tough.
6. First Rise: Lightly oil a clean bowl and place the dough in it. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 1-2 hours, or until it has doubled in size. If you’re in a hurry, you can use the optional yeast to speed up the process, but for a more authentic flavor, you can let it rise longer, or even let it rest in the fridge overnight for a slow fermentation.

Step 2: Preparing the Pizza Sauce

1. Cook the Aromatics: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is softened and translucent.
2. Add Garlic: Add the minced garlic and cook for another minute until fragrant, stirring occasionally.
3. Simmer the Sauce: Add the crushed tomatoes, oregano, basil, salt, sugar (if using), and freshly ground black pepper. Stir to combine. Let the sauce simmer for 20-30 minutes over low heat, stirring occasionally. This will allow the flavors to develop and the sauce to thicken. Taste and adjust seasoning if needed.
4. Optional (for smooth sauce): If you prefer a smoother sauce, you can blend it with an immersion blender or regular blender until smooth. Set aside once done.

Step 3: Shaping the Dough

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats up, so it gets nice and hot.
2. Divide and Shape: Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and divide it into two portions (for two smaller pizzas) or keep it whole for one large pizza.
3. Roll Out the Dough: Using a rolling pin, roll out the dough into your desired shape and thickness. If you’re going for a crispy crust, roll it out thinly. If you like a thicker, chewier crust, roll it out thicker. Be sure to keep the dough lightly floured to prevent sticking.

   For a more rustic look, you can also stretch the dough by hand instead of rolling it.

4. Transfer to Baking Surface: If you’re using a pizza stone, sprinkle a pizza peel or the back of a baking sheet with flour or cornmeal. Transfer the rolled-out dough onto it. If you’re using a baking sheet, lightly grease it with olive oil and transfer the dough to the sheet.

Step 4: Assembling the Pizza

1. Add Sauce: Spoon a generous amount of pizza sauce onto the dough, spreading it evenly across the surface, leaving a border around the edges for the crust.
2. Add Cheese: Sprinkle a layer of shredded mozzarella cheese over the sauce. Add grated Parmesan cheese on top for extra flavor.
3. Top It Off: Add your desired toppings. Some classic options include pepperoni, sausage, mushrooms, bell peppers, and olives. Be creative with what you love!

Step 5: Baking the Pizza

1. Bake the Pizza: If you’re using a pizza stone, carefully slide the pizza onto the stone and bake it for about 10-12 minutes. If you’re using a baking sheet, place the sheet in the oven and bake for 12-15 minutes.

   Bake until the crust is golden brown and the cheese is bubbling and slightly browned in spots.

2. Finishing Touches: Once the pizza is done baking, remove it from the oven. Let it cool for a minute or two, then add fresh basil leaves for garnish if desired.
3. Slice and Serve: Slice your pizza into wedges and serve hot. Enjoy the crispy, chewy goodness with your favorite side dish or drink.

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Notes and Tips

• Sourdough Discard: The amount of discard used in this recipe helps create a chewy, flavorful dough. If your sourdough discard has been sitting for a while, make sure it’s still good by checking for any sour or unpleasant smells. It should have a mildly tangy aroma. You can use straight-from-the-fridge discard or let it sit at room temperature for a few hours for added flavor.
• Fermentation Time: If you have the time, allowing the dough to ferment in the fridge overnight (or up to 24 hours) will enhance the flavor even more. Just make sure to let the dough come to room temperature before shaping.
• Toppings: You can go classic with toppings like pepperoni or sausage, or get creative with fresh veggies like mushrooms, spinach, and arugula. Just don’t overload the pizza with too many toppings, as this can make the crust soggy.
• Pizza Stone vs. Baking Sheet: A pizza stone is ideal for achieving a crispy crust, but a baking sheet will work just fine if you don’t have one. If using a baking sheet, you might want to flip the pizza halfway through the baking time for an even golden crust.
• Cheese Options: While mozzarella is the most common cheese for pizza, you can use other varieties like provolone, fontina, or goat cheese for different textures and flavors.

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Conclusion

This sourdough discard pizza recipe is an excellent way to use up your sourdough starter and create a flavorful, homemade pizza. The dough comes together quickly, and the longer it rises, the more flavor it develops. Whether you’re making a classic margherita or loading it up with toppings, this pizza is sure to be a hit with friends and family. Happy pizza making!