Categories
Recipes sourdough recipes

Best Sourdough Discard Pizza Crust Recipe

This is the best sourdough discard piazza crust recipe! You can also use it to make amazing breadsticks and even dessert pizza.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make sourdough discard pizza crust?

Sourdough Discard Pizza Crust Ingredients

Sourdough discard pizza crust ingredients
Sourdough discard pizza crust ingredients
  • 2 1/2 Cups Pizza Flour
  • 1/2 teaspoon instant yeast or active dry yeast
  • 1 teaspoon Kosher salt
  • Almost 3/4 cup warm water ~105 degrees (see instructions)
  • 1 cup sourdough discard from the refrigerator

Pizza Crust Instructions

Mix the dry ingredients, flour, yeast, and salt in a mixing bowl.

dry ingredients

Measure 3/4 cup of warm water. Remove 2 tablespoons of the water and set aside. Add the starter and the remaining water (almost 3/4 cup) to the four mixture.

Sourdough discard pizza crust ingredients before mixing

Mix until a dough ball forms.

Sourdough discard pizza crust dough ball

Continue to knead the dough ball in the bowl until all flour is absorbed. If the dough ball is dry, add some of the water you set aside. Add water until all of the flour is incorporated into the dough ball and it is not overly sticky. Knead for 5-7 minutes. Alternatively you can use a mixer with a dough hook.

Allow your dough to rest and rise until it doubles in size. (I made a double batch) This will take ~ 2-4 hours. I prefer to put my dough into my Ninja Foodi on the proof setting at 85 degrees for 4 hours. Any proofing box will work for this step, or if your home is already warm, you can just cover it with a clean dish towel and let it rise on the counter.

Once the dough has doubled in size remove it from the proofing box. For two 12-inch thin crust pizzas, divide the dough in half. Alternatively, cut the dough into 4 pieces for 6-inch personal pizzas.

Cutting the dough ball

Press each dough piece out on a piece of parchment paper.

Add your sauce and toppings.

Toppings added

Cut the parchment paper about 1 inch around your pizza.

Cut the parchment paper around the pizza

Baking Sourdough Discard Pizza Crust

Preheat your oven with pizza stones inside to 450 degrees F.

Use a pizza peel to transfer the pizza dough, with parchment paper underneath to the hot stones inside the oven.

using a pizza peel

Bake for 7 minutes. Use the pizza peel to remove the pizza. Transfer to a plate and slide the parchment paper off.

Can you bake the pizza on a Traeger?

Pizza on the Traeger
Pizza on the Traeger

Yes you can! Just preheat your Traeger to 450 degrees with the pizza stones inside. Use the pizza peel to transfer the pizzas with the parchment paper onto the stones. Bake/smoke for 7 minutes. Use the peel to remove the pizzas and transfer them to a plate. Remove the parchment paper, slice and enjoy!

Can you make breadsticks with this dough?

sourdough pizza dough breadsticks, before slicing

Yes you can! Just press out the dough onto a piece of parchment paper. Instead of adding pizza sauce and toppings, spread garlic butter, parmesan cheese and dried basil on the dough. Bake the same as the pizza directions.

sourdough discard breadsticks after slicing

How do you make dessert pizza?

dessert sourdough discard pizza

Simple, press the dough out onto a piece of parchment paper. Poke a few holes in the top of the dough with a fork. Bake the plain crust the same as the pizza instructions. Top with dessert toppings such as Nutella or cream cheese and fruit.

Sourdough Discard Pizza Crust Printable Recipe:

Recipe By kristin
Course: Dinner Cusine:Italian Difficulty:Easy

Servings

4 minutes

Preparing Time

10 minutes

Cooking Time

7 minutes

Calories

kcal

INGREDIENTS

  1. 2 1/2 Cups Pizza Flour

  2. 1/2 teaspoon instant yeast or active dry yeast

  3. 1 teaspoon Kosher salt

  4. Almost 3/4 cup warm water ~105 degrees (see instructions)

  5. 1 cup sourdough discard from the refrigerator

DIRECTION

  1. Mix the dry ingredients, flour, yeast, and salt in a mixing bowl. Measure 3/4 cup of warm water. Remove 2 tablespoons of the water and set aside. Add the starter and the remaining water (almost 3/4 cup) to the four mixture. Mix until a dough ball forms. Continue to knead the dough ball in the bowl until all flour is absorbed. If the dough ball is dry, add some of the water you set aside. Add water until all of the flour is incorporated into the dough ball and it is not overly sticky. Knead for 5-7 minutes. Alternatively you can use a mixer with a dough hook.

  2. Allow your dough to rest and rise until it doubles in size. This will take ~ 2-4 hours. I prefer to put my dough into my Ninja Foodi on the proof setting at 85 degrees for 4 hours. Any proofing box will work for this step, or if your home is already warm, you can just cover it with a clean dish towel and let it rise on the counter.

  3. Once the dough has doubled in size remove it from the proofing box. For two 12-inch thin crust pizzas, divide the dough in half. Alternatively, cut the dough into 4 pieces for 6-inch personal pizzas. Press each dough piece out on a piece of parchment paper. Add your sauce and toppings.

  4. Cut the parchment paper about 1 inch around your pizza.<br>Preheat your oven with pizza stones inside to 450 degrees F.<br>Use a pizza peel to transfer the pizza dough, with parchment paper underneath to the hot stones inside the oven. Bake for 7 minutes. Use the pizza peel to remove the pizza. Transfer to a plate and slide the parchment paper off.

NOTES

As an Amazon Associate, I earn on qualified purchases.

By Kristin

I am a part-time pediatric pharmacist, full time wife and mother of three teens. I’m also a home chef, gamer, and love to entertain in my home. I know how to relax and enjoy my home life and would love to share my ideas with you.

Leave a Reply

Your email address will not be published. Required fields are marked *

x  Powerful Protection for WordPress, from Shield Security
This Site Is Protected By
Shield Security