This simple sourdough discard pizza dough can be made in under one hour making it the perfect choice for when hunger strikes. Chewy, delightfully tangy and quick to make; you’ll never need another discard pizza crust recipe.
Sourdough Discard Pizza Dough, Oh How I Love Thee:
What makes every single recipe better? Sourdough. The classic sweet and sour tang of sourdough improves the flavor of whatever it is used in. Pizza crust is no exception. However, just like everything wonderful, there are downsides. Sourdough, while absolutely delicious, is a labor of love and patience. The quintessential flavor of sourdough comes from the long fermentation it undergoes during the bulk fermenting process. In today’s microwave society, sourdough often gets shuffled to the side for quicker grab and go options. Friends, it does not have to be this way. If you have your own sourdough starter, you can make this simple sourdough pizza crust in under 1 hour!
Why This Pizza Dough Crust Recipe Uses Sourdough Discard:
- Sourdough discard imparts a delicious flavor and chewy texture.
- This recipe uses up all the sourdough discard piling up in my fridge.
- This is one of the few sourdough recipes that can be made start to finish in under 1 hour.
Sourdough pizza crust has never been easier. This simple sourdough discard pizza crust has all the flavor of a long fermented sourdough crust without the long wait time because this recipe combines sourdough discard with yeast to impart a sweet and tangy flavor with a quick rise time. If you like a thick crust, this is definitely the pizza dough for you!
Where to Purchase a Sourdough Starter:
If you would like to use the same starter I use, you can purchase my dehydrated sourdough starter, Dough Granny, from my Etsy shop: GardenofMirthBlog.
For more information on how to rehydrate a dehydrated sourdough starter, check out my blog post here.
How to Make Sourdough Discard Pizza Dough:
Ingredients:
2 1/4 tsp Instant Yeast
3/4 cup warm water
2-3 tsp honey
2 tbsp cornmeal
1.5 tsp salt
2 tbsp olive oil
2 3/4 cup bread flour
1 cup sourdough discard
Instructions:
First, bloom the yeast in warm water by lightly mixing the yeast into the warm water. The water should be warm to the touch but not hot. If the water is too hot it will kill the yeast. After a few minutes the yeast should look bubbly.
Next, mix in the sourdough discard, honey, salt, oil, flour and cornmeal in a stand mixer.
Then using a dough hook, knead the dough for 8-10 minutes. The dough should be smooth to the touch and feel firm when it is done kneading.
Next, cover the dough and let rise about 20-30 minutes.
While the dough is rising, preheat the oven to 550 degrees with a pizza stone or baking sheet in the oven. It’s imperative the pizza stone be piping hot when we place the crust on it so that the pizza crust cooks nicely on the bottom.
Then, divide the dough into two pieces and roll out the crusts to the desired thickness. Remember that the crust will continue to rise while it bakes, so don’t make your crust too thick. I like a very thick crust so I roll mine out to around 1-1.5 inches.
Take out the preheated pizza stone and cover with parchment paper and sprinkle with cornmeal. Place one pizza crust on the parchment paper. Add desired toppings.
Last, bake until crust is golden brown and cheese is melted (8-12 minutes depending on oven). Repeat for the other pizza crust.
Can Sourdough Pizza Crust Dough be Long Fermented?
Yes! You can use active sourdough starter and omit the yeast in this recipe. Mix the ingredients together and knead as stated in the recipe. Then, place in the refrigerator to long ferment for 12-18 hours to rise slowly and ferment. After 12-18 hours rising in the fridge, pull the dough out of the fridge. Allow the dough to come to room temperature while you preheat the oven. Once the oven is preheated, roll out the dough and top with your desired toppings. Bake as stated in the recipe.
Click the link below for the printable recipe:
Easy Sourdough Pizza Crust
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Sourdough pizza crust has never been easier! This pizza crust has all the flavor of a long fermented sourdough crust without the long wait time! If you like a thick crust, this is the pizza dough for you!
Ingredients
- 2 1/4 tsp Instant Yeast
- 3/4 cup warm water
- 2-3 tsp honey
- 1.5 tsp salt
- 2 tbsp olive oil
- 2 tbsp cornmeal
- 2 3/4 cup bread flour
- 1 cup sourdough discard
Instructions
1. Preheat Oven to 550 with pizza stone or baking sheet in the oven.
2. Bloom the yeast in warm water by lightly mixing the yeast into the warm water. After a few minutes the yeast should look bubbly.
3. At this stage, mix in discard, honey, salt, oil, flour and cornmeal in a stand mixer. Using a dough hook, knead for 8-10 minutes.
4. Cover and let rise until doubled (20-30 minutes).
5. Divide dough into two pieces and roll out pizzas to desired thickness.
6. Take out preheated pizza stone and cover with parchment paper and sprinkle with cornmeal. Place pizza on the parchment paper. Add desired toppings.
7. Bake until crust is golden brown and cheese is melted (8-12 minutes depending on oven).
Notes
I recommend rolling out the dough using your hands so you don't pop all of the bubbles created by the sourdough during the rise. The bubbles help give the dough the signature texture of sourdough.
Keep a close eye on the pizza when baking as the time will vary depending on your oven.
Use quality cheese and toppings for the best experience. I like to top my pizzas with a blend of shredded parmesan and mozzarella.
Nutrition Information:
Yield:
16Serving Size:
1
Amount Per Serving:Calories: 241Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 471mgCarbohydrates: 43gFiber: 2gSugar: 5gProtein: 7g
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