Quick & Easy Sourdough Discard Pizza Dough for a Chewy and Crispy Crust
Use your sourdough discard to make this simple, no-waste pizza dough. This recipe requires no long rise time, giving you a flavorful, chewy, and crispy homemade pizza crust perfect for weeknight dinners.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 2 medium pizzas 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup warm water (approximately)
Instructions
- In a medium bowl, combine the sourdough discard, flour, instant yeast, and salt.
- Add the olive oil and gradually mix in the warm water until a shaggy dough forms. You may need slightly more or less water depending on the discard’s hydration.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Divide the dough in half for two medium pizzas, or use all for one large pizza.
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let it rest for 30 minutes at room temperature. This short rest allows the gluten to relax.
- Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
- On a floured surface or parchment paper, stretch or roll the dough to your desired thickness and shape.
- Add your favorite toppings.
- Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.
Notes
- For a crispier crust, roll the dough thinner before baking.
- If you prefer a chewier crust, let the dough rest for 1 hour instead of 30 minutes before shaping.
- This recipe uses a small amount of added yeast to speed up the process, making it ideal for weeknight sourdough pizza.
Nutrition
- Serving Size: 1/2 pizza
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 10
- Cholesterol: 0