Easy Crispy Sourdough Discard Pizza Dough Recipe Perfect for Homemade Pizza
This easy crispy sourdough discard pizza dough recipe transforms leftover starter into a golden, crunchy crust with a tender inside, perfect for homemade pizza nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
Instructions
- Mix dry ingredients: In a mixing bowl, combine 2 cups (250g) all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon instant yeast. Mix well to distribute evenly.
- Add wet ingredients: Stir in 1 cup (240g) sourdough discard, 3/4 cup (180ml) warm water, and 2 tablespoons olive oil. Combine until a shaggy dough forms.
- Knead the dough: Lightly flour your work surface and knead the dough for 6-8 minutes until soft and elastic.
- First rise: Place dough in a bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape the dough: Punch down the dough, transfer to a floured surface, shape into a round ball, then stretch or roll out to about 12 inches diameter with a slightly thicker edge.
- Prepare for baking: Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Transfer dough onto parchment paper and add toppings.
- Bake the pizza: Slide pizza on parchment onto hot stone or baking sheet. Bake for 12-15 minutes until crust is golden and crispy and cheese bubbles.
- Cool and serve: Let pizza cool 2-3 minutes before slicing to finish crisping.
Notes
Use warm water but not hot to avoid killing yeast. Wet hands slightly when shaping dough if sticky instead of adding flour. Preheat oven and pizza stone or baking sheet thoroughly for best crispiness. Dough can be prepared the night before and refrigerated after first rise for enhanced flavor. Rotate pizza halfway through baking for even cooking. Avoid overloading toppings to prevent soggy crust.
Nutrition
- Serving Size: 1 slice (1/6 of pizz
- Calories: 140
- Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: sourdough discard, pizza dough, crispy pizza crust, homemade pizza, easy pizza dough, sourdough recipe