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Sourdough discard pizza crust.

Sourdough Discard Pizza Crust

This sourdough discard pizza dough recipe transforms your leftover sourdough starter into a deliciously tangy pizza crust perfect for any toppings. With simple ingredients and straightforward steps, this recipe makes two 10" - 12" pizza crusts using either a pizza stone or a cast iron skillet. The dough can be topped with anything from classic mozzarella and basil to more adventurous combinations. See the notes for how to make this pizza dough a day ahead so that it is ready for dinner the next day.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 17 minutes
Bulk Ferment Time 8 hours
Total Time 8 hours 37 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 402 kcal

Equipment

  • Pizza stone or cast iron pan
  • Bowl

Ingredients
  

  • 3¼ cups all-purpose flour
  • ½ cup sourdough discard
  • 1 cup room temperature water
  • 2 tsp olive oil plus more for brushing dough before putting it in the oven
  • 1 tsp salt

Instructions
 

  • In a large bowl, mix together the water, sourdough discard, salt, and oil. Mix until combined.
  •  Add the flour slowly, about ½ cup at a time, and mix it in using a whisk.
  • When the dough becomes too difficult to mix with a whisk, use your hands to combine it until it has a shaggy consistency, but all ingredients are fully incorporated.
  • Cover the dough with plastic wrap, and let it sit for 6-8 hours or overnight at room temperature. The dough should double in size, and you will see bubbles if you use a glass bowl.
  • Once the dough doubles in size, perform one set of stretch and folds. Pull up a piece of the dough and stretch it over the top of the dough ball. Turn the bowl and repeat until the whole ball of dough is folded. 
  • Cover the dough and place it in the fridge for 1–4 hours. Note that you can skip the refrigeration if time does not allow. If you do skip the refrigeration, then the bulk ferment in Step 4 is even more important and you may need to allow a bit more time. See Note 1.
  • Remove the dough from the fridge and let it come to room temperature for 30 minutes.
  • Sprinkle some flour on a clean surface. Then, divide the dough into two halves and roll each half into a disk shape. Use a rolling pin to flatten the dough until it becomes a circle approximately 1/4 inch thick. If required, you may use your hands to stretch the dough after rolling it out so that it maintains a circular form.
  • Preheat the oven to 450°F (232°C). Place a pizza stone in the oven while it preheats. This will ensure the crust is crispy and the cheese is melted to perfection. See Note for tips on baking the pizza in a cast iron pan instead of on a baking stone.
  • Once the oven is heated, using oven mitts, cautiously remove the pizza stone and sprinkle some flour or cornmeal on it. Then, carefully place your prepared dough on the stone. 
  • Add your toppings to the pizza and bake for 10–15 minutes. Turn oven to broil, and broil for 2 minutes to brown the crust and toppings.
  • Let the pizza cool slightly before cutting and enjoy!

Notes

  1. Refrigerating the dough is not a mandatory step, but it can be helpful for planning your meal. If you have more free time the day before you plan to eat the pizza, you can make it in the evening, let it ferment overnight, and refrigerate it during the day. However, if you have a relaxed pizza day, you can whip up the dough in the morning, let it ferment during the day, and cook it at night. This recipe has some flexibility, so you can choose the option that suits you best.

How to Make it the Day Before So It's Ready for Dinner.

To make the dough a day ahead, let it rest for 1-4 hours, do the stretch and folds, and then refrigerate it until you’re ready for dinner. One set of stretch and folds is essential, and then it can be refrigerated until used.
Leave it out while you wait for your oven to preheat and prepare the pizza topping ingredients. When the oven is preheated, shape it and roll it out. Usually 15-30 minutes, depending on your oven.

Cast Iron Pan Baking Instructions

  1. To use a cast iron skillet for this recipe, heat the cast iron in the oven while it preheats at 450°F (232°C) degrees.
  2. Remove the cast iron skillet from the oven and place the pizza crust in it.
  3. Add toppings and bake for 10–12 minutes until the crust is golden brown. 
  4. Broil for 1 minute to brown the toppings.

Nutrition

Calories: 402kcalCarbohydrates: 84gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 625mgPotassium: 110mgFiber: 3gSugar: 0.3gVitamin A: 10IUCalcium: 19mgIron: 5mg
Keyword discard, dough, pizza, pizza crust, sourdough
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