Sourdough Discard Pizza Dough

5 from 43 votes

Sourdough Discard Pizza Dough

A delicious recipe for a thin crust Sourdough Discard Pizza Dough, perfect for topping with your favorite ingredients for pizza night!

Prep Time20

Rise Time1 10

Total Time1 30

Course: Ingredient, Main Course

Cuisine: Italian

Servings: servings

Calories: 462kcal

Author: Jessica Vogl

Equipment

Ingredients

3 cups bread flour
1 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
1 teaspoon granulated sugar
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
¾ cup warm water
2 Tablespoons olive oil
semolina flour for dusting

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with a dough hook*, combine bread flour, yeast, salt and granulated sugar. Mix to combine.
Add sourdough discard. With the mixer on low speed, slowly pour in ¾ cup of warm water and the olive oil. Increase speed to medium until a shaggy dough forms and wraps around the dough hook. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a lightly floured surface and knead for 2-3 minutes until a soft, smooth dough forms. The dough should not be sticky. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
Preheat oven to 450°F. Lightly dust two baking sheets with semolina flour and set aside**.
Place the dough on a lightly floured surface and divide in two equal-sized pieces. Shape each into a round and place on the prepared baking sheets. Cover with plastic wrap and let rest for 10 minutes.
Gently press the dough to shape your crust into the desired shape and thickness. If you find the dough bouncing back and not holding shape, cover with a clean kitchen towel and let the dough rest for 10 minutes, then shape again. Add your favorite toppings, drizzle the curst with olive oil (optional) and bake for 20-30 minutes (see notes).

Video

Notes

*This recipe can be made without a stand mixer. To do so, mix the dough in a large mixing bowl with a wooden spoon and knead by hand.

**If you do not have semolina flour, you can dust the baking sheets with all-purpose flour or cornmeal.

If you are making a thick-crust pizza, you will only need one baking sheet. Do not divide the dough into two portions. Instead, leave it as one portion and press the dough into a crust about 12-14 inches in diameter. Continue with the directions as written.

Baking suggestions: This recipe is for pizza dough and can be used with any pizza recipe. I suggest topping with your favorite ingredients, drizzling the crust with olive oil, then baking the pizza at 450 degrees (F) for 20-25 minutes. Baking times will vary depending on the thickness of your crust and how crispy you like your pizza.

Nutrition