What Makes Quick & Easy Sourdough Discard Pizza Dough So Special
There’s something truly magical about the smell of a homemade pizza crust baking in the oven. That crisp, golden edge, the satisfying chew, it’s a taste of pure comfort. This Quick & Easy Sourdough Discard Pizza Dough brings that magic to your weeknight, transforming what you might have poured down the drain into a masterpiece.
I remember the first time I tried this; I was so surprised I didn’t need yeast or a long rise! If you’re wondering, “Is it okay to use sourdough discard straight from the fridge?” the answer is a resounding yes. This recipe is all about ease and joy, giving that beloved sourdough flavor without the wait. It feels like a little secret every home cook should know.
Table of Contents
Table of Contents
Ingredients You’ll Need
- 1 cup active sourdough starter discard
- 1 ½ cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder (optional, for extra rise)
Estimated Prep & Cook Time for Quick & Easy Sourdough Discard Pizza Dough
Prep time: 10 minutes
Resting time: 30 minutes
Cook time: 12-15 minutes
Total time: About 55 minutes
Step-by-Step Instructions
Step 1: Combine Wet Ingredients
In a large mixing bowl, combine the sourdough discard, olive oil, and sugar. Stir them together until just combined.
Step 2: Add Dry Ingredients
Add the all-purpose flour, salt, and the optional baking powder to the bowl. The baking powder gives this quick pizza dough a lovely little extra lift.
Step 3: Stir into a Dough
Stir the mixture with a wooden spoon until a shaggy, rough dough forms. It will come together quickly!
Step 4: Knead to Smoothness
Turn the dough out onto a lightly floured surface and knead for just 2-3 minutes until it becomes smooth and elastic. This short knead is all it needs.
Step 5: Let the Dough Rest
Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This relaxes the gluten, making it easier to roll out.
Step 6: Preheat Oven and Surface
Preheat your oven to 475°F (245°C). Place a pizza stone or a heavy baking sheet inside to heat up. A hot surface is the secret to a crispy crust.
Step 7: Roll Out the Dough
Roll the rested dough into a 12-inch circle on a piece of parchment paper. The parchment makes transferring your pizza to the hot oven a breeze.
Step 8: Top and Bake
Add your favorite toppings and bake for 12-15 minutes until the crust is puffed and golden brown. Your kitchen will smell absolutely heavenly.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few little tricks that make this sourdough crust recipe even more special. Here are my favorites for you to try.
- Herb-Infused Oil: For a flavor twist, use garlic or rosemary-infused olive oil instead of plain.
- Whole Wheat Swap: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier, heartier crust.
- Tacky Dough Fix: If your dough feels a bit sticky when kneading, just add a tablespoon of flour at a time until it’s manageable.
- Freeze for Later: You can freeze this dough! After Step 5, wrap the ball tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before using.
Healthier Alternatives for Quick & Easy Sourdough Discard Pizza Dough
If you’re asking, “Can I make this sourdough pizza crust a bit lighter?” you certainly can. I often make a few simple swaps depending on what I’m craving.
For a whole-grain version, try using half all-purpose and half whole wheat flour. You can also reduce the olive oil to just two teaspoons; the dough will be slightly less rich but still delicious. For those watching sodium, cutting the salt in half still yields a very tasty quick pizza dough.
How to Serve Quick & Easy Sourdough Discard Pizza Dough
Friday nights at our house are pizza-and-a-movie nights, and this recipe has become the star of the show. There’s nothing quite like gathering everyone around to choose their own toppings.
I love a classic Margherita with fresh basil from the garden, but a simple pepperoni pleases the crowd every time. Serve it with a crisp green salad and a glass of red wine for a perfect, comforting meal that feels both special and wonderfully simple.
Frequently Asked Questions
Can I make sourdough discard pizza dough without yeast?
Absolutely! That’s the beauty of this Quick & Easy Sourdough Discard Pizza Dough. The recipe relies on the baking powder for leavening, not commercial yeast. It’s a fantastic way to use your discard without a long fermentation.
Is it okay to use sourdough discard straight from the fridge?
Yes, it is perfectly fine. For this quick sourdough pizza crust, you don’t need an active, bubbly starter. Cold discard from the fridge works wonderfully and saves you the step of bringing it to room temperature first.
How long should I let my sourdough pizza dough rise?
This particular discard pizza dough is a “quick” version, so it only needs a 30-minute rest, not a traditional long rise. This rest period allows the gluten to relax for easy rolling, but we’re not waiting for it to proof or double in size.
Why is my sourdough discard pizza dough so sticky?
The hydration level of sourdough starter can vary. If your dough is sticky, don’t worry! Just sprinkle a little more flour, a tablespoon at a time, onto your work surface as you knead until it becomes smooth and manageable.
What is the best flour to use for sourdough pizza crust?
All-purpose flour works perfectly for this recipe, creating a tender yet sturdy crust. For a more authentic, chewier texture, you could use bread flour. As I mentioned, you can also use part whole wheat flour for a heartier flavor.
Can you make sourdough pizza dough without a stand mixer?
You certainly can! This recipe is designed to be mixed by hand with a simple wooden spoon and a brief knead on the counter. It’s wonderfully hands-on and satisfying, no special equipment required.
How do you get a crispy crust with sourdough discard?
The key is a very hot oven and a preheated baking surface. Heating your pizza stone or baking sheet in the 475°F oven before you bake ensures the bottom of the crust starts cooking immediately, giving you that lovely, crispy foundation.
What are some easy toppings for sourdough discard pizza?
Keep it simple! My go-to is a light smear of tomato sauce, a sprinkle of mozzarella, and a few fresh basil leaves after baking. Caramelized onions with goat cheese or just olive oil, garlic, and rosemary are also deliciously easy options.
Can I freeze the dough made with sourdough starter discard?
Yes, this dough freezes beautifully. After the 30-minute rest, shape it into a ball, wrap it tightly in plastic wrap, and place it in a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
