Can I use active sourdough starter instead of discard?

Absolutely! If you want to use active sourdough starter, you can reduce or omit the added dry yeast, as your active starter will provide sufficient leavening. You might find the rise time is a bit shorter, and the flavor will be even more pronounced. Just ensure your active starter is bubbly and fed before using it in the recipe for the best results.

What's the difference between unfed and fed sourdough discard?

Unfed sourdough discard is the portion of your starter that you remove before feeding it, typically less active and often stored in the fridge. Fed sourdough discard refers to starter that has recently been fed and is usually more active. For this recipe, unfed discard is perfectly fine and encouraged, as we're adding a little yeast to boost the rise. The beauty of discard is that it still imparts that wonderful sourdough flavor without needing to be super active.

Can I make this dough ahead of time?

Yes, you certainly can! After the bulk fermentation (first rise), you can place the dough balls in individual lightly oiled, airtight containers or zip-top bags and refrigerate them for up to 2-3 days. This slow cold fermentation actually develops even more complex sourdough flavor! Just remember to bring the dough to room temperature for about 30-60 minutes before you plan to stretch and bake it, making it much more pliable and easy to work with.

What if my dough is too sticky or too dry?

Dough consistency can vary based on flour type and humidity. If your dough is too sticky, add a tablespoon of flour at a time until it's manageable but still soft. If it's too dry and crumbly, add a teaspoon of warm water at a time until it comes together. The goal is a dough that's smooth and elastic, but not overly sticky. Trust your hands and adjust as needed, my friends – baking is all about feel!

Discarded Sourdough Pizza Dough: Easy Homemade Pizza

Description

Transform your sourdough discard into an incredibly flavorful and chewy pizza dough! This recipe uses unfed sourdough discard to create two delicious pizzas with a subtle tang and a perfectly crispy crust. It’s an easy and delicious way to reduce waste and elevate your homemade pizza nights.

Ingredients

Scale

200g (about 1 cup) unfed sourdough discard
150g (about 2/3 cup) warm water (around 95-105°F / 35-40°C)
1 teaspoon active dry yeast (optional)
300g (about 2 ½ cups) all-purpose flour or bread flour
1 teaspoon fine sea salt
1 tablespoon olive oil, plus more for bowl
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
Your favorite toppings: pepperoni, mushrooms, bell peppers, onions, fresh basil, olives, etc.
A drizzle of extra virgin olive oil for finishing

Instructions

Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, and active dry yeast (if using). Let it sit for 5-10 minutes if using yeast.
Add Dry Ingredients: Add the flour and salt to the wet mixture. Mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.
First Rise (Bulk Fermentation): Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover and let rise in a warm spot for 1-2 hours, or until nearly doubled.
Divide and Shape: Gently punch down the dough. Divide into two equal portions and shape each into a round ball. Cover loosely and let rest for 15-20 minutes.
Preheat Your Oven: Preheat oven to its highest setting (475-500°F / 245-260°C) with a pizza stone or baking steel inside for at least 30 minutes.
Stretch the Dough: On a lightly floured surface or parchment paper, gently stretch one dough ball into a 10-12 inch circle, leaving edges slightly thicker.
Add Toppings: Transfer dough to a pizza peel dusted with cornmeal. Spread pizza sauce, sprinkle with mozzarella, and add your favorite toppings.
Bake: Carefully slide the pizza onto the preheated stone/sheet. Bake for 8-12 minutes, until crust is golden and cheese is bubbly.
Serve: Remove, let cool for a minute or two, then slice and serve. Repeat with the second dough ball.

Notes

Using yeast is optional but recommended for a quicker and more reliable rise, especially with unfed discard.
Don’t over-flour your dough during kneading; it can lead to a tough crust.
Preheating your oven and pizza stone thoroughly is key for a crispy crust.
Feel free to experiment with different flours, like a mix of all-purpose and whole wheat, for varied textures and flavors.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (assuming 8 slices per pizza)
Calories: 320 kcal
Sugar: 8g
Sodium: 550mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

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