Sourdough discard pizza

Sourdough discard is often the unsung hero in the world of baking. When you’re maintaining a sourdough starter, you inevitably end up with discard—excess starter that you don’t use for bread. Rather than tossing it, you can transform this discard into a delicious, tangy pizza crust that stands out from the usual dough. Here’s a guide to making sourdough discard pizza, which not only minimizes waste but also adds a unique flavor twist to a classic favorite.

• Prepare the Dough:
  • Mixing: About 15 minutes to mix the sourdough discard with flour, water, and salt to form a dough.
  • Kneading: 10-15 minutes of kneading until the dough is smooth and elastic.
  • Fermentation: If you’re using sourdough discard, you might not need as much time as with a full sourdough starter. Let the dough rise for about 1-2 hours at room temperature, or until it has roughly doubled in size. You can also let it rise in the fridge overnight for a more developed flavor, which would extend the time to around 12-24 hours.
• Prepare the Toppings:
  • Sauce and Toppings: 10-20 minutes, depending on how elaborate your toppings are.
• Assemble and Bake:
  • Preheat Oven: Preheat your oven to 475-500°F (245-260°C), which can take 20-30 minutes.
  • Assemble Pizza: 10-15 minutes to stretch the dough, add sauce, cheese, and other toppings.
  • Baking: Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly.

  • Ingredients:

    For the Dough:

    • 1 cup sourdough discard (active or unfed)
    • 1 cup all-purpose flour (plus extra for dusting)
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1 tablespoon olive oil
    • 1/4 cup warm water (adjust as needed)

    For the Topping:

    • 1/2 cup tomato sauce
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup sliced pepperoni or other desired toppings
    • Fresh basil leaves or dried herbs (like oregano or thyme)
    • Olive oil for drizzling

    Instructions:

    1. Prepare the Dough: Start by preheating your oven to 475°F (245°C). This high temperature will ensure a crisp crust.

       In a large bowl, combine the sourdough discard, flour, salt, and baking powder. Mix until the ingredients start coming together. Add olive oil and warm water gradually, mixing until a soft dough forms. You might need to adjust the water slightly depending on the consistency of your discard and flour. The dough should be pliable but not too sticky.
    2. Roll Out the Dough: Lightly flour your work surface and rolling pin. Transfer the dough onto the floured surface and roll it out into your desired shape. For a thinner, crispier crust, roll it out more; for a thicker, chewier crust, leave it a bit thicker. Aim for a diameter of about 12 inches for a standard pizza.

       If you prefer, you can also press the dough directly onto a parchment-lined baking sheet or pizza stone, using your fingers to shape and spread it out.

    3. Pre-bake the Crust (Optional but Recommended): For a crispier crust, pre-bake the rolled-out dough for 5-7 minutes before adding toppings. This step helps prevent sogginess from the sauce and toppings. After pre-baking, remove the crust from the oven and let it cool slightly before adding toppings.
    4. Add the Toppings: Spread a thin layer of tomato sauce over the crust, leaving a small border around the edges. Sprinkle evenly with mozzarella cheese. Arrange your choice of toppings over the cheese. Popular options include pepperoni, mushrooms, bell peppers, onions, or olives.
    5. Bake the Pizza: Return the pizza to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If you’re using a pizza stone, ensure it’s preheated before baking to get a crispier base.
    6. Finish and Serve: Once baked, remove the pizza from the oven and let it cool for a few minutes. Drizzle with a little olive oil and sprinkle with fresh basil or dried herbs if desired. Slice and serve hot.

    Tips for Success:

    • Consistency is Key: The consistency of the sourdough discard can vary, so adjust the amount of flour or water as needed to get the right dough texture.
    • Experiment with Flavors: Feel free to experiment with different herbs or spices mixed into the dough for extra flavor.
    • Storage: If you have leftover pizza, store it in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness.