If you bake sourdough bread, you’ve probably encountered the mysterious and often frustrating “discard” that comes with feeding your sourdough starter. But what exactly is sourdough discard, and why should you save it instead of tossing it away? Simply put, sourdough discard is the portion of your starter that gets removed when you “feed” your sourdough before baking. While it might seem like just waste, it’s actually packed with flavor and can be transformed into something absolutely delicious—like pizza dough! 🍕
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What is Sourdough Discard and Why Use It for Pizza Dough?
The idea of using sourdough discard in your pizza dough is nothing short of genius. Not only does it help reduce food waste, but it also brings a unique tanginess and flavor to your pizza that regular yeast-based dough just can’t match. Plus, sourdough discard pizza dough is an easy, practical way to use up that leftover starter without any waste.
In this article, I’m going to walk you through the benefits of using sourdough discard, the ingredients you’ll need, and a simple step-by-step recipe for making the perfect pizza dough. Whether you’re an experienced sourdough baker or a beginner, this recipe is approachable and rewarding.
For more on reducing food waste, check out this post on how to make the best green bean casserole ever, which shares more tips on using leftovers creatively.
How Does Sourdough Discard Affect Your Pizza Dough?
Flavor Profile and Texture Differences
One of the most obvious differences when using sourdough discard for pizza dough is the flavor. Traditional pizza dough is made using commercial yeast, which results in a mild flavor. In contrast, sourdough discard has a tangy, slightly sour taste that gives your pizza dough a much more complex flavor profile. This distinctive flavor can make your pizza taste more artisanal and homemade, elevating it from a basic meal to something special.
But it’s not just about flavor. The acidity in sourdough discard also helps create a dough with a chewier, more textured crust. This texture is ideal for pizza because it provides a sturdy base without being too thick or doughy. A thin, crisp crust with a subtle tang is the perfect balance for whatever toppings you choose. And trust me, that sourdough bite is irresistible!
Health Benefits of Sourdough Discard
You might be wondering, “Is sourdough discard still healthy?” Well, yes, it is! While the discard does have a tangy, fermented flavor, it still contains beneficial probiotics from the fermentation process. Sourdough bread and its discard are known for being easier to digest compared to other types of bread due to the long fermentation process, which breaks down some of the gluten and phytic acid found in flour.
So, while you’re enjoying a slice of pizza, you’re also giving your gut some friendly bacteria to help with digestion. It’s a win-win! Plus, using the discard helps cut down on food waste, which is always a good thing for both your kitchen and the planet.
Check out this post on the benefits of beef bones soup to learn more about how fermented ingredients can boost your health.
Key Ingredients for Sourdough Discard Pizza Dough Recipe
To make your sourdough discard pizza dough, you’ll need a few basic ingredients. The best part? You probably already have them in your kitchen! Here’s a breakdown of what you’ll need:
Sourdough Discard: The Star Ingredient
The most important ingredient in this recipe is, of course, the sourdough discard. You’ll need about one cup of sourdough discard (roughly 240 grams) for this pizza dough recipe. If you’re not sure how to collect it, simply remove the portion you would normally discard after feeding your starter, and use it right away. The discard should be at room temperature for best results.
Flour Choices: Which Type Works Best?
The flour you use can make a big difference in the final product. I recommend using all-purpose flour because it’s easy to work with and yields a nice, soft dough. However, if you’re feeling adventurous, you can experiment with bread flour for a chewier texture, or even try whole wheat flour for a heartier, more rustic flavor.
- All-Purpose Flour: Perfect for a balanced texture and flavor.
- Bread Flour: If you like a chewier, slightly thicker crust, bread flour is your best bet.
- Whole Wheat Flour: This will create a denser dough with a nutty flavor—ideal for those who enjoy a more rustic crust.
Other Essential Ingredients: Water, Salt, Olive Oil, and Yeast
While sourdough discard is the star of the show, you’ll need a few other ingredients to round out your dough. Here’s what else to include:
- Water: Around ¾ cup (180 ml) of warm water will help bring everything together.
- Salt: About 1 teaspoon of salt adds flavor and controls yeast activity.
- Olive Oil: A tablespoon of olive oil adds richness and helps keep the dough soft.
- Instant Yeast: While sourdough discard is your main leavening agent, a tiny bit of instant yeast (½ teaspoon) will help the dough rise and give it a bit of extra fluffiness.
Optional Ingredients:
If you want to add extra flavor or texture, you can include a tablespoon of honey or sugar to encourage the yeast’s activity, or even throw in a pinch of garlic powder or dried herbs to elevate the flavor of the crust.
Step-by-Step Instructions for Making Sourdough Discard Pizza Dough
Making sourdough discard pizza dough is surprisingly easy. With just a few steps, you’ll have a delicious dough ready for baking in no time!
Step 1: Prepare Your Sourdough Discard
Start by measuring out one cup of sourdough discard and letting it come to room temperature. If your sourdough discard has been refrigerated, take it out a few hours before you begin. Room temperature discard will mix more easily into the dough.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the sourdough discard, water, olive oil, salt, and instant yeast. Stir the mixture to combine. You should see it begin to form a sticky dough. If it’s too wet, you can gradually add more flour until the dough begins to pull away from the sides of the bowl. Aim for a dough that is slightly sticky but still manageable.
Step 3: Knead the Dough for the Perfect Texture
Now comes the fun part: kneading! Transfer the dough to a floured surface and begin kneading it for about 8–10 minutes. You can use a stand mixer with a dough hook if you prefer, but kneading by hand allows you to feel the dough’s texture. You want the dough to become smooth, elastic, and slightly tacky to the touch. If it’s too sticky, add a little more flour; if it’s too dry, add a tiny bit more water.
If you’re into easy baking tips, check out our ultimate guide on how to make Bisquick pancakes.
Step 4: Let the Dough Rise and Rest
Once your dough has been kneaded into a smooth, elastic ball, it’s time to give it a little rest. Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 1 to 1.5 hours, or until it has doubled in size. This step is essential for developing the right texture and flavor in your dough. The sourdough discard, along with the yeast, will work its magic, creating a dough that’s airy and flavorful.
If you’re not in a rush, you can even let the dough rise in the refrigerator overnight. This slow fermentation process enhances the flavor and texture, giving you a deeper, more complex taste. The dough will be slightly firmer the next day, but still incredibly easy to work with.
Step 5: Shape Your Dough and Add Toppings
After the dough has risen, punch it down gently to release any air bubbles. At this point, you can either divide the dough into two smaller pizza portions or use the whole batch for one large pizza. Roll out each portion of dough on a floured surface to your desired thickness. Remember, the dough should be a bit thicker around the edges to create a nice, crispy crust.
Once your dough is shaped, it’s time to add your favorite pizza toppings! Whether you’re a classic Margherita fan or love experimenting with exotic toppings, sourdough discard pizza dough holds up beautifully. Spread a thin layer of tomato sauce, sprinkle your favorite cheese, and add fresh toppings like pepperoni, olives, mushrooms, or bell peppers.
Step 6: Bake and Enjoy a Crispy, Delicious Pizza
Preheat your oven to 475°F (245°C), and if you have a pizza stone, place it in the oven while it heats up. The stone will help distribute heat evenly, resulting in a crispier crust. If you don’t have a pizza stone, a baking sheet will work just fine.
Transfer the prepared pizza to the preheated oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Keep an eye on your pizza as it bakes, as every oven is different. You can even finish the pizza under the broiler for the last minute or two to give it an extra crispy finish.
Once out of the oven, allow the pizza to cool for a few minutes before slicing. This short resting period will help the cheese set and make it easier to cut. Enjoy your tangy, flavorful sourdough discard pizza with a side salad or your favorite dipping sauce!
Common Problems and Solutions When Making Sourdough Discard Pizza Dough
Making pizza dough with sourdough discard is fairly simple, but like any recipe, you might run into a few challenges along the way. Let’s explore some common problems and how to troubleshoot them so your pizza turns out perfect every time!
Dough Too Sticky? Here’s How to Fix It
One common issue when working with pizza dough is it being too sticky. If your dough feels like it’s sticking to your hands or the work surface, don’t panic. You can easily fix this by adding a little more flour, a tablespoon at a time. But be careful not to add too much flour, as this can make the dough tough. The goal is to find the right balance where the dough is slightly tacky but still easy to handle.
If you’re kneading by hand, dust your hands with flour to prevent the dough from sticking to your fingers. Another tip is to use a dough scraper to help lift and fold the dough without sticking.
Pizza Dough Not Rising? Troubleshooting Tips
If your dough isn’t rising as expected, there could be a few reasons why. First, check if your sourdough discard was active and bubbly before you used it. A stale or underfed starter may not provide the proper fermentation for your dough to rise.
Another possibility is that the yeast didn’t get enough time to activate. If you’ve used instant yeast, make sure the water you added was warm (but not too hot, as that could kill the yeast). The dough should be placed in a warm, draft-free area for the best results. If the kitchen is too cold, try placing the dough in a warm oven (turned off) with a bowl of hot water next to it.
Overworked Dough: How to Avoid and Recover
Overworking the dough is another common issue. If you knead the dough too much, you can create a tough, chewy crust that’s difficult to eat. To avoid overworking, stop kneading once the dough is smooth, elastic, and no longer sticky. If you feel the dough is too tough, try letting it rest for 10 to 15 minutes before continuing to knead. The resting period allows the gluten to relax, making it easier to work with.
Too Thick or Too Thin Pizza Crust? Finding the Right Balance
When shaping your dough, it’s easy to go overboard and either roll it too thick or too thin. If your dough is too thick, the crust may be doughy and heavy after baking. On the other hand, if it’s too thin, it might become too crispy or even tear when you try to add toppings. Aim for a thickness of about ¼ inch for the ideal texture.
To prevent uneven dough thickness, use a rolling pin and constantly rotate the dough as you roll it out. If you notice some areas are thicker than others, gently push the dough outwards to even it out.
FAQs About Sourdough Discard and Pizza Dough
Here are answers to some common questions about sourdough discard and using it for pizza dough:
How Do I Use My Sourdough Discard?
Sourdough discard can be used in a variety of baked goods, including pancakes, crackers, muffins, and, of course, pizza dough! You can also add it to bread recipes for added flavor and texture.
Is Sourdough Discard Still Healthy?
Yes! Even though it’s called “discard,” sourdough discard still contains beneficial probiotics and nutrients from the fermentation process. It’s great for digestion and can be used in a variety of recipes to boost both flavor and health benefits.
Can I Leave Sourdough Discard on the Counter Overnight?
Yes, you can leave sourdough discard on the counter overnight, especially if you plan on using it the next day. However, it’s best to use it within a day or two to ensure it hasn’t spoiled. If you’re storing it for longer periods, keep it in the refrigerator.
Is Discard Just Unfed Starter?
Yes, discard is the portion of your sourdough starter that has been removed before feeding. It hasn’t been refreshed with new flour and water, which is why it’s often considered “unused” or “unfed.” But it still contains plenty of flavor and can be used in many recipes!
Tips for Perfect Sourdough Discard Pizza Dough Every Time
Now that you’ve learned the basics of making sourdough discard pizza dough, let’s dive into some expert tips and tricks to take your pizza dough game to the next level. Whether you’re a seasoned baker or new to using sourdough discard, these simple suggestions can help ensure your pizza dough comes out perfect every time.
Experimenting with Hydration and Flour Ratios
One of the coolest things about sourdough discard pizza dough is that you can experiment with the hydration (the amount of water) and flour ratios to customize the texture and flavor of your crust. If you like a chewier pizza crust, you can increase the amount of flour in your dough to make it firmer and more elastic. On the other hand, if you prefer a lighter, airier pizza with a more delicate crust, you can increase the water content slightly to make the dough softer and more pliable.
A general rule of thumb is to aim for about 60-65% hydration (meaning the weight of water is 60-65% of the weight of the flour). However, feel free to adjust based on your preferences! Keep in mind that wetter dough is stickier, so you may need a bit more flour for rolling and shaping.
Using Cold Fermentation for Extra Flavor
While a standard rise in the kitchen will do the trick, cold fermentation (letting the dough rise in the refrigerator overnight) adds more depth to the flavor. The longer the dough ferments, the more complex the flavors become as the bacteria in the sourdough discard continue to break down sugars and develop tanginess.
Cold fermentation also helps improve the dough’s texture, making it easier to handle and shape without being overly sticky. If you have the time, let your dough rest in the fridge for 12 to 24 hours. This will give you a pizza crust with a professional, artisanal taste and texture.
Best Toppings for Your Sourdough Discard Pizza
While the sourdough discard pizza dough itself is delicious and full of flavor, the toppings you choose can really elevate the experience. Here are some topping ideas to complement the tangy crust:
- Classic Margherita: Top with fresh mozzarella, basil leaves, and a drizzle of olive oil.
- Vegetarian Delight: Try roasted bell peppers, onions, mushrooms, spinach, and olives for a fresh, veggie-packed pizza.
- Meat Lover’s Dream: Pepperoni, sausage, bacon, and ham—this combination adds richness and a savory punch.
- White Pizza: Skip the tomato sauce and go for a rich garlic cream sauce topped with ricotta cheese, spinach, and artichokes.
- BBQ Chicken: Smother the dough with barbecue sauce, grilled chicken, red onions, and cilantro for a fun twist.
You can get as creative as you like with your toppings, but remember to balance them well with your sourdough discard crust. It has a strong flavor on its own, so you want toppings that complement, rather than overwhelm, the taste of the dough.
Conclusion: Embrace Sourdough Discard for Your Next Pizza Night
Using sourdough discard to make pizza dough is one of the easiest and most flavorful ways to use up that extra starter without waste. Not only will you end up with a tangy, delicious crust, but you’ll also be doing your part in reducing food waste while adding a unique twist to your homemade pizzas.
Whether you’re a sourdough enthusiast or just someone looking to make use of your discard, this recipe is perfect for anyone who loves pizza with a little extra flavor and texture. The process is simple, the results are mouthwatering, and you’ll feel good knowing you’ve created something from ingredients you might have otherwise thrown away.
So the next time you’re about to discard your sourdough starter, pause for a moment and consider making some pizza dough instead. Your taste buds—and the environment—will thank you!
Final Thoughts: Sourdough Discard Pizza Dough Is More Than Just a Trend
The beauty of sourdough discard pizza dough lies not just in its unique flavor, but in its simplicity and versatility. It’s a way to get creative in the kitchen, use ingredients that would otherwise go to waste, and enjoy a fresh, homemade pizza that is far superior to most store-bought doughs.
With a few easy steps and a little patience, you can elevate your pizza-making experience to new heights. So, grab that sourdough discard and get baking—because there’s nothing better than the satisfaction of making a delicious pizza from scratch.
Nutrition Facts for Sourdough Discard Pizza Dough (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 |
| Carbohydrates | 40g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 2g |
| Sodium | 330mg |
| Sugars | 1g |
Enjoy your sourdough discard pizza dough and feel free to get creative with flavors and toppings. The possibilities are endless! 🍕