This is one of my favorite discard recipes. It’s incredibly versatile and can feed a family really easily. During this past summer, I made this recipe at least once every two weeks and it was a hit every single time. This recipe is from King Arthur Flour which has a fantastic repository of sourdough discard recipes. With this recipe, you are able to merge the instincts of a chef and a baker because both creativity and precision are needed to make this recipe a success. For the flavor combinations, go with whatever you or your family like the most. At the start of summer, I paired chicken sausage with broccoli or whatever frozen vegetable was around and I’ve recently taken to pairing Italian chicken with mushrooms which is a delicious combination that I never really appreciated properly! The dough in this recipe can be paired with whatever is in your fridge; just come up with a central element or two and the dough can be tailored to compliment it.
The technical side of this recipe isn’t daunting but the little things can get you. I often pour spices into the dough without proper measurement because it’s more of gut feeling at this point. While fun, improvisation with the dry ingredients can get you into hot water with your balance of wet and dry. If adding more than 5 grams of extra dry ingredients, add a little more water, just enough to make the dough come together. My discard can also be a little sticky sometimes and that mean needing to add more or less liquid to your dough. Also, in terms of using a pizza pan, this most recent bake was the first time that I had used one and I adored it! If you end up making pizza regularly, a pizza pan is a wonderful addition but it’s also another very large pan that will need a home in your kitchen. A regular sheet (half or quarter depending on recipe size) will do just fine. However, I would recommend getting a pizza cutter; they are incredibly useful and I now use mine almost everyday. This recipe can also be halved easily to make a smaller pizza, the pictures on this post are from a halved recipe. If halved, you may need to add slightly more water when mixing. However you get to making your pizza, enjoy the process! Making pizza dough is easy enough to do with the whole family or with a loving partner so have fun and go make that dough!
Sourdough Discard Pizza Recipe
- 227 grams (1 cup) discard sourdough starter
- 113 grams (1/2 cup) warm water
- 298 grams (2 1/2 cups) All Purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon instant yeast (use 3/4 teaspoon for active dry)
- Assort spices or pizza dough flavoring (This is more of a gut addition, I add spices based on the flavorings I enjoy, my most common additions are onion powder, garlic powder, and oregano or Italian seasonings)
- Combine all ingredients and knead for about seven minutes by hand or with a mixer. The dough should be smooth and not sticky.
- Roll the dough into a ball and place into a greased container. Let rise 4 hours. For a quicker rise, double the amount of yeast)
- Once risen, the dough can be divided to make two twelve inch pizzas or one large pizza. Either way, grease a pizza pan or sheet pan and stretch it to desired shape.
- Let rest 15 minutes. If the dough has creeped back any, you can re-stretch it. From here, you can bake immediately or wait until the dough reaches your desired thickness. I usually allow an addition 20-30 minute rise to get a nice solid crust. Cover the dough during its rise to prevent a dry crust forming over the dough.
- Preheat oven to 450F.
- Add sauce and toppings to pizza but hold back the cheese. Bake un-cheesed pizza for 5-10 minutes (shorter for thinner pizzas).
- Remove from oven and add cheese then bake a further 5-7 minutes.
- Remove from oven and enjoy! It stays good in the refrigerator for up to five days!