Print

Sourdough Discard Pizza Crust for a Tangy, Chewy Crust

Close-up showing the airy, open crumb structure of a Sourdough Discard Pizza Crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your extra sourdough discard to make a flavorful, chewy, and easily digestible artisan pizza crust for your next pizza party.

Ingredients

Scale
  • 200g active sourdough discard
  • 150g all-purpose flour
  • 50g whole wheat flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 100ml warm water (approximate)

Instructions

  1. In a large bowl, combine the sourdough discard, all-purpose flour, whole wheat flour, instant dry yeast, and salt.
  2. Mix the dry ingredients into the wet ingredients until a shaggy dough forms.
  3. Add the olive oil and begin kneading the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
  4. If the dough is too dry, add water, one teaspoon at a time, until it comes together. If too sticky, add a small amount of flour.
  5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest in a warm place for 1 to 2 hours, or until it has increased in volume by about half.
  6. Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) with a pizza stone or baking steel inside, if you have one.
  7. Gently punch down the risen dough and divide it into two equal portions for two medium pizzas.
  8. On a lightly floured surface, stretch or roll one portion of the dough into your desired pizza shape, about 12 inches in diameter.
  9. Transfer the shaped dough to a piece of parchment paper dusted with cornmeal.
  10. Top the crust with your favorite sauce and toppings.
  11. Carefully slide the pizza (on the parchment) onto the preheated stone or steel.
  12. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is bubbly.
  13. Remove from the oven, slice, and serve immediately. Repeat with the second dough portion.

Notes

  • For an extra tangy pizza crust flavor, you can let the mixed dough rest in the refrigerator for 12 to 24 hours before shaping.
  • Use a high-heat baking surface like a pizza stone or steel for the best oven spring and a crispier bottom crust.
  • This recipe works well for a no waste pizza approach to your weekly baking cycle.

Nutrition

Find it online: https://hearthbite.com/sourdough-discard-pizza-crust/