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Quick Sourdough Discard Pizza Dough for Chewy Crust

Cross-section of a thick slice of baked sourdough discard pizza dough showing large air pockets and a cheesy top.
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Make a flavorful pizza crust using your sourdough starter discard. This recipe requires no extra yeast and produces a crust that is both chewy and crispy.

Ingredients

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  • 150g sourdough discard (unfed starter)
  • 200g all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 50ml warm water (or as needed)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, and salt. Mix until a shaggy dough forms.
  2. Add the olive oil and gradually add the warm water, mixing until the dough comes together. You may need slightly more or less water depending on your discard hydration.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic.
  4. Cover the dough with a clean cloth and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
  5. Preheat your oven and pizza stone (if using) to 500 degrees Fahrenheit (260 degrees Celsius).
  6. Divide the dough into one or two portions, depending on your desired pizza size.
  7. Stretch or roll the dough out to your desired thickness.
  8. Transfer the dough to a pizza peel dusted with cornmeal or semolina. Top as desired.
  9. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • For a crispier crust, roll the dough thinner before topping.
  • If you prefer a chewier crust, let the dough rest for 1 hour before shaping.
  • This dough works well for thin-crust or pan pizza styles.

Nutrition

Find it online: https://flavorvista.com/sourdough-discard-pizza-dough/