I make this FAST Sourdough Discard Pizza Dough recipe weekly for my family, and it turns out delicious every time 🍕
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First things first, you will up your homemade pizza game exponentially if you bake your pie on a Baking Steel or Pizza Stone. The crispy crust can be attained in a screaming hot 550 degree oven and an equally screaming hot steel or stone. I’m not into promoting products unnecessarily, but a Baking Steel is so worth it!
Homemade Pizza is so worth it
I’d like to say that I’m the kind of person who always plans our meals ahead, but that would be a total lie.
And I love you guys, so I would NEVER do that. The truth is, I make this pizza almost every weekend when my kids start to say “we’re hungry! can we order pizza?” To which I reply, “I have all of the ingredients, let’s make it!”
A few pantry staples, and you’re about 2.5 hours away from the most delicious homemade pizza.
*I can already hear the comments about sourdough vs. non sourdough bakers. Relax ladies.
If you have a sourdough starter, use when it’s bubbly and fresh, or discard (yay for options!). If you do not have a sourdough starter, you can still make this recipe. Just add an additional 70 grams of flour to the recipe instead of the sourdough starter.
This homemade pizza is so delicious, someone is always fighting over the last slice! It’s like a frat house here, I swear. It’s so simple, quick, and delicious every time!
Want more delicious sourdough recipes? Check out
Fluffy Sourdough Hamburger Buns
Beginner Sourdough Bread Recipe – Start here!
Cranberry Toasted Walnut Sourdough Bread
Pizza Dough Ingredients
warm water – the warm water helps fermentation happen faster, so I use 85-90 degree F water. Just make sure it isn’t too hot, or it will kill the yeast.
dry active yeast – the yeast is going to make this process go much faster than just sourdough alone.
sourdough starter discard – you can use discard at any stage of the game here. It adds a beautiful complex flavor that makes your dough taste like a real deal pizza shop pie
olive oil – the olive adds a beautiful crispiness to the crust. you could also substitute avocado oil here
bread flour – bread flour has extra protein, which helps with gluten development – a necessity in most airy bubbly breads.
kosher salt – I use Morton’s salt, if you’re using Diamond Crystal add an extra 1/4 teaspoon.
STEP by STEP Instructions
1. In a stand mixer fitted with dough hook attachment, add the water, sourdough discard, dry active yeast, and olive oil. Whisk to combine, then add the unbleached all purpose flour and salt. Mix for 5-7 minutes. The dough will be soft and tacky, that’s fine!
2. Cover the dough and let it rise at room temperature for 1-2 hours until it has doubled in size. The timing of this will depend on the temperature in your kitchen. During the warm summer months, fermentation happens much faster. During the winter, it can take much longer. As always, keep an eye on your dough, not just the clock.
Flour your work surface well, the pour the dough out. Divide it in half, and lightly sprinkle flour as needed to shape each piece into a round ball. Place the dough balls on a floured rimmed baking sheet and cover loosely with a clean tea towel.
3. The oven needs to be insanely hot! Preheat the oven to 550°F, with a Baking Steel (Amazon link) or pizza stone if you have one.
4. Shape each piece of dough on a piece of parchment paper. I like to do the crust and sauce first, then use a pizza peel or the back of a baking sheet to slide under the parchment, and launch it onto the preheated baking steel or pizza stone, bake for 4 -5 minutes.
5. Then use the pizza peel to take the pie out of the oven and then add the cheese and toppings and bake for another 4 minutes so the cheese doesn’t burn. Slice and enjoy! 🍕
When you make this Fast Sourdough Discard Pizza Dough (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making!
Let’s stay in touch! Sign up for my Newsletter here, don’t worry – I’m not spammy, I promise!
xo LeAnne
THE RECIPE
Fast Sourdough Discard Pizza Dough Recipe
crispy, airy pizza dough that comes together so quick!
Ingredients
- 375 g warm water about 85℉
- 10 g dry active yeast 1 tablespoon
- 100 g sourdough starter discard
- 30 g olive oil
- 525 g bread flour, I always use King Arthur Baking Company
- 11 g kosher salt I use Morton's
Instructions
In a stand mixer fitted with dough hook attachment, add the water, sourdough discard, dry active yeast, and olive oil. Whisk to combine, then add the bread flour and salt. Mix for 5-7 minutes. The dough will be soft and tacky, that’s fine!
- Cover the dough and let is rise at room temperature for 1-2 hours until it has doubled in size.
Flour your work surface well, then pour the dough out. Divide it in half, and lightly sprinkle flour as needed to shape each piece into a round ball.
Place the dough balls on a floured rimmed baking sheet and cover loosely with a clean tea towel.
Preheat the oven to 550°F, with a baking steel or pizza stone if you have one!
Shape and prep each pie, then bake for 8-10 minutes total. Shape each piece of dough on a piece of parchment paper, then use a pizza peel or the back of a baking sheet to slide under the parchment, and launch it onto the preheated baking steel or pizza stone.
I like to do the crust and sauce first for 4 - 5 minutes, then I take the pie out using the pizza peel, add the cheese and toppings and bake for another 4 minutes so the cheese doesn’t burn.
Slice and enjoy! 🍕
The post Fast Sourdough Discard Pizza Dough Recipe first appeared on Lion’s Bread blog
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