Sourdough Discard Pizza Crust
There’s something magical about transforming sourdough discard into a mouthwatering pizza crust. Not only does it add depth of flavor, but it’s also a sustainable way to make the most of your sourdough starter. This sourdough discard pizza crust is incredible easy and doesn’t require the addition of any added yeast!
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No Need For Yeast
One of the standout features of this sourdough discard pizza crust recipe is its deviation from the norm – it doesn’t require additional yeast. Unlike many discard pizza recipes, which might call for a combination of discard and commercial yeast, this recipe relies solely on the natural yeast present in your sourdough discard.
The Power of Natural Leavening
The use of sourdough discard alone, without the addition of extra yeast, adds depth and complexity to the flavor profile of your pizza crust. The wild yeast present in the discard contributes a unique tanginess and a subtle sourdough taste, creating a crust that stands out in both texture and taste.
Choosing the Right Sourdough Discard
The success of your sourdough discard pizza crust also hinges on the type and state of your discard. Consider the following factors for optimal results:
- Hydration Levels:
- Sourdough discard comes in various hydration levels. A 100% hydration discard (equal parts flour and water by weight) is ideal for this recipe, providing a balance between moisture content and flour density. However, you can adjust hydration levels by adding or reducing flour as needed to achieve the desired consistency.
- Freshness Matters:
- While this recipe is forgiving and can accommodate discard that’s been stored in the fridge, using relatively fresh discard (within a week) yields the best results. Fresher discard tends to have more active yeast, ensuring a robust rise and enhanced flavor.
- Straight from the Fridge or Room Temperature:
- You have flexibility in using discard straight from the fridge or allowing it to come to room temperature. If using cold discard, consider a longer initial mixing time to help activate the yeast. Bringing discard to room temperature allows for a faster integration of the ingredients.
- Experiment with Aging:
- Experimenting with aged discard can be intriguing. Discard that has been stored for longer periods may develop a more pronounced sour flavor, offering a unique twist to your crust.
Tips for Discard Success:
- Adjust Flour as Needed: Depending on the hydration level of your discard, you may need to adjust the amount of flour in the recipe. The goal is to achieve a workable and slightly tacky dough.
- Test Dough Elasticity: After combining the ingredients, test the dough’s elasticity during the kneading process. Adjust the flour or water content if needed to achieve a dough that is smooth, elastic, and easy to handle.
- Flavorful Variations: Embrace the variability of sourdough discard by experimenting with different hydration levels and aging times. This way, you can customize the crust’s flavor profile to suit your preferences.
Tips and Tricks for the Perfect Sourdough Discard Pizza Crust
- Temperature Matters: Allow your sourdough discard pizza dough to rise in a warm area to promote fermentation. This helps develop the flavors and ensures a light, airy crust.
- Don’t Rush the Rise: Letting the dough rise for a sufficient amount of time (about 3 1/2 hours) allows for optimal flavor development and a desirable texture.
- Knead with Care: Gently knead the dough on a liberally floured surface until it forms a smooth ball. Avoid over-kneading, as it can result in a tough crust.
- Customize with Herbs and Cheese: Elevate your crust by adding garlic powder, dried herbs, or grated cheese to the dough. Experiment with rosemary, thyme, or oregano for a flavorful twist.
Ingredients To Make Sourdough Discard Pizza Crust
Sourdough discard pizza crust is so incredibly easy to make, and thanks to our sourdough starter, only requires a few ingredients.
Sourdough Discard Pizza Crust
Ingredients
- 3 1/4 cup all-purpose flour
- 1/2 cup sourdough discard
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 1/3 cup olive oil
Instructions
- Combine sourdough discard and lukewarm water in a large bowl. Allow it to stand for 3 minutes in order to active.
- Stir in sugar, followed by olive oil, salt, and any kind of herbs you want to season it with. Gradually add 3 cups of flour, stirring until a dough forms.
- Turn the dough onto a liberally floured surface, kneading gently until a smooth ball forms. If sticky, incorporate the extra 1/4 cup of flour. Place the dough in a clean, oiled bowl, cover with a dish towel, and let it rise in a warm area for 3 1/2 hours or until doubled in size.
- Preheat the oven to 400°F. Press the dough into a pizza pan, or use a roller to roll it out to desired shape and thickness. Add desired toppings.
- Bake for about 30 minutes or until the cheese is melted, and the crust begins to brown. Keep a close eye to achieve your desired level of crispiness.
Prep Ahead for Pizza Perfection: A Cold Fermentation Twist
Taking your sourdough discard pizza crust to the next level involves a simple yet transformative step: pre-making the dough and allowing it to cold ferment in the fridge. This technique not only enhances the flavor but also offers the flexibility of having pizza-ready dough on hand whenever you crave a slice. Here’s how to master the art of cold fermentation:
- Post-Rise Refrigeration: Once your dough has completed its initial rise, transfer it to a well-oiled bowl, cover it tightly with plastic wrap, and place it in the refrigerator. Cold fermentation slows down the yeast activity, allowing the flavors to develop more fully and resulting in a richer, more complex taste.
- Chill Time: Let the dough rest in the refrigerator for at least 24 hours, but it can go up to 72 hours for those who love a deeply nuanced crust. This extended chilling period imparts a delightful tanginess and a chewier texture to the final product.
- Bring to Room Temperature: About an hour before you’re ready to roll out your pizza, take the dough out of the refrigerator and let it come to room temperature. This step is crucial to ensure the dough is pliable and easy to work with. Allowing it to relax at room temperature also contributes to a more airy and light crust.
- Shape and Bake: Follow the previous instructions for pressing the dough into your pizza pan, creating a perfect canvas for your favorite toppings. The extra time in the refrigerator enhances the dough’s structural integrity, making it easier to shape and handle.
- Enjoy the Flavorful Results: The extended fermentation and careful temperature management bring out the nuanced flavors in your sourdough discard pizza crust. Expect a crust that strikes the perfect balance between chewiness, crispiness, and a delightful tang that can only come from the magic of slow fermentation.
Tips for Cold Fermentation Success:
- Don’t Skip the Rise: Ensure your dough undergoes the initial rise at room temperature before transferring it to the refrigerator. This allows the yeast to become active and sets the stage for a flavorful fermentation.
- Cover Well: When placing the dough in the fridge, make sure it’s tightly covered to prevent it from drying out or absorbing unwanted odors from the refrigerator.
- Experiment with Timing: Feel free to experiment with the duration of cold fermentation to find the flavor profile that suits your taste. Longer fermentation generally results in a more pronounced sourdough taste.
Making In Bulk and Freeze for Later
If you love making homemade pizza and want to save time on busy nights, preparing this sourdough discard pizza dough in bulk and freezing it is a game-changer. By making multiple batches in one go, you can have ready-to-use dough on hand for quick and delicious meals. Here’s how to do it:
How to Scale Up the Recipe for Bulk Prep
To make multiple batches at once, simply multiply the ingredient amounts by the number of dough balls you’d like to make. For example:
- 2 batches → Double all ingredients
- 3 batches → Triple all ingredients
- 4 batches → Quadruple all ingredients
Since larger amounts of dough can be more difficult to knead, consider mixing and kneading in smaller portions if necessary.
How to Freeze Sourdough Pizza Dough
Once you’ve prepared the dough and allowed it to rise, follow these steps to freeze it properly:
- Divide the Dough: After the bulk rise, divide the dough into individual portions (enough for one pizza per portion). Lightly dust each ball with flour to prevent sticking.
- Pre-Shape the Dough Balls: Shape each portion into a smooth ball and place them on a parchment-lined baking sheet.
- Flash Freeze: Place the baking sheet in the freezer for about 1-2 hours, or until the dough balls are firm to the touch. This prevents them from sticking together.
- Store for Long-Term Freezing: Once frozen, transfer the dough balls into airtight freezer bags or wrap them tightly in plastic wrap followed by a layer of aluminum foil. Label each bag with the date. The dough will stay fresh for up to 3 months.
How to Use Frozen Pizza Dough
When you’re ready to use your frozen dough, follow these steps for the best results:
- Thaw in the Refrigerator: Move the dough to the fridge 12-24 hours before use to allow it to thaw slowly.
- Bring to Room Temperature: About 1 hour before baking, take the dough out of the fridge and let it come to room temperature. This allows the gluten to relax, making it easier to stretch.
- Shape and Bake as Usual: Once the dough is soft and pliable, proceed with pressing it into a pan, adding toppings, and baking as directed.
Pro Tips for Freezing Pizza Dough
- Oil the Dough Before Freezing: Lightly coat each dough ball with olive oil before freezing to help maintain moisture.
- Use Freezer-Safe Bags: A vacuum-sealed bag will prevent freezer burn and keep the dough fresh for longer.
- Freeze with Herbs or Seasonings: If you love a flavorful crust, mix in dried herbs, garlic powder, or cheese before freezing so the flavors meld as the dough thaws.
With this guide, you’re equipped to turn your sourdough discard into a pizza crust masterpiece. Get creative with toppings, experiment with herbs and cheeses, and enjoy the satisfaction of a homemade pizza that reflects your unique culinary flair.
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Can you freeze the dough to use for a later date?
Absolutely! I suggest wrapping raw and flash freezing before vaccum sealing. That will ensure the longest life in the freezer
Do I freeze it before it bulk rises or do I bulk rise it then freeze?
you’ll want to freeze it right after mixing.
I made pizza for dinner tonight, and the crust was amazing. I tweaked it a little. I did not have enough all purpose flour in the house, and so I used 2 cups of it, and 1 cup whole wheat. It really was quite tasty. It made one huge pizza, so now there is enough for another meal which my husband was happy about.
This was so easy. It made a very large and delicious pizza!
Pretty bummed. This didn’t work for me at all and I followed everything to a T. Idk what I did wrong
Hard to say without being in your kitchen. Usually people jump too soon on the bulk fermentation, so maybe try giving it more time before rolling out. You may also need to stick it in a proofer or the oven (turned off) with just the light on. Helps give it some extra heat and moisture to rise properly.
Excellent recipe! I’ve been looking for a pizza crust recipe that didn’t require the addition of yeast. recipe turned out perfectly. Our house is fairly cool due to winter weather, so I placed the covered bowl in my cold oven with a pan of boiling water on the rack below it, which created a nice warm spot.