Ever found yourself with extra sourdough starter and no clue what to do? I've got a great fix for you: sourdough discard pizza dough! It's a game-changer that turns leftover starter into a mouthwatering pizza base. This recipe not only saves waste but also brings out the best in my homemade pizzas.
By using sourdough discard, I get to enjoy a more flavorful and textured crust. It's a win-win for both my taste buds and the planet. Let's explore how easy it is to make this delicious dough a part of our cooking routine.
The Benefits of Using Sourdough Discard Pizza Dough
Using sourdough discard in my pizza dough has changed the game. I love making homemade pizza and it's good for the planet too. It's satisfying to use what would otherwise be thrown away, making my cooking more sustainable.
- Minimizing Food Waste: Reducing food waste is important to me and the planet. Using sourdough discard pizza dough helps me use every bit of my ingredients. The Food Waste Reduction Toolkit says 30-40% of food in the U.S. is wasted.
- Boosting Flavor and Texture: The benefits of sourdough discard go beyond saving the planet. The fermentation process adds a special flavor and texture to the dough. My pizza crust is chewier and has a tangy taste, just like sourdough bread. Adding my favorite toppings makes every meal a delight.
Looking for more pizza inspiration? Check out Pasta Al Forno for a perfect side dish!
How to Make Sourdough Discard Pizza Dough
- Prep Time: 10 minutes
- Rest Time: 2 hours
- Cooking Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 2 medium pizzas
- Method: Baking
- Cuisine: Italian-American
Making a tasty pizza starts with the right dough. My sourdough discard pizza dough recipe is full of flavor and easy to make. It uses sourdough discard, which makes the dough better and saves waste. Follow these simple steps to make a pizza dough that your family will love.
Ingredients You'll Need
- 2 cups all-purpose flour
- 1 cup active sourdough discard
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon olive oil
Step-By-Step Instructions
First, gather all your ingredients. Make sure to use active sourdough discard for a great rise. Here’s how I make my pizza dough:
- In a large mixing bowl, combine the flour and salt.
- Add the active sourdough discard, water, and olive oil. Mix until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 5-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1-2 hours, until it doubles in size.
- Once riser, punch down the dough gently. It’s now ready for shaping and your choice of toppings.
With this sourdough discard pizza dough recipe, you can create your own masterpiece. Try different toppings and seasonings. Enjoy making your homemade pizza!
Nutrition Facts (Per Serving)
- Calories: 160
- Sugar: 0.5g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Notes
- Active Starter: Ensure your sourdough discard is bubbly and active for the best results.
- Freezing Dough: Wrap leftover dough in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Quick Rise: For faster results, place the dough in a warm spot to rise.
Sourdough Discard Pizza Dough: Tips for the Best Results
Making the perfect pizza dough sourdough discard is easier with a few tips. I'll share how to get the right dough consistency, tasty topping ideas, and how to store and reheat your pizza.
Ensuring the Right Consistency
Getting the dough's texture just right is key. The liquid in your recipe affects the dough's feel. If your discard is very wet, you might need less water. If it's thick, add more liquid to make it workable.
Keep adjusting until you get a dough that stretches but holds its shape well.
Toppings that Pair Well with Sourdough Pizza Dough
Try new pizza toppings to make your homemade pizza even better. Classic choices like marinara, mozzarella, and basil are always good. For something different, try goat cheese, arugula, and balsamic glaze.
Other great options include caramelized onions, mushrooms, or spicy pepperoni. Sourdough dough goes well with many toppings, so don't be afraid to experiment!
Storing and Reheating Your Pizza
After enjoying your pizza, store leftovers properly. Wrap them in plastic wrap or use an airtight container. This keeps them fresh.
To reheat, the oven is best for a crispy crust. Preheat to 375°F and heat for 10 minutes. Or, use a skillet for a quick warm-up that keeps toppings hot.
Variations on Sourdough Discard Pizza Dough
Exploring pizza dough with sourdough discard variations opens a world of culinary fun. I enjoy making my pizza dough unique by trying different flours and adding herbs and spices. This way, I can change the dough's texture and flavor.
Different Flours to Experiment With
One simple way to vary sourdough pizza dough is by trying different flours. Here are some of my favorites:
- Whole Wheat Flour: Whole wheat flour adds a nutty taste and a denser texture.
- Rye Flour: Rye flour brings a subtle sweetness and a denser feel.
- Gluten-Free Options: For gluten-free, flours like almond or chickpea can make tasty pizzas.
Using Herbs and Spices for Extra Flavor
Herbs and spices also play a big role in making pizza dough special. Mixing in different seasonings can turn my dough into something truly unique. Here are some of my go-to ingredients:
- Dried Oregano: This classic adds warmth and a deep aroma.
- Garlic Powder: A sprinkle of garlic powder boosts the flavor and adds a savory taste.
- Crushed Red Pepper Flakes: For a spicy kick, crushed red pepper flakes are perfect.
Trying out these variations makes cooking fun and lets me make my sourdough pizza dough just right. Every new mix is a tasty adventure.
Starting to make sourdough discard pizza dough has made my homemade pizza journey richer. It's amazing how a leftover can turn into a tasty pizza base. Every time I knead the dough, I feel like I'm doing something special.
I'm not just making food; I'm also helping the planet. I encourage you to try making your own sourdough discard pizza. Share your experiences and get creative with toppings and techniques. Ready to start your sourdough journey? Give this recipe a try and let your creativity shine. For more amazing recipes, visit So Damn Delish.
FAQs
Q: Can I make sourdough discard pizza dough the same day I want to use it?
A: Yes! You can make sourdough discard pizza dough the same day. Just make sure your sourdough discard is active and bubbly for the best results.
Q: What is sourdough discard, and why should I use it in pizza dough?
A: Sourdough discard is the extra starter from keeping a sourdough culture. It adds a unique flavor and texture to your crust. Plus, it's a great way to reduce food waste.
Q: How can I ensure my sourdough discard pizza dough rises properly?
A: Use fresh and active sourdough discard for best results. Letting the dough ferment for a few hours will help it rise well.
Q: What types of toppings pair well with sourdough pizza dough?
A: Many toppings are great. I love mozzarella and fresh basil. Try goat cheese with arugula or spicy pepperoni for something different.
Q: Can I freeze leftover sourdough discard pizza dough?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and store in an airtight container. Thaw in the fridge overnight, then rest at room temperature before shaping.
Q: How do I know when the pizza dough with sourdough discard is ready to bake?
A: It's ready when it's doubled in size and feels airy. Gently press your finger into the dough. If it springs back slowly, it's ready.
Q: What is the key to achieving the right consistency in sourdough pizza dough?
A: The right consistency is key! Adjust the hydration based on your sourdough discard's wetness. Start with less water and add more as needed.
Q: Are there any variations for sourdough discard pizza dough I can try?
A: Absolutely! Try different flours like whole wheat or rye. Add herbs and spices to the dough for extra flavor.
Print
Sourdough Discard Pizza Dough: A Tasty Twist
Transform your sourdough discard pizza dough adventure with this simple, flavorful So Damn Delish’s recipe – perfect for a homemade pizza night!
- Total Time: 2 hours 25 minutes
- Yield: 2 medium pizzas 1x
Ingredients
- 2 cups all-purpose flour
- 1 cup active sourdough discard
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the flour and salt.
- Add the active sourdough discard, water, and olive oil. Mix until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 5-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1-2 hours, until it doubles in size.
- Once riser, punch down the dough
Notes
- Active Starter: Ensure your sourdough discard is bubbly and active for the best results.
- Freezing Dough: Wrap leftover dough in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Quick Rise: For faster results, place the dough in a warm spot to rise.
- Prep Time: 10 minutes
- Rest Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Calories: 160
- Sugar: 0.5g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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