1 Beautiful Pizza Dough Sourdough Starter Discard Recipes

Introduction

Pizza Dough : If you’re an avid sourdough baker, you’re probably familiar with the pang of guilt that comes with tossing out your sourdough starter discard.

Sourdough starter discard is the portion of your starter that you remove and set aside when feeding it with fresh flour and water. Unlike the active starter, which is bubbly and ready to leaven bread, the discard doesn’t have enough yeast power to make bread rise on its own. However, it’s still packed with flavor and nutrients, making it a fantastic addition to many recipes, including pancakes, muffins, crackers, and, of course, pizza dough.

Differences Between Active Starter and Discard

It’s important to understand that sourdough discard and active starter serve different purposes in baking:

Active Starter: Used as a natural leavening agent in bread recipes, it’s full of live yeast and bacteria that create gas bubbles, giving bread its airy texture.
Discard: Contains less active yeast, so it doesn’t have the same rising power but is perfect for adding tangy flavor and moistness to various baked goods.

Why should you bother using sourdough discard in your pizza dough? Here are some compelling reasons:

Enhanced Flavor Profile: Sourdough discard introduces a subtle tanginess to the dough, adding complexity and depth to your pizza crust.
Better Texture: The discard contributes to a chewy, airy crust, similar to what you’d find in a gourmet pizzeria. The fermentation process also helps develop a more digestible gluten structure.
Sustainability: Instead of throwing away your discard, you’re repurposing it, reducing food waste, and making your baking habits more eco-friendly.
Cost-Effective: Since you’re using something that would otherwise be thrown away, sourdough discard pizza dough is an economical way to enjoy homemade pizza.

Essential Ingredients for Sourdough Discard Pizza Dough

Crafting the perfect sourdough discard pizza dough doesn’t require an extensive ingredient list, but the quality and proportions of each component are crucial. Here’s what you’ll need:

Flour: All-purpose flour is a versatile choice that works well for most pizza doughs. For a chewier crust, use bread flour, which has a higher protein content, leading to more gluten development. Whole wheat flour can also be used for a heartier, more nutritious dough.
Water: Water is key for hydrating the flour and helping the dough come together. The amount of water you need can vary based on the flour you use, but generally, a hydrated dough is easier to work with and results in a better texture.
Sourdough Discard: The star of this recipe! The discard not only adds flavor but also aids in the dough’s fermentation process, improving texture and digestibility.
Olive Oil: Adding olive oil to the dough provides a tender crumb and enhances the flavor.
Salt: Essential for flavor enhancement. Salt also helps control the fermentation process, preventing the dough from over-proofing.
Optional Add-ins: You can mix in herbs, garlic powder, or other spices directly into the dough to add extra layers of flavor to your pizza.

Tools You’ll Need

To make sourdough discard pizza dough, you don’t need fancy equipment, but having the right tools can make the process smoother:

Mixing Bowls: For combining your ingredients and allowing the dough to rise.
Dough Scraper: Useful for transferring and shaping your dough without tearing it.
Kitchen Scale: Accurate measurements are key to consistent results in baking, so a kitchen scale is a must-have.
Pizza Stone or Baking Sheet: A pizza stone helps mimic the high heat and direct contact found in professional pizza ovens, giving your pizza a crispy bottom.

Step-by-Step Guide to Making Sourdough Discard Pizza Dough

Let’s dive into the process of making sourdough discard pizza dough step by step. Whether you’re a novice or an experienced baker, these detailed instructions will help you achieve the perfect dough every time.

1. Preparing the Discard

Before you begin, ensure your sourdough discard is at room temperature. This helps it incorporate more easily into the dough. If your discard has been sitting in the fridge, bring it out about an hour before you start.

2. Mixing the Dough

In a large bowl, combine 2 cups of flour, ½ cup of sourdough discard, ¾ cup of warm water, 1 tablespoon of olive oil, and 1 teaspoon of salt.
Stir until the mixture forms a shaggy dough. If the dough seems too dry, add a little more water, a tablespoon at a time, until it comes together.

3. Kneading and Resting

Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If the dough is sticky, dust it with a little flour, but avoid adding too much, as this can make the dough tough.
Once kneaded, place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes. This rest period allows the gluten to relax, making the dough easier to stretch later.

Fermentation and Proofing Tips

The fermentation and proofing stages are crucial for developing the dough’s flavor and texture.

Fermentation Time: After the initial rest, let the dough ferment at room temperature for 4-6 hours. For a more pronounced sourdough flavor, you can also refrigerate the dough for 12-24 hours. The longer the fermentation, the tangier the dough will be.
Proofing Before Shaping: After fermenting, divide the dough into individual portions (usually two balls for a standard recipe). Allow these portions to proof for an additional 30 minutes to 1 hour, covered with a cloth. This step relaxes the gluten, making the dough easier to stretch into a pizza shape.

Shaping the Pizza Dough

Proper shaping is key to getting that perfect thin, crispy, and airy crust.

Stretching Techniques: Start by gently pressing the dough from the center outward with your fingers. Lift the dough and let gravity help stretch it as you turn the dough in your hands. Avoid using a rolling pin, as it can deflate the dough and prevent air bubbles from forming.
Avoiding Common Shaping Mistakes: If the dough shrinks back as you stretch it, let it rest for a few more minutes.

Choosing Your Pizza Toppings

Once your dough is shaped, it’s time for the fun part—toppings!

Classic Choices: Opt for a traditional Margherita with tomato sauce, fresh mozzarella, and basil, or a Pepperoni pizza if you’re in the mood for something classic.
Creative Combos: Experiment with more adventurous combinations like prosciutto and arugula, BBQ chicken, or even a breakfast pizza with eggs and bacon.
Tips to Avoid Soggy Crusts: To prevent a soggy pizza, don’t overload it with too many toppings or excess sauce. A thin layer of sauce and a light sprinkle of toppings work best.

Baking Your Pizza

The baking process can make or break your pizza. Here’s how to do it right:

Preheating the Oven: Preheat your oven to its highest setting, usually around 500°F (260°C), and place your pizza stone or baking sheet inside to heat up. A preheated stone ensures a crispy crust.
Baking Time: Slide your pizza onto the hot stone and bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly. Rotate the pizza halfway through baking to ensure even cooking.

Troubleshooting Common Issues

Even experienced bakers encounter hiccups. Here’s how to fix some common pizza dough problems:

Flat or Dense Dough: If your dough doesn’t rise well or feels dense, it might be due to insufficient proofing or over-kneading. Make sure you’re giving the dough enough time to rest and rise.
Dough Sticking to Surfaces: Dust your work surface and hands with flour or use parchment paper to prevent sticking. A dough scraper can also help lift and move sticky dough.

Storing and Reheating Leftover Pizza

Pizza leftovers are a delight, but how you store and reheat them can impact their quality.

Storing Dough: You can refrigerate the unbaked dough for up to 3 days. If you want to keep it longer, wrap it tightly and freeze it for up to 3 months. Thaw frozen dough in the fridge overnight before using.
Reheating Pizza: To reheat pizza slices, avoid the microwave, which can make the crust chewy. Instead, use a hot oven or skillet to bring back that crispy texture.

Health Benefits of Homemade Sourdough Pizza

Beyond its delicious taste, sourdough discard pizza offers some notable health benefits:

Easier Digestion: The natural fermentation process partially breaks down the gluten, making the pizza easier on the stomach for those sensitive to gluten.
Lower Glycemic Index: Sourdough has a lower glycemic index compared to traditional dough, which means it has a slower impact on blood sugar levels.
Rich in Probiotics: While baking kills most probiotics, the fermentation process still offers some prebiotic benefits, which can help support gut health.

Variations of Sourdough Discard Pizza Dough

Feel free to experiment with your sourdough discard pizza dough to suit different dietary needs or flavor preferences:

Gluten-Free Option: Use a gluten-free flour blend with sourdough discard to create a gluten-free version that still captures that sourdough flavor.
Whole Wheat Dough: Swap some or all of the all-purpose flour for whole wheat flour to boost the fiber content and add a nutty taste.
Herbed Crust: For an extra flavor boost, mix dried herbs like oregano, thyme, or garlic powder directly into the dough.

Conclusion

Sourdough discard pizza dough is a fantastic way to reduce waste while making a delicious, flavorful homemade pizza. By following these steps, you’ll be able to create a crust that’s crispy, chewy, and bursting with the distinct tang of sourdough. Whether you keep it simple with classic toppings or get creative with bold flavors, using sourdough discard in your pizza dough is a rewarding and sustainable choice. Next time you’re tempted to toss out that discard, remember you’re just a few steps away from the perfect pizza night.

FAQs

1. Can I freeze sourdough discard pizza dough?
Yes, you can freeze sourdough discard pizza dough.

2. How long can sourdough discard be stored?
Sourdough discard can be stored in an airtight container in the fridge for up to two weeks. The longer it sits, the more tangy and acidic it will become, which can enhance the flavor of your pizza dough.

3. Do I need to use oil in the pizza dough?
While not strictly necessary, using oil in the pizza dough enhances the texture, making it more tender and adding a touch of richness.

4. Can I use sourdough discard that’s been in the fridge for weeks?
Yes, you can use older sourdough discard, but it will have a stronger sour flavor. Ensure it hasn’t developed any mold or an unpleasant odor before using.

5. What if my dough doesn’t rise?
If your dough doesn’t rise, it may be too cold, or the discard might not be active enough. Place the dough in a warm spot, or give it more time to proof. If it still doesn’t rise, you may need to check your discard’s freshness or try using a slightly warmer water temperature during mixing.

By embracing sourdough discard in your pizza dough, you not only enhance the flavor and texture of your pizza but also contribute to more sustainable baking practices. So go ahead, dust off that pizza stone, and get ready to impress with your homemade sourdough pizza!