Quick sourdough discard pizza dough that you can make with your eyes closed! This sourdough pizza dough is so simple and there's lots of ways you can make it fit exactly what you need.
You can easily use sourdough discard for this recipes, but it works just as well with an active, bubbly starter. I've explained how to decide what to use further down.
You'll also discover that this delicious quick sourdough pizza dough is really easy to freeze. You'll never need to order pizza in again!
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We love this quick sourdough discard pizza served with this delicious sourdough garlic bread or as sourdough pizza bianca! And don't forget to make this delicious homemade pizza sauce to take your sourdough pizza to the next level! Or for something different, try this white pizza sauce made with sourdough starter.
This recipe has been made using sourdough discard but I do want to explain why and how you should use discard in this recipe so you have the most success possible!
Basically, the success of this discard pizza dough will depend on the age and strength of your sourdough starter, so here's a quick chart so you know what to use and when.
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If your sourdough starter is mature and doubling regularly, you can use your unfed discard with no yeast. It will just take a bit longer to double than if it was active.
If your sourdough starter is only young and not doubling consistently, add 4g of yeast to help it along. If you want super fast pizza dough, add 7g of yeast.
If you have a mature sourdough starter, this recipe works perfectly with an active, bubbly starter. It will take less time to double than discard will.
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This sourdough discard pizza dough is described as quick because it is really easy to pull together - you can literally throw it in a bowl and you're half way there.
Kneading by hand is really easy - you just need to knead it until the dough becomes soft and supple. It will be quite elastic and stretchy. Don't be tempted to add flour to the surface you're kneading on. Use a metal dough scraper to bring the dough together if you need to (this can be handy to scrape up sticky dough while you build gluten).
You can easily make this recipe in a stand mixer or Thermomix. I've included the instructions here. You might also like to make sourdough focaccia or sourdough fougasse.
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One of the questions I get asked the most is around sourdough timelines. If you would like to know more about building a sourdough timeline, you might be interested in my book Scheduling Sourdough.
8.00am Place kneaded dough into a warm bowl, cover with plastic cover. Pop the bowl into the microwave with the door ajar.
Pizza dough is really forgiving, so I could let it sit for a few extra hours and not shape until 7pm for example. It's not as time sensitive as sourdough bread.
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If you want to make sourdough pizza dough in advance and store it in the fridge until you're ready to shape, place the dough in the fridge once its doubled.
If you've used commercial yeast with your discard, you can leave it in the fridge for up to 3 days after doubling.
I have cooked a lot of sourdough pizza crusts. We have pizza every single Friday night (and sometimes we have it during the week and on a Saturday too!). And that adds up to a LOT of sourdough pizza!
Crispy Sourdough Pizza Crust (no Steel Or Stone!)
I have cooked sourdough pizza in an oven on a pizza stone, on perforated pizza trays, baking trays with parchment paper, in a wood fired pizza oven and in a gas fuelled pizza oven.
I have gotten the best results with our gas fuelled pizza oven. It's small and easy to fire up, it holds a constant temperature and pumps out a perfectly cooked pizza in just a few minutes.
If you don't have access to a gas fuelled pizza oven, I find the next best result on a pizza stone in the oven. If you bake a lot of pizza, it's well worth investing in a pizza or baking stone for your oven. The trick is to make sure the pizza stone is super hot before you put the pizza in. You want the crust to cook almost instantly on the searing hot stone!
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If you do want to invest in a gas fuelled pizza oven, I recommend this one. It's the most similar to what I have at home. I also recommend getting yourself a few accessories to make life easier. I use a perforated pizza peel and a pizza turner.
This is my gas fired pizza oven - it cooks my sourdough pizza perfectly! Bubbly crust that's never soggy and golden, molten cheese! YUM!
I use semolina on all of my pizza peels to ensure that the pizza bases are easy to slide into the pizza oven. It makes the pizza peels non stick and allow you to move the pizza bases with no issues.
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My 3 year old loves playing with this pizza dough ... and pushing the semolina around the counter top with his toy digger! You can find my best tips for getting kids baking sourdough here!
Yes! Sourdough pizza dough is so simple to freeze and it can free up so much time! I've got two options for freezing your pizza dough, depending on what you'd prefer:
If you want to have some pizza dough in the freezer at all time, you can divide the pizza dough into balls after it's doubled. Place each ball into a zip loc bag and then place into the freezer.
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When you want to make a pizza, a bag of dough out of the freezer and allow it to defrost at room temperature. Once the dough is at room temp, shape it into a pizza base as you normally would.
For an even faster frozen sourdough pizza, shape your dough into pizza bases. Place each pizza base onto a piece of parchment paper and then onto a pizza peel. Snap freeze the base by allow the base to freeze uncovered in the freezer for around an hour. Once all the bases are frozen, stack them (ensuring you leave the parchment paper between them) and then wrap the stack in aluminium foil or place into a large zip loc bag.
When you want to use one, take out a base and top it with whatever you like - you don't even have to let it defrost, it will defrost as you add the topping!
Quick Sourdough Discard Pizza Dough [no Yeast]
I often have portions of sourdough pizza dough leftover, so I've created a few recipes to make sure we don't have any food waste!
You don't need a lot of specialised equipment for pizza dough, however there are a few things which can make it easier for you - and give you better tasting pizza! These are the things that I use every week when making sourdough pizza crust.
Silicone Dough Scraper/Metal Dough Scraper - these make getting the dough out of the bowl much easier and dividing the dough a breeze!
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Pizza Peel - I have 5 of these in my kitchen and we use them for so much more than just pizza! But they make pizza night a breeze and are a great alternative to parchment paper.
Pizza Stone - a good pizza stone is essential in any home sourdough baker's kitchen - it's not just useful for pizza, but can help you make amazing sourdough bread without a Dutch Oven too!
Pizza Rocker - makes slicing through molten mozzarella and crispy sourdough a breeze! I love the black blade and wooden handles on this one!
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No, you do not have to use honey in this recipe but it definitely adds flavor and color to the crust and it speeds up the doubling of the dough for a quicker pizza. If you don't want to use honey, you can substitute with a little sugar or leave it out entirely.
Sourdough pizza crust can become tough if you use too much flour. The dough should be silky and elastic (no wet and sticky) but never be tempted to add extra flour as you will risk a tough crust. Knead the dough until the gluten develops and stops it from being wet and sticky.
Absolutely! You can use sourdough starter fed or unfed. The wild yeast contained in sourdough starter is perfect for a pizza crust. It will give you an amazing bubbly pizza dough perfect for oven or wood fire baking.
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There are many differences - and similarities between pizza and bread dough. You can find all the information in this comprehensive guide.
Size of Bases - I weigh out 5 x 200g balls of dough to make 5 pizza crusts. The crusts are around 10 inches (25 cm) across. I find this is the ideal size for baking in my outdoor pizza oven. If you are baking on a tray where you don't have to transfer the pizza with a peel, you could make 4 larger crusts.
Bulk Ferment - If you are using sourdough discard without commercial yeast, the dough
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