I spent all winter perfecting it and have made delicious pizzas with this recipe for about the past 6 Friday nights. I’m so excited to share it with you today!
Why you’ll love this recipe:
Perfect for when you have sourdough discard to use up.
When you want sourdough flavor but don’t have time for a long fermentation.
Same day mixing and baking. No overnight rest.
Tips for the best perfectly golden brown crust (with bubbles!).
What is sourdough discard?
Sourdough bread has been a comforting classic for years, but this year it has become even more popular than ever. If yeast is scarce you can learn how to make bread with sourdough which has a naturally occuring yeast.
You can read our complete sourdough guide, but once you start making sourdough, you either have to bake with it or discard part of the start or it will keep growing. In order to not be wasteful, you can make recipes with the sourdough discard. These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See below the recipe for some of our favorites.
Tips for Making Sourdough Discard Pizza Dough
You’ll need one of these three things to make this pizza dough: a stand mixer, a bread maker (that has a dough setting), or raw arm muscle power. I use my bread machine on the dough setting most often to make dough. It’s easy to set it and have it be ready for me to use in about 2 hours. The second easiest is the stand mixer. But if you don’t have either, use your hands to knead the dough the old fashioned way. It works!
I highly recommend using a kitchen scale to weigh the ingredients. If you choose not to, add the flour slowly so that the dough doesn’t end up too dry. You want the dough to be slightly tacky to the touch.
My sourdough starter is 100% hydration. That means I feed it with equal weights of water and flour.
This pizza bakes at a high temperature. Set your oven to as high as it will go. I set mine to 550º Fahrenheit. It takes about 30 minutes to heat to this temperature.
Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with your hands.
Don’t allow the toppings to sit on the pizza too long before baking. The sauce may make the dough soggy. Bake as soon as you get the pizza assembled.
Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.
Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.
In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.
Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.
Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.
Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.
Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won't take as long to cook.
Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you'd like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.
Top with desired pizza toppings.
Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.
Remove the pizza from the oven, slice and serve. Be careful….it will be VERY hot!
The calories shown are based on the the dough being divided into 8 pieces, with 1 serving being ⅛ of the dough (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**