This Easy Sourdough Pizza Recipe is made with your own sourdough starter discard. Homemade pizza never tasted so good. Don’t throw out your discard, make pizza!
To tell the truth before this nightmare started I had a sourdough baking class booked to take during my stay in Toronto. I wanted to make my own Sourdough Starter which 1. I haven’t made in years and 2. I wanted to share it on my new blog, All About Bread.
But as things happened, everything was cancelled and here I am in Toronto, with no idea when I can go back to Italy and the Italian! Although here I am with my kids and family, so I am glad for that.
Like a lot of people keeping ourselves busy just gets harder and harder, but the increase interest in sourdough bread making has increased incredibly. So far I have made crackers, pizza dough and bread ( a few times). So today I would like to start off by sharing how I made pizza dough with starter discard.
Once my starter was active, I knew I wanted to bake bread but I didn’t want to throw away all the discard, so I made pizza! In order to make a really good sourdough bread you should probably set aside a 2-3 days. But pizza dough can be made the same day.
First thing I did was remove the starter from the fridge, then I removed about 50 grams to a separate bowl and got it ready to make my bread. The remaining or discard I used to make pizza dough. And what a good idea it was.
If you are looking for a classic Pizza Dough then this is very popular.
Table of Contents
How to make Pizza Dough with sourdough discard
In the mixing bowl of a stand up mixer add the starter discard, water, oil and salt, mix it together.
Then add the flour and with the hook attachment knead for about 7 minutes.
Place the dough in a lightly oiled bowl, cover it and let it rise for about 3-4 hours.
Punch the dough down, then let sit for 20 minutes. Form the dough into desired pizza shape.
Top with favourite ingredients and bake.
How many pizzas does the recipe make?
I made one large pizza, but my daughter made the recipe also and her dough rose more than mine, probably because her house is warmer. So if you like thick crust than one pizza is perfect, but if you are a thin crust lover than this will definitely make two pizzas. Your choice.
Best toppings for pizza
I can never get enough pizza with just fresh sliced tomatoes tossed with a couple of tablespoons of olive oil, oregano, salt and fresh basil, and of course melted mozzarella cheese. But sliced pepperoni, pancetta, peppers, mushroom and even onions all work well.
What to make with sourdough discard
Once the starter starts to bubble and grow, this usually happens around day 5, then you can use any discard in recipes. I have made Crackers and Pizza. King Arthur Flour has some recipes you should check out.
How to store leftover pizza
Any leftover pizza should be wrapped and stored in the fridge, and can be reheated in the oven or microwave. It will keep for up to four days in the fridge. The dough can also be frozen. Freeze the dough after it has risen, place it in a freezer safe container or bag. It will keep for up to three months.
Never throw away your discard, instead make this super delicious Pizza recipe. Buon Appetito!
Easy Sourdough Pizza Recipe
Rosemary Molloy
This Easy Sourdough Pizza Recipe is made with your own sourdough starter discard. Homemade pizza never tasted so good. Don't throw out your discard, make pizza!
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Rising Time 4 hourshrs
Total Time 4 hourshrs40 minutesmins
Course Main Dish
Cuisine Italian
Servings 1pizza
Calories 1659kcal
Print Recipe Pin Recipe
Ingredients
3/4cupsourdough discard(170 grams)
3/4cuplukewarm water (95F / 35C)*(175 grams)
1tablespoonolive oil
1/2-3/4 teaspoonsalt
3cupsall purpose flour (divided)(375 grams)
Instructions
In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2 3/4 cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (1/4 cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings (without the cheese) and bake for approximately 15-25 minutes or until done, add the cheese and bake for another 2-3 minutes. Enjoy!
It all comes down to the ingredients; specifically flour. The composition of wheat grown in Italy is different from much of the wheat grown in the U.S. because their soil is different. The mountainous limestone regions have fostered a more alkaline soil for the soft wheat varieties.
Bread dough has a higher moisture content than pizza dough. This is because bread dough uses more water-to-flour ratio. The oil in pizza dough is not included in the hydration calculation.
The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.
You absolutely can use bread flour or tipo 00 flour if you can get your hands on either. If you can't, know that all-purpose (unbleached) flour works great here. If you use 00 flour, you'll likely need to reduce the amount of water.
Pane di Altamura and Pagnotta del Dittaino are traditional sourdough breads from Italy but are made with durum wheat flour - a hard flour as opposed to the softer variety often including some spelt used in San Francisco. Ciabatta sourdough bread is also very common and made with ordinary white bread flour.
Authentic Italian pizzas are based with nonna's special fresh tomato sauce (which doesn't get cooked at all!). This rich sauce must be prepared with peeled Italian tomatoes, preferably with San Marzano peeled tomatoes, and then blanched with salt, fresh basil and extra virgin olive oil to get an original taste.
While other Italian cheeses can often be either too fatty or too dry, when combined with mozzarella, they can add their unique flavours to the aroma and texture of a pizza. For a 100% Italian pizza, the best partners alongside mozzarella are: Provolone – another stretched-curd cheese.
The combination of tomatoes, spices, and cheese on the dough gives it a unique flavour that sets it apart from other types of pizzas around the world. Italian Pizza can be eaten as an appetizer, main dish, and even dessert! And, has many variations to suit different tastes.
The crust has a good texture with a slight spring to it. Its crumb is modestly soft so even when the dough is rolled thin, the pizza crust will not be too hard. The flavor of Sourdough Pizza Crust is better, in my opinion, than for a yeast pizza crust, which can have a yeasty aftertaste.
The type of flour you use can make a big difference in the flavor and texture of your pizza crust. For a classic thin and crispy crust, it's best to use a 00 or all-purpose flour. This type of flour is milled to a fine consistency, giving the dough a light and airy texture.
Focaccia bread is a popular Italian flatbread that makes an ideal base for pizza. Thick, hearty focaccia stands up well to heavy toppings and has lots of holes and dimples to trap melted cheese and sauce. Focaccia dough is made from bread flour, olive oil, salt, yeast, and warm water.
If you are using an active sourdough starter, then no, your sourdough pizza crust does not need yeast. There are many sourdough pizza crust recipes that use yeast to speed up the process and skip the long-fermentation, but my sourdough discard recipe is a true no-yeast sourdough pizza crust.
70% is the ideal hydration but the dough might be harder to handle specially for beginners. I have tested with various hydrations and figured out 60% is perfect for the sourdough base if you are using strong bread flour and 00 flour.
Italy has an incredible variety of bread, with many regional versions of flatbread, sourdough, and your traditional loaf. It's definitely worth trying some of the specialist breads that are available – you're sure to find a new favourite!
Now, before we begin: for my eagle-eyed bakers, this sourdough pizza recipe is very similar to my sourdough focaccia in Artisan Sourdough Made Simple with a few tweaks to make it stand out. First, I reduced the quantity of flour from 500 g to 360 g for a thinner “Sicilian-style” crust, about 1 1/2- 2 inches in height.
Pizza is made of flour, water, salt, and a leavening agent, which can be either a sourdough culture (that is again flour and water) or baker's yeast. Water and salt can affect fermentation and dough characteristics but in principle are just water and salt, so no need for special types of them.
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Introduction: My name is Rubie Ullrich, I am a enthusiastic, perfect, tender, vivacious, talented, famous, delightful person who loves writing and wants to share my knowledge and understanding with you.
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