Sourdough Discard Pizza Dough

Ingredients

Dough Ingredients:

• 1 cup (240g) sourdough discard 

• 2 ½ cups (300g) all-purpose flour (plus more as needed)

• ¾ tsp salt

• 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)

• 1 tbsp olive oil (plus more for greasing)

• ½ cup warm water (adjust as needed)

Directions

1. Mix the Dough:
   In a large bowl, combine flour, salt, and yeast.

   • Add sourdough discard, warm water, and olive oil

   • Mix until a shaggy dough forms. Knead in the bowl or on a floured surface for 5–8 minutes, until smooth and elastic. Add a bit more water or flour as needed. You can also use a stand mixer.

2. First Rise (Bulk Fermentation):

   • Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap.

   • Let rise until doubled in size — about 1 to 1.5 hours in a warm spot (or overnight in the fridge for more flavor).

3. Shape the Dough:

   • Punch down the dough, divide in two.

   • Shape into balls, cover with a towel, and let rest 15–20 minutes.

4. Prepare to Bake:

   • Preheat oven to 475°F (245°C), with a pizza stone or baking sheet inside if using.

   • Roll or stretch dough into desired shape. Place on parchment for easy transfer.

5. Top & Bake:

   • Add sauce, cheese, and toppings.

   • Transfer to hot stone/sheet and bake 10–15 minutes, until golden and bubbly.

Make Ahead Tips:

• Dough can be refrigerated for up to 48 hours after the first rise (for a cold ferment).

• It also freezes well after the first rise—thaw overnight in the fridge before using.