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Quick & Easy Sourdough Discard Pizza Dough (No Yeast)

Close-up of a thick, airy slice of pizza with charred crust, red sauce, and melted cheese, made from sourdough discard pizza dough.
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Use your sourdough discard to make this simple, flavorful pizza dough. This recipe creates a crust that is both chewy inside and crispy outside, perfect for weeknight pizza night.

Ingredients

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  • 1 cup sourdough discard (unfed, room temperature)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant yeast (optional, for faster rise)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water (or slightly more, as needed)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, salt, and optional instant yeast. Mix with a spoon until just combined.
  2. Add the olive oil and slowly pour in the warm water. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm spot for at least 30 minutes, or up to 2 hours for a slightly tangier flavor. This is a fast pizza dough, so no long rise is needed.
  5. Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
  6. Punch down the dough gently. Divide it in half to make two medium pizzas, or use the whole batch for one large pizza.
  7. Stretch or roll the dough to your desired thickness. For a crispy pizza base, roll it thin. For a chewy pizza crust, leave a slightly thicker edge.
  8. Transfer the dough to a prepared pizza peel or baking sheet. Add your favorite toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • If you skip the optional yeast, allow the dough to rest for 2 to 4 hours at room temperature to develop more flavor and rise slightly.
  • For the best results when using sourdough discard recipes, ensure your discard is not ice cold; let it sit on the counter for 30 minutes before mixing.
  • To achieve a very crispy crust, bake the dough plain for 5 minutes before adding the sauce and toppings.

Nutrition

Find it online: https://carlacooking.com/sourdough-discard-pizza-dough/