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Discarded Sourdough Pizza Dough (same day or overnight) Recipe

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4 from 13 reviews

This Sourdough Discard Pizza Dough recipe yields two 11-inch pizzas with a chewy texture and crispy edges. Utilizing inactive sourdough starter for flavor and instant yeast for leavening, it combines whole wheat flour for an earthy taste with bread flour for optimal chewiness and easy shaping. You can make the dough the same day or store it in the fridge for up to three days. Vegetarian and vegan-friendly, this dough is perfect for homemade pizzas with a delightful crust.

  • Total Time: 2 hours 59 minutes
  • Yield: 2 pizzas (11" size, approximately 8 slices each)

Ingredients

For Two 11″ Pizzas:

  • 1/2 cup (130 grams) Sourdough Discard 100% hydration, stirred down, from the fridge
  • 3/4 cup + 1 tablespoon (180 grams) Water, 105-110°F (41°C)
  • 1 tablespoon (10 grams) Extra Virgin Olive Oil, plus more for proofing vessels
  • 3/4 teaspoon Instant Yeast (Quick Rise Yeast)
  • 1 teaspoon Fine Sea Salt
  • 1 3/4 cups (250 grams) Unbleached Bread Flour
  • 1/4 cup (40 grams) Whole Wheat Flour

Instructions

  1. Mix the Dough: In the bowl of a stand mixer, combine sourdough discard, water, olive oil, instant yeast, salt, bread flour, and whole wheat flour. Attach the dough hook and mix at speed 4 for 12–13 minutes until the dough reaches 78-80°F (25.5°C) and passes the windowpane test. The dough should be soft, sticky, and pull away from the bowl bottom. Alternatively, knead by hand for about 15 minutes.
  2. Pre-Shape the Dough: Transfer dough to a lightly floured surface and divide into two equal pieces. Fold edges to center and shape into tight dough balls. Place each ball seam side down in an oiled proofing vessel and cover with a lid or sealable bag. Optionally freeze dough at this point for later use.
  3. Proof the Dough: Let the dough rise at room temperature for 2 to 2.5 hours until risen 1.5 to 2 times in size, puffy and springy to touch. For faster proofing, place dough in oven with light on (oven off).
  4. Prepare Oven and Equipment: Position oven racks with one in the center and another two positions below if baking two pizzas. Place pizza stone and/or sheet pan upside down on the racks and preheat oven to 500-550°F (260-287°C) for at least 45 minutes. Prepare parchment paper and pizza peel or sheet pan for transfer.
  5. Shape the Pizza Dough: Gently remove dough from vessels onto floured surface, shape into roughly 11-inch rounds. Dimple with fingertips, stretch the edges while hanging dough, toss gently between hands to stretch and form a disc. Rest dough 5 minutes if tight, then correct shape as needed. Transfer dough rounds onto parchment paper.
  6. Add Toppings: Add sauce, cheese, and toppings sparingly to avoid soggy crust. Refer to blog notes for topping suggestions and to maintain a crispy crust.
  7. Bake the Pizza: Quickly transfer pizza on parchment paper to preheated stone or pan using peel or sheet pan. Bake at 500-550°F for 7-10 minutes until crust is golden with some char, cheese melted, and sauce bubbly. Remove and let rest 5 minutes before slicing into 8 pieces.
  8. Store Leftovers: Refrigerate leftover pizza in a lidded container for up to 3 days. Reheat at 350°F for about 10 minutes before serving.

Notes

  • Refrigerator Proof: For refrigerated proofing, use room temperature water when mixing dough. After shaping, refrigerate for up to 3 days, then bring to room temperature before baking.
  • Hydration Tips: Adjust water slightly if dough feels too dry or too wet. The recipe creates a soft, chewy crust with crisp edges. Reduce water by 1-2 tablespoons for crisper crust.
  • Equipment Tip: Use digital kitchen scale for precise ingredient measurements for best results.
  • Parchment Paper Note: Parchment paper may char at oven temperatures above 500°F if edges overhang.
  • Freezing Dough: Dough can be frozen after shaping. Thaw overnight in fridge before proofing and baking. Baked crust may be slightly less ideal than fresh.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: American, Italian
  • Diet: Vegan

Find it online: https://monicarecipes.com/discarded-sourdough-pizza-dough-same-day-or-overnight-recipe/