Absolutely! A Sourdough Discard Pizza Pie is a delicious and resourceful way to use your sourdough discard. The discard adds tang and depth to the crust, and the dough comes together easily—no long fermentation needed (unless you want it). This recipe makes a crispy-chewy pizza crust perfect for toppings of your choice.
🍕 Sourdough Discard Pizza Pie
🧂 Ingredients:
For the Dough:
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1 cup sourdough discard (unfed, straight from the fridge is fine)
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1 ½ cups all-purpose flour
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1/2 cup warm water
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1 tbsp olive oil
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1 tsp salt
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1 tsp instant yeast (optional for faster rise, or leave out for a slower sourdough-only rise)
For the Pizza:
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1/2 cup pizza sauce
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1–1 ½ cups shredded mozzarella
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Toppings of your choice (pepperoni, veggies, sausage, etc.)
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Olive oil, for brushing
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Dried oregano or red pepper flakes (optional)
🥣 Instructions:
1. Make the Dough:
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In a large bowl, mix sourdough discard, warm water, and olive oil until well combined.
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Add flour, salt, and yeast (if using). Stir into a sticky dough.
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Knead by hand (or in a mixer with dough hook) for 5–7 minutes until smooth and slightly tacky.
2. Let It Rise:
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Cover the dough and let it rest in a warm spot for 1–2 hours (with yeast), or 4–6 hours (no yeast) until nearly doubled.
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For more sour flavor, you can refrigerate overnight and bring to room temp before shaping.
3. Shape the Crust:
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Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while heating.
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Lightly oil a pizza pan or baking sheet. Roll or stretch the dough into a 12–14″ round.
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If you prefer a deep-dish “pizza pie,” press it into a greased cast iron skillet or deep-dish pan.
4. Parbake (optional but recommended):
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For a crispier crust, bake the plain crust for 5–7 minutes before adding toppings.
5. Assemble the Pizza:
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Spread sauce over the crust.
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Add shredded cheese and toppings.
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Brush exposed crust with olive oil.
6. Bake:
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Bake for 12–16 minutes, or until the crust is golden and cheese is bubbly and browned.
🍽️ Serve:
Let rest for a few minutes before slicing. Garnish with oregano, basil, or chili flakes if desired.
💡 Tips & Variations:
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No yeast? Let the dough ferment longer (up to 8–10 hours at room temp) for rise using just the discard.
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Crispy bottom? Bake on a preheated pizza stone or cast iron pan.
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Sourdough flatbread or focaccia-style? Press dough into a sheet pan, top with olive oil and herbs, and bake as is.