I've always got discard to use up, and making pizza dough is the perfect answer! Great taste and chew without the long wait.
We love pizza night. And making your own dough doesn't have to take much longer than cooking a frozen pizza! Plus then you know what ingredients went into it and can use your favourite toppings, no matter how odd they may be to someone else.
Make your own cheese or not. Pop open a jar of sauce, doctor up a can of tomato sauce, or cook down your garden tomatoes. You can go any number of ways with this one. Marius has started us on dipping our crust in Homemade Ranch Dressing as we eat, yum! Not a sourdough person? Whole Wheat Pizza Dough also tastes great and gives added nutrients.
Key Ingredients
Yeast - We are aiding the rise of sourdough discard with active dry yeast. They work together to create a nice bubbly crust.
Flour - Sometimes you just want a classic tasting crust, and that means using AP flour, not whole grains this time. I do stick with organic unbleached as the highest quality "regular" flour.
Additions - Oil, sugar, salt, and water. Dough is one of the most basic items you can learn to make!
How to Make Discard Cheese Pizza
***See recipe card below for precise measurements and instructions.***
Step 1: Bloom yeast and mix in room temp discard.
Step 2: Add flour and combine.
Step 3: Allow to knead with dough hook.
Step 4: Drizzle oil over top and cover to proof.
Step 5: Ready to use!
Step 6: Press out into two thinner crusts or one thick crust.
FAQs
Especially after you make it a few times, you will learn what your family likes best. You can either let the crust get started first, or just top it and go. Either way it tastes great and it will bake through - but you get a bit sturdier of a base if you parbake the crust before adding sauce and cheese.
The pizza dough only needs 20 minutes, tops, to cook through. You will want to use pre cooked toppings when making your own pizza. Always cook sausage thoroughly. I recommend using cooked veggies as well, as they release a LOT of water when cooked. You want to remove all that in a pan and not be swimming on your pizza!
Photos by Megan Hampton
More Pizza Night Recipes
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Sourdough Discard Pizza Dough
Ingredients
- ½ cup warm water 100-110°F
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup sourdough discard room temp
- 1 - 1 ½ cups organic unbleached all-purpose flour
- 1 teaspoon salt
Instructions
- In a stand mixer, mix together water, olive oil, sugar, and yeast. Allow the yeast to bloom, approximately 5 minutes.
- Add in the sourdough discard, making sure it’s at room temperature.
- Slowly add the salt and flour to the liquids until it comes together.
- Turn the dough out onto a floured surface to knead by hand or use a dough hook in a stand mixer for 3-5 minutes.
- Drizzle a little more olive oil on the dough and move the dough around to be coated. Cover with a damp tea towel or plastic bag and let rest until doubled in size.
- Divide the dough into two for thin crust pizza or make one thick crust pizza.
- Roll out the dough onto a cookie sheet or baking stone, let rest while the oven preheats to 400°F.
Finish one of two ways:
- Bake for 12 minutes, then add toppings and bake for 5-8 minutes more until cheese is melted.
- OR - top the dough with everything and bake for 15-20 minutes until crust browns and cheese is bubbly.
Notes
- Nutrition facts are for dough only.
- Use cooked meats and veggies on your pizza.
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