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Sourdough Pizza Crust

Sourdough Discard Pizza Dough

Alyssa
This Sourdough Discard Pizza Dough is an awesome way to use up discard while also making delicious pizza. It's easy to make, low effort, and has and amazing crispy exterior and soft and fluffy inside.
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Prep Time 50 minutes
Cook Time 18 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 6
Calories 344 kcal

Equipment

  • 1 Stand Mixer
  • Measuring Cups
  • Liquid Measuring Cup
  • Large Kitchen Bowl
  • Non Stick Cooking Spray

Ingredients
  

  • 1 1/2 Cups Warm Water 105 Degrees F
  • 1 1/2 tsp Brown Sugar
  • 4 tsp Activate Dry Yeast
  • 1 Tbsp Olive Oil
  • 1/2 Cup Sourdough Discard
  • 2 tsp Sea Salt
  • 2 tsp Italian Seasoning
  • 4 Cups Unbleached All Purpose Flour

Instructions
 

  • In the bowl of your stand mixer, add the warm water, mix in the brown sugar. Add the yeast on top and lightly mixed it in. Let the yeast mixture sit for 5-10 minutes or until it starts to foam. This tells you that the yeast is active.
  • With the mixer on low, add in salt, oil, sourdough discard, and Italian seasoning. Turn the mixer on for 30 seconds to incorporate those ingredients.
  • Add the flour to the bowl and turn the mixer on low until it starts to form a tacky mixture. Then turn the mixer up to a medium setting for about 6 minutes. Or until the dough starts to pull away from the bowl and is smooth on the outside.
  • Lightly grease a large bowl and place the dough inside. Then lightly spray with cooking spray, so it doesn't dry out. Cover with plastic wrap and let it rise at room temperature for 30-40 minutes. Until the dough touches the top of the bowl and or has doubled in size.
  • Split the dough into two different balls and roll out to fit your pizza pans. This recipe makes two medium pizzas or one large and small.
  • I let the dough sit for about 5 minutes in the pizza pans to give it a little rise before I put them in the oven.
  • You can cook your pizza however you like, but I par bake mine for 6 minutes at 400 degrees. Then I take it out to put all of my toppings on, and throw it back in the oven for another 12 minutes. You can put your toppings on first but baking the dough first helps to get a well cooked crust.
  • Serve and enjoy!

Notes

Nutrition calculated with VeryWellFit Recipe Calculator https://www.verywellfit.com/recipe-nutrition-analyzer-4157076