Description
This delicious quick and easy sourdough discard pizza dough comes together in about 30 minutes, making it a fantastic choice for a busy weeknight dinner that your family will love!
Ingredients
Scale
- 3 cups bread flour
- 1 ¼ teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- ¾ cup warm water
- 2 Tablespoons olive oil
- Semolina flour (for dusting)
Instructions
- In a bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant dry yeast, kosher salt, and granulated sugar. Give that a quick stir to combine.
- Add your sourdough discard into the mix! With the mixer on low speed, start pouring in the warm water and olive oil. Increase the speed to medium until a shaggy dough forms—about 2 minutes.
- Transfer the dough to a lightly floured surface and knead it by hand for 2-3 minutes until it’s soft and smooth.
- Place your kneaded dough into a large oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until it doubles in size—about 60 minutes.
- Preheat your oven to 450°F. Dust your baking sheets with semolina flour.
- Once your dough has doubled, punch it down and divide into equal pieces. Shape these into balls and let them rest for 10 minutes.
- Press the dough into your desired shape and thickness and top with your favorite toppings.
- Pop the pizzas in the oven and bake for about 20-30 minutes until golden brown and the cheese is bubbly.
Notes
This dough is super forgiving and can be customized with toppings based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg