Sourdough Discard Pizza Dough

So, I started a new baking adventure earlier this week, similar to many people stuck in the house right now. I started my first sourdough starter. I named him Todd and he’s like a child. I feed him twice a day. I will be doing a post on how I maintain my starter once it’s ready to make bread, so stay tuned. Part of sourdough bread, though, is discarding starter twice, daily. I’m the type of person that doesn’t like to waste food, though, so I am happily getting creative with the discards. My first use was this pizza dough from King Arthur’s Flour recipe. There are some improvements I would make for next time, but if you like a flatbread-type curst, this one is really good.


1 c discard sourdough starter

1/2 c  lukewarm water

2 1/2 c  Flour (I’m still out of AP, so I used all whole wheat, any mix should work, though)

1 tsp salt

1/2 tsp yeast

Combine the ingredients in a stand mixer with a dough attachment or large bowl. Either turn on the mixer, or use your hands to knead for 7 mins until dough forms together and none sticks to the sides of the bowl. In a warm space in a covered, oiled bowl, let the dough rise for about 4 hours. If your starter has been fed several times, you may be able to reduce this time. Mine was fairly new, so it needed a little more time than this. Then cut the dough ball in half and rub each with oil, and flatten over a pizza stone/sheet pan. Cover again and let sit for 15 more mins. Preheat oven to 450. Roll out dough until about 12 in. in diameter, or until you’re happy with the thickness. It stays pretty much the same size after baking. Let rest for longer if it resists rolling. Add sauce and prebake. The recipe says 5 mins, but I think mine would have done Better with 10. Then add toppings and cook for 7 more minutes, edges should be crisp and toppings should be browned.

The shown pizza has heirloom tomato sauce, made by cooking about 20 sliced heirloom tomatoes, a tbspish of olive oil, 2 tbspish balsamic vinegar, enough water to loosen, a dash of maple syrup, a pinch of nutmeg, oregano, garlic powder, salt, pepper, red pepper flakes, and basil to taste. It’s topped with caramelized onion, yellow bell peppers, and broccoli that I sautéed together before baking.

Things I would change/tips:

  • more time prebaking if you like it crispier, like my family
  • get colorful with toppings for better presentation
  • add more yeast with a younger discard
  • mix AP and WW flour if possible
  • maybe try cooking in dutch oven??

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