Sourdough Discard Pizza Dough No Yeast Recipe

Making this sourdough discard pizza dough was a rewarding experience that connected me to the process, from kneading the dough to savoring the final golden, bubbly creation. The tangy flavor of the discard perfectly balanced the crispy homemade crust, making this pizza a delightful fusion of tradition and taste.

There is something intensely satisfying about making a pizza from scratch. Every ingredient has its place and purpose, and the final result almost always exceeds anything you could get from a delivery box.

This recipe for pizza with sourdough crust is an excellent choice for all kinds of eaters.

Sourdough Discard Pizza Dough No Yeast Recipe Ingredients

Here’s a short description of a few key ingredients from the recipe:

• Sourdough Discard: Adds tangy flavor; contains beneficial wild yeast and bacteria.
• All-Purpose Flour: Provides structure; main source of carbohydrates.
• Salt: Enhances flavor; balances sweetness and adds depth.
• Baking Powder: Serves as a leavening agent; provides rise to dough.
• Olive Oil: Adds richness; provides healthy fats and aids in dough texture.

Sourdough Discard Pizza Dough No Yeast Recipe Ingredient Quantities

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• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup water
• 2 tablespoons olive oil

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How to Make this Sourdough Discard Pizza Dough No Yeast Recipe

1. In a big mixing bowl, mix together 1 cup of sourdough discard with 1/4 cup of water. Stir this mixture until it is smooth and all of the ingredients are well incorporated.

2. Put in the bowl 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. Stir them together until they start to form a dough.

3. Add 2 tablespoons of olive oil and keep mixing until the oil is completely mixed in and the dough makes a ball.

4. Move the dough to a surface with a dusting of flour, and knead it for 2-3 minutes until it’s smooth and elastic. If the dough is too sticky to work with, don’t be afraid to incorporate even more flour until it reaches a workable consistency.

5. Mold the dough into a sphere and return it to the mixing basin. Drape a clean kitchen towel or plastic wrap over the top. Allow the bowl’s contents to sit at room temperature for half an hour.

6. Heat your oven to 475°F (245°C), placing a pizza stone or baking sheet inside to heat up.

7. After resting, move the dough to a well-floured surface and form it into your desired pizza shape—roughly 1/4 inch thick—by rolling it out. You might need to rotate it as you go.

8. Transfer the rolled-out dough with care to a piece of parchment paper, which will allow you to handle it easily.

9. Then, add your preferred sauce, cheese, and toppings to the pizza dough, being sure to leave a small border around the edges.

10. Transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbling. Slice and serve the pizza hot.

Sourdough Discard Pizza Dough No Yeast Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Clean kitchen towel or plastic wrap
6. Rolling pin
7. Parchment paper
8. Pizza stone or baking sheet
9. Oven
10. Knife or pizza cutter

FAQ

• Q: What is sourdough discard?A: The part of sourdough starter that is conventionally removed and thrown away during the feeding process is called sourdough discard. Its leavening power is still very much alive and well, and it can be utilized to make all sorts of delicious baked goods.
• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can use whole wheat flour instead, but the dough might be denser. You may need to adjust the water content.
• Q: What does baking powder do in the recipe?B: An extra boost in leavening is provided by baking powder, helping the dough to rise without the use of yeast.
• Q: Is it necessary to let the dough rest?A: Yes, improving the texture of the dough comes from letting it rest for 20-30 minutes. During that time, the gluten becomes relaxed and is no longer under tension.
• Q: Can I freeze the dough for later use?A: You can freeze the dough once you’ve mixed it. Before rolling it out, make sure to thaw it in the refrigerator.
• Q: How can I make the crust crispier?A crispier crust can result from baking the pizza on a preheated baking stone or steel. This is because stones and steels hold heat much better than an oven’s metal walls. And they transfer that heat to the pizza much more efficiently—not the same as saying they’re hotter, but as saying they heat up whatever is on or near them more intensely and uniformly.
• Q: Can I add herbs or spices to the dough?A: Yes, you can enhance the flavor of the dough by adding herbs, like oregano or garlic powder.

Sourdough Discard Pizza Dough No Yeast Recipe Substitutions and Variations

1 1/2 cups all-purpose flour
Can be substituted with whole wheat flour or a blend of gluten-free flours.
1/2 teaspoon salt: Can be replaced with sea salt or Himalayan pink salt.
2 tablespoons olive oil. You can substitute this with melted butter or avocado oil.

Pro Tips

1. Preheat Equipment Ensure that your pizza stone or baking sheet is fully preheated in the oven. This will help achieve a crispier crust as the dough will start cooking immediately when placed on a hot surface.

2. Check Dough Hydration If your sourdough discard is particularly dry or thick, you might need to adjust the water content slightly. The dough should be smooth and slightly tacky, but not sticky.

3. Rest Period While the dough is resting for 30 minutes, consider using this time to prepare your toppings and sauce. This ensures a smooth workflow where everything is ready when you need to assemble the pizza.

4. Shaping Technique When shaping the dough, work from the center outwards and let gravity help by gently stretching the dough. This helps maintain an even thickness and prevents tearing.

5. Parchment Paper Transfer Use the parchment paper to slide the pizza onto a peel or flat surface for easy transfer to and from the oven. This minimizes the risk of losing toppings or misshaping the pizza during the transfer process.