Sourdough Discard Pizza Dough

5 from 1 vote

This Sourdough Discard Pizza Dough is quick and easy, and bakes up perfectly crisp and chewy. It is just like my Sourdough Pizza Dough, but made with instant yeast and rises in just 45 minutes. This recipe makes 4, 12-inch pizzas.

Prep Time15

Cook Time10

Rise Time45

Total Time1 10

Course: Main Course

Cuisine: American

Servings: slices

Author: Emily Christensen

Equipment

Ingredients

350 grams water heated to 120℉, 1½ cups
150 grams sourdough discard room temperature, ⅔ cup
20 grams honey 1 Tablespoon
30 grams olive oil 2 Tablespoons
625 grams bread flour 4½ cups + 1 tablespoon
10 grams salt 1½ teaspoons
7 grams instant yeast 1¾ teaspoons

Instructions

Mix dough - Add all of the ingredients to a bowl of a stand mixer and knead with the dough hook attachment for about 8 minutes.
350 grams water, 150 grams sourdough discard, 20 grams honey, 30 grams olive oil, 625 grams bread flour, 10 grams salt, 7 grams instant yeast
The dough should pull away from the sides of the bowl. If it is not, add a little bit more flour. Alternatively, you can mix the dough by hand in a large mixing bowl and then knead for 8-10 minutes on a lightly floured surface until it is soft and forms a smooth ball.
Rise - Let the dough rise for about 45 minutes at 80°F or until doubled in size.
Divide - After the dough has doubled, punch it down and dump it onto a lightly floured surface. Divide the dough into 4 dough balls.
During that time, preheat the oven to 450°F with a baking steel. If you are not ready to bake the pizza, you can add the dough balls to the fridge for 3-5 days.
Shape -To shape the pizza dough, dust in cornmeal, or if you don’t have cornmeal, you can use more flour. Begin by dimpling the outside of the dough in a circle leaving about 1/2 inch for the crust. Then continue dimpling in a circle towards the center.
Shape - Put the dough over your knuckles and gently stretch it out. You want to get it thin as possible without tearing until it is about a 12 inch round. Make sure there is enough flour or cornmeal down that the dough does not stick to the counter. Place on a piece of parchment paper.
Add toppings - Add toppings and cheese of choice. Be sure only to add about 2-3 Tablespoons of pizza sauce to the top. Too much sauce will make it soggy. Using a no-edge sheet pan or pizza peel, place the parchment paper onto the hot baking steel.
Bake - Bake at 450°F for about 9-11 minutes or until the crust is golden brown. Remove from the oven, slice and enjoy!

Notes

Use a baking steel to help get an even bake and crispy crust on the pizza.
Only use 2-3 Tablespoons of pizza sauce. If you use too much, you will make the pizza soggy.
To have a 45-minute rise, keep your dough at 80°F. Place the dough in a draft-free warm spot like the oven, microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
Warm your water to 120°F and use room temperature sourdough discard. Using cold ingredients will slow down the rise time.
The raw pizza dough balls can be placed in the refrigerator for 3-5 days. Just keep in mind it will continue to grow the longer it sits, so store it in a container that will account for the size.
You can also freeze the dough balls for up to 2 months. To freeze, wrap the dough balls in plastic wrap and add to a freezer-safe container. When you are ready to use them, let the dough balls thaw on the counter or fridge, and then shape the dough and bake as instructed.

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