Thin-Crust Pizza Dough – Easy Sourdough Discard
A quick, crispy-chewy thin-crust pizza dough made with sourdough discard and pantry staples.
If you ever find yourself with sourdough discard, this thin-crust pizza dough recipe is the perfect solution! Not only does it utilize that extra discard, but it also comes together quickly, making it ideal for busy weeknights.
Thin-Crust Pizza Dough – Easy Sourdough Discard
- Utilizes sourdough discard, reducing food waste.
- Creates a crispy yet chewy crust, perfect for any topping.
- Quick and easy preparation, ideal for a weeknight meal.
Ingredients
- 1 cup sourdough discard: Adds flavor and texture.
- 1½ cups all-purpose flour: Provides structure to the dough.
- ½ teaspoon salt: Balances the flavors.
- ¼ cup warm water: Helps in mixing and activating the yeast.
- 1 tablespoon olive oil: Adds richness and helps in browning.
How to Make
To get started, in a large mixing bowl, combine the sourdough discard with warm water. Stir until it’s well mixed. Gradually add the flour and salt, mixing until a dough begins to form. As you combine the ingredients, drizzle in the olive oil, kneading the mixture directly in the bowl until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as needed. Cover the bowl with a damp cloth and let it rest for about 30 minutes. This resting period is essential as it relaxes the gluten and enhances the texture of your crust.
Tips
- Make sure your sourdough discard is fresh for the best flavor.
- Feel free to experiment with different flours for varied textures.
- For a deeper flavor, let the dough rise for a longer period.
Make-Ahead
You can easily prepare this dough a day in advance! Just allow it to rise in the refrigerator overnight; it’ll develop even more flavor.
Storing
Keep any leftover dough tightly wrapped in plastic wrap in the refrigerator for up to two days.
Freezing
If you want to freeze the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months.
Reheating
For reheating any leftover pizza, place it back in a hot oven or an air fryer for just a few minutes until heated through and crispy.
Serving Suggestions
This thin-crust pizza is versatile! Top it with your favorite ingredients, such as fresh mozzarella, basil, pepperoni, or any seasonal vegetables. The possibilities are endless!
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Related Recipes
- Classic Margherita Pizza
- Vegetarian Pizza with Seasonal Toppings
- Sourdough Banana Bread
- Savory Sourdough Crackers
Ingredients
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup warm water
- 1 tablespoon olive oil
Instructions
Mix with water
In a large bowl, combine sourdough discard and warm water; stir until mixed.
Add flour and salt
Gradually add flour and salt, followed by olive oil. Knead until smooth.
Rest dough
Cover and rest for 30 minutes.
Notes
- Make sure your sourdough discard is fresh for the best flavor.
- Feel free to experiment with different flours for varied textures.
- For a deeper flavor, let the dough rise for a longer period.
Frequently asked questions
Can I freeze the dough?
Yes, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before using.
What size pizza does this yield?
This recipe yields one large pizza crust, roughly 12 inches in diameter.
Can I substitute gluten-free flour?
Substituting with gluten-free flour will affect texture; you may need to adjust liquid and flour amounts.
Do I need to proof the dough?
No long proofing is required. A 30-minute rest helps relax gluten and improve texture.
What toppings work best with this crust?
Top with tomato sauce, mozzarella, basil, and your favorite toppings as you would with any thin crust.
