Crispy Sourdough Discard Pizza Dough Recipe for Perfect Bubbled Edges
A quick and easy pizza dough recipe using sourdough discard that yields a crispy, bubbly crust with a tangy depth of flavor. Perfect for busy weeknights and last-minute pizza cravings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes to 1 hour 45 minutes
- Yield: 1 12-inch pizza (8 slices) 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (180ml) warm water (around 80°F / 27°C)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon instant yeast (optional)
Instructions
- In a large bowl, combine 1 cup (240g) sourdough discard, 2 ½ cups (300g) all-purpose flour, ¾ cup (180ml) warm water, 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon instant yeast (if using). Stir until a shaggy dough forms, about 5 minutes.
- Turn the dough onto a lightly floured surface and knead gently for 5 to 7 minutes until smooth and elastic. The dough should be tacky but manageable.
- Place the dough back in the bowl, cover loosely with a damp towel or plastic wrap, and let it rise at room temperature for 1 to 1 ½ hours until puffy and airy.
- Punch down the dough to release excess gas. Transfer to a floured surface and stretch or roll into a 12-inch (30cm) round.
- Preheat the oven to 500°F (260°C) at least 30 minutes before baking. Place a pizza stone in the oven if using.
- Transfer the dough to a baking sheet or pizza peel dusted with flour or cornmeal. Add your favorite sauce, cheese, and toppings evenly.
- Bake the pizza on the hot stone or baking sheet for 10 to 12 minutes until edges puff up, bubble, and turn golden brown with a crackly texture.
- Remove the pizza and let it cool on a wire rack for 5 minutes to avoid soggy bottom. Slice and serve.
Notes
Do not over-flour the dough to keep it airy and bubbly. Use high oven heat (500°F/260°C) and preheat your stone or pan thoroughly for a crispy crust. Stretch the dough gently instead of rolling to preserve air pockets. Avoid overloading toppings to maintain bubbly edges. For more flavor, try cold fermenting the dough overnight or up to 3 days in the fridge. Dough can be frozen after first rise for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/8 of pizz
- Calories: 180220
- Sugar: 1
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: sourdough discard, pizza dough, crispy crust, bubbly edges, quick pizza dough, easy pizza recipe, homemade pizza