Why Make This Recipe
No-Yeast Sourdough Discard Pizza Dough offers a quick and easy way to enjoy homemade pizza without the hassle of using yeast. You can make this dough with sourdough discard, which is a great way to reduce waste from your baking. This recipe is perfect if you want to whip up a delicious pizza without having to wait for yeast to rise.
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How to Make No-Yeast Sourdough Discard Pizza Dough
Ingredients
- 500 g bread flour (can substitute with all-purpose flour for a softer texture)
- 300 g sourdough discard (use discard that is less than 10 days old; active starter can be used too)
- 275 g warm water (around 80–90°F; reduce to ~250 g if dough feels too sticky)
- 10 g kosher salt (use less if using table salt)
Directions
Step 1 – Mix the Dough:
In a large bowl, combine the bread flour, sourdough discard, warm water, and salt. Mix everything together until no dry flour is left. Cover the bowl and let it rest for 20 minutes.
Step 2 – Stretch and Fold:
With damp hands, stretch and fold the dough from all sides. Turn the dough seam-side down and let it rest for 15 minutes. Repeat this process 4 to 6 times. By the end, the dough should feel elastic and smooth.
Step 3 – Bulk Fermentation:
Cover the bowl and let the dough rise until it has doubled in size. This will take about 2 to 4 hours, depending on the temperature of your room.
Step 4 – Divide and Shape:
Lightly flour your work surface. Divide the dough into two equal parts. Shape each part into a ball by folding the edges towards the center, then flip it seam-side down.
Step 5 – Proof:
Let the shaped dough rest uncovered for 15 to 20 minutes. For a stronger flavor, you can refrigerate the dough covered for up to 4 days.
Step 6 – Stretch the Dough:
Using your fingers, flatten the dough from the center outward. Gently rotate and stretch it until you reach your desired shape.
Step 7 – Top and Bake:
Add your favorite toppings to the stretched dough. Bake it on a preheated stone, steel, or pan in a hot oven until the crust is golden and the cheese is bubbling, which should take about 8 to 12 minutes.
How to Serve No-Yeast Sourdough Discard Pizza Dough
Serve your pizza straight from the oven, sliced into pieces. Add a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor. Enjoy it with a side salad or your favorite dipping sauce.
How to Store No-Yeast Sourdough Discard Pizza Dough
You can store any leftover dough in an airtight container in the refrigerator for up to 4 days. If you baked a pizza and have leftovers, store them in the fridge as well. Reheat the pizza in an oven or toaster oven for the best results.
Tips to Make No-Yeast Sourdough Discard Pizza Dough
- Always use warm water, as it helps activate the ingredients.
- Make sure your sourdough discard is fresh for the best flavor.
- Adjust the hydration of the dough by using less water if it feels too sticky.
- Experiment with different toppings to find your favorite combination.
Variation
You can add spices or herbs directly into the dough for added flavor. Try mixing in garlic powder, dried oregano, or basil for a tasty twist.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture of the crust may be softer.
2. How do I know if my sourdough discard is still good?
Sourdough discard less than 10 days old is best. It should have a pleasant smell and no visible signs of mold.
3. Can I freeze the dough?
Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in a freezer bag. Thaw it in the refrigerator before using.
No-Yeast Sourdough Discard Pizza Dough
- Total Time: 32 minutes
- Yield: 2 pizza bases 1x
- Diet: Vegetarian
Description
A quick and easy pizza dough recipe using sourdough discard, perfect for reducing waste and making delicious homemade pizza without waiting for yeast to rise.
Ingredients
- 500 g bread flour (or all-purpose flour)
- 300 g sourdough discard (less than 10 days old)
- 275 g warm water (80–90°F)
- 10 g kosher salt
Instructions
- In a large bowl, combine the bread flour, sourdough discard, warm water, and salt. Mix until no dry flour remains. Cover and let rest for 20 minutes.
- With damp hands, stretch and fold the dough from all sides. Let rest for 15 minutes. Repeat this process 4 to 6 times until the dough is elastic and smooth.
- Cover the bowl and let the dough rise until doubled in size, about 2 to 4 hours.
- Lightly flour your work surface. Divide the dough into two equal parts and shape each into a ball.
- Let the shaped dough rest uncovered for 15 to 20 minutes. For stronger flavor, refrigerate covered for up to 4 days.
- Flatten the dough from the center outwards, rotating and stretching to reach the desired shape.
- Add toppings and bake on a preheated stone, steel, or pan until the crust is golden and the cheese is bubbling, about 8 to 12 minutes.
Notes
Serve hot with fresh herbs or olive oil. Store leftover dough in an airtight container for up to 4 days. Reheat leftover pizza in the oven or toaster oven.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza base
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, pizza dough, no-yeast, homemade pizza, quick pizza recipe
