No‑Yeast Sourdough Discard Pizza Dough
This no‑yeast sourdough discard pizza dough is a fast, flavorful shortcut for pizza night—crispy edges, a chewy middle, and just enough tang. Made with only 4‑5 pantry‑friendly ingredients and using stretch‑and‑fold instead of kneading, it’s the perfect way to use up discard and get homemade pizza in a few hours.
Ingredients
Main Dough
- 500 g bread flour If needed can substitute with all‑purpose flour (softer texture).
- 300 g sourdough discard Discard less than 10 days old; can use active starter if available.
- 275 g warm water Around 80‑90°F; reduce to ~250 g if dough too sticky.
- 10 g kosher salt If using table salt, reduce amount accordingly.
Instructions
- Step 1 – Mix the Dough: In a large bowl, combine flour, sourdough discard, warm water, and salt. Mix until no dry flour remains. Cover and 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 rest for 15 minutes. Repeat this process 4–6 times with rests in between. Dough should become elastic and smooth.
- Step 3 – Bulk Fermentation: Cover the bowl and let the dough rise until doubled in size, about 2–4 hours depending on room temperature.
- Step 4 – Divide and Shape: Lightly flour your surface. Divide dough into two equal parts. Shape into balls by folding edges to center, then flip seam-side down.
- Step 5 – Proof: Let shaped dough rest uncovered for 15–20 minutes. For stronger flavor, refrigerate covered for up to 4 days.
- Step 6 – Stretch the Dough: Flatten dough from center outward with fingers. Gently rotate and stretch until desired shape is reached.
- Step 7 – Top and Bake: Add toppings of choice. Bake on preheated stone, steel, or pan in hot oven until crust is golden and cheese bubbles (about 8–12 minutes).
Notes
Tips: Use discard within 10 days. Adjust water if dough is too sticky. Add olive oil or herbs for flavor.
Storage: Store dough balls covered in fridge for up to 4 days. Bring to room temp before baking.
Variations: Try whole wheat, herbs in dough, or unique toppings like fig & chicken.