Real Talk: Why I Keep Coming Back to This Dough
Okay, full confession: Pizza night at my house is less of a tradition and more of a survival strategy. I started making this same day sourdough discard pizza dough after my starter (her name’s Mabel, but honestly, any old discard works) started to pile up in the fridge and my family started dropping passive-aggressive hints about “having bread with flavor from time to time.” If I’m being honest, it all began the evening I realized I’d forgotten to thaw out regular dough, my son was eyeing the cereal box, and I just couldn’t face another tomato soup-and-toast night. So now, whenever I spot that jar of sluggish starter languishing in the back, I jump on this recipe. Lazy? Perhaps. Restorative? Absolutely.
Why You’ll Love This (and When I Actually Bother)
I whip up this dough for pizza night on those crazy weekdays when foresight is in short supply. My daughter applauds it because the outside goes crunchy, and the inside is all chewy-goodness, and my husband claims it has this “artisan taste” — (which I’m pretty sure just means “tangy”). Real talk? I mostly love it because you don’t have to plan ahead or wait overnight. Heck, sometimes I throw in a handful of herbs, or—when I’m feeling extra lazy—skip kneading and just poke at it; nobody’s noticed. It’s not pizzeria thin; for me, the crust’s a little on the wild side. If you’ve ever stood in your kitchen holding a bowl of discard and wondered, “Now what?”, this is what.
Gathering the Stuff: Ingredients (Substitution Chat)
- 1 cup active sourdough discard (if mine’s been in the fridge for awhile I’ll just stir it; works fine)
- 2 to 2 1/4 cups all-purpose flour (sometimes I sub half with bread flour to get more chew, or toss in some whole wheat if I’m feeling, you know… virtuous)
- 1/2 cup warm water — Not hot, not cold. Kind of like the bathwater you’d draw for a finicky cat.
- 1 packet (2 1/4 tsp) instant yeast (or active dry, but then dissolve it in the water and wait a bit; honestly, both work and don’t let anyone tell you otherwise)
- 2 tbsp olive oil (I use whatever’s nearby; my grandmother would have had a fit seeing me use canola once, and honestly, it wasn’t bad)
- 1 tsp salt (I just use table salt; flaky is nice, but whatever)
- Optional: Few pinches of dried oregano or chili flakes if you want a little something extra. Sometimes I get wild and add garlic powder.
Let’s Make the Dough (A Little Chaotic, but Worth It)
- Mix stuff up: In a big bowl, dump in the discard, 2 cups flour, yeast, salt, water, and oil. Stir with a wooden spoon or clean hand until it all sort of clumps together. If it’s still sticky, add that extra quarter cup flour a little at a time. But don’t stress if it’s tacky — that’s normal.
- Knead, or just… mash it around: Turn the dough out onto a lightly floured counter. Knead for about 5 mins. Or, as I sometimes do, just fold it over itself a few times, get bored, and call it a day. If it’s sticking, dust with a bit more flour. Sometimes it’s wetter if my discard is runny, but it hasn’t ruined it yet.
- First rise: Toss the dough back in the bowl, cover with a tea towel (not one of your nice holiday ones) or plastic wrap, and let it rise somewhere warm for about 1 to 2 hours. It should get noticeably poofier, though not always double. If you forget and it goes longer, it’ll taste more sour. I try not to let it sit longer than 3 hours; more than that and it starts to smell like gym socks (true story).
- Shape and second rise: Knock the air out with your fist (satisfying), then flatten out on a floured surface, shape into your pizza round or squarish/oblong, whatever fits your pan. Top with whatever tickles your fancy right now. Let it rest about 20 minutes while the oven preheats — this helps prevent the dreaded dough recoil.
- Bake: Preheat your oven as hot as you dare (mine only goes to 230°C/450°F). If you’ve got a pizza stone, use it (I rarely bother to dig mine out; a baking sheet overturned is just fine). Bake for about 12-15 mins; crust should be golden and the cheese bubbling merrily. At this point, this is where I usually sneak a piece before anyone else smells what’s up.
Notes & Honest Discoveries
- If your discard smells really strong (like old socks), maybe toss a little extra flour in or give it an extra glug of olive oil. But don’t toss it out! It’ll settle down once baked.
- Actually, letting it rest 30 mins before rolling helps get it softer, but sometimes I just don’t have the patience — it’s still good.
- I tried honey instead of olive oil once (because I was out), and while the kids didn’t seem to mind, I wouldn’t do it again.
If You’re Feeling Adventurous: Variations I’ve Tried
- Mixing in rosemary and a shake of parmesan right into the dough makes it taste almost like fancy focaccia. Almost.
- Buffalo sauce swirl (confession: it leaks, makes a mess, but wow, spicy!)
- Tried replacing all the water with beer. Let’s just say… interesting, but not my best pizza memory.
- Sometimes I shape it into mini flatbreads instead of pizza—easier for snacking (my daughter calls it ‘snack pizza’ which sounds better than it is, but hey, fewer leftovers).
Equipment: What You Need (Plus My Lazy Workarounds)
- Mixing bowl (big ish is easier to clean)
- Wooden spoon or just your clean hands (the spoon’s nice, but honestly fingers work best, less sticky than you’d guess)
- Pizza stone or baking sheet (sometimes I just go straight onto parchment right on the rack – no shame)
- If you don’t have a rolling pin, a clean wine bottle does the trick. Don’t ask me how I know.
- Oven (I mean, to be fair, broiling on a grill once worked in a pinch, but maybe don’t try that on a windy day…)
Storage: If There’s Any Left (Big If)
Wrap up leftovers in foil or an airtight container. It’s good in the fridge for 2-ish days. To warm, I like to pop it straight on a hot pan for a couple minutes — oven works, microwave makes it a bit sad and rubbery, but sometimes you just need pizza now. Though honestly, in my house it never lasts past breakfast the next day. Cold pizza is, like, its own reward, right?
How I Like to Serve It (and What My Son Requests)
I usually slice this up with kitchen scissors (so much easier than a pizza cutter, don’t judge), then pile on fresh rocket and chili flakes after baking. For big nights, we do a build-your-own-topping bar — the kids go wild and add way more cheese than necessary (can you blame them?). Sometimes, just before serving, I drizzle a smidge of hot honey — not authentic, but so good. My son asks for it with ketchup. This is my cross to bear.
Pro Tips (Learned the Hard Way…)
- I once tried rushing the first rise (used the oven proof setting—bad idea). The dough was weirdly flat and dense, so give it some time, even if you’re kind of on the clock.
- Don’t over flour at the start; it gets dry and sad. Actually, I find if you just let it be a bit sticky, the finished crust stays chewier.
- If your kitchen is freezing, throw the bowl in the oven (off!) with the light on. Just don’t forget it’s there and turn on the oven later (yep, have melted a bowl or two).
FAQ: Pizza Night Questions I Get (A Lot)
- Can I use starter that’s been in the fridge forever? Yeah, I do it all the time. As long as it doesn’t have pink or fuzzy bits, it’s fine — just smells a bit stronger sometimes.
- Is this dough actually sour? A little bit, but not in a punch-you-in-the-face way. I find it’s tangy, more flavor than commercial dough, but nothing too wild.
- Can I freeze the dough? Probably, but honestly, I never remember to. Friends say it works, just freeze after the first rise. Thaw in the fridge overnight.
- I don’t have yeast, can I just use more discard? I tried it once! You get lots of flavor, but it takes basically all day to rise and isn’t very fluffy. In a pinch, it’ll do, but you need more patience than me.
- Why does my dough always stick to my hands? That’s dough for you, mate. Oil up your hands a little or just deal with it. I like to think of it as a mini spa treatment.
- Do I need special pizza flour? Nope. I sometimes use Italian 00 when I feel fancy, but regular flour is totally fine. Don’t overthink it.
Anyway, hope you give this a whirl sometime and if it gets a bit messy, well, that’s half the fun. And if your family polishes off the whole pizza before you sit down, my commiserations — happens to the best of us.
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter discard (unfed, room temperature)
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon instant dry yeast
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 tablespoon cornmeal (for dusting)
Instructions
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1In a large mixing bowl, combine the sourdough discard, warm water, olive oil, and sugar. Mix until combined.
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2Add the flour, instant dry yeast, and sea salt to the wet ingredients. Mix until a shaggy dough forms.
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3Knead the dough for about 7-10 minutes until it becomes smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.
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4Preheat the oven to 475°F (245°C). Divide the dough in half and shape each piece into a round pizza base on a lightly floured surface.
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5Transfer the shaped dough onto a baking sheet dusted with cornmeal. Add your favorite toppings.
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6Bake for 12-15 minutes or until the crust is golden and crisp. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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