Making delicious homemade pizza doesn’t have to be an all-day affair, especially when you have a vibrant sourdough starter on hand.
This recipe for small batch sourdough pizza dough is designed for convenience, allowing you to whip up a fantastic, crispy crust using your sourdough discard without extensive planning. It’s perfect for those spontaneous pizza nights or when you’re craving a satisfying flatbread with minimal fuss.
This recipe focuses on simplicity and flavor, transforming your sourdough discard into a versatile dough that’s ideal for a single pizza or a small flatbread. You’ll love how easily it comes together and the wonderful tangy depth it adds to your crust. Get ready to elevate your weeknight meals with this approachable and incredibly tasty sourdough creation.
Small Batch Sourdough Pizza Dough (Discard Recipe)
- Total Time: 55-60 minutes
- Yield: 1 pizza or flatbread 1x
Description
This recipe for small batch sourdough pizza dough is designed for convenience, allowing you to whip up a fantastic, crispy crust using your sourdough discard without extensive planning. It’s perfect for those spontaneous pizza nights or when you’re craving a satisfying flatbread with minimal fuss. This recipe focuses on simplicity and flavor, transforming your sourdough discard into a versatile dough that’s ideal for a single pizza or a small flatbread.
Ingredients
Instructions
1. Combine the Wet Ingredients: In a medium-sized mixing bowl, combine the sourdough starter discard, warm water, and olive oil. Whisk them together until they are well combined and the starter is mostly dissolved into the liquid. This ensures an even distribution of the sourdough flavor throughout the dough.
2. Mix Dry Ingredients and Form Dough: In a separate small bowl, whisk together the all-purpose flour, salt, and optional sugar. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. It might look a little sticky at this stage, which is normal.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much, as this can make the crust tough. The dough should spring back slightly when poked.
4. First Rest: Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough ball into the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
5. Preheat Oven and Prepare Pan: While the dough rests, preheat your oven to 450 F (230 C). If you have a pizza stone or steel, place it in the oven to preheat as well. Otherwise, lightly grease a baking sheet or pizza pan.
6. Shape the Dough: On a lightly floured surface, gently roll or stretch the dough into your desired pizza or flatbread shape, aiming for about an 8-10 inch round or an oblong shape. Be careful not to overwork the dough. Transfer the shaped dough to your prepared baking sheet or a piece of parchment paper if using a pizza stone.
7. Add Toppings and Bake: Spread your favorite pizza sauce evenly over the dough, leaving a small border for the crust. Add your desired toppings and cheese. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and melted.
8. Cool and Serve: Carefully remove the pizza from the oven. Let it cool for a few minutes on a wire rack before slicing and serving. This helps the cheese set and prevents the crust from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: main dish
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 pizza
Keywords: sourdough, pizza, discard, flatbread, easy, weeknight, homemade, crispy, tangy, quick
What You’ll Love About This Quick And Easy Recipe
This recipe is a game-changer for anyone who loves homemade pizza but doesn’t always have the time for a long, traditional dough-making process. It’s perfect for busy weeknights when you want something comforting and delicious without a huge commitment. The beauty of using sourdough discard is that it adds incredible flavor and a lovely texture to your crust, making it stand out from typical store-bought options, all while putting your starter to good use. This recipe is designed for home cooks of all skill levels, especially those new to sourdough baking, as it skips the long fermentation times often associated with sourdough. It’s a fantastic way to introduce the unique tang of sourdough into your family’s favorite meal, and it’s versatile enough for a simple cheese pizza, a veggie-loaded flatbread, or even a sweet dessert pizza. Serve it for a casual family dinner, a fun movie night, or as an appetizer when entertaining a small group.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this small batch sourdough pizza dough is straightforward, focusing on pantry staples you likely already have. The star of the show is your sourdough starter discard, which brings a unique depth of flavor to the crust. Make sure your discard is active and smells pleasantly tangy for the best results. Beyond that, you’ll need a few basic baking ingredients to bring the dough together.
INGREDIENTS:
- 1 cup (240g) sourdough starter discard (fed or unfed, but active is best)
- 1 1/2 cups (180g) all-purpose flour, plus more for dusting
- 1 teaspoon olive oil, plus more for greasing
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar (optional, for a slightly sweeter crust and better browning)
- 1/4 cup (60ml) warm water (approximately 100-110°F)
For the flour, all-purpose works wonderfully here, providing a good balance of chewiness and crispness. If you prefer a slightly chewier crust, you can substitute a small portion (about 1/4 cup) of the all-purpose flour with bread flour. The olive oil is essential for adding flavor and helping to create a tender crust, so don’t skip it. While the sugar is optional, it can help with browning and adds a subtle sweetness that complements the tang of the sourdough. Ensure your water is warm, not hot, as too hot water can kill the beneficial yeasts in your sourdough starter.
Time Needed From Start To Finish
This recipe is designed for speed and convenience, making it perfect for a weeknight meal. The hands-on time is minimal, allowing you to get a delicious homemade pizza on the table without feeling rushed.
- Prep Time: 15 minutes
- Resting Time: 30 minutes (minimum, but longer is fine)
- Cook Time: 10-15 minutes (depending on oven and desired crispness)
- Total Time: Approximately 55-60 minutes
The resting time is flexible; if you have more time, letting the dough rest for an hour or two can develop slightly more flavor, but it’s not strictly necessary for a good result. The key is to allow the gluten to relax enough for easy shaping.
How To Make It Step By Step With Visual Cues
Creating this small batch sourdough pizza dough is a simple process, even for beginners. Follow these steps to achieve a perfectly crispy and flavorful crust every time.
- Combine the Wet Ingredients: In a medium-sized mixing bowl, combine the sourdough starter discard, warm water, and olive oil. Whisk them together until they are well combined and the starter is mostly dissolved into the liquid. This ensures an even distribution of the sourdough flavor throughout the dough.
- Mix Dry Ingredients and Form Dough: In a separate small bowl, whisk together the all-purpose flour, salt, and optional sugar. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. It might look a little sticky at this stage, which is normal.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much, as this can make the crust tough. The dough should spring back slightly when poked.
- First Rest: Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough ball into the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
- Preheat Oven and Prepare Pan: While the dough rests, preheat your oven to 450°F (230°C). If you have a pizza stone or steel, place it in the oven to preheat as well. Otherwise, lightly grease a baking sheet or pizza pan.
- Shape the Dough: On a lightly floured surface, gently roll or stretch the dough into your desired pizza or flatbread shape, aiming for about an 8-10 inch round or an oblong shape. Be careful not to overwork the dough. Transfer the shaped dough to your prepared baking sheet or a piece of parchment paper if using a pizza stone.
- Add Toppings and Bake: Spread your favorite pizza sauce evenly over the dough, leaving a small border for the crust. Add your desired toppings and cheese. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and melted.
- Cool and Serve: Carefully remove the pizza from the oven. Let it cool for a few minutes on a wire rack before slicing and serving. This helps the cheese set and prevents the crust from becoming soggy.
Easy Variations And Serving Ideas That Fit Real Life
This small batch sourdough pizza dough is incredibly versatile, making it perfect for a variety of meals and preferences. It’s a fantastic base for creativity in the kitchen.
For a kid-friendly option, keep it classic with a simple marinara sauce and plenty of mozzarella cheese. You can even let younger family members help spread the sauce and sprinkle the cheese – it makes dinner an interactive and fun experience! For a more adventurous palate, try a BBQ chicken pizza with shredded cooked chicken, red onion, cilantro, and a smoky BBQ sauce. Another great idea is a white pizza with a garlic and olive oil base, ricotta cheese, and fresh spinach.
This dough also makes excellent flatbreads. Brush it with olive oil, sprinkle with flaky sea salt and fresh rosemary for a simple focaccia-style bread, perfect for dipping in olive oil or serving alongside a salad. You could also make a quick dessert flatbread by spreading a thin layer of Nutella, topping with sliced bananas or strawberries, and baking until warmed through.
When serving, consider pairing your pizza or flatbread with a fresh green salad to balance the meal. A simple vinaigrette dressing works wonderfully. For a party or buffet, cut the flatbread into smaller squares or strips for easy grabbing. Offer a variety of dipping sauces like ranch, marinara, or a spicy aioli to complement different toppings. Don’t be afraid to experiment with seasonal vegetables as toppings – asparagus and goat cheese in spring, or roasted butternut squash and sage in the fall.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe like this, a few common mistakes can impact your final result. Being aware of these can help you achieve a perfect sourdough pizza crust every time.
One frequent issue is adding too much flour during kneading or shaping. While a little flour is necessary to prevent sticking, excessive flour can lead to a dry, tough crust. If your dough feels too sticky, try lightly oiling your hands or the work surface instead of adding more flour. Another common slip-up is not allowing the dough enough rest time. If you try to roll out the dough immediately after kneading, it will be very elastic and spring back, making it hard to shape. The 30-minute rest period is crucial for relaxing the gluten, so don’t skip it.
Over-toasting the crust is another mistake. Keep a close eye on your pizza, especially towards the end of baking. Ovens can vary, so the suggested baking time is a guideline. Look for a golden-brown crust and bubbly cheese, but avoid
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
