Sourdough Discard Pizza Dough Recipe: Easy Spider-Web Flatbread

Transforming your sourdough discard into something delicious and practical is one of the most satisfying kitchen hacks.

This recipe for sourdough discard pizza dough makes it incredibly easy to create a homemade pizza crust that’s both flavorful and fun, especially when shaped into a spider-web flatbread. It’s a fantastic way to use up that discard that might otherwise go to waste.

This quick discard pizza dough recipe is designed for simplicity, yielding a wonderfully chewy crust that’s perfect for weeknight dinners or a casual get-together. You don’t need any advanced baking skills to achieve a fantastic result, making it ideal for beginners and seasoned home cooks alike.

Sourdough Discard Pizza Dough (Spider-Web Flatbread)

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• Total Time: 1 hour to 1 hour 30 minutes
• Yield: 1 large pizza or flatbread 1x

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Description

Transform your sourdough discard into a delicious and practical homemade pizza crust with this easy recipe. Perfect for a quick weeknight meal or a fun spider-web flatbread, this recipe yields a chewy crust with a subtle sourdough tang without the long fermentation times. It’s versatile for various toppings and great for reducing food waste.

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Ingredients

Scale 1x2x3x

1 cup active sourdough discard (100% hydration, unfed)

1 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon instant or active dry yeast

1 teaspoon granulated sugar

1 teaspoon salt

2 tablespoons olive oil, plus more for greasing

1/2 cup warm water (around 105–115 F)

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Instructions

1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, olive oil, and sugar until well combined. The mixture should look slightly milky.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the flour, yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when poked. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.

4. 4. First Rise (Proofing): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-60 minutes, or until it has nearly doubled in size.

5. 5. Shape the Flatbread: Gently punch down the risen dough to release the air. On a lightly floured surface, roll or stretch the dough into your desired pizza or flatbread shape. For a spider-web design, roll it into a large circle, then use a knife or pizza cutter to cut thin lines radiating from the center, leaving the outer edge intact.

6. 6. Bake the Crust: Transfer the shaped dough to a parchment-lined baking sheet. Preheat your oven to 425 F (220 C). Bake the plain crust for 8-10 minutes, or until it’s lightly golden and starting to puff up. This par-baking step helps create a crispier crust.

7. 7. Add Toppings and Finish Baking: Remove the par-baked crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

8. 8. Cool and Serve: Let the pizza cool for a few minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: main dish
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 4-6 servings

Keywords: sourdough, pizza, flatbread, discard, easy, homemade, quick, chewy, weeknight, appetizer

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking to incorporate sourdough discard into their cooking without a lot of fuss. It’s perfect for busy families, home cooks who want to reduce food waste, and anyone who enjoys a delicious, chewy pizza crust. The beauty of using sourdough discard here is that it adds a subtle depth of flavor to the dough without requiring the long fermentation times of traditional sourdough. This means you get that desirable tang and texture much faster! It’s an excellent choice for a casual dinner, a fun snack for kids, or even a creative appetizer when you want something a little different. The “spider-web” flatbread concept makes it particularly engaging for themed parties or just a playful meal at home.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start is the easiest way to ensure a smooth cooking experience. This recipe uses common pantry staples, so you likely have most of what you need already.

INGREDIENTS:

• 1 cup active sourdough discard (100% hydration, unfed)
• 1 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon instant or active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for greasing
• ½ cup warm water (around 105-115°F)

For the flour, all-purpose works perfectly, but you could also use bread flour for an even chewier crust. If you don’t have instant yeast, active dry yeast works just as well; just be sure to proof it in the warm water with the sugar for 5-10 minutes until foamy before adding it to the other ingredients. The olive oil is crucial for both flavor and texture, contributing to a tender crust. Any neutral-flavored oil can be used in a pinch, but olive oil is highly recommended for the best taste.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it a great option for a weeknight meal.

• Prep time: 15 minutes
• Proofing time: 30-60 minutes (depending on room temperature)
• Cook time: 12-15 minutes
• Total time: Approximately 1 hour to 1 hour 30 minutes

The proofing time is the most variable part of this recipe. On a warm day or in a warm kitchen, your dough might rise faster. If your kitchen is cooler, it might take a bit longer. Keep an eye on the dough rather than strictly adhering to the clock for the best results.

How To Make It Step By Step With Visual Cues

Making this sourdough discard pizza dough is straightforward. Follow these steps for a perfect, chewy crust.

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, olive oil, and sugar until well combined. The mixture should look slightly milky.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour, yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slowly when poked. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.
4. First Rise (Proofing): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-60 minutes, or until it has nearly doubled in size.
5. Shape the Flatbread: Gently punch down the risen dough to release the air. On a lightly floured surface, roll or stretch the dough into your desired pizza or flatbread shape. For a spider-web design, roll it into a large circle, then use a knife or pizza cutter to cut thin lines radiating from the center, leaving the outer edge intact.
6. Bake the Crust: Transfer the shaped dough to a parchment-lined baking sheet. Preheat your oven to 425°F (220°C). Bake the plain crust for 8-10 minutes, or until it’s lightly golden and starting to puff up. This par-baking step helps create a crispier crust.
7. Add Toppings and Finish Baking: Remove the par-baked crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return to the oven and bake for another 4-5 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
8. Cool and Serve: Let the pizza cool for a few minutes before slicing and serving. This allows the cheese to set and prevents toppings from sliding off.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough discard pizza dough is incredibly versatile, making it easy to adapt for different tastes and occasions.

• Kid-Friendly Fun: Let kids help with stretching the dough (they love this part!) and adding their favorite toppings. For the spider-web design, they can use a butter knife to make the cuts, making it a safe and engaging activity. Offer a variety of mini toppings like pepperoni, small cubes of ham, or pre-cooked chicken.
• Savory Flatbread: Instead of traditional pizza sauce, try a pesto base, a garlic and herb olive oil spread, or even a creamy Alfredo sauce. Top with roasted vegetables like bell peppers, zucchini, and red onion, or crumbled feta cheese and fresh herbs for a Mediterranean twist.
• Sweet Treat: For a dessert flatbread, par-bake the crust, then spread with Nutella or a cream cheese frosting. Top with sliced fresh fruit like strawberries, blueberries, or bananas, and a sprinkle of cinnamon sugar.
• Appetizer Platter: Cut the baked spider-web flatbread into wedges and serve with a variety of dips like marinara sauce, hummus, or a creamy ranch dip. It makes for an impressive and delicious centerpiece for any gathering.
• Spice It Up: Add a pinch of red pepper flakes to the dough itself for a subtle kick, or sprinkle them over your toppings for a spicier pizza.
• Cheese Lovers’ Dream: Beyond mozzarella, consider adding provolone, Parmesan, or a blend of Italian cheeses for more complex flavor. A sprinkle of goat cheese or blue cheese can also elevate the taste.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here’s how to navigate common issues with this sourdough discard pizza dough.

• Dough Too Sticky: If your dough is too sticky to handle, resist the urge to add a lot of flour at once. Add flour one tablespoon at a time while kneading until it’s manageable but still soft. Over-flouring can lead to a dry, tough crust.
• Dough Not Rising: Ensure your warm water is the correct temperature (105-115°F). Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it. Also, make sure your yeast isn’t expired. A warm, draft-free spot is crucial for proofing.
• Crust Is Too Dense: This often happens from over-kneading or not allowing enough time for the dough to rise. Knead just until smooth and elastic, and give the dough the full recommended proofing time, or until it has visibly doubled.
• Soggy Crust: A soggy crust can be caused by too much sauce or toppings, or not par-baking the crust first. Par-baking creates a barrier that prevents the sauce from soaking into the dough. Also, ensure your oven is fully preheated to the correct temperature.
• Difficulty Shaping the Spider Web: If the dough springs back too much when you try to roll it out, let it rest for 5-10 minutes. This allows the gluten to relax, making it easier to shape. For the spider web, make sure your cuts don’t go all the way to the edge of the dough, otherwise, the “web” will fall apart.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough discard pizza dough is best enjoyed fresh, but there are ways to prepare it ahead of time or store leftovers.

• Storing Leftover Pizza: Any leftover flatbread can be stored in an airtight container or wrapped tightly in aluminum foil in the refrigerator for

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.