Best Sourdough Discard recipe: Fried pizza

When we make dough for pizza or bread, we often end up with leftover scraps that we’re not sure how to use. Instead of wasting them, why not turn them into something delicious? Fried pizza is the perfect way to give new life to leftover dough, transforming it into an irresistible treat. This dish is simple yet amazing. Crispy on the outside and soft on the inside, fried pizza is perfect anytime and sure to please everyone’s taste buds.

How to Make Fried Pizza from sourdough discard

To make fried pizza, start by rolling out the leftover dough on a lightly floured surface. You can do this with your hands or with a rolling pin, aiming for a thickness of about 1/4 inch. Next, use a round cutter or a simple glass to cut small dough discs, around 1.5-2 inches in diameter. Meanwhile, heat the frying oil in a pot to 375°F (190°C); a kitchen thermometer is really helpful to get the right temperature.

Fry the dough discs for 4-5 minutes, adding only 2 or 3 at a time to avoid cooling the oil and ensure even cooking. As they fry, the discs will puff up, turning into golden, crispy spheres. Once it’s ready, cut them in half and fill with slices of prosciutto and mozzarella for an extra tasty result. Serve immediately, hot and steaming, to enjoy the full aroma of freshly made fried pizza!

How long is sourdough discard good for?

Leftover dough doesn’t have to be thrown out! You can reuse it to make delicious fried pizza up to 24–36 hours after the dough is made, keeping it fresh and tasty. However, if you don’t plan to use it right away, you can easily freeze it for a longer shelf life, ready to enjoy whenever you’re in the mood for something special. One of the best parts of this recipe is its flexibility: there’s no rush to use it quickly, and you’ll always have some dough on hand for creative cooking without worrying about waste.

How do I know if my sourdough discard is good?

No complicated tests are needed to tell if your dough scraps are still good to use. Just look for some simple signs: if the color starts turning green, the dough has passed its freshness limit and should be discarded. Similarly, if the dough becomes overly runny and isn’t firm enough to work with, it’s past its prime. Lastly, if you notice a strong smell of alcohol or ammonia, that’s another sign that the dough is no longer good.

Best Pairings with Fried Pizza

To accompany fried pizza, our favorite pairing is with prosciutto and mozzarella, a classic and irresistible combination. But there are many other delicious combos to try: a spoonful of homemade pesto, arugula with a soft cheese, or a slice of salami with Swiss cheese. Each pairing brings out the unique flavor of the fried pizza, letting you experiment with different tastes and textures.

If you prefer to turn fried pizza into a breakfast or dessert option, then the sweet version is a must! For an indulgent twist, spread it with a generous layer of Nutella—perfect for chocolate lovers. Or, if you want something more sophisticated, go with salted caramel: the balance of sweet and salty pairs beautifully with the lightness of fried dough, creating a dessert that’s both surprising and delightful. This sweet version is perfect for a tasty start to your day or as a unique way to finish a meal.

Which Oil to Use for Frying

Choosing the right oil is key to making perfect fried pizza. The best oils for frying are vegetable oils, especially sunflower or peanut oil, as they help keep the authentic flavor of the fried pizza without overpowering it. Generally, any neutral-flavored vegetable oil works well, highlighting the crispy texture of the dough. The only oil to avoid is olive oil: its strong flavor can overwhelm the delicate taste of fried pizza. By choosing the right oil, you’ll achieve a light, crisp fry that enhances any topping you add!

How to store it

Fried pizza is truly a delight when enjoyed hot and fresh, with its perfect balance of crunchiness and softness. However, if you find yourself needing to store it, the best approach is to focus on preserving the dough itself rather than the fried pizza. Instead of frying all the dough at once, you can freeze the scraps, keeping them ready for another batch of fried pizza at a later time. By storing the dough scraps in the freezer, you can enjoy this fried treat at other moments without losing its freshness or flavor. When you’re in the mood for fried pizza, simply thaw the dough, shape the discs, and fry them—the result will be nearly identical to using fresh dough scraps.