Sourdough Discard Pizza Dough is a fun and tasty way to use up your extra sourdough starter! This dough has a lovely tangy flavor and a chewy, crisp crust once baked. It’s made with simple ingredients and the magic comes from that sourdough discard, adding a little twist to your classic homemade pizza base.
I love making this dough because it feels like I’m not wasting anything from my starter routine. Plus, it’s super easy to work with — it stretches nicely and holds toppings well without getting soggy. My favorite trick is to let it rise slowly overnight in the fridge, which makes the flavor even better and gives me more control over pizza night timing.
When it’s time to bake, I like piling on my favorite veggies, some gooey cheese, and a sprinkle of fresh herbs. Whether you keep it simple or go all out with toppings, this dough makes every homemade pizza feel special. It’s perfect for sharing with friends or just enjoying a cozy night in with a slice (or two!).
Key Ingredients & Substitutions
Sourdough Discard: This is your unfed starter that adds tang and texture. If you don’t have discard, a little extra yeast and water can work, but you’ll miss that signature sour flavor.
Flour: All-purpose flour is great here. For a chewier crust, try bread flour. Gluten-free blends might need extra tweaks, but can work too.
Instant Yeast: This boosts rising since discard alone can be slow. If you avoid yeast, increase discard and allow more rise time, but the dough will be denser.
Olive Oil: Adds flavor and tenderness. You can swap with vegetable oil or melted butter if preferred.
How Do I Get a Soft Yet Crispy Pizza Crust?
The secret lies in kneading and baking temperature!
- Kneading: Knead the dough 8-10 minutes until smooth and elastic. This develops gluten, giving structure and chewiness.
- Rising: Let it double in a warm spot. This helps the dough light up and trap air bubbles.
- High heat baking: Preheat oven to 475°F (245°C) and use a pizza stone or hot baking sheet. The high heat crisps the crust quickly while keeping it tender inside.
- Toppings: Don’t overload! Too many toppings or watery veggies make the crust soggy.
With these tips, your sourdough discard pizza will have that great balance of a soft inside and a crispy, golden crust!
Equipment You’ll Need
- Large mixing bowl – I like it because it holds the dough and helps it rise evenly.
- Measuring cups and spoons – make sure you get accurate ingredients for the best crust.
- Silicone spatula or spoon – for mixing everything together easily.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it from drying out.
- Pizza stone or baking sheet – helps get that crisp, golden crust directly on high heat.
- Rolling pin or hands – for stretching or shaping the dough into your perfect pizza base.
Flavor Variations & Add-Ins
- Use shredded mozzarella, cheddar, or a blend for different cheesy flavors. I prefer mozzarella for that melty texture!
- Top with sautéed vegetables like bell peppers, mushrooms, or onions for extra flavor and fiber.
- Sprinkle some fresh herbs like basil, oregano, or thyme on top after baking for a burst of freshness.
- Add cooked meats such as pepperoni, cooked sausage, or grilled chicken for a hearty, meaty pizza variation.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter, thick and bubbly)
- 2 ¼ cups all-purpose flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ¾ cup warm water (around 100°F / 38°C)
- 1 tablespoon olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 to 1.5 hours for the dough to rise. Baking time is an additional 12-15 minutes. Overall, under 2 hours from start to finish!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, warm water, and olive oil. Stir until everything is well blended. Add the instant yeast and salt, then mix again. Gradually add the flour, stirring until a loose dough comes together.
2. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it for about 8–10 minutes until it feels smooth and elastic. If it’s sticky, sprinkle a little more flour as needed.
3. First Rise:
Shape the dough into a ball and put it in a bowl lightly coated with olive oil. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm spot until it doubles in size—about 1 to 1.5 hours.
4. Shape the Pizza:
Once risen, gently punch down the dough and place it on a floured surface. Stretch or roll it out into your preferred pizza shape and thickness.
5. Prepare to Bake:
Preheat your oven to 475°F (245°C). Place a pizza stone or sturdy baking sheet inside to heat up with the oven.
6. Add Toppings and Bake:
Add your favorite sauce, cheese, and toppings on the shaped dough. Carefully transfer the pizza to the hot stone or baking sheet and bake for 12–15 minutes. Your pizza is ready when the crust is golden and the cheese is bubbly and slightly browned.
7. Serve and Enjoy:
Remove the pizza from the oven. Let it cool for a few minutes, then slice and serve your delicious, tangy sourdough pizza!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast and dough activate properly.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough tightly and refrigerate it overnight. Let it come to room temperature before shaping and baking.
How Should I Store Leftover Pizza Dough?
Wrap the dough tightly in plastic wrap or place it in an airtight container and store it in the fridge for up to 3 days. Let it warm up before using.
What If I Don’t Have a Pizza Stone?
No worries! Use a heavy baking sheet turned upside down and preheat it in the oven just like a stone. It will help get a nice crispy crust.