Sourdough Discard Pizza Dough is a clever and tasty way to make the most out of your sourdough starter. This dough has a nice tangy flavor from the discard, and it stretches out beautifully, making it perfect for pizza nights. With just a few simple ingredients and a little bit of time, you can have a homemade crust that’s crisp on the outside and soft on the inside.
I love using sourdough discard for pizza dough because it gives a subtle depth of flavor without any extra effort. It feels good to turn what might otherwise be wasted into something delicious everyone can enjoy. One of my favorite tips is to let the dough rest a bit longer if you have the time — it helps develop that classic sourdough texture and taste even more.
Whenever I make this sourdough discard pizza dough, I usually top it with simple ingredients like fresh mozzarella, basil, and a drizzle of olive oil. It brings out the dough’s tanginess without overwhelming it. Plus, it’s a fun way to get creative with whatever toppings you have on hand. This dough has quickly become a go-to recipe in my kitchen, and I hope you’ll find it just as enjoyable to make and eat!
Key Ingredients & Substitutions
Sourdough discard: This is the star ingredient that gives the dough its unique tang and texture. If you don’t have discard, you can use a mix of all active starter and reduce the yeast slightly.
Flour: All-purpose flour works great here. For a chewier crust, try bread flour. Whole wheat flour can be added up to 25% for a nuttier flavor but expect a denser crust.
Instant yeast: This helps the dough rise more reliably since discard alone might not be active enough. If you want, you can skip the yeast but expect a longer rise time.
Olive oil: Adds flavor and helps tenderize the crust. You can substitute with any mild vegetable oil if needed.
Water: Lukewarm water activates the yeast without killing it. If tap water is very chlorinated, water that’s been filtered or bottled works better.
How Can I Get a Crispy, Airy Pizza Crust with This Dough?
The key to a great crust lies in proper kneading, rising, and baking:
- Knead Well: Knead the dough until smooth and elastic. This develops gluten for structure and chewiness. About 8-10 minutes by hand is ideal.
- Let It Rise Enough: The first rise should be until doubled, around 1 to 1 ½ hours. This helps build flavor and lightness.
- Preheat the Oven and Stone: A very hot oven (450-500°F) and preheated pizza stone or baking sheet mimic pizzeria conditions, giving that crisp bottom.
- Don’t Overload Toppings: Heavy toppings can weigh down the dough and make it soggy. Keep toppings moderate and balanced.
- Use Flour or Cornmeal to Transfer: Dust your peel or tray to slide the dough easily onto the hot stone.
These steps combined help achieve a golden crust with airy pockets, just like the picture. It’s all about patience and heat!
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl to give the dough plenty of space to rise. It keeps things tidy and makes kneading easier.
- Bench scraper or spatula – helpful for dividing the dough or scraping it from the bowl.
- Kitchen towel or plastic wrap – covers the dough while it rises to keep moisture in and prevent a crust from forming.
- Oven with pizza stone or baking sheet – a preheated stone or sheet ensures a crispy crust. I prefer a pizza stone for the best results.
- Rolling pin or hands – for shaping the dough into the perfect circle. I like using hands for a rustic look and feel.
Flavor Variations & Add-Ins
- Try adding herbs like rosemary or thyme to the dough for extra flavor — they work great with simple toppings.
- Use different cheeses like feta, parmesan, or ricotta to give your pizza a unique twist on flavor.
- Top with roasted vegetables (bell peppers, caramelized onions, mushrooms) for added sweetness and texture.
- Sprinkle red pepper flakes or add a drizzle of balsamic glaze after baking for a little extra zing.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil, plus extra for greasing
- ¾ cup (180ml) lukewarm water
- 1 tsp instant yeast
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, then you’ll need 1 to 1 ½ hours for the dough to rise. Baking time is quick—just 8 to 12 minutes in a hot oven. So in just a bit over an hour, you’ll be enjoying fresh, homemade sourdough pizza!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, mix together the flour, salt, sugar, and instant yeast. Add in the sourdough discard, lukewarm water, and olive oil. Stir until a shaggy dough forms.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it with your hands for about 8 to 10 minutes until it feels smooth and elastic. This helps develop the dough’s structure and texture.
3. Let the Dough Rise:
Lightly oil a clean bowl and place your dough inside, turning it once to coat with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm spot for 1 to 1 ½ hours, or until it doubles in size.
4. Prepare for Baking:
After the dough has risen, gently punch it down to release air bubbles. Lay the dough onto a floured surface and divide it into two pieces if you prefer smaller pizzas, or leave whole for one large pizza.
5. Shape and Top:
Preheat your oven to its highest temperature (450-500°F / 230-260°C). Place a pizza stone or an upside-down baking sheet inside to heat. Shape your dough by gently stretching or rolling it into a round. Add your favorite toppings.
6. Bake the Pizza:
Using a pizza peel or a flat baking tray dusted with flour or cornmeal, transfer the pizza onto the hot pizza stone or baking sheet. Bake for 8 to 12 minutes until the crust turns golden, bubbly, and delicious.
7. Enjoy!
Take your pizza out of the oven, let it cool a bit, then slice and enjoy your homemade sourdough discard pizza!
Can I Use Frozen Sourdough Discard for This Dough?
Yes, you can use frozen discard, but make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast and bacteria perform better during rising.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, place the dough in an oiled bowl, cover it, and refrigerate overnight. This slow fermentation enhances flavor. Just remember to bring it to room temperature and let it rise a bit before shaping.
What Should I Do If My Dough Is Too Sticky?
Add a little more flour, one tablespoon at a time, while kneading on a floured surface. Avoid adding too much flour, or the dough can become tough—aim for slightly tacky but manageable.
How Can I Store Leftover Pizza Dough?
Wrap the dough tightly in plastic wrap or place it in an airtight container, then refrigerate for up to 3 days. You can also freeze portioned dough balls for up to 3 months—just thaw in the fridge overnight before using.