Loading…

Sourdough Discard Pizza Dough is a fun and easy way to make pizza while putting your sourdough discard to good use. This dough has a nice tangy flavor that comes from the discard, and it turns out chewy and crispy when baked—perfect for holding all your favorite toppings.

I love making this dough because it’s simple, quick, and feels like a little win to not waste any of my sourdough starter. You don’t need to wait for a long rise, so it’s great for a weeknight meal or last-minute pizza night. Plus, it’s forgiving, so even if you’re new to making dough, it’s hard to mess up!

My favorite way to enjoy this pizza dough is to top it with a classic tomato sauce, lots of gooey cheese, and fresh veggies or pepperoni. Baking it on a hot stone or sheet pan gives a nice crisp crust that everyone always loves. It’s a great way to turn leftover starter into delicious homemade pizza everyone will ask for again and again.

Key Ingredients & Substitutions

Sourdough Discard: This adds a nice tang and helps flavor the dough. If you don’t have discard, you can use an equal amount of yogurt or buttermilk as a substitute to get some tanginess.

All-Purpose Flour: This flour gives a good balance of chew and structure. If you want a chewier crust, switch half the flour to bread flour. For gluten-free, try a mix of gluten-free flours and add xanthan gum.

Instant Yeast: Helps the dough rise faster since discard alone might not give enough lift. You can skip it but expect a longer rise time and a denser crust.

Olive Oil: Adds moisture and a bit of richness. You can substitute with any neutral oil or melted butter if preferred.

How Do I Get a Perfectly Chewy, Puffy Crust?

The key here is kneading and letting the dough rise properly.

• Knead the dough until it’s smooth and elastic—around 8-10 minutes. This develops gluten for a nice chewy texture.
• Let the dough rise in a warm spot until it nearly doubles. This creates bubbles inside that make the crust airy.
• When shaping, don’t overwork the dough or press out all the air. Stretch gently to keep those lovely little bubbles.
• Bake on a hot pizza stone or baking sheet for even, crispy bottoms and a soft inside.

With a bit of practice, you’ll get that classic puffy crust with browned spots and a slightly tangy taste from the discard—just like the picture!

Equipment You’ll Need

• Large mixing bowl – I like this because it gives enough space for the dough to rise and prevents sticking.
• Measuring cups and spoons – for accuracy when measuring ingredients.
• Stand mixer with a dough hook (optional) – makes kneading easier if you prefer using a machine.
• Pizza peel or baking sheet – to transfer the dough to the oven smoothly.
• Pizza stone or baking steel (optional) – for a crispy, evenly baked crust.
• Oven – preheated to 475°F to get that perfect bake.

Flavor Variations & Add-Ins

• Use different cheeses like mozzarella, feta, or provolone for varied tastes.
• Add herbs like basil, oregano, or rosemary for extra flavor.
• Top with cooked vegetables, pepperoni, or cooked sausage to customize your pizza.
• Mix in minced garlic or red pepper flakes into the sauce or dough for a spicy kick.

Sourdough Discard Pizza Dough

Ingredients You’ll Need:

• 1 cup sourdough starter discard (unfed, 100% hydration)
• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1 cup warm water (about 100-110°F)
• 2 tablespoons olive oil

How Much Time Will You Need?

This recipe requires about 15 minutes of active preparation time, plus 1 to 1 ½ hours for the dough to rise. Baking time is around 10-15 minutes. So, plan for about 1 hour 30 minutes in total, with most of that being waiting for the dough to rise and then baking your pizza to bubbly perfection.

Step-by-Step Instructions:

1. Mixing the Dough:

In a large mixing bowl, combine your sourdough discard, warm water, sugar, and instant yeast. Stir this together lightly and let it sit for about 5 minutes to allow the yeast to activate and start bubbling.

2. Forming the Dough:

Add in the flour and salt. Mix until you see a rough dough forming. Then add the olive oil. Knead the dough on a lightly floured surface or right in the bowl for 8 to 10 minutes until it feels smooth and elastic. It should be a bit tacky but not sticky to the touch.

3. Rising the Dough:

Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and set it somewhere warm to rise. You’re looking for it to roughly double in size, which should take about 1 to 1 ½ hours.

4. Shaping and Baking Your Pizza:

Once risen, punch the dough down gently and turn it out onto a floured surface. Stretch or roll it to the size and thickness you like.

Transfer it carefully to a pizza peel or baking sheet dusted with flour or cornmeal to prevent sticking. Add your favorite sauce, cheese, and toppings.

Place the pizza on a preheated pizza stone or baking sheet in an oven set to 475°F (245°C). Bake for 10-15 minutes until the crust is golden and the cheese is melted and bubbling.

5. Serving:

Remove from the oven and let the pizza cool for a few minutes before slicing. This gives the cheese a moment to set slightly so it doesn’t slide off when you serve.

This sourdough discard pizza dough results in a lovely chewy crust with a subtle tang and great air pockets, perfect for all your favorite toppings. Enjoy your homemade pizza night!

Can I Use Frozen Sourdough Discard for This Dough?

Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly in the dough.

Can I Make the Dough Ahead of Time?

Absolutely. After kneading, you can refrigerate the dough for up to 24 hours to develop more flavor. Just bring it back to room temperature and let it rise until doubled before shaping and baking.

What’s the Best Way to Store Leftover Dough?

Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. For longer storage, freeze the dough in a sealed bag for up to 3 months. Thaw overnight in the fridge before using.

How Can I Make This Dough Gluten-Free?

Try substituting a gluten-free flour blend designed for baking and add a binding agent like xanthan gum. Keep in mind the texture will change and may be less chewy than regular flour dough.