Sourdough Discard Pizza Dough is a fun and tasty way to use up your leftover sourdough starter while making a crispy, chewy crust that’s full of flavor. It’s a simple dough recipe where the sourdough discard adds a slight tang and wonderful texture that you just don’t get with regular pizza dough. The crust turns out perfectly golden and ready to hold all your favorite toppings without getting soggy.
I love making this dough because it feels good to waste less and still create something delicious. Whenever I have some sourdough starter discard sitting in the fridge, I know it’s going to become my next pizza night hero. Plus, it’s really forgiving, so you don’t have to be a dough expert to get great results.
One of my favorite ways to enjoy this pizza dough is to roll it out as thin as possible for a crispy base and load it up with simple ingredients like fresh mozzarella, tomato sauce, basil, and a drizzle of olive oil. It feels like a little homemade treat that brings everyone together, whether it’s a weeknight dinner or a casual weekend get-together. This dough makes pizza night easy and fun every time!
Key Ingredients & Substitutions
Sourdough Starter Discard: This gives the dough a nice tang and great texture. If you don’t have discard, you can use equal parts yogurt or buttermilk for a bit of acidity, but the flavor will be less sour.
Flour: All-purpose flour works well here. For a chewier crust, try bread flour instead. Whole wheat flour can add nuttiness but may need more water.
Olive Oil: Adds flavor and helps keep the dough soft. You can substitute with any neutral oil like vegetable or canola oil, but olive oil gives the best taste.
Instant Yeast (optional): This is to boost the rise if your discard is weak or old. If your discard is active, you can skip it and rely on natural fermentation for a slower rise and deeper flavor.
How Can I Make Stretching and Shaping the Dough Easier?
Shaping sourdough discard pizza dough can be tricky because it’s soft and sticky. Here’s some simple tips to help:
- Flour your work surface and hands well to prevent sticking.
- Let the dough rest for 15-30 minutes after the first rise; this relaxes the gluten and makes it easier to stretch.
- Gently press the dough from the center outward using your fingertips, avoiding too much force to keep bubbles intact.
- Use a back and forth stretching motion or let the dough hang over your knuckles and slowly rotate it.
- If it shrinks back while shaping, cover it and let it rest for 5-10 minutes to relax again.
With a little practice and patience, you’ll get a nice thin, even crust without tearing.
Equipment You’ll Need
- Large mixing bowl – I use this because it gives the dough room to rise comfortably.
- Measuring cups and spoons – keep everything precise for the best results.
- Kitchen scale (optional) – helps measure flour accurately, especially if you like perfect consistency.
- Silicone spatula or wooden spoon – makes mixing the ingredients easy and gentle.
- Pizza peel or parchment paper – helps transfer the shaped dough onto the hot baking surface.
- Pizza stone or inverted baking sheet – creates a crispy, bubbly crust; I love how evenly it heats.
- Rolling pin (optional) – handy if you prefer rolling out the dough instead of stretching by hand.
Flavor Variations & Add-Ins
- Sweet finish: sprinkle with caramelized onions, figs, and a drizzle of honey after baking for a sweet-savory combo.
- Herb boost: add chopped rosemary, thyme, or oregano to the dough for extra flavor.
- Cheese changes: swap mozzarella for feta, goat cheese, or smoked gouda to change the taste profile.
- Protein add-ins: top with cooked sausage, pepperoni, or grilled chicken for a hearty pizza.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240ml) warm water (about 75-80°F / 24-27°C)
- 2 ½ to 3 cups (320-384g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar or honey (optional, to aid browning and fermentation)
- ½ teaspoon instant yeast (optional, to boost rise if discard is weak)
How Much Time Will You Need?
This recipe takes roughly 10-15 minutes for mixing and kneading, plus 3-4 hours for the dough to rise. You also need about 15-30 minutes to rest the dough before shaping. Baking time is 10-15 minutes. Overall, plan for 4-5 hours including rising and resting, but most of this is hands-off time.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, combine the sourdough discard, warm water, and sugar or honey (if you’re using it). Stir well until it’s mostly combined.
2. Adding Dry Ingredients:
Add the salt, olive oil, and 2 ½ cups of flour. Stir using a spoon or your hands until the dough starts to come together into a shaggy mass.
3. Kneading:
Turn your dough onto a floured surface. Knead it for about 8-10 minutes, adding more flour little by little if it’s too sticky. Your goal is a soft, slightly tacky but not sticky dough that feels smooth and elastic.
4. First Rise:
Place the dough into a lightly oiled bowl. Cover it with plastic wrap or a damp cloth and set it somewhere warm to rise for 3-4 hours, or until it roughly doubles in size. If you added yeast, it might rise a bit faster.
5. Shaping and Resting:
After the dough has risen, gently punch it down to release the air. Transfer it to a floured work surface and shape it into a tight ball. Let it rest for 15-30 minutes so the gluten can relax, making it easier to stretch out later.
6. Preheating Your Oven and Baking Surface:
Put a pizza stone or an upside-down baking sheet in your oven. Preheat the oven to 475°F (245°C) and let the stone or sheet heat for at least 30 minutes so it’s nice and hot for baking.
7. Stretching the Dough:
Press and stretch the dough into a 10-12 inch circle. You can gently pull and rotate it with your fingers or use a rolling pin if you prefer. Place the shaped dough onto a floured pizza peel or a piece of parchment paper to keep it from sticking.
8. Adding Your Favorite Toppings:
Spread tomato sauce evenly over the dough and add fresh mozzarella, herbs, or any toppings you like. A drizzle of olive oil on top adds nice flavor and helps the crust brown.
9. Baking:
Slide the pizza onto your hot stone or baking sheet. Bake for 10-15 minutes until the crust is golden and the cheese is bubbly with some crispy, charred spots.
10. Finishing Touches:
Remove the pizza from the oven. Garnish with fresh chopped herbs like parsley or basil, then let it cool a couple of minutes before slicing. Enjoy your homemade, crispy, and flavorful sourdough discard pizza!
Can I Use Frozen Sourdough Discard for This Dough?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough ferment properly.
What If I Don’t Have Instant Yeast?
No worries! The instant yeast is optional and mainly helps if your discard is less active. You can skip it and let the dough rise a bit longer, but expect a slower, more tangy fermentation.
How Should I Store Leftover Dough?
Wrap leftover dough tightly in plastic wrap or keep it in an airtight container in the fridge for up to 2 days. Let it come to room temperature before shaping and baking.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing, you can refrigerate the dough for 8-12 hours for a slow cold fermentation. Just bring it to room temperature before shaping and continue as usual.