Sourdough Discard Pizza Dough is a clever and tasty way to make use of that extra sourdough starter you have hanging out in the fridge. This dough has a nice tangy flavor and a great chewy texture that makes homemade pizza feel extra special. Plus, it’s super simple to whip up, even if you’re not a baking pro.
I love making this dough because it’s a smart way to reduce waste and turn what might have been thrown away into something delicious. I usually keep a little sourdough discard just for this purpose, and it’s fun to experiment with toppings every time. Whether it’s classic cheese or a veggie-loaded masterpiece, the dough holds up beautifully and makes the whole pizza experience feel homemade and cozy.
My favorite way to enjoy this pizza dough is to prepare it ahead of time so the flavors get even better. I like to let it chill in the fridge overnight, then roll it out and bake it on a hot stone for a crispy crust. Sharing a homemade pizza that started from something as simple as sourdough discard always feels like a win—and it’s a great conversation starter when friends come over!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient, giving your pizza dough a nice tang and chew. If you don’t have discard, you could try a mix of regular starter or add a teaspoon of lemon juice for some acidity.
Flour: All-purpose flour works well here. For a chewier crust, try bread flour if you have it. Whole wheat flour can be used but expect a denser dough and adjust water amounts slightly.
Instant Yeast: This helps the dough rise faster since discard yeast activity can vary. If you want a fully natural rise, you can skip the yeast but plan for a longer, slower fermentation time.
Olive Oil: Adds flavor and keeps dough tender. You can swap it for any mild vegetable oil or omit it if you prefer a chewier texture.
How Can I Get a Perfectly Stretchy and Airy Pizza Dough?
Stretching and kneading your dough well is key for a soft, stretchy crust. Here’s how to nail it:
- Start with kneading: Work the dough for about 8-10 minutes. You want it smooth and elastic—it shouldn’t stick too much but still feel soft.
- Let it rise covered at room temperature. This rise gives structure and flavor. The yeast helps speed this up, so 2-3 hours until doubled is typical.
- When shaping, be gentle. Avoid pressing out all the gas bubbles; those air pockets make the crust light.
- If dough resists stretching, let it rest 5-10 minutes—relaxing the gluten makes it easier to shape.
- Use flour to prevent sticking but not too much, or the dough can get dry.
Following these tips helps develop that perfect sourdough discard crust with a chewy but airy bite and a slight tang.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives the dough room to rise without making a mess.
- Measuring cups and spoons – help keep your ingredients accurate for the best results.
- Stand mixer with dough hook (optional) – makes kneading easier and quicker if you prefer hands-free mixing.
- Rolling pin or your hands – for shaping the dough to your desired pizza size.
- Pizza peel or baking sheet – helps transfer the pizza onto the hot oven surface for even baking.
- Oven with pizza stone or baking sheet – the high heat is key for that crispy crust.
Flavor Variations & Add-Ins
- Use different toppings like grilled veggies, pepperoni, or spinach—customize it to your taste!
- Try adding herbs like oregano or basil directly into the dough for extra flavor.
- For a cheesy boost, sprinkle some grated Parmesan or mozzarella on top before baking.
- Mix in garlic powder or chili flakes into the dough for a little spicy kick or added aroma.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 3/4 cup (180ml) warm water
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil, plus extra for greasing and brushing
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare the dough, plus 2 to 3 hours for it to rise. Baking will take about 10 to 15 minutes in a hot oven. Overall, expect around 3 hours from start to finish, mostly hands-off time while the dough rises.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir until everything is blended.
Add the instant yeast, salt, and gradually add the flour. Mix with a spoon or your hands until a shaggy dough forms.
2. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it for about 8-10 minutes, until it feels smooth, elastic, and a little tacky but not sticky. If you have a stand mixer, use the dough hook for 6-7 minutes instead for easier kneading.
3. Let the Dough Rise:
Lightly oil a clean bowl and place the dough inside. Cover it with a damp cloth or plastic wrap.
Leave it at room temperature for 2 to 3 hours, or until it has doubled in size.
4. Shape the Dough:
Once risen, gently punch the dough down to release any big air bubbles. Turn it out onto a lightly floured surface.
If you want more than one pizza, divide the dough now. Otherwise, shape the dough into a ball for a single large pizza.
Roll or stretch the dough to your desired thickness and place it on a floured wooden peel or parchment paper.
5. Add Toppings and Bake:
Top the dough with your favorite sauce, cheese, veggies, or meats.
Preheat your oven to as hot as it can go (450°F to 500°F / 230°C to 260°C), and place a pizza stone or baking sheet inside to heat up.
Transfer the pizza onto the hot stone or baking tray and bake for 10-15 minutes, until the crust is golden and cheese bubbly and browned.
6. Serve and Enjoy:
Remove the pizza from the oven, let it cool for a few minutes, then slice and enjoy your delicious, chewy sourdough discard pizza crust!
Equipment You’ll Need:
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer with dough hook (optional)
- Rolling pin or your hands for shaping
- Pizza peel or baking sheet
- Oven with pizza stone or baking tray
Flavor Variations & Add-Ins:
- Add fresh or dried herbs like oregano or basil straight into the dough for extra flavor.
- Sprinkle garlic powder or chili flakes in the dough for a subtle kick.
- Top with a variety of cheeses such as mozzarella, parmesan, or feta for different tastes.
- Customize toppings with grilled veggies, pepperoni, mushrooms, or whatever you love.
Can I Use Refrigerated Sourdough Discard?
Yes! Just give it a good stir before measuring. Room temperature discard works best for mixing, but you don’t need to warm it up specially.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it come to room temperature and rise a little before shaping and baking.
Can I Freeze the Dough?
Absolutely! Shape the dough into balls, wrap them individually, and freeze for up to 2 months. Thaw overnight in the fridge before using.
What If I Don’t Have Instant Yeast?
You can omit the yeast, but expect a much longer rise time (up to 8-12 hours) and a stronger sourdough flavor. Just be patient and keep the dough warm!
