I love finding clever ways to use ingredients that might otherwise go to waste, and my sourdough starter is no exception. This Sourdough Discard Pizza Dough recipe was born from a desire to turn discard into something delicious for our weekly pizza night. It’s a wonderfully simple way to get a flavorful, slightly tangy crust without any extra fuss.
This dough comes together quickly and reliably, making it perfect for a weeknight dinner. The sourdough discard adds a lovely depth and chewiness you just don’t get from a standard pizza crust. It’s a practical recipe that gives you a restaurant-quality base for all your favorite toppings.
Why Use Sourdough Discard?
Using sourdough discard is a fantastic way to add complex flavor to your pizza crust without needing an active, bubbly starter. The discard, which is the portion you remove before feeding your starter, contains mature yeast and bacteria that contribute a subtle, tangy flavor and help tenderize the dough. For this recipe, it’s best to use unfed discard at room temperature. This ensures the dough’s hydration is just right and the flavor is present but not overpowering, giving you a chewy crust with great character.
Tips for a Crispy Crust
The secret to a crisp, beautifully browned pizza crust is high, even heat. Always preheat your oven with the baking surface—whether it’s a pizza stone or a heavy-duty baking sheet—inside. Placing the dough on a hot surface instantly begins cooking the bottom, preventing it from becoming soggy. A temperature of 475°F / 245°C is ideal. Also, the 30-minute rest period is crucial; it allows the gluten to relax, making the dough easier to roll out and giving it a light, airy texture as it bakes.
Balancing Toppings and Dough
A great pizza is all about balance. This sourdough discard crust has a wonderful chew and a delicate tang, so you want toppings that complement it, not overwhelm it. Stick to a light layer of sauce to avoid making the dough heavy and wet. Fresh mozzarella is a great choice because its moisture content is lower than some other cheeses, preventing sogginess. Fresh herbs like basil add brightness. A good rule of thumb is to be restrained—a few high-quality toppings will let the delicious crust shine through.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: Makes 1 large pizza, 4-6 slices
- Difficulty: Medium
Ingredients
- 240g (1 cup) Sourdough Discard, preferably unfed and at room temperature
- 240g (2 cups) All-purpose flour, plus more for dusting
- 120g (1/2 cup) Water
- 30g (2 tbsp) Olive oil
- 5g (1 tsp) Salt
- 3g (1 tsp) Instant yeast
Step-By-Step Instructions
- Combine and Mix the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the sourdough discard, all-purpose flour, water, olive oil, salt, and instant yeast. Mix on medium speed for about 5 minutes, or until the dough pulls away from the sides and becomes smooth and elastic. Cover the bowl with a damp cloth and let it rest on the counter for 30 minutes. This rest allows the gluten to relax, making the dough easier to handle.
- Preheat and Shape the Dough
Place a baking stone or a heavy inverted baking sheet on the middle rack of your oven and preheat to 475°F (245°C). Turn the rested dough out onto a lightly floured surface. Gently press and stretch the dough into a large circle or rectangle, about 12-14 inches wide. For an even crust, work from the center out, leaving a slightly thicker edge. Carefully transfer the shaped dough to a sheet of parchment paper.
- Top and Bake the Pizza
Spread a thin layer of your favorite pizza sauce over the dough, leaving a small border around the edge. Add torn fresh mozzarella and a few basil leaves. Using the parchment paper as a sling, carefully slide the pizza onto the preheated baking stone in the oven. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and melted. Let it cool for a minute before drizzling with a little more olive oil, slicing, and serving.
Substitutions & Variations
- For extra flavor, swap the standard olive oil for a garlic-infused or chili-infused oil.
- Add 1 teaspoon of dried herbs like oregano or rosemary directly into the flour for a more fragrant crust.
- To make this dairy-free or vegan, top with your favorite dairy-free cheese alternative or a generous sprinkle of nutritional yeast after baking.
If you enjoy this dish, try our Skillet Chocolate Chip Cookie for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
The pizza is best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crust’s crispness, place slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Protein: 5g
- Fat: 6g
- Carbohydrates: 27g
- Note: Estimates only.
FAQ
Why does this recipe call for instant yeast along with my discard?
Sourdough discard adds a lovely tangy flavor, but it isn't active enough to make the dough rise on its own. The instant yeast ensures a fast, reliable lift.
My discard has been in the fridge for a week, is it still usable?
Yes, discard is fine to use for a couple of weeks. Older discard will lend a more sour, pronounced tang to your crust, which adds a lot of character.
How can I adjust the sourness level of my sourdough pizza crust?
The age of your discard controls the tang. Use discard that is only a day or two old for a milder flavor, or use discard that is a week old for a stronger sour taste.
What should I do if my pizza dough feels incredibly sticky to handle?
Add flour one tablespoon at a time while mixing just until the dough pulls away from the bowl. Humidity can affect flour absorption, so small adjustments are key.
Can I make this pizza if I don't own a pizza stone or steel?
Of course. An overturned heavy-duty baking sheet works well. Preheat it with the oven so the dough gets a hot surface, which helps achieve a crispier bottom crust.
Is it possible to freeze this sourdough discard dough for later use?
Yes, you can freeze the dough right after its initial rest. Wrap the ball tightly in plastic wrap, then place it in a freezer bag for up to three months.
Can the dough be prepared ahead and stored in the refrigerator?
Yes, you can refrigerate the dough for up to two days after its first rest. This slow fermentation will also develop a deeper, more complex flavor in the final crust.
How will I know for sure when the pizza crust is perfectly cooked?
Look for a deep golden-brown color on the edges. You can also carefully lift an edge with a spatula to check the bottom; it should be firm, crisp, and browned.
Equipment
- Stand mixer with dough hook
- Damp cloth
- Baking stone or heavy-duty baking sheet
- Oven preheated to 475°F (245°C)
- Parchment paper
- Lightly floured surface
- Rolling pin (optional)
Ingredients
- 240 g (1 cup) Sourdough discard preferably unfed and at room temperature
- 240 g (2 cups) All-purpose flour plus more for dusting
- 120 g (1/2 cup) Water
- 30 g (2 tbsp) Olive oil
- 5 g (1 tsp) Salt
- 3 g (1 tsp) Instant yeast
Instructions
- Combine sourdough discard, all-purpose flour, water, olive oil, salt, and instant yeast in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium speed for about 5 minutes until the dough pulls away from the sides and becomes smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rest on the counter for 30 minutes.
- Preheat the oven to 475°F (245°C) with a baking stone or heavy inverted baking sheet on the middle rack.
- Turn the rested dough out onto a lightly floured surface and gently press and stretch it into a 12-14 inch circle or rectangle with a slightly thicker edge.
- Transfer the dough carefully to a sheet of parchment paper.
- Spread a thin layer of pizza sauce over the dough, leaving a small border around the edge.
- Add torn fresh mozzarella and a few basil leaves on top.
- Using the parchment paper as a sling, slide the pizza onto the preheated baking stone in the oven.
- Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and melted.
- Let the pizza cool for a minute before drizzling with a little olive oil, slicing, and serving.
