Sourdough Discard Pizza Dough is a fantastic way to use your extra sourdough starter to make a delicious, crispy crust that’s full of flavor. This dough has that perfect balance of tangy sourdough taste and a nice chewy texture, which makes it stand out from regular pizza dough. Plus, it’s super satisfying to bake because you get that crackly crust with just a bit of softness inside.
I love using sourdough discard for pizza dough because it’s a clever way to avoid waste and still create something tasty. When I make this dough, I like to mix it up the night before and let it rest in the fridge. It gives the dough time to develop extra flavor and makes it easier to stretch out later. Also, working with sourdough discard means you don’t have to keep throwing away your starter, so it feels like a win-win in my kitchen!
One of my favorite ways to serve this pizza is with simple toppings like fresh mozzarella, tomato sauce, and fresh basil. Sometimes I add a drizzle of olive oil and a sprinkle of chili flakes for a little extra kick. This dough works well with all kinds of toppings, so feel free to get creative! I’ve found that sharing homemade sourdough pizza with friends and family always brings smiles, and it’s such a fun meal to make together.
Key Ingredients & Substitutions
Sourdough Discard: This is the start of the dough’s flavor and texture. It adds a nice tang and helps with fermentation. If you don’t have discard, you can use a bit of plain yogurt or even just yeast and water, but the flavor will be less complex.
Flour: All-purpose flour works well here, giving the dough structure but still soft enough to stretch. For a chewier crust, you could try bread flour. Whole wheat flour is a healthy swap but might make the dough denser.
Instant Dry Yeast: This yeast helps the dough rise faster since sourdough discard alone can be slow. If you want a fully natural rise, omit the yeast but expect longer fermentation and stronger sour notes.
Olive Oil: Adds moisture and a bit of flavor. You can swap with any neutral oil like canola or avocado if you want a milder taste.
How Do I Get a Crispy Yet Chewy Pizza Crust with This Dough?
The key is in the kneading, resting, and baking steps:
- Knead well: Spend 8-10 minutes kneading until the dough feels smooth and stretchy. This develops gluten needed for chewiness.
- Let it rise fully: Give the dough time to double in size in a warm spot. This builds flavor and lightness.
- Rest the dough ball: After shaping into balls, resting for 15-30 mins relaxes gluten, making it easier to stretch without springing back.
- Heat your oven and stone: Preheating to the highest temp and using a pizza stone or steel helps create that crispy bottom by simulating a pizza oven.
- Stretch, don’t roll: Hand-stretch or gently pull the dough to keep the air bubbles intact for better texture.
Following these tips makes your crust crisp on the outside but still soft and chewy inside — just like a great pizzeria pizza!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives the dough plenty of room to rise and makes mixing easy.
- Wooden spoon or dough scraper – helps incorporate ingredients smoothly and cleanly.
- Stand mixer with dough hook (optional) – makes kneading effortless if you prefer tech help.
- Kitchen towel or plastic wrap – keeps the dough covered during rising to stay moist and warm.
- Pizza stone or baking sheet – a hot surface ensures a crispy crust; use a baking sheet if you don’t have a stone.
- Rolling pin or your hands – for shaping the dough to your preferred size and thickness.
- Parchment paper – helps transfer the dough and keeps the pizza from sticking.
Flavor Variations & Add-Ins
- Protein: Add cooked sausage, shredded chicken, or pepperoni for a hearty topping that pairs well with the tangy crust.
- Cheeses: Mix different cheeses like feta, ricotta, or sharp cheddar for varied flavors on your pizza.
- Veggies: Use sautéed mushrooms, caramelized onions, spinach, or bell peppers for extra flavor and crunch.
- Spices & Herbs: Sprinkle dried oregano, red pepper flakes, garlic powder, or fresh basil for an added flavor boost.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (around 90°F / 32°C)
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 tablespoon olive oil (plus extra for greasing)
- 1 teaspoon sugar or honey (optional, to help activate yeast)
- 1 teaspoon instant dry yeast
How Much Time Will You Need?
This recipe takes about 15 minutes to mix and knead the dough, then 1 to 2 hours for the dough to rise. After shaping the dough and resting it for 15-30 minutes, baking takes another 10-15 minutes. So, plan for about 2 to 2 ½ hours total.
Step-by-Step Instructions:
1. Mix Ingredients:
In a large mixing bowl, stir together the sourdough discard, warm water, olive oil, and sugar if you’re using it. Add the instant dry yeast and mix it in quickly.
2. Make the Dough:
Add the flour and salt to your bowl. Use a wooden spoon or your hands to mix everything together until a dough starts to form.
3. Knead the Dough:
Lightly flour your work surface and knead the dough with your hands for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead.
4. First Rise:
Grease a clean bowl with a little olive oil. Place your dough inside and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot until it doubles in size, about 1 to 2 hours.
5. Shape and Rest:
Once risen, gently press the dough down to remove air bubbles. Divide it into two parts if you want two pizzas, or keep it whole for one big pizza. Shape each portion into a ball, cover, and let rest for 15-30 minutes. This helps the dough relax and stretch easier.
6. Prepare to Bake:
Preheat your oven to its highest temperature (475-500°F or 250-260°C). If you have a pizza stone, place it inside the oven to get hot.
7. Stretch and Top:
On a floured surface, stretch or roll your dough to your preferred thickness and size. Transfer it onto parchment paper on a baking sheet, or a pizza peel if using a stone. Add your favorite toppings like sauce, cheese, veggies, or meats.
8. Bake and Enjoy:
Bake the pizza for 10-15 minutes or until the crust is golden and the cheese bubbles nicely. Take it out of the oven, let it cool a little, slice, and dig in!
Can I Use Frozen Sourdough Discard for This Dough?
Yes! Just thaw it completely in the fridge overnight before using. Bring it to room temperature to ensure it mixes well with the other ingredients.
How Should I Store Leftover Pizza Dough?
Wrap the dough tightly in plastic wrap and store it in the fridge for up to 3 days. When ready to use, let it come to room temperature and rise a bit before shaping.
Can I Make the Dough Without Adding Yeast?
Absolutely! Omitting the instant dry yeast means the dough will rely solely on the sourdough discard for fermentation. Just expect a longer rise time (often 8-12 hours) and a tangier flavor.
What’s the Best Way to Get a Crispy Crust?
Preheat a pizza stone or baking steel in a very hot oven (475-500°F) and bake the pizza directly on it. Using parchment paper helps transfer the dough easily and keeps it from sticking.
