Sourdough Discard Pizza Dough is a fantastic way to turn your sourdough starter discard into something delicious and fun to eat. The dough has a wonderful tangy flavor from the discard, a nice chewy texture, and it crisps up beautifully in the oven. It’s simple to make and a great way to reduce waste while still enjoying fresh homemade pizza.
I love using this dough because it feels like a little kitchen win—taking something that might get tossed and turning it into pizza night magic. It’s forgiving too, so even if you’re new to baking, it’s an easy way to join the sourdough club without the extra steps of feeding and maintaining a fresh starter batch.
My favorite way to enjoy this pizza dough is with classic toppings like mozzarella, tomato sauce, and fresh basil. But really, it works with almost anything—grilled veggies, pepperoni, or just garlic and olive oil if you prefer to keep it simple. Making the dough ahead of time means you can have fresh pizza ready in no time, which always feels like a treat on a busy weeknight.
Key Ingredients & Substitutions
Sourdough Discard: This is the heart of the dough, giving it a nice tangy flavor. Use unfed discard straight from your starter. If you don’t have discard, but want a similar taste, you can add a tablespoon of lemon juice or vinegar for a mild tang.
Flour: All-purpose flour works great here for a soft but chewy crust. If you want a bit more chew and flavor, try bread flour. For gluten-free options, combine gluten-free blends but expect a different texture.
Instant Yeast: Even though sourdough discard has some natural yeast, adding instant yeast helps the dough rise faster and more reliably. If you want a longer ferment time, you can skip the yeast, but be prepared to wait longer.
Olive Oil: Adds moisture and flavor to the dough. You can substitute with avocado oil or mild vegetable oil if needed, but olive oil remains my top pick for taste.
How Do I Get a Stretchy Dough Without Tearing?
Handling the dough gently is key to a nice pizza base. Here’s how to stretch without tears:
- Let your dough rest for 10 minutes after the initial rise; this relaxes the gluten and makes stretching easier.
- Use your fingers to gently press outward from the center instead of pulling harshly.
- Work on a floured surface or use a light dusting of cornmeal on your peel or baking sheet to prevent sticking.
- If the dough resists stretching or shrinks back, let it rest again for 5 minutes before trying once more.
- Avoid using a rolling pin—it presses out the air bubbles that give you a nice crust texture.
Equipment You’ll Need
- Mixing bowls – I like using a large one for mixing and proofing the dough; it gives plenty of space to work with.
- Whisk or spoon – for combining dry ingredients; it’s simple and gets the job done.
- Stand mixer with dough hook (optional) – makes kneading easier and faster if you prefer not to do it by hand.
- Pizza stone or baking sheet – a pizza stone gives a crispy crust, but a baking sheet works fine too.
- Rolling pin or your hands – to shape the dough into your desired pizza size and shape.
- Pizza peel or parchment paper – helps transfer the dough to the hot oven smoothly.
Flavor Variations & Add-Ins
- Use different cheeses like feta, provolone, or vegan cheese to change the flavor profile.
- Add cooked veggies such as bell peppers, mushrooms, or spinach for extra nutrition and flavor.
- Top with cooked meats like sausage, cooked chicken, or bacon for a heartier pizza.
- Season your sauce or toppings with garlic, red pepper flakes, or Italian herbs to give it a special kick.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 1/4 cups (280g) all-purpose flour
- 3/4 cup (180ml) warm water (about 100°F / 38°C)
- 1 tablespoon olive oil (plus extra for greasing)
- 1 teaspoon salt
- 1 teaspoon sugar or honey
- 1 teaspoon instant yeast
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and kneading, plus 1 to 1 1/2 hours for the dough to rise. Baking the pizza will take 12-15 minutes. In total, plan for about 1 hour and 30 minutes to enjoy your fresh homemade pizza.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir until well mixed and set aside.
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, salt, sugar (or honey), and instant yeast.
3. Make the Dough:
Gradually add the dry ingredients to the wet mixture. Use a wooden spoon or your hands to stir until a rough dough forms.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead by hand for 7-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
5. First Rise:
Lightly oil a clean bowl, place the dough inside, and cover it with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, or until it has doubled in size.
6. Rest the Dough:
Once risen, gently punch down the dough and transfer it to a floured surface. Shape into a ball and cover. Let it rest for 10 minutes.
7. Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, put it in the oven now to heat up.
8. Shape the Pizza:
Roll or stretch your dough into about a 12-inch circle, or your preferred pizza shape.
9. Add Toppings:
Transfer the dough to a pizza peel or baking sheet dusted with flour or cornmeal to prevent sticking. Add your favorite toppings like tomato sauce, cheese, meats, and veggies.
10. Bake:
Bake in the preheated oven for 12-15 minutes until the crust turns golden and the cheese bubbles and browns.
11. Serve:
Remove from oven, garnish with fresh basil or herbs if you like, slice, and serve hot. Enjoy your delicious sourdough discard pizza!
Can I Use Frozen Sourdough Discard for This Dough?
Yes! Just make sure to fully thaw the discard in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate better for a good rise.
Can I Make the Dough Ahead of Time?
Absolutely. After kneading, refrigerate the dough covered for up to 24 hours. When ready to bake, let it warm up and come to room temperature for about 30 minutes before shaping and baking.
What Can I Substitute for Instant Yeast?
If you don’t have instant yeast, you can use active dry yeast—just activate it first in a bit of warm water with sugar before mixing into your dough. Or omit yeast but expect a longer rising time using only wild yeast from discard.
How Should I Store Leftover Pizza Dough?
Wrap leftover dough tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days. Let it come to room temperature before shaping and baking to get the best texture.