Homemade Sourdough Discard Pizza Dough: A Flavorful & Zero-Waste Crust Masterpiece 🍕🌱🔥
Why You’ll Love This Sourdough Discard Pizza Dough
If you’re like most home bakers who maintain a sourdough starter, you’ve probably struggled with what to do with all that discard. Well, struggle no more! This Homemade Sourdough Discard Pizza Dough recipe transforms what might have been wasted into a delicious, chewy pizza crust with incredible depth of flavor. Whether you’re looking for a weeknight dinner solution or planning a special pizza night, this zero-waste dough will become your new go-to.
What makes this recipe special? Unlike traditional pizza dough that relies solely on commercial yeast, this version harnesses the natural fermentation power of your sourdough starter discard. The result is a crust with superior texture – crisp on the outside, chewy on the inside – and that distinctive tang that makes sourdough so irresistible. Plus, it’s incredibly versatile! Pair it with your favorite chicken toppings or keep it classic with marinara and mozzarella.
Ingredients for Perfect Sourdough Discard Pizza Dough
One of the best things about this recipe is its simplicity. You likely have all these ingredients in your kitchen already:
- 1 cup (240g) sourdough discard – Use unfed starter straight from the fridge for best results
- 1 cup (240ml) warm water – About 100°F/38°C (warm but not hot)
- 3 cups (360g) all-purpose flour – Plus extra for dusting (you can substitute up to 1 cup with whole wheat)
- 1 teaspoon salt – Enhances flavor and controls fermentation
- 1 tablespoon olive oil – Adds richness and helps with browning
- 1 teaspoon sugar (optional) – Helps with browning if you like a darker crust
Baker’s Tip:
The hydration level of your starter can vary. If your dough seems too wet, add flour 1 tablespoon at a time until it’s manageable. Conversely, if it’s too dry, add water 1 teaspoon at a time.
Essential Equipment You’ll Need
No fancy equipment required! Here’s what you’ll need to make this sourdough discard pizza dough:
- Large mixing bowl – For combining all ingredients
- Wooden spoon or dough whisk – For initial mixing
- Clean work surface – For kneading the dough
- Plastic wrap or damp towel – To cover the dough while it rests
- Pizza stone or baking sheet – For baking your masterpiece
If you love making homemade doughs, consider investing in a dough scraper – it makes handling sticky dough much easier!
Step-by-Step Instructions for Perfect Sourdough Pizza Dough
Step 1: Combine Sourdough Discard and Water
In your large mixing bowl, combine the sourdough discard with warm water. Use a whisk or fork to blend them until you have a smooth, homogeneous mixture. The water temperature is crucial here – too hot will kill the beneficial bacteria in your starter, while too cold won’t activate them properly.
Step 2: Add Dry Ingredients
Gradually add the flour, salt, and sugar (if using) to the wet mixture. Start by adding about half the flour and mix until incorporated, then add the remaining flour in increments. The dough will start out shaggy and sticky – this is normal! Resist the urge to add too much extra flour at this stage.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Begin kneading by pushing the dough away from you with the heel of your hand, then folding it back over itself. Rotate the dough 90 degrees and repeat. Knead for 5-7 minutes until the dough becomes smooth and elastic. If it sticks to your hands or the surface, dust with just a bit more flour.
Want to know when it’s ready? Do the “windowpane test”: Stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through without tearing, the gluten is well-developed!
Step 4: Let the Dough Rest
Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover tightly with plastic wrap or a damp towel and let it rest at room temperature for 4-6 hours. Unlike traditional pizza dough, this version won’t rise dramatically because we’re using unfed starter. However, this resting period is crucial for:
- Allowing the gluten to relax (makes shaping easier)
- Developing complex flavors
- Letting the natural enzymes work on the flour
For even more flavor development, you can refrigerate the dough overnight. This slow fermentation creates an even more delicious crust! Just bring it to room temperature for about an hour before shaping.
Shaping and Baking Your Sourdough Discard Pizza
Now for the fun part – turning that rested dough into pizza perfection!
Dividing the Dough
For standard home ovens, we recommend dividing the dough into two portions for medium pizzas (about 12 inches each) or keeping it whole for one large pizza (about 16 inches). Use a bench scraper or sharp knife to divide the dough cleanly.
Shaping Techniques
There are several methods to shape your pizza dough:
- Hand-stretching: Gently press the dough into a flat disk, then use your knuckles to stretch it outward while rotating.
- Rolling pin: For beginners or those who want uniform thickness, roll with a pin from center outward.
- Gravity method: Drape the dough over your fists and let gravity help stretch it as you rotate.
Whichever method you choose, aim for an even thickness with slightly thicker edges to form that perfect pizza crust. If the dough resists stretching, let it rest for 5-10 minutes to relax the gluten.
Baking Instructions
Preheat your oven to 475°F (245°C) with your pizza stone or baking sheet inside for at least 30 minutes. The hot surface is crucial for getting that crisp bottom crust!
- Transfer your shaped dough to a piece of parchment paper or a lightly floured pizza peel.
- Add your favorite sauce and toppings (but don’t overload it!).
- Slide the pizza onto the preheated stone/sheet.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
- Let cool for 2-3 minutes before slicing – this prevents toppings from sliding off.
For extra crispiness, try broiling for the last 1-2 minutes, but watch carefully to prevent burning!
Pro Tips for the Best Sourdough Discard Pizza Dough
- Use mature discard: Discard that’s been refrigerated for a few days develops more flavor than fresh discard.
- Cold fermentation: For deeper flavor, let the dough rest overnight in the refrigerator (up to 72 hours).
- Preheat properly: Your pizza stone or steel needs at least 30 minutes to get properly hot.
- Topping balance: Don’t overload with toppings – this can make the crust soggy.
- Cornmeal trick: Sprinkle cornmeal on your peel or parchment to prevent sticking.
- Alternative cooking: This dough also works great for breakfast pizzas or grilled pizza!
Delicious Variations to Try
Once you’ve mastered the basic recipe, try these tasty variations:
Whole Wheat Sourdough Pizza Dough
Substitute 1 cup of all-purpose flour with whole wheat flour for added nutrition and nutty flavor. You may need to add 1-2 tablespoons more water as whole wheat absorbs more liquid.
Herb-Infused Crust
Add 1 teaspoon of dried Italian herbs (or 1 tablespoon fresh) to the dry ingredients. Rosemary, thyme, and oregano work particularly well.
Garlic Lover’s Pizza Dough
Mix in 1 teaspoon of garlic powder with the flour, or brush the shaped dough with garlic oil before adding toppings.
Everything Bagel Crust
Before baking, brush the crust edges with water and sprinkle with everything bagel seasoning for a delicious twist.
Sweet Dessert Pizza Base
Increase the sugar to 2 tablespoons and use this dough as a base for dessert pizzas with Nutella, fruit, or cinnamon sugar.
Storage and Freezing Instructions
This sourdough discard pizza dough is incredibly freezer-friendly, making it perfect for meal prep!
Refrigerator Storage
After the initial rest period, the dough can be refrigerated for up to 3 days. The cold environment actually improves flavor through slow fermentation. When ready to use, let it come to room temperature for about an hour before shaping.
Freezing Instructions
For longer storage:
- After the rest period, shape the dough into balls.
- Wrap each tightly in plastic wrap, then place in a freezer bag.
- Freeze for up to 3 months.
- To use, thaw overnight in the refrigerator, then bring to room temperature before shaping.
Frozen dough works great for those nights when you want homemade pizza but didn’t plan ahead!
Serving Suggestions and Pairings
This versatile sourdough discard pizza dough pairs well with countless toppings. Here are some ideas:
Classic Combinations
- Margherita: Tomato sauce, fresh mozzarella, basil
- Pepperoni: Tomato sauce, mozzarella, pepperoni
- Vegetarian: Roasted vegetables, goat cheese, pesto
Creative Twists
- Breakfast pizza: Béchamel sauce, scrambled eggs, bacon, cheddar
- BBQ chicken: BBQ sauce, shredded chicken, red onion, cilantro
- White pizza: Ricotta, garlic, spinach, Parmesan
Perfect Pairings
Serve your sourdough pizza with:
- A crisp green salad to balance the richness
- Marinara or ranch for dipping the crust
- A cold beer or glass of red wine
Why This Sourdough Discard Pizza Dough Wins
This Homemade Sourdough Discard Pizza Dough recipe is truly a game-changer for several reasons:
- Zero-waste solution: Makes use of what would otherwise be discarded
- Superior flavor: The natural fermentation creates complex, tangy notes
- Perfect texture: Crispy exterior with a delightfully chewy interior
- Versatile: Works with countless topping combinations
- Freezer-friendly: Perfect for meal prep and quick dinners
As one satisfied baker on Tastes of Lizzy T noted, “This is the only pizza dough recipe I use now – the flavor is unmatched!”
Once you try this sourdough discard pizza dough, you’ll never look at your starter discard the same way again. It’s not just about reducing waste – it’s about creating something truly special from what might have been thrown away. So next time you’re feeding your starter, set aside that discard and get ready for the best homemade pizza of your life!
Looking for more ways to use sourdough discard? Check out our collection of lunch recipes featuring creative uses for starter discard!
Homemade Sourdough Discard Pizza Dough
- Total Time: 4 hours 30 minutes
Description
Transform your sourdough discard into a delicious, chewy pizza crust with this easy Homemade Sourdough Discard Pizza Dough recipe! Perfect for pizza night, this zero-waste dough delivers incredible flavor and texture while making the most of your sourdough starter. Whether you’re a sourdough enthusiast or just looking for a unique twist on classic pizza dough, this recipe is a game-changer.
Ingredients
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (240ml) warm water (about 100°F/38°C)
- 3 cups (360g) all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, helps with browning)
Instructions
- In a large mixing bowl, combine your sourdough discard with warm water. Stir until the mixture is smooth and well incorporated.
- Gradually add the flour and salt to the wet mixture, stirring as you go. If using sugar for browning, add it now. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest at room temperature for 4-6 hours.
- After resting, divide the dough into two portions for medium pizzas or keep it whole for a large pizza. On a floured surface, stretch or roll the dough to your desired thickness.
- Transfer to a pizza peel or baking sheet, add your favorite toppings, and bake in a preheated 475°F (245°C) oven for 12-15 minutes until the crust is golden and crispy.
Notes
- Use discard that’s been refrigerated for best results
- For extra flavor, let the dough rest overnight in the refrigerator
- Preheat your pizza stone or steel for at least 30 minutes
- Don’t overload with toppings to ensure even cooking
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180 Kcal
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough discard pizza dough, homemade pizza crust, zero waste baking, sourdough recipes, artisan pizza dough
