Homemade Sourdough Discard Pizza Dough

Why You’ll Love This Recipe

If you’re a sourdough baker, you know how quickly sourdough discard can pile up. Instead of tossing it, put it to good use with this homemade sourdough discard pizza dough. This recipe creates a crispy, chewy, and flavorful crust—better than anything store-bought! Plus, it’s a great way to incorporate the natural tanginess of sourdough into your pizza night.

Ingredients

• 1 cup (240g) sourdough discard (100% hydration)
• 2 ½ cups (315g) all-purpose or bread flour
• ¾ cup (180ml) warm water
• 1 teaspoon salt
• 1 teaspoon sugar or honey (optional, for slight sweetness)
• 1 teaspoon instant or active dry yeast (for quicker fermentation)
• 1 tablespoon olive oil

Instructions

Step 1: Mix the Dough

1. In a large mixing bowl, combine sourdough discard, warm water, and yeast. Stir to dissolve.
2. Add flour, salt, sugar (if using), and olive oil.
3. Mix until a shaggy dough forms.

Step 2: Knead and Rest

4. Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5 minutes.)
5. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for 2-3 hours, or until it doubles in size.

Step 3: Shape the Dough

6. Once risen, punch down the dough and divide it in half (for two pizzas) or keep it whole for a large pizza.
7. Roll or stretch the dough into your desired shape and thickness.

Step 4: Preheat and Bake

8. Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat up.
9. Transfer the shaped dough to a parchment-lined peel or baking sheet.
10. Add your favorite toppings.
11. Bake for 8-12 minutes, or until the crust is golden and crisp.

Variations

• Long Fermentation: Let the dough cold ferment in the fridge for up to 48 hours for extra flavor.
• Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour.
• Garlic & Herb Crust: Mix minced garlic and dried herbs into the dough for extra flavor.
• Gluten-Free Alternative: Use a gluten-free flour blend with xanthan gum and adjust hydration as needed.

Servings and Timing

• Servings: Makes one large pizza or two medium pizzas.
• Preparation Time: 15 minutes
• Rise Time: 2-3 hours
• Bake Time: 8-12 minutes

Storage and Reheating

• Refrigerate: Store unused dough in an airtight container for up to 3 days.
• Freeze: Wrap dough tightly in plastic wrap and freeze for up to 3 months.
• Reheat: Bake leftover pizza at 375°F (190°C) for 5-7 minutes or warm slices in a skillet over medium heat for a crispy crust.

Frequently Asked Questions

How does sourdough discard affect the pizza crust?

Sourdough discard adds a slight tanginess and depth of flavor, making the crust more complex than standard pizza dough.

Do I need yeast if I’m using sourdough discard?

Since the discard alone is not active enough for a quick rise, yeast helps ensure a consistent, predictable rise in this recipe.

Can I make this dough without yeast?

Yes! Simply increase the fermentation time to 12-24 hours at room temperature or 48 hours in the fridge.

What’s the best way to stretch pizza dough?

Let the dough come to room temperature before stretching. Use your hands to gently pull and rotate the dough instead of rolling it out.

Can I use whole wheat or other flours?

Yes! Whole wheat flour will create a denser, nuttier crust. You can also experiment with spelt or rye flour for unique flavors.

How long should I let the dough ferment in the fridge?

For best flavor, 24-48 hours in the fridge works well. Just let the dough come to room temperature before baking.

What’s the best way to prevent a soggy crust?

Preheat your oven properly, use a pizza stone or steel, and avoid overly wet toppings.

Can I make this dough ahead of time?

Yes! Store it in the fridge for up to 3 days or freeze it for later use.

What if I don’t have a pizza stone?

A preheated baking sheet works well too. Just let it get hot in the oven before placing your pizza on it.

Can I grill this pizza?

Absolutely! Cook the dough on a hot grill for 2-3 minutes per side, then add toppings and finish until melted.

Conclusion

Homemade sourdough discard pizza dough is a fantastic way to use up extra discard while creating a delicious, chewy, and crispy pizza crust. Whether you opt for a quick rise or a slow fermentation for more complex flavors, this recipe is simple, versatile, and perfect for pizza night. Give it a try and enjoy a better-than-takeout pizza straight from your oven!

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