Sourdough Discard Pizza Dough is a clever and delicious way to make the most of your sourdough starter discard. This dough has a wonderful tangy flavor, thanks to the sourdough, and it stretches out beautifully for a nice, chewy crust. With just a few simple ingredients and a bit of time, you get a pizza base that’s full of character and ready for all your favorite toppings.
I love using sourdough discard for pizza dough because it feels like I’m turning something that might have gone to waste into a tasty meal. Plus, the slight tang from the sourdough gives the crust a depth of flavor that regular pizza dough just doesn’t have. I usually let the dough rest overnight in the fridge — it makes the texture even better and adds to that lovely sourdough zing.
My favorite way to enjoy this pizza dough is with a classic tomato sauce, fresh mozzarella, and a handful of basil leaves. You can throw on whatever toppings you like, but I always find the combination of that tangy crust and simple, fresh toppings the best. If you have any extra dough, it also works great for garlic knots or even simple flatbreads. It’s a fun way to play with sourdough discard and make a meal that everyone will enjoy.
Key Ingredients & Substitutions
Sourdough starter discard: This gives the dough its unique tang and texture. You can use either whole wheat or white starter discard depending on what you have on hand. If you don’t have discard, a mix of water and a little extra yeast works too.
All-purpose flour: This creates a good structure and chew. You can swap in bread flour for a chewier crust or a gluten-free flour blend if needed; just expect some texture differences.
Instant yeast: Even with the discard, yeast helps give the dough a bit more rise and lightness. If you want a slower fermentation for more flavor, reduce or skip the yeast and let the dough rest longer.
Olive oil: Adds moisture and richness. You can use vegetable oil as a substitute but olive oil’s flavor really complements the pizza.
How Can I Make Sure My Dough Rises Well Using Sourdough Discard?
Rising can feel tricky since discard isn’t as active as a fed starter. Here’s how to get a good rise:
- Use warm water (about 100-110°F) to gently encourage yeast activity without killing it.
- Mix in a small amount of instant yeast to speed up rise time.
- Keep your dough covered and in a warm spot to help it double—usually 1-2 hours.
- If it’s taking longer, no worries! Let it rise slowly in the fridge overnight for more flavor and better texture.
- Don’t skip kneading; it helps develop gluten so your pizza dough can stretch well without tearing.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives the dough plenty of room to rise and makes mixing easier.
- Wooden spoon or dough scraper – helps you mix and handle the dough without sticking.
- Measuring cups and spoons – for accurate measurements of ingredients.
- Kitchen towel or plastic wrap – covers the dough during rising, keeping it warm and humid.
- Baking sheet or pizza stone – to bake the pizza on; a pizza stone gives a crispier crust.
- Rolling pin or hands – for shaping the dough into your pizza base.
Flavor Variations & Add-Ins
- Top with cooked meats like sausage or pepperoni for a meaty pizza.
- Add roasted veggies like bell peppers, mushrooms, or olives for extra flavor and color.
- Use different cheeses such as feta, goat cheese, or aged cheddar to mix things up.
- Incorporate herbs or spices like garlic, oregano, or red pepper flakes into your sauce or toppings for more aroma and kick.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 1/2 cups (310g) all-purpose flour, plus extra for dusting
- 3/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar or honey
- 3/4 cup (180ml) warm water (about 100-110°F / 38-43°C)
- 1 tablespoon olive oil, plus more for greasing and topping
How Much Time Will You Need?
This dough takes about 10 minutes to mix and knead, then needs 1 to 2 hours to rise at room temperature. Baking takes another 12 to 15 minutes. Total active time is around 25 minutes, but you’ll want to set aside a couple of hours for the dough to properly rise and develop flavor.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, stir together the sourdough discard, warm water, and sugar (or honey) gently. Add the flour, instant yeast, and salt. Use a wooden spoon or your hands to mix everything until a rough dough forms.
2. Knead the Dough:
Add the olive oil and knead the dough either in the bowl or on a lightly floured surface for 8 to 10 minutes. You want the dough to become smooth, elastic, and slightly tacky but not sticky.
3. Let the Dough Rise:
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough so it’s coated with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise for 1 to 2 hours at room temperature, until doubled in size.
4. Shape and Top the Pizza:
Once the dough has risen, gently punch it down and turn it out onto a floured surface. Shape into a round disk. Transfer the dough to a cornmeal- or flour-dusted pizza peel or baking sheet. Spread your favorite sauce, cheese, and toppings over the dough.
5. Bake Your Pizza:
Preheat your oven to 475°F (245°C). For a crispy crust, place a pizza stone in the oven during preheating. Bake the pizza for 12 to 15 minutes until the crust is golden and the cheese is bubbly with a slight char. Remove and let cool a few minutes before slicing.
Can I Use Frozen Sourdough Discard for This Pizza Dough?
Yes! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before mixing. This helps reactivate the natural yeasts for better rise and flavor.
Can I Skip the Instant Yeast?
You can skip the instant yeast, but the dough will take longer to rise—expect an extended fermentation time of 8 to 12 hours or overnight in the fridge. The flavor will be more pronounced, but plan accordingly.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. Before shaping, let it come to room temperature for about 30 minutes to make it easier to work with.
Can I Use Whole Wheat Flour Instead of All-Purpose?
Yes, but keep in mind whole wheat flour absorbs more water and can make the dough denser. You might need to add a little extra water and knead longer to develop gluten for a good texture.