Making Sourdough Discard Pizza Dough is one of my favorite ways to use up sourdough discard. It's delicious and everyone loves a homemade pizza night! Plus the dough only needs just over an hour of rise time, so you don't need to get started too early to have this quick and easy recipe ready for dinner! This recipe makes a thin, crispy crust for your favorite pizza toppings.
To be clear, this is not a pizza recipe - this is a recipe for the dough. From there, you can add whatever toppings you like and cook to perfection. I do share a few notes on how I personally like to do that, but feel free to take this dough and make whatever pizza recipe you like.
If you're looking for more sourdough discard recipes, check out these Sourdough Discard Bagels, Sourdough Discard Cinnamon Rolls, and Sourdough Discard Focaccia. They're great ways to use up some of your sourdough discard!
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions
- How to make Sourdough Discard Pizza Dough
- Expert baking tips
- Variation: Thick-Crust Pizza Dough
- How to top & bake your pizza
- Why does this recipe use yeast?
- Can you freeze Sourdough Discard Pizza Dough?
- Equipment
- My Favorite Half-Sheet Baking Pan
- Storage
- Recipe FAQ
- Sourdough Discard Pizza Dough
Why you'll love this recipe
- This same-day recipe makes a thin and crispy pizza dough with great crunch.
- This is a quick recipe with less than 30 minutes of hands-on prep time! The rest of the time is for the dough rising.
- This is an easy recipe that you can easily adapt with your favorite toppings to make any kind of pizza!
- You can make a variation of this recipe for a thick-crust pizza dough.
- You can freeze this pizza dough to save for later!
- There is no egg or butter involved in this recipe, so it's a great vegan or dairy-free option.
Ingredients
As long as you have a sourdough starter (therefore, sourdough discard) there are only a few pantry staples that you'll need to make this Sourdough Discard Pizza Dough.
- Bread flour: Bread flour will give you a crispier crust. If needed, you could substitute all-purpose flour for a softer, chewier crust. You'll also use some flour for dusting your work surface.
- Instant dry yeast: Even though we are using sourdough discard, you will still need to add instant yeast to this recipe to make sure the dough rises predictably.
- Sourdough discard: This recipe is designed for a sourdough discard with a 1:1:1 ratio (when you feed your starter, it's with 1 part starter, 1 part flour, 1 part water). If your sourdough starter uses a different ratio, you will need to adjust some of the ingredients. Also, the sourdough discard should be unfed and at room temperature before being added to the recipe.
- Semolina flour: I like to use semolina flour to dust the baking sheet or pizza stone before I flatten out the pizza crust. This helps keep it from sticking to the surface. If you don't have semolina flour, you can also use all-purpose flour or even cornmeal.
See full recipe below for detailed instructions.
The best and easiest discard pizza dough! I make it weekly. Thanks for a great recipe!
- Antoinette
Substitutions
There are a few easy substitutions that you can make to suit this recipe to your personal preferences.
- Use active sourdough starter: If you'd rather use active sourdough starter instead of discard, you can. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (a 1:1 substitute). You will also need to adjust the rise times.
- Use whole wheat flour: Looking for a whole wheat pizza dough? Use whole wheat flour instead of all-purpose flour in this recipe.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Pizza Dough
The key to this recipe is having patience for the rise. There are just a few steps you'll need to follow to make this dough.
Combine bread flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Stir to combine.
Add sourdough discard. While the mixer is on low, pour in the water and olive oil. Mix until a shaggy dough forms and wraps around the dough hook.
Transfer the dough to a lightly floured surface and knead for 3-4 minutes until a smooth dough forms. If needed, add more water or flour (1 Tablespoon at a time) to reach the desired consistency. The dough should be soft, smooth, and not sticky.
Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for one hour, until doubled in size.
Transfer the dough to a lightly floured surface.
Divide the dough into two equal portions and shape each into a round. This will make two pizza crusts.
Shape each half into a round, and slightly flatten. Place on a baking sheet dusted with semolina flour. Cover lightly with plastic wrap and let sit for 10 minutes.
Use your hands to press and flatten the dough to your desired shape and thickness. You're now ready for your toppings!
Expert baking tips
- Make sure to knead the dough long enough so you have a smooth, soft dough!
- Every sourdough starter, and therefore discard, is different. If needed, add more flour or water to the dough to reach your desired consistency. The dough should be soft, but not sticky.
- Be patient with the rise! Rise times will vary depending on the temperature of your room (dough will rise faster in a warmer room). If needed, give it some extra time!
- This recipe makes two medium-sized pizza crusts. Enjoy them as personal pizzas, or freeze one for later!
- If your dough is bouncing back as you're pressing it into shape for your pizza (and not holding its shape), cover it with a clean kitchen towel and let it rest for 10 minutes. Then, shape again!
Variation: Thick-Crust Pizza Dough
You can also use this recipe to make a thick-crust pizza!
Instead of dividing the dough into two portions, leave it as one portion. Press the dough into one pizza crust, about 12-14 inches in diameter, then top with your desired toppings.
Continue with the baking directions / suggestions as written below.
How to top & bake your pizza
Once the dough is ready for toppings, feel free to follow a specific pizza recipe, or top with your favorite items.
I like to press my dough into a fairly thin crust, load it up with all kinds of toppings, drizzle the crust with a little olive oil, then bake at 450 degrees (F) for about 20-30 minutes until crispy. I may also give it a little extra olive oil once it comes out of the oven!
Why does this recipe use yeast?
Even though we're working with sourdough discard, you still need to use yeast. Sourdough discard is not as active as sourdough starter, so you still need to use a leavening agent (in this case, yeast) to make sure the dough rises in a predictable way.
But don't worry! The dough will get the benefit of added lift from the discard, as well as some of that delicious sourdough tang.
Can you freeze Sourdough Discard Pizza Dough?
Sourdough Discard Pizza Dough freezes well and it's a great storage option if you want to make a batch to use later, or freeze one of the two crusts.
After the first rise, divide the dough into two balls. Transfer the dough balls to individual airtight containers or freezer-safe bags, and freeze for up to 3 months. When you're ready to use the dough, let it thaw in the fridge overnight, then let the dough come to room temperature before pressing and shaping to create your pizza, and continuing with the instructions as written.
Equipment
I like to mix the dough in a KitchenAid 5-Quart Stand Mixer, but that is optional. You can also make this dough in a large bowl with a wooden spoon. Use a kitchen scale to measure the sourdough discard. You'll also need a large bowl for the dough to rise in.
To bake your pizza, you're welcome to use whatever surface you like best: a baking sheet, pizza stone, or if you're working with a pizza oven (wow!) you might have something else in mind!
kitchen essentials
My Favorite Half-Sheet Baking Pan
The perfect baking pan for everything from bagels to pretzels to pizza night!
Storage
Refrigerator Storage: This dough is great used fresh, but you can store it in the refrigerator until you're ready to use it. After the first rise, divide the dough into two balls. Transfer them to an airtight container and store in the refrigerator for up to 1-3 days.
When you're ready to use it, let the dough come to room temperature, then continue the steps as written (divide the dough, let rise 10 minutes, flatten and add your toppings).
Freezer Storage: Freezing the pizza dough is a great option. After the first rise, divide the dough into two balls. Transfer the dough balls to individual airtight containers or freezer-safe bags, and freeze for up to 3 months. When you're ready to use the dough, let it thaw in the fridge overnight, then let the dough come to room temperature before pressing and shaping to create your pizza, and continuing with the instructions as written.
Recipe FAQ
Sourdough discard is what you have leftover after feeding a sourdough starter. You can either literally discard it (trash or compost), or you can use it for delicious sourdough discard recipes like this one.
If you're new to working with sourdough, these in-depth posts on how to feed sourdough starter, how to use sourdough discard and tips for struggling sourdough starter will be helpful.
Your dough likely needs a little bit more flour. Add more flour, 1 Tablespoon at a time, kneading to combine fully before adding more. A little goes a long way!
Once you have the dough, you can follow any pizza recipe you like. You can also simply top the pizza with your favorite toppings, drizzle the crust with olive oil, and then bake at 450 degrees (F) for 20-25 minutes. Keep in mind, the time needed to bake may vary depending on the thickness of your crust (shorter baking time for thin crust, longer time for thicker crust).
If your dough is bouncing back during shaping, cover the dough with a clean kitchen towel and let sit for 10 minutes. Then, try again.
If you want to make this dough ahead of time and let it sit overnight, you can! Combine the ingredients for the dough, then let it rise in the refrigerator overnight. The next day, let the dough come to room temperature for about 30 minutes, then continue with the recipe as written (dividing the dough into two portions and pressing it into your pizza shape).
You can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to adjust the rise times.
Sourdough Discard Pizza Dough
Equipment
Ingredients
- 3 cups bread flour
- 1 ¼ teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ¾ cup warm water
- 2 Tablespoons olive oil
- semolina flour for dusting
Instructions
- In the bowl of a stand mixer fitted with a dough hook*, combine bread flour, yeast, salt and granulated sugar. Mix to combine.
- Add sourdough discard. With the mixer on low speed, slowly pour in ¾ cup of warm water and the olive oil. Increase speed to medium until a shaggy dough forms and wraps around the dough hook. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes until a soft, smooth dough forms. The dough should not be sticky. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
- Preheat oven to 450°F. Lightly dust two baking sheets with semolina flour and set aside**.
- Place the dough on a lightly floured surface and divide in two equal-sized pieces. Shape each into a round and place on the prepared baking sheets. Cover with plastic wrap and let rest for 10 minutes.
- Gently press the dough to shape your crust into the desired shape and thickness. If you find the dough bouncing back and not holding shape, cover with a clean kitchen towel and let the dough rest for 10 minutes, then shape again. Add your favorite toppings, drizzle the curst with olive oil (optional) and bake for 20-30 minutes (see notes).
Pamela says
I rate this a 10!! The pizzas turned out the best I have made for same day pizza! The crust turned out Light, the edge was puffy and overall very flavorful. I loved it. Super easy to make. This recipe is a keeper! Will make again.
Crystal says
I've made this pizza dough a couple times now. The first time I made one really big pizza because I completely missed the part that said divide into 2 balls. The second time, I paid closer attention to the directions, divided the dough, and put half in the freezer. We now have pizza every friday night using this recipe!
Alexandra Halterman says
Absolutely love this! You can make it trick crust or thin, and the pizza turns out amazing every time. We’ve officially added this to our weekly rotation.
Linda says
i’ve made this recipe many times it’s amazing but I have a question. Can I use sourdough active starter and do a long ferment in the fridge after the first proof? how long do you think I can leave in the fridge after ?
Jessica Vogl says
Yes, you can. I don't have times for you, though, as I've designed this as a discard recipe. It should certainly be fine to leave in the fridge overnight and bake the next day!
Beth Murray says
Hey there,
I have '00' pizza flour (Caputo's) that I would like to use.
Can I substitute this flour for bread flour?
Thanks!!
Jessica Vogl says
Yes, go for it!
Robin says
Best discard dough ever!! thank you
Aisha says
Can you freeze the dough once it is ready and reuse later?
Jessica Vogl says
Yes! After the first rise, divide the dough into two balls. Transfer the dough balls to individual airtight containers or freezer-safe bags, and freeze for up to 3 months. When you're ready to use the dough, let it thaw in the fridge overnight, then let the dough come to room temperature before pressing and shaping to create your pizza.
Aisha Salahuddin says
Thank you so much! 🙂
Mackenzie says
Love this recipe! I have some dough rising now, I want to use it tomorrow night or the night after. Is it OK in the fridge or should freeze it tonight?
Jessica Vogl says
Hmm that's a long time in the fridge. I'd freeze it!
Ayla says
Absolutely love this recipe! I use it for family pizza night. Even my 2yr old gets involved and loves making her own mini pizzas!
I have one question though, are the nutrition stat's for the whole batch or per serve?
Jessica Vogl says
Love to hear that! The nutrition information is per serving (so assuming 4 servings in the whole recipe).
Terri says
I just made this and it's my first homemade pizza. It turned out sooooo good!!! Will definitely be making it a staple in our home! ❤️
Jeanie says
Have made 4 times, and like everything else I’ve made from THISJESSCOOKS, it’s perfect. I knead in the stand mixer for 4 minutes at med-low speed. Have made same day and also after 24 hrs in refrigerator. My go-to pizza dough recipe.
If you love this recipe, go make her discard bagels. You will never buy bagels again.
Pam says
I can’t wait to make the pizza dough with my grandson tonight. I practiced with the recipe so I would know how to make it and have enough for the family. If I plan to use the dough I just made in a few hours should I put this in the fridge or leave it out?
Jessica Vogl says
I would put it in the fridge and then bring it back out about 30 minutes before you're ready to use it! Enjoy pizza night!
Lisa says
we really enjoyed this pizza dough. I have made it a few times now 🙂
Dale says
I made this for strombolis 2 days in a row because my family loved so much making more right now makes a perfect tender crust
Abby says
I'm new to sourdough and sourdough discard, but this pizza crust was so simple! It baked off beautifully and made a perfect tender crust.
Maria says
Would this recipe work for Stromboli as well?
Jessica Vogl says
I haven't tried it, but I have heard of people making calzones, so I imagine this would work!
Susan S. Angove says
I used your pizza dough recipie this weekend. It was a huge hit with the family.
Thank you.
Lea says
This was the perfect quick pizza crust! One that my whole family agreed was so good! Thank you for sharing!
Sandra J. Hansen says
I've been making pizza crusts and calzones for a long time. Now, I've just gotten into making sourdough. I used your recipe for pizza crusts because I was looking for a way to use my unfed starter. I doubled the batch to use of the 400g I had! Yes! I parbaked all the crusts. Some I topped witi ingredients and froze, some I left naked so I could take orders of my guests and family. I will never order pizza out again! I can't wait to try these on the grill. Going to make some more today! Thanks so much! PS. the stand mixer worked like a charm, highly recommend going that route if you can.
Jessica Vogl says
Yay! Love to hear these worked so well for you!