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. And if you're also in the mood for a taco night this week, try my Sourdough Discard Tortillas to pair with your favorite taco fillings and toppings!
Why you'll love this recipe
- This same-day recipe makes a thin and crispy pizza dough with great crunch. You can also make a variation of this recipe for a thick-crust pizza dough.
- 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 freeze this pizza dough to save for later!
- In a dessert mood? Try making this Sourdough Discard Pie Crust and freezing it so you have dough on hand and can make a pie anytime!
- There is no egg or butter involved in this recipe, so it's a great vegan or dairy-free option.
The best and easiest discard pizza dough! I make it weekly. Thanks for a great recipe!
- Antoinette
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.
- 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.
- Learn more about how to make a sourdough starter.
- Interested in making a loaf of bread with your sourdough discard? Try this easy Sourdough Discard Bread 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.
Substitutions & Variations
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 (200g). You will also need to adjust the rise times.
- Use whole wheat flour: Looking for a whole wheat pizza dough? Use 50% whole wheat flour and 50% all-purpose flour in this recipe.
- You might also love this Sourdough Discard Foccacia and this Sourdough Discard Garlic Pull Apart Bread.
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. Detailed directions are in the recipe card at the bottom of this post.
- Step 1: Combine bread flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Stir to combine.
- Step 2: 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.
- Step 3: Transfer the dough to a work surface and knead 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.
- Step 4: Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for one hour, until doubled in size.
- Step 5: Divide the dough into two equal portions and shape each into a round. This will make two pizza crusts.
- Step 6: 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.
- Step 7: 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!
- Looking for other bakes that freeze well? Try these Sourdough Discard Bagels!
- 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 and 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 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!
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 FAQs
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 (200g). You will also need to adjust the rise times.
Yes! It's a great 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. Add your favorite toppings and bake!
More Sourdough Discard Recipes
If you tried this Sourdough Discard Pizza Dough or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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).
Jessica says
Can I make the pizza ( dress it with sauce, cheese and toppings- but not bake it) and then freeze? Kinda like a store bought frozen pizza? If so, can I bake frozen or would I need to thaw it first?
Thanks!
Jessica Vogl says
I haven't tried this, but it should work! You'd want to bake the pizza from frozen (no need to thaw).
Hannah says
I just started with my sourdough starter last month and now I am RAVENOUS looking for recipes to try. I am so, so happy I gave this one a go! I did mine as one big, thicker pizza and cooked it in my big deep dish pan. I did the trick of cheese first and not only did the crust not get soggy, mine was crispy on the bottom and you could hold up the piece with no flop. It was the perfect mix of airy, thick, and crunchy. My family LOVED it! I got the comment it was better than Jets, so feeling pretty good about that!
Jessica says
Followed the instructions to the T. Turned out perfect. Made a 14 inch pizza on pizza pan and baked according to instructions. Delicious and will be using this again. Thank you!
Morgan says
This was not my favorite! It seemed to lack flavor...almost like it needed more salt. I was so disappointed!
Bobi Roll says
Thank you! My whole family loves this. The dough is easy to work with and cooked so well.
Sadie says
This is a great way to get rid of discard. The dough was easy to make, there's no planning ahead, and the baked crust was nice and crisp with a few air pockets in the outside rim. I used the metric measures and the dough was too dry before adding a few tablespoons of water. Many reliable online conversion sites give 120 - 130 grams for the weight of 1 cup bread flour. The metric measure of 445 grams for 3 cups seems a bit high. I made the dough early in the day, let it rise in the fridge for about 8 hours, then let it sit at room temperature before shaping. Like some others, I seasoned the dough with onion powder, garlic powder, and dried herbs.
Megan says
Can you freeze the extra dough?
Jessica Vogl says
Yes! Transfer the dough balls to an airtight container or freezer-safe bag, 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 shaping your pizza.
Fatima says
Dear jess,
i found your page so useful for my discard recipes.
Thank you
Annette Auten says
Are you saying drizzle with olive oil after toppings or on top of the dough before the toppings?
Jessica Vogl says
I do toppings and then a little drizzle (before baking)!
Vicki says
This crust was SO good! I baked it on a pizza stone and it turned out perfectly. Thanks for sharing your recipe with us.