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!
The best and easiest discard pizza dough! I make it weekly. Thanks for a great recipe!
- Antoinette
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.
- You might also like these Sourdough Discard Miniature Pizzas!
- 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.
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.
- Try these Sourdough Discard Miniature Pizzas, too! Perfect as a party appetizer or an after-school snack.
- You might also love this Sourdough Discard Foccacia and this Sourdough Discard Garlic Pull Apart Bread.
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°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).
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).
may says
it's super easy especially if you have a bread maker! the dough is soft so you won't have to worry about the pizza being to hard
Alexis says
Can I make it and keep it in the fridge over night to use the next day?
Jessica Vogl says
Yes, that should work.
Janet Beltran says
Hi! So I want to sell pizza crust. What do you suggest I do with the dough to prepare it before selling?
Jessica Vogl says
I don't have any experience with this! You can look into freezing the dough, if that's realistic for you. And you'll want to think about containers (I'd probably put the dough in a deli container for selling, plus it's easy for stacking). Lots of things to consider here!
Ngakeiha Racey says
Love this so simple.
If you wanted to freeze would you roll flat into pizza round first or freeze as a ball before second rise?
Jessica Vogl says
You could! I would recommend that after the first rise, you 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.
Pat says
I would love to make this recipe. I thought pizza flour was needed when making pizza. Can I use the pizza flour, what changes would I have to make to the recipe if any?
Jessica Vogl says
You could use pizza flour instead! If you do, use the same amount as listed, but you may not need as much liquid (add slightly less than the recipe calls for, then add more if needed).
Ashley says
Can these be made onto little personal pizzas for kids? Say cut into 6-8 little pizzas (think for 2-4 year olds)? If so would I still bake it the same? Thank you!
Jessica Vogl says
Yes, that should still work well! Also, you might love these Sourdough Discard Miniature Pizzas (my 2-year-old does!): https://www.thisjess.com/sourdough-discard-miniature-pizzas/
Mariana says
Amazing pizza! How do you suggest I reheat leftovers? =)
Jessica Vogl says
I like to just reheat in the microwave!
Missy says
What else can we make with the leftover dough? I only use half and need to figure out what else I can make with it!
Jessica Vogl says
I'd always suggest either freezing the dough (to use another time), or making more pizza and freezing the finished pizza!
Julia says
Can I use active yeast instead of instant? just activate it in the warm ater first?
Jessica Vogl says
Yes and yes! You'd just need to bloom the active yeast on the warm water before adding the other ingredients.