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).
Catherine says
Great recipe!! I do prefer using grams to measure when it comes to breads like this. I just did the conversions myself. I added 1 tsp of Italian seasoning and garlic powder to the dough. I also made the crusts, sprayed with olive oil and baked in the oven for about 10 minutes before topping them. Then I baked them for about 25 minutes. The crust was perfectly crispy and delicious. Definitely making again.
Lynn says
You can click to change to metric in the your righthand corner!
Lisa Hannel says
How long can I leave the dough in the refrigerator to rise? I’ll be making my dough at about noon and won’t be cooking until about 6:00.
Vicky Jordan says
My family thought this was the best pizza base they ever tasted!
It was easy to make too!
Thanks xx
Haley says
Loved the recipe, didn’t divide the dough and baked on a large cookie sheet. My new go to crust!
Briana P says
Loved this recipe and used it for when my starter was 1:1 but now I'm using a 1:2 ratio on my starter. How would you adjust this recipe for that?
Jessica Vogl says
Is that 1 part flour and 2 parts water?
Briana P says
I was doing 1 part starter and doubling my flour and water. 1:2:2.
Jessica Vogl says
If you're feeding with the same amount of flour and water, you're still using a 1:1 ratio for those ingredients. You can use the recipe as written.
Antoinette says
The best & easiest discard pizza dough. I make it weekly. I also add to the flour 1/4tsp of oregano & garlic powder. Thanks for a great recipe!
Tina says
Best pizza crust recipe I’ve tried! It’s was crunchy on the outside but still soft on the inside. I baked the sauce and toppings first and added my cheese at the end. My thin crust loving hubby said this was a keeper!
Kaleigh Osborn says
How long can I store uncooked dough?
Jessica Vogl says
There are directions in the post above for freezing!
Brigitte says
Made this recipe yesterday! We absolutely loved it!
I was wondering, how would I double this recipe?
Thank you for answering me ♥️
Jessica Vogl says
You can simply double the recipe and then make 4 pizzas (instead of 2)!
SueB says
I’m always slightly disappointed when I get to the recipe and it’s in cups & teaspoons etc, it would be great if we also had the option of grams.
If someone has worked it out then please could you let me know as these recipes seem to be great
Jessica Vogl says
Hi Sue! Thanks for the feedback. This is something I'm working on and will be slowly adding to my recipes soon (I'm just coming back from maternity leave, and this is at the top of my list!).
Sherry Foster says
I am new to sourdough and discard recipes, but am loving it. Can this recipe be used for a thick crust pizza? Normally I use a preheated cast iron skillet.
Jessica Vogl says
I haven’t tried that, but if you do, let me know how it goes!
Kelsey Hanhams says
Instead of splitting the dough in two, I used all of it and had thick crust. It was very good!!
BrandyO says
Super easy to follow and pretty delicious! Would definitely make again! The only thing I changed was lowering the temp to 425 and baked for the 20 minutes still and mine turned out perfect.
Candice says
I think you meant to say sprinkle semolina flour or cornmeal on Pizza PEEL (not on Pizza Stone, since the pizza stone will be in the oven preheating at 450F..). Great recipe!!
Karen G says
Made pizzas for dinner tonight! I used the King Arthur ‘00’ pizza flour instead of bread flour and it turned out amazing! Thank you for the recipe. My family and I loved it!
Emma says
Question: can I also use normal all purpose flour?
Jessica Vogl says
You can. Bread flour gives you a chewier crust. All-purpose flour will be softer and less crusty.
Rebecca says
Is it ok if you leave the dough longer to rise? I was hoping to start it in the am but not actually bake it until dinner tomorrow. Thanks for all of your recipes - appreciate them very much as I start my sourdough era! 😉
Jessica Vogl says
You could let it rise in the fridge if you wanted to slow down the rise time! If you left it out at room temp, it might get a little out of control!
Christina says
What if mine isn't rising after 2 hrs?
Jessica Vogl says
Let it rise for a bit longer! If your room temperature is cooler, dough can take longer to rise.
Robert G. says
Made the recipe for the first time tonight. My only tweak is I used my bread machine on the dough setting and as I always do, weighed my flour. Bread flour typically converts to 130 grams per cup. Absolutely love this pizza dough. Best I have ever made. First batch went in the oven. The next batch goes on the wood fired smoker! Thank you Jess!!!
Candice says
So, did you use 3 cups of flour? Or how many grams of flour did you use?
Thanks.
Guille says
Robert, how much water and flour do you use for the bread machine, did you use 1 cup for water and 3 cups fro flour? I am planning to use dough setting in my bread machine.
Brenda says
I have a discard of 1-2-2 feedings, how should I adjust the ingredients for this starter ratio?
Jessica Vogl says
I’m assuming that’s one part starter, two parts flour and water. If that’s the case, you should be fine to use the recipe as written!
Carrie says
Any changes if we just want to make the dough, shape it, bake it, and freeze?
Jessica Vogl says
The section on storage talks about freezing the dough! I recommend freezing after the rise (but before baking) in two rounds in an airtight bag or container. Then when you are ready to use it, you can shape the dough and bake as normal.
Karissa says
Could I premake pizza and store frozen unbaked like a frozen store bought pizza?
Jessica Vogl says
I think this would work! You’ll want to make sure it comes to room temp before baking.