Sourdough Discard Pizza Dough: Easy Recipe

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Do you have sourdough discard piling up in your fridge? Don’t toss it, turn it into pizza night magic! This Sourdough Discard Pizza Dough is everything you love about pizza dough: chewy, crisp, and full of flavor, but without the long fermentation time of a traditional sourdough crust. The discard brings a tangy depth, while yeast ensures a reliable rise and airy texture. With just a short rest, you’ll be pressing out your dough and topping it with all your favorites. The result? A perfectly golden crust that’s crisp on the outside and tender inside, ready to rival your favorite pizzeria.

Contents

Homemade sourdough discard pizza dough can sometimes feel intimidating, but this recipe is as approachable as it is delicious. You don’t need a pizza oven or special equipment, just a stand mixer, a hot oven, and your sourdough discard. Whether it’s a Friday night tradition or a fun family dinner, this recipe transforms an ordinary evening into something memorable. The smell of baking dough will fill your kitchen, and everyone will gather around the table, waiting for that first hot, cheesy slice.

Why You’ll Love It

This recipe transforms what might otherwise go to waste into an irresistible pizza dough. The sourdough discard adds a rich, slightly tangy flavor, while instant yeast provides the dough with a quick and dependable lift. It’s easy enough for a weeknight dinner, but impressive enough to share with family and friends. Plus, you’ll love how versatile it is; one dough makes either an extra-large pizza or two medium pizzas, so it’s perfect for feeding a crowd.

And the best part? The crust is foolproof. It bakes up golden and bubbly every time, with just enough chew to hold all your favorite toppings. Think of it as a reliable canvas for anything from classic margherita to loaded veggie supreme or even dessert pizzas with Nutella and fruit. Once you try it, this will become your go-to dough.

Sourdough Discard Pizza Dough

A hearty, satisfying pizza dough that combines the tangy flavor of sourdough discard with a chewy, crisp crust. Perfect for busy nights when you want homemade pizza without the long wait.

Ingredients

180 ml warm water (115°F / ¾ cup)
0.25 oz instant yeast (1 packet Red Star Platinum)
240 g sourdough discard (1 cup)
8 g granulated sugar (2 teaspoons)
5 g salt (1 teaspoon)
28 g olive oil (2 tablespoons)
16 g cornmeal (2 tablespoons)
330 g bread flour (2 ¾ cups)
Additional cornmeal for dusting the pan

Instructions

Activate Yeast: Place the warm water into the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit briefly until it becomes foamy.
Mix Dough: Add sourdough discard, sugar, salt, olive oil, cornmeal, and bread flour. Mix with the paddle attachment until just combined.
Knead: Switch to the dough hook and knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot for 30 minutes, or until it has nearly doubled in size.
Preheat Oven: Heat oven to 550°F (290°C). If using baking stones, place one on the lower rack for the pizza and another on the upper rack for radiant heat. Allow 30 minutes for preheating.
Prepare Surface: Place parchment paper on a baking sheet (preferably without sides). Dust with cornmeal to prevent sticking.
Shape Dough: Stretch dough gently into the desired size and thickness, pressing with fingertips instead of rolling to keep the air bubbles intact.
Assemble Pizza: Spread with sauce, sprinkle cheese, and layer on your favorite toppings.
Bake: Slide parchment and dough directly onto the lower stone. Bake 12–14 minutes, until golden brown, bubbly, and crisp.
Serve: Carefully remove from oven, slice, and serve hot. Handle with care, as the pizza will be extremely hot.

Notes

This dough makes one extra-large pizza, or you can divide it into two medium pizzas (adjust baking time accordingly).
Do not use a rolling pin; the fingertips method helps create a lighter, airier, and crispier crust.
Watch baking time closely; it varies depending on dough thickness, toppings, and oven heat.
If your kitchen is cool, let the dough rise in the oven with the light on for a gentle warmth.
For added flavor, brush the crust with garlic butter as soon as it comes out of the oven.

Recipe Metadata

Yield: 8 servings
Prep Time: 15 minutes
Rise Time: 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour

Quick Sourdough Discard Pizza Dough No Yeast

Variations and Substitutions

You can also split the dough for smaller, individual pizzas. For added whole-grain flavor, swap in ½ cup whole wheat flour. For dairy-free pizza, choose toppings without cheese and brush the crust with olive oil and herbs for extra flavor. You can even shape the dough into breadsticks or calzones; it’s versatile enough for more than just pizza.

Want extra crispiness? Try par-baking the crust for 4–5 minutes before adding toppings. For a chewier bite, let the dough rise for a full hour before shaping.

What are my best tips for Sourdough Discard Pizza Dough?

Make sure your water is warm but not hot, around 115°F, so the yeast activates without being killed. Always use your fingertips to stretch the dough instead of rolling it to keep those airy bubbles. Finally, let the oven fully preheat with the stone inside for the crispiest crust. Don’t overload the pizza with toppings; lighter pizzas bake more evenly and develop a better crust. And if you’re cooking multiple pizzas, rotate them halfway through baking for even browning.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 400°F (200°C) oven for 5–7 minutes for the best texture, or warm in a skillet for a crisp bottom crust. Avoid using the microwave if possible, as it can cause the crust to become too soft. You can also freeze baked slices by wrapping them in foil and storing them in a freezer bag; reheat directly from frozen in a 425°F oven for 12–15 minutes.

FAQ

Why is my sourdough discard pizza dough not rising?

Your sourdough discard pizza dough may not rise due to several factors, including insufficient fermentation time, a weak starter, or using cold water or flour. Keeping the dough in a warm environment can also aid in its rising.

Is sourdough used for pizza dough?

Yes, sourdough can be used as a base for pizza dough. The natural fermentation process of sourdough provides a unique flavor and texture to pizza crust, making it a popular choice for artisanal pizzas.

What happens if you bake sourdough discard?

When you bake sourdough, discard it. This creates a slightly tangy product, often with a dense texture. The discard can be used in various recipes, such as crackers, pancakes, or pizza dough, and it adds the sour flavor characteristic of sourdough.

Can you use just sourdough discard for pizza dough?

Not for this recipe, the discard adds flavor, but yeast provides the necessary rise and structure.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it sit at room temperature for 30 minutes before shaping and baking.

Finally

This Sourdough Discard Pizza Dough is a go-to recipe for busy weeknights and family pizza nights alike. Tangy, chewy, and baked to golden perfection, it’s proof that homemade pizza can be both easy and full of flavor. It’s the kind of recipe that makes you feel like a pizza pro right in your own kitchen, even without special tools or long fermentation. Once you make it, you’ll find yourself reaching for your sourdough discard to bake another batch.

Leave a comment below and tell me how your Sourdough Discard Pizza Dough turned out! Or share this recipe with a friend who loves homemade pizza nights. And if you tried a fun topping combination, let us know; we love hearing new ideas from fellow pizza lovers.

Sourdough Discard Pizza Dough

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Author: Brittany Harris
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

Description

This Sourdough Discard Pizza Dough makes pizza night extra special with its tangy flavor and golden, bubbly crust. It’s quick, flavorful, and the perfect way to use up your sourdough starter discard. With its airy interior and crisp edges, it strikes the perfect balance between chewy and tender.