Sourdough Discard Pizza Dough is a fun and tasty way to use up that extra starter you’ve got hanging out in the fridge. This dough is soft, a little tangy, and gets beautifully crisp when baked, giving you that perfect pizza crust without any waste. The best part is that it’s simple to make and lets you enjoy homemade pizza with a little bit of sourdough magic.
I love making this dough because it feels like I’m turning my sourdough discard into something exciting instead of just tossing it away. It’s a clever trick that makes pizza night extra special. Plus, you get those lovely air bubbles and flavor from the discard that you don’t get with a regular dough, which always surprises my family and friends.
My favorite way to serve it is with lots of fresh veggies and gooey cheese, maybe some spicy pepperoni if I’m feeling bold. You can roll it out thin for that crispy crunch or keep it a bit thicker for a chewy bite — either way, it’s a winner. If you have some discard sitting around, this dough is definitely a fun project to try, and your pizza will taste like a little slice of homemade happiness.
Key Ingredients & Substitutions
Sourdough discard: This leftover starter adds tang and texture. Use unfed discard straight from the fridge or room temp. No discard? You can try using a little plain yogurt or kefir for acidity, but flavor will differ.
Flour: All-purpose flour works great here for a tender crust. For a chewier crust, swap half for bread flour or use whole wheat for nuttier flavor.
Yeast: A small amount of yeast boosts the rise and lightness. You can skip it if you want a slower, naturally fermented dough but expect longer rise times.
Olive oil: Adds flavor and softens the crust. You can use other neutral oils, but olive oil has that classic pizza dough vibe.
How Do You Get That Perfect Chewy But Tender Sourdough Pizza Crust?
The key is gentle kneading and proper rise time. Here’s what to focus on:
- Knead the dough 8-10 minutes until smooth and slightly tacky — this develops gluten for chewiness without making it tough.
- Let the dough rise at room temp for 2-3 hours or until doubled — this gives flavor and airiness from both yeast and discard.
- Handle the dough gently after rising; punch down lightly and shape without overworking to keep air bubbles intact.
- Bake hot (475°F/245°C) on a stone or baking sheet to get a crisp, golden crust with tender inside.
I find using a pizza stone or a preheated baking sheet really helps get that bubbly, lightly charred crust. If your dough is sticky, dust your hands and surface with flour but avoid adding too much flour into the dough—it can dry out your crust.
Equipment You’ll Need
- Mixing bowls – I recommend large ones to give your dough plenty of room to rise and avoid spills.
- Measuring cups and spoons – for accurate ingredient measures, ensuring consistent results.
- Stand mixer with dough hook (optional) – makes kneading easier if you prefer to mix hands-free.
- Rolling pin or your hands – for shaping the dough into your desired pizza form.
- Pizza peel or baking sheet – to transfer your pizza to the oven easily and prevent sticking.
- Pizza stone or preheated baking sheet – helps achieve that crispy, bubbly crust.
- Oven preheated to 475°F / 245°C – provides the high heat needed for the best crust.
Flavor Variations & Add-Ins
- Use different cheeses – mozzarella, feta, or goat cheese add new flavors that pair well with sourdough’s tang.
- Add toppings like caramelized onions, sautéed mushrooms, or fresh basil to customize your pizza.
- Spice it up – sprinkle red pepper flakes or add a drizzle of hot honey after baking for extra heat and sweetness.
- Swap the traditional toppings with cooked bacon, seasoned chicken, or roasted veggies for variety.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed, straight from the fridge or room temperature)
- 2 cups all-purpose flour (plus extra for dusting)
- ¾ teaspoon active dry yeast
- 1 teaspoon sugar or honey
- ¾ teaspoon salt
- ¾ cup warm water (about 100°F / 38°C)
- 2 tablespoons olive oil
How Much Time Will You Need?
This dough takes about 10 minutes to prepare, then you’ll let it rise for 2 to 3 hours at room temperature. Baking time is about 12-15 minutes in a hot oven, so plan for roughly 3 hours total from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, mix warm water, sugar (or honey), and active dry yeast. Let it rest for 5 to 10 minutes until the yeast becomes foamy and bubbly, signaling it’s active.
2. Mix the Dough:
Add your sourdough discard and olive oil to the yeast mixture, stirring to combine. In a separate bowl, whisk your flour and salt together, then gradually add it to the wet ingredients. Stir until you have a shaggy dough forming.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth, elastic, and slightly tacky but not sticky.
4. First Rise:
Shape the dough into a ball, place it in a lightly oiled bowl, and turn once to coat it with oil. Cover with a clean towel or plastic wrap, and let it rise at room temperature for 2 to 3 hours until doubled in size.
5. Shape and Bake:
Preheat your oven to 475°F (245°C), placing a pizza stone inside if you have one. Gently punch down the dough to release air, then shape it into your preferred size—round or rectangular. Transfer to a floured pizza peel or baking sheet, add toppings, and bake for 12-15 minutes until the crust is golden and cheese is bubbly.
6. Serve and Enjoy:
Remove your pizza from the oven. Let it cool a few minutes, then slice and enjoy your delicious sourdough discard pizza with its perfect chewy crust and subtle tang.
Can I Use Frozen Sourdough Discard for This Pizza Dough?
Yes! Just thaw it in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures even fermentation.
Can I Make the Dough Ahead of Time?
Absolutely. After kneading, cover the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature and rise a bit before shaping and baking.
How Should I Store Leftover Pizza Dough?
Wrap the dough ball tightly in plastic wrap and keep it in the fridge for up to 2 days. To use, allow it to warm and rise slightly before shaping.
What If I Don’t Have a Pizza Stone?
No problem! You can bake the pizza on a well-oiled baking sheet or cast-iron skillet. Preheat the pan in the oven for a crispier crust if you can.