Sourdough Discard Pizza

There’s nothing quite like homemade pizza — crispy on the outside, chewy inside, and made just how you like it. But what if you could make your pizza dough with something you usually toss away? Enter sourdough discard pizza dough — a delicious, zero-waste recipe that turns your leftover starter into a flavorful, airy crust.

Using sourdough discard not only helps reduce waste but also adds a beautiful tang and depth of flavor to your pizza dough. This recipe is simple, flexible, and perfect for weeknight dinners or weekend pizza nights with friends and family. Whether you’re new to sourdough or a seasoned baker, this dough will quickly become one of your favorites.

Best of all, this dough requires minimal kneading and can be made in advance. The sourdough discard gives it a subtle fermented aroma and a delightful chew that’s hard to beat. Let’s get baking!

Cooking Time and Serving

• Prep Time: 15 minutes

• Resting Time: 2–4 hours (or overnight for extra flavor)

• Cook Time: 10–12 minutes

• Total Time: 2.5–5 hours

• Servings: 2 medium pizzas (about 4–6 servings)

Ingredients

For the Dough:

• 1 cup (240g) sourdough discard (unfed starter)

• 2 ½ cups (315g) all-purpose flour (plus more for dusting)

• ¾ cup (180ml) warm water

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon sugar (optional, helps browning)

• 1 teaspoon instant yeast (optional, for faster rise)

For Topping (optional):

• ½ cup pizza sauce

• 1–2 cups shredded mozzarella cheese

• Favorite toppings: pepperoni, mushrooms, onions, bell peppers, etc.

How to Make Sourdough Discard Pizza Dough

Step 1: Mix the Dough

In a large bowl, combine the sourdough discard, warm water, olive oil, and sugar (if using). Stir until well blended. Add flour and salt, then mix until a shaggy dough forms. If using instant yeast, add it with the flour.

Step 2: Knead and Rest

Turn the dough out onto a lightly floured surface. Knead for about 5–7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for 2–4 hours, or until doubled in size.
For deeper flavor, refrigerate overnight (8–24 hours).

Step 3: Shape the Pizza

Once the dough has risen, divide it into two portions. Roll or stretch each into a circle (about 10–12 inches). Place on parchment paper or a lightly oiled baking sheet.

Step 4: Add Toppings

Spread a thin layer of pizza sauce over the dough, then sprinkle with cheese and your favorite toppings.

Step 5: Bake

Preheat your oven to 475°F (245°C). Bake each pizza for 10–12 minutes on the middle rack (or on a preheated pizza stone) until the crust is golden and the cheese is bubbly.

Step 6: Serve and Enjoy

Let the pizza cool slightly before slicing. Serve warm and enjoy the tangy, crispy sourdough crust!

Notes

• No Yeast Option: You can skip the yeast for a purely sourdough-based dough — just allow more fermentation time (4–6 hours or overnight).

• Make-Ahead: Dough can be refrigerated for up to 3 days or frozen for up to a month. Thaw before shaping.

• Flavor Boost: Add a pinch of garlic powder, Italian seasoning, or herbs to the dough for extra flavor.

• Texture Tip: For a softer crust, brush the edges with olive oil before baking.

FAQs

Q1: Can I use active starter instead of discard?
Yes! Active starter will work just as well and may make your dough rise faster.

Q2: Why use sourdough discard?
It adds flavor, reduces waste, and makes use of what you’d normally throw away.

Q3: My dough didn’t rise much — is that okay?
Yes. Even if the dough doesn’t double in size, it will still bake up nicely thanks to oven spring.

Q4: Can I make this gluten-free?
You can substitute with a gluten-free flour blend, but texture and elasticity will vary.

Nutrition Information

Values are approximate and will vary based on toppings used.

Disclaimer

This recipe is intended for general informational purposes. Always check ingredient labels for allergens (such as gluten, dairy, or yeast). Enjoy sourdough discard pizza in moderation as part of a balanced diet.