Sourdough Discard Pizza Dough is a great way to turn leftover sourdough starter into a delicious, stretchy pizza base. It’s light, a bit tangy, and gets those perfect little bubbles and crispy edges that make pizza night extra special. Using discard means less waste and more yum!
I love this recipe because it feels like a little kitchen magic—just mix what you have, let it rest, and then you’re ready to make your favorite toppings shine. If you’re like me, you’ll enjoy waiting for the dough to rise and smelling that amazing sourdough scent filling the kitchen.
If you’re making pizza for family or friends, this dough is so reliable and forgiving. I often stretch it out right on my baking stone or sheet, add simple sauce, cheese, and whatever veggies or meats are in the fridge, and bake away. It’s a fun project with a tasty payoff that everyone always asks for again.
Key Ingredients & Substitutions
Sourdough discard: This is your unfed starter, full of flavor but less active. It adds a nice tang to the dough. If you don’t have discard, you can use 1 tablespoon of active starter and reduce other liquids slightly.
Flour: All-purpose flour works well and gives a sturdy yet tender crust. You can swap half with bread flour for more chew or whole wheat for extra flavor, but the dough may need a touch more water.
Instant yeast (optional): This helps speed up the rise, especially if your discard is less active. Skip it if you want a longer, slow fermentation for better flavor and texture.
Olive oil: Adds richness and helps with dough elasticity and browning. You can substitute with vegetable or canola oil in a pinch.
How Do You Get a Light, Airy Crust with Big Bubbles?
The key is gentle handling and proper fermentation. Here’s how to get those lovely open holes and chewy crust:
- Don’t over-knead: Knead just enough to develop gluten, so the dough is stretchy but not tough.
- Long rise: Let the dough rest and rise slowly, either at room temp or in the fridge overnight for better flavor and bubbles.
- Handle gently when shaping: Instead of punching down, gently stretch the dough to keep the bubbles intact.
- High oven heat: Bake at a hot temperature (475°F/245°C) to get a crispy exterior and soft inside.
- Use a pizza stone or hot baking sheet: This helps create a crispy crust by giving the dough a quick burst of heat from underneath.
Equipment You’ll Need
- Mixing bowl – I like a large bowl to combine all ingredients easily.
- Dough scraper or spatula – helps handle sticky dough and shape it without fuss.
- Rolling pin (optional) – I use it for a uniform crust, but stretching with hands works great too.
- Parchment paper – makes transferring the dough and baking cleanup easier.
- Baking sheet or pizza stone – for a crispy, evenly baked crust. A preheated stone gives the best results.
Flavor Variations & Add-Ins
- Try adding cooked sausage or grilled chicken for extra protein and flavor.
- Swap mozzarella for provolone or goat cheese for a different taste.
- Mix in fresh herbs like basil, oregano, or rosemary into the dough or toppings for aromatic bursts.
- Add sliced vegetables—bell peppers, onions, or mushrooms—that roast nicely and add color.
Sourdough Discard Pizza Dough
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- ⅔ cup warm water (about 100°F / 38°C)
- 1 teaspoon salt
- 1 tablespoon olive oil (plus extra for greasing)
- 1 teaspoon instant yeast (optional, for faster rise)
Optional Toppings:
- Tomato sauce
- Shredded mozzarella
- Cooked bacon bits or pepperoni
- Fresh herbs (oregano, basil)
How Much Time Will You Need?
This recipe requires about 10-15 minutes of active prep and kneading, plus 4-6 hours rise at room temperature, or overnight if you prefer a slower fermentation in the fridge. Baking takes about 12-15 minutes. So, plan ahead for best results!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, stir together the sourdough discard, warm water, and olive oil until combined. Add the flour, salt, and instant yeast if you’re using it, then mix until a rough dough forms.
2. Kneading and Rising:
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and stretchy. You can also use a stand mixer with a dough hook for about 5-6 minutes. Transfer the dough to a lightly oiled bowl, cover it, and let it rise for 4-6 hours at room temperature until doubled. For a more flavorful dough, you can refrigerate it overnight instead.
3. Shaping, Topping, and Baking:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside to heat up. Gently press and stretch your dough on a floured surface into a 10-12 inch circle or rectangle, keeping some air bubbles intact for a light crust. Transfer the dough to a parchment-lined baking sheet or pizza peel. Add your favorite toppings—spread tomato sauce, sprinkle shredded mozzarella, add bacon or pepperoni, and finish with fresh herbs.
Bake for 12-15 minutes until the crust is golden and cheese is bubbly and slightly browned. Let your pizza cool for a few minutes before slicing and enjoying!
Can I Use Frozen Sourdough Discard for This Pizza Dough?
Yes! Just make sure to fully thaw it in the refrigerator overnight and bring it to room temperature before mixing. This helps the yeast activate and the dough rise properly.
What If I Don’t Have Instant Yeast?
You can skip the yeast if you want a longer, natural fermentation using only the sourdough discard. Just allow extra rising time—6 to 8 hours at room temperature or overnight in the fridge for the best flavor and texture.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. When ready to use, let it come to room temperature for about 30 minutes before shaping and baking.
Can I Use Other Flours in This Recipe?
Absolutely! Bread flour gives a chewier texture, while whole wheat adds nuttiness but may require a bit more water. Just adjust hydration and knead time accordingly for best results.
