Sourdough Discard Pizza Dough Recipe

I have this weekly ritual that turns a sourdough habit into a pizza party.

It’s the perfect way to use that tangy discard, and honestly, it makes the best crust.

Why This Dough Is a Game-Changer

First off, we’re talking about a same-day pizza dough here, no overnight planning required.

It bakes up into a beautifully thin and crispy crust, with a serious crunch that holds up to any topping.

Ingredients Needed for the Recipe

Gathering your ingredients is simple, and each one has a specific role in creating the perfect dough.

Let’s walk through what you’ll need.

• Bread Flour: This is the backbone, giving the dough its strong structure and chewy texture.
• Instant Dry Yeast: A little boost for a reliable, quick rise, so you’re not waiting all day.
• Kosher Salt & Sugar: Salt deepens all the flavors, while that tiny bit of sugar gently feeds the yeast.
• Sourdough Discard: The star! It adds a subtle, complex tang and wonderfully tender texture.
• Warm Water & Olive Oil: Water brings it all together, and oil makes the dough supple and easy to work with.
• Semolina Flour: Just for dusting; it creates a non-stick layer for a flawless release from your pan.

Your Sourdough Starter, Simplified

If you’re new to this, don’t let the word “discard” intimidate you.

It’s simply the portion you remove when feeding your starter, and it’s packed with flavor.

For this recipe, you want it unfed and at room temperature for the best results.

That ensures it blends smoothly and behaves predictably in your dough mixture.

How to make Sourdough Discard Pizza Dough?

Step 1- Combine the Dry Goods

In your stand mixer’s bowl, whisk together the bread flour, yeast, salt, and sugar.

This even distribution is key—you don’t want a pocket of salt hitting your yeast directly.

Step 2- Bring in the Wet Ingredients

Add your sourdough discard to the bowl. Start the mixer on low.

Now, slowly stream in the warm water and olive oil, letting everything come together into a shaggy mass.

Step 3- Knead to Smoothness

Let the mixer work until a dough forms and cleans the sides of the bowl.

Turn it out onto a counter and give it a brief, final knead by hand until it feels soft and smooth, not sticky.

Step 4- The First Rise

Place your lovely dough ball into a lightly oiled bowl, covering it tightly with plastic wrap.

Walk away for about an hour. It will puff up proudly, nearly doubling in size.

Step 5- Divide and Pre-Shape

Gently deflate the dough and turn it out onto your work surface.

Cut it into two equal pieces, then shape each into a tight, smooth round.

Step 6- A Short Rest

Place these rounds on a baking sheet dusted with semolina flour, covering them lightly.

This 10-minute rest relaxes the gluten, making the next step much easier.

Step 7- Shape Your Crust

Now, use your fingertips to press and stretch each round into your desired pizza shape.

You’re in control here—go for a classic round or a fun, rustic free-form.

Topping and Baking Your Masterpiece

This is where personality shines. I press my crust thin, load it up, and drizzle the edges with olive oil.

Bake at 450°F for 20 to 30 minutes, until the cheese bubbles and the crust is golden and crisp.

Tips

• Kneading is crucial. Aim for a dough that’s soft and smooth, not tacky on your fingers.
• Every starter is unique. Don’t hesitate to adjust with a spoonful of water or flour to get the right feel.
• Embrace the rise. A warm spot helps, but give it the full hour it needs to develop flavor.
• If the dough fights you and snaps back during shaping, just cover it for 10 more minutes.
• This recipe makes two perfect crusts—ideal for a family dinner or for tucking one away in the freezer.

Clever Variations to Try

Want a whole-wheat version? Swap half of the bread flour for whole wheat flour.

You’ll get a nuttier flavor and a heartier crumb that’s just as delicious.

Craving a deep-dish experience? Skip the division step and press all the dough into one thick, glorious crust.

Just adjust your baking time, giving it a few extra minutes to cook through.

Storing Your Dough for Later

After the first rise, you can pop the dough balls into an airtight container in the fridge for 1-3 days.

Let them come to room temperature before shaping, and they’ll be just as good as fresh.

For long-term storage, freeze the shaped dough balls for up to 3 months.

Thaw them slowly in the fridge overnight, and you’ve got a head start on a fantastic meal.

Print Recipe

Sourdough Discard Pizza Dough Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American, Italian Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 25 mins Rest Time 70 mins Total Time 1 hr 55 mins

Cooking Temp: 450  F Servings: 4 Estimated Cost: $ 5 Calories: 210

Best Season: Spring, Summer, Fall, Winter

Description

Making Sourdough Discard Pizza Dough is one of the easiest and most delicious ways to use up leftover sourdough starter. This recipe yields a thin, crispy crust with just over an hour of rise time—perfect for a quick homemade pizza night! It's naturally vegan (no egg or butter), highly adaptable, and freezes beautifully for future meals.

Ingredients

Servings

For the Pizza Dough

• 3 cups bread flour (plus more as needed)
• 1.25 teaspoons instant dry yeast
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 200 grams sourdough discard (unfed, room temperature, 1:1 ratio)
• 0.75 cup warm water (about 105–110°F)
• 2 Tablespoons olive oil

For Dusting & Baking

• semolina flour (for dusting baking sheets or pizza stone (substitute all-purpose flour or cornmeal if needed))

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, instant yeast, salt, and sugar. Mix briefly to combine.
2. Add the sourdough discard. With the mixer on low speed, slowly pour in the warm water and olive oil. Mix until a shaggy dough forms and begins to wrap around the hook.
3. Knead for 4–5 minutes (in mixer or by hand on a lightly floured surface) until smooth and elastic. The dough should be soft but not sticky. If too dry, add water 1 Tbsp at a time; if too wet, add flour 1 Tbsp at a time.
4. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, or until doubled in size.
5. Preheat oven to 450°F (232°C). Lightly dust two baking sheets with semolina flour.
6. Divide dough into two equal portions. Shape each into a ball, place on prepared sheets, cover lightly, and let rest for 10 minutes.
7. Press each dough ball into your desired shape and thickness (thin for crispy, slightly thicker for chewier crust). If dough resists shaping, let rest another 10 minutes before reshaping.
8. Add your favorite toppings, drizzle crust with olive oil if desired, and bake for 20–30 minutes until golden and crispy (adjust time based on crust thickness and oven).

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 6g10%

Saturated Fat 1g5%

Sodium 640mg27%

Potassium 70mg2%

Total Carbohydrate 34g12%

Dietary Fiber 2g8%

Sugars 1g

Protein 6g12%

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Calcium 10 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Let dough rise in the fridge overnight. Bring to room temp before shaping.
• Thick crust option: Don’t divide dough—use as one large 12–14" crust.
• Freezing: After first rise, freeze dough balls for up to 3 months. Thaw in fridge overnight before using.
• Vegan & dairy-free: This dough contains no animal products.
• Active starter version: Replace discard with 200g active starter and omit yeast; increase rise time as needed.

Keywords: sourdough discard pizza dough, easy pizza crust, thin crust pizza, sourdough pizza, vegan pizza dough, homemade pizza