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.