Description
This Sourdough Discard Pizza Dough is an easy way to use up extra sourdough discard while making a flavorful, chewy, and crispy pizza crust. The discard adds a slight tang, and with just a few simple ingredients, you can have homemade pizza ready to bake in no time! Perfect for weeknight dinners or weekend pizza nights.
Ingredients
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 3/4 cup (180ml) warm water (100-110°F)
- 2 1/4 tsp (1 packet) active dry yeast (optional for a faster rise)
- 1 tbsp olive oil
- 1 tsp salt
- 2 1/2 to 3 cups (315-375g) all-purpose or bread flour
Instructions
Activate the Yeast (Optional, for Faster Rise)
In a small bowl, mix warm water and yeast (if using). Let it sit for 5-10 minutes until foamy.
If skipping the yeast, just proceed to the next step—your dough will rise more slowly but still work great!
2. Mix the Dough
In a large bowl, combine sourdough discard, water (with or without yeast), olive oil, and salt.
Gradually add flour, ½ cup at a time, mixing until a shaggy dough forms.
3. Knead the Dough
Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
If the dough is sticky, add a little more flour, 1 tbsp at a time.
4. First Rise
Place the dough in a greased bowl, cover, and let it rise:
With yeast: 60-90 minutes until doubled.
Without yeast: 4-8 hours (or overnight in the fridge for more flavor).
5. Shape the Pizza Crust
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Punch down the dough and divide it into 1 or 2 portions (for thick or thin crust).
Roll out or stretch into a 12-14 inch circle on a floured surface.
6. Pre-Bake (Optional for a Crispier Crust)
Transfer dough to a parchment-lined baking sheet or hot pizza stone.
Pre-bake for 5-7 minutes until slightly firm.
7. Add Toppings & Bake
Spread sauce, cheese, and toppings on the crust.
Bake for 10-15 minutes until golden brown and bubbly.
Let cool for a few minutes, slice, and enjoy!
Notes
For a No-Yeast, Long Ferment Dough: Let the dough rise overnight in the fridge for better texture and tang.
For a Softer Crust: Use bread flour for extra chewiness.
For a Crispy Crust: Bake on a preheated pizza stone or in a cast iron skillet.
Storage: Dough can be refrigerated for up to 3 days or frozen for later use