If you love homemade pizza and hate wasting sourdough discard, this recipe is the perfect solution. Sourdough discard pizza dough creates a flavorful crust with a slight tang, crispy edges, and a chewy center. It’s an easy and delicious way to use leftover sourdough starter while making restaurant-quality pizza at home.
This dough works beautifully for thin crust pizzas, pan pizzas, or even flatbreads. Whether you top it with classic mozzarella and pepperoni or load it with vegetables, the sourdough flavor takes homemade pizza to the next level.
Why You’ll Love This Recipe
- Great way to use sourdough discard
- Crispy and chewy crust
- Easy to prepare with simple ingredients
- Can be made ahead of time
- Works with many toppings and styles
The fermentation in sourdough discard adds depth of flavor that regular pizza dough often lacks. Even if your discard is unfed, it still contributes a delicious tanginess and texture.
Ingredients
For the Pizza Dough
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- ¾ cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar or honey
- 1 teaspoon instant yeast
For the Toppings
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- Pepperoni, vegetables, mushrooms, onions, or favorite toppings
- Extra olive oil for brushing
Equipment Needed
- Mixing bowl
- Wooden spoon or dough whisk
- Measuring cups and spoons
- Baking sheet, pizza pan, or pizza stone
- Rolling pin (optional)
Step 1: Mix the Dough
In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until slightly foamy.
Add the sourdough discard, olive oil, and salt. Stir well until combined.
Gradually add the flour, mixing until a shaggy dough forms. Continue kneading for about 8–10 minutes until the dough becomes smooth and elastic. If the dough feels sticky, sprinkle in a little extra flour, one tablespoon at a time.
Step 2: Let the Dough Rise
Place the dough into a lightly greased bowl and cover it with a towel or plastic wrap.
Allow it to rise in a warm place for 1–2 hours, or until doubled in size. The rise time may vary depending on the temperature of your kitchen.
For even better flavor, you can refrigerate the dough overnight. Slow fermentation develops a richer taste and improves texture.
Step 3: Prepare the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating so it gets very hot.
A hot oven is essential for achieving crispy pizza crust.
Step 4: Shape the Dough
Punch down the risen dough and transfer it to a lightly floured surface.
Roll or stretch the dough into your desired shape. You can make:
- One large pizza
- Two medium pizzas
- Several personal pizzas
Transfer the dough to a pizza pan, baking sheet, or parchment paper if using a pizza stone.
Brush the edges lightly with olive oil for extra golden crust.
Step 5: Add Toppings
Spread pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle generously with mozzarella cheese and add your favorite toppings.
Popular topping ideas include:
- Pepperoni
- Mushrooms
- Bell peppers
- Olives
- Red onions
- Sausage
- Fresh basil
Avoid overloading the pizza, as too many toppings can make the crust soggy.
Step 6: Bake the Pizza
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.
If using a pizza stone, the pizza may cook slightly faster, so keep an eye on it during the final minutes.
Remove from the oven and allow the pizza to cool for a couple of minutes before slicing.
Tips for the Best Sourdough Discard Pizza
Use Active Discard
While unfed discard works perfectly, recently fed discard gives a slightly lighter texture
Don’t Skip the Yeast
Since discard alone may not provide enough rise, adding yeast ensures a fluffy, reliable dough.
Preheat the Pan or Stone
A hot surface helps create a crisp bottom crust.
Cold Fermentation Improves Flavor
Letting the dough rest overnight in the refrigerator enhances the tangy sourdough flavor.
Experiment with Flour
You can substitute part of the all-purpose flour with bread flour or whole wheat flour for extra texture and flavor.
Delicious Pizza Variations
Margherita Pizza
Top with tomato sauce, fresh mozzarella, basil, and olive oil.
BBQ Chicken Pizza
Use barbecue sauce, cooked chicken, red onions, and cheddar cheese.
Veggie Pizza
Add spinach, mushrooms, olives, onions, and peppers.
White Garlic Pizza
Skip the tomato sauce and use olive oil, garlic, ricotta, and mozzarella.
How to Store Leftovers
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Oven: Bake at 375°F for 5–7 minutes
- Skillet: Heat on medium for a crispy crust
- Air fryer: Reheat for 3–4 minutes
Avoid microwaving if possible, as it can make the crust soft.
Freezing Instructions
You can freeze the pizza dough before baking.
- After the first rise, divide and wrap the dough tightly.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before using.
You can also freeze baked pizza slices for quick meals.
