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Quick & Easy Sourdough Discard Pizza Dough for a Chewy & Crispy Crust

Close-up cross-section showing the airy, open crumb structure of sourdough discard pizza dough with tomato sauce.
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Use up your sourdough starter leftovers with this simple, no-waste sourdough discard pizza dough recipe. It mixes fast and bakes into a flavorful crust, perfect for weeknight homemade pizza.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water (approximately)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, instant yeast, salt, and olive oil.
  2. Slowly add the warm water, mixing by hand or with a spoon until a shaggy dough forms. You may need slightly more or less water depending on the hydration of your discard.
  3. Turn the dough out onto a lightly floured surface. Knead for 3 to 5 minutes until the dough comes together and is relatively smooth. It will be slightly stickier than traditional dough.
  4. Divide the dough in half for two medium pizzas, or use it all for one large pizza. Shape each portion into a ball.
  5. Let the dough rest on the counter, covered with a clean towel, for 15 minutes. This short rest helps the gluten relax.
  6. Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
  7. On a floured surface, gently stretch or roll the dough to your desired pizza shape. Work carefully to keep the air in the dough for a better crust.
  8. Transfer the dough to a pizza peel or baking sheet dusted with cornmeal or semolina. Top as desired.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • This recipe focuses on using up sourdough discard quickly, so it includes a small amount of commercial yeast to speed up the rise time for weeknight meals.
  • For a crispier crust, bake directly on a preheated pizza stone or steel.
  • If you prefer a more pronounced sourdough tang, you can let the mixed dough rest in the refrigerator for up to 24 hours before shaping.

Nutrition

Find it online: https://delishdiarist.com/sourdough-discard-pizza-dough/