Sourdough Discard Pizza Dough

Did you know you can use your sourdough discard for pizza dough? This sourdough discard pizza dough recipe is one of the best ways to put that discard to work. And you’ll end up with a crust that’s chewy, flavorful, and a little rustic, in all the best ways. 

No need to toss out that starter; instead, let it add character to the dough. And the best part? You can control the tang by either doing a quick rise or letting it rest overnight for more of that signature sourdough flavor. So, get ready to skip the pizza delivery, you’ve got everything you need for an amazing homemade crust!

Here is Why This Sourdough Discard Pizza Dough Recipe Works

The Ingredients

What is Unfed Discarded Sourdough?

Unfed discarded sourdough is the portion of starter removed before its regular feeding, meaning it hasn’t had fresh flour or water to activate it.

However, when added to recipes like pizza dough, it can still bring a bit of rising power. Especially if it’s fairly fresh. By mixing in more flour, water, and a bit of time, you’re essentially feeding the discard, giving it enough strength to create a flavorful, chewy pizza crust.

Toppings and Easy Pizzas 

Margherita: Top your crust with a generous layer of tomato sauce, fresh mozzarella slices, and basil leaves. Drizzle with olive oil and bake until the cheese is melty. Finish with a sprinkle of salt and a few basil leaves.

BBQ Chicken Pizza: Spread BBQ sauce over the dough, then add shredded cooked chicken, thinly sliced red onions, and a sprinkle of shredded mozzarella and Gouda. 

Mediterranean Veggie Pizza: Start with a layer of olive oil and minced garlic, then top with sliced red bell peppers, Kalamata olives, crumbled feta, cherry tomato halves, and a handful of fresh spinach. 

Pepperoni and Mushroom Classic: Spread tomato sauce over the crust and layer with pepperoni slices, fresh mushroom slices, and shredded mozzarella. Bake until bubbly and golden.

Tips for Pizza Dough

•  If your discard is especially watery, add flour gradually until the dough feels slightly tacky but not overly sticky.
• If your discard is older than a week or you’re in a hurry, a little instant yeast will give the dough extra lift.
• As you knead, add flour in small amounts until the dough comes together. Adding it too quickly can lead to a dry, tough dough.
•  Knead the dough by hand or use a stand mixer with a dough hook for 8-10 minutes, or until the dough becomes smooth and springs back when poked.
• If the dough is resisting while you knead, let it rest for 5-10 minutes. This allows the gluten to relax, making it easier to work with.
• If the dough is sticking to your hands, wet them slightly instead of adding extra flour. This keeps the dough soft and pliable.
• Go Easy on the Toppings. A heavy load of toppings can weigh down your crust, so keep it balanced to avoid a soggy bottom.
• Use High Heat. Preheat your oven well, ideally to 500°F for thin crust. High heat makes a crispier crust that holds up better to toppings.

Storage

Refrigerating Leftovers: Keep leftover pizza in an airtight container. Store in the refrigerator for up to 3 days.

Freezing Leftovers: For longer storage, wrap the pizza or individual slices tightly in plastic wrap and then in foil or place in a freezer-safe bag. Freeze for up to 3 months. This double-wrap method prevents freezer burn.

Reheating: Reheat refrigerated pizza in a 375°F oven. Place the slices directly on the oven rack or on a baking sheet for 10-12 minutes.

I tend to avoid using the microwave to reheat pizza. The microwave makes the pizza crust turn rubbery and tough. For the best results, stick with the oven or even use an air fryer.

Make Pizza Dough with Discard!

Why toss that sourdough discard when it can become the pizza crust of your dreams? This pizza dough’s got it all, soft airy texture, sourdough tang, and zero waste.

So skip the takeout, grab your toppings, and show off your homemade pizza skills. Let’s go make pizza!

More Sourdough Recipes 

There are so many wonderful things to do with sourdough discard! Every time you refresh your starter, instead of throwing away the leftover unfed starter, you can put it to use in all kinds of delicious recipes.

• overnight sourdough pancakes
• sourdough waffles
• sourdough discard crackers

Sourdough Discard Pizza Crust

This sourdough discard pizza dough recipe is a fantastic way to use up that extra discard sitting in the fridge! The sourdough discard brings a wonderfully tangy flavor to the dough. However, keep in mind that the dough will need extra time to proof, as discard isn’t as active as a fresh starter. 

If your discard is especially old, you’ll want to boost it with a bit of instant yeast or a small amount of active, bubbly starter for a more reliable rise.

For texture, all-purpose flour will give you a fluffy, softer crust that’s perfect for a more classic, airy pizza base. If you use pizza flour (Tipo 00), expect a thinner, crisper crust with a pleasant chew, especially if you bake it at a higher temperature.

4.50 from 90 votes

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Additional Time: 3 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 pizza crusts

Calories: 84kcal

Author: Dahn Boquist

Ingredients

• 1 cup unfed sourdough discard (240 grams)
• ¾ cup warm water (170 grams)
• 2-¾ cups all-purpose flour (330 grams) or pizza flour*
• ½ teaspoon instant yeast (optional; see notes)
• 1 teaspoon salt (6 grams)

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Instructions

• Add all the sourdough starter, water, and half of the flour to a mixing bowl. Add the yeast if using (yeast will be helpful if your discard is especially old).

  Stir the mixture well, then stir in the salt.
• Gradually add the rest of the flour in increments until the dough comes together in a rough, shaggy ball. It should be slightly tacky but not overly wet.

  It’s perfectly fine to use less flour if your dough reaches the right consistency before it’s all incorporated. If your discard is particularly old and watery, you will need to add additional flour.
• Dump the dough out onto a floured counter and knead for 8 to 10 minutes until it is smooth and elastic or springy to the touch. Alternatively, you can use a stand mixer with a dough hook.
• Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. 
• Set aside for 2 to 6 hours until it is doubled in size. 
• Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan. 
• Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F (or 425°F if making a thick crust pizza)
• For a thin crust pizza, add the toppings and bake for 7 to 10 minutes (depending on thickness.)
• For a thick crust pizza, bake the crust for 12 minutes before adding the toppings then bake for another 10 to 15 minutes. 

Notes

• If you are using discard that is older than 1 week, you will need to ‘boost’ it with yeast. Optionally, you can add ¼ cup of active and bubbly sourdough starter if you don’t want to use yeast, but you will need to add additional flour. 
• If your discard is particularly old and watery, you will need to add additional flour. Add the flour in small increments until you have the right consistency. 
• It will take between 2 to 6 hours for your pizza dough to double in size. The timing depends several factors including the temperature and humidity of your kitchen and whether you used yeast to boost the activity. 
• If you want a more ‘sour’ sourdough pizza crust, let the dough sit overnight in the fridge for a long slow rise. In the morning, let it come up to room temperature then proof and shape it. Keep in 
• Parchment paper makes it easier to transfer the pizza from the counter to the baking pan or pizza stone. If you don’t have parchment paper then shape your pizza dough directly on a greased baking sheet. 
• If you use pizza flour, 2-¾ cups will weigh 319 grams. 

Video

Nutrition

Serving: 1slice | Calories: 84kcal | Carbohydrates: 18g | Protein: 3g | Sodium: 133mg | Fiber: 1g

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