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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
Bye-Bye, Waste! Using sourdough discard means you’re turning leftovers into pizza…… eco-friendly and delicious.
Customize the Tang: Prefer a mild flavor? Go for a quick rise. Want that extra sour punch? Let it chill overnight. You’re the boss of your crust!
No Fancy Ingredients: Just a handful of basics you probably already have. Nothing weird or hard to pronounce here.
Thin or Thick, You Pick: This dough goes both ways! Craving a crispy thin crust or a soft, thicker bite? It’s up to you (and your toppings).
The Ingredients
- Pantry: flour (all purpose flour or pizza flour),salt, instant yeast (optional)
- Liquids: Warm water
- Sourdough Starter: Unfed sourdough discard
The type of flour you use will make a difference in how the pizza dough behaves. All-purpose flour creates a soft, slightly chewy pizza crust, while pizza flour (like 00 flour) gives you a crisper, more traditional pizzeria-style crust. Pick the flour that matches your pizza vibe!
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.
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Sourdough Discard Pizza Crust
If you make this recipe, please leave a star rating and comment.
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)
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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My pizza didn’t seem to bake right, it was very white and soft. I left in for 14 min. I let it rise for 3 hours. I did notice my dough was very dry bit hadn’t read about adding more water. Any other possibilities why it didn’t turn out?
I’m sorry to hear that your pizza didn’t turn out as expected! Sourdough, and bread making in general, requires a bit of tweaking and adjustment from one kitchen to the next, as factors like humidity, altitude, and even the flour can affect the outcome. It sounds like the dough was too dry. I clarified the instructions and I hope that helps next time.
Can you freeze the sourdough pizza crust?
Yes, the pizza crust freezes great. Store it in a freezer proof bag and seal it well
This looks wonderful! What, if anything, would I do differently if I’m using an einkorn starter and whole grain einkorn flour?
Thanks for the question. This works great with whole grain einkorn if you use about 260 grams of flour or just a smidgen less than 2-3/4 cups. The dough will seem more hydrated and it is more difficult to work with than regular dough. You can add more flour if it seems too wet but it will have a much better texture if you can manage to work with the slightly more hydrated dough. I get my hands wet or oiled so the dough doesn’t stick to them.
Can I use sprouted spelt flour for this recipe?
Yes, you can! The sprouted flour will be able to handle a bit more hydration but it will still turn out well if you make the recipe without extra hydration.
Not understanding the difference between active and discard.
I leave 1/2 cup in jar and again add 1/2c water and 1 c flour.
Is this “fed starter” and what we use 240g of?
The next day it is bubbly and increased in size. Is this the “fed starter”? Or is it the discard?
An active, fed starter at its peak will double in size after you feed the starter. It will have the most strength if you use it when it is at its peak. You can also make the pizza dough using the discard or the part of the starter that you toss out before feeding your sourdough starter. If you use the discard to make the dough, then you are using it when it is at its weakest stage and it will take longer for your dough to rise.
Can einkorn all-purpose flour be used for this recipe?
Yes, you can. All purpose enkorn doesn’t absorb as much liquid, so you will need to adjust the water. Taking into account the liquid in your sourdough starter, you will want to decrease the water in the recipe to 70 grams (a smidgen less than 1/3 cup). After you mix the dough, let it sit for 10 minutes before determining if it needs more liquid.