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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!
If you’re looking for another way to use your starter, try our sourdough flatbread. It’s quick, easy, and perfect for last-minute meals.
Here is Why This Sourdough Discard Pizza Dough Recipe Works
Bye-Bye, Waste! Using sourdough discard means you’re turning leftovers into pizza.
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).
Short on time? Try our quick pizza dough recipe for a classic crust without sourdough.
Recipe Tips
Adjust for watery discard: If your discard is especially thin, add flour gradually until the dough feels slightly tacky but not overly sticky.
Boost older discard: If your discard is more than a week old, or you need the dough to rise faster, add a small amount of instant yeast for extra lift.
Add flour slowly: As you knead, work in flour a little at a time until the dough comes together. Adding too much too quickly can lead to a dry, tough crust.
Knead thoroughly: Knead by hand or use a stand mixer with a dough hook for 8–10 minutes, until the dough is smooth and springs back when lightly pressed.
Let the dough relax: If the dough resists while kneading, rest it for 5–10 minutes to allow the gluten to relax, making it easier to work with.
Prevent sticking without extra flour: Lightly wet your hands instead of adding more flour. This keeps the dough soft and pliable.
Go easy on the toppings: Too many toppings can weigh down the crust and make it soggy. Keep it balanced for the best texture.
Use high heat: Preheat the oven well, ideally to 500°F for thin crust. The higher temperature creates a crispier base that holds up to toppings.
Pizza Dough Q&A: Sourdough Edition
Yes. All-purpose flour creates a soft, slightly chewy crust, while pizza flour (Tipo 00) bakes up crisper with a classic pizzeria-style texture. Choose the one that matches the style of pizza you’re going for.
Unfed discard is the portion of starter removed before its regular feeding. It hasn’t been refreshed with new flour or water. If it’s fairly fresh, it can still add some rising power to pizza dough. Once you mix it with more flour and water and let it rest, you’re essentially feeding it again, giving it enough strength to produce a flavorful, chewy crust.
Margherita: Tomato sauce, fresh mozzarella, and basil leaves. Drizzle with olive oil before baking, and finish with extra basil and a pinch of salt.
BBQ Chicken: BBQ sauce, shredded cooked chicken, thinly sliced red onion, mozzarella, and Gouda.
Mediterranean Veggie: Olive oil, minced garlic, red bell peppers, Kalamata olives, feta, cherry tomatoes, and fresh spinach.
Pepperoni & Mushroom: Tomato sauce, pepperoni slices, fresh mushrooms, and mozzarella.
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! Got extra discard on hand? Put it to good use with our sourdough crackers.
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Sourdough Discard Pizza Crust
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup sourdough discard, (240 grams)
- ¾ cup warm water, (170 grams)
- 2 ¾ cups all-purpose flour , or pizza flour; 330 grams
- ½ teaspoon instant dry 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 is slightly puffy. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have a eye and a white starter which would be best please?
Hi, Anne…I usually use a white starter but either one will work. Thanks for your question.
Can I use my discard for this or it must be the fed SD? I’m looking for an easy pizza dough recipe using the discard. TIA!
This will work with discard but you won’t get as much of a rise in the dough. Still quite tasty though
THANKUUUUU!!!
this is my first recipe i used with my sourdough starter and it was so great:)
Hooray! Keep up all the sourdough baking. It’s kind of addictive 😉 Thanks for the comment Hannah
I am putting in bread maker & using the dough setting for the kneading – will see how works
also added some basil , parsley & cilantra to the dough prior to kneading
The fresh herbs sound fantastic, thanks for the comment
Hey, I made this yesterday. They were the best SD pizzas I’ve made. Big, great crust and strong taste. Thank you. My boys loved them and I even did a GF version for my wife which worked out ok too. I’m moving on to those doughnuts now.
That is so exciting that the gluten-free version worked out well. I’m glad to hear this was a hit for the family, thanks for the comment. Hope you enjoy the donuts
I don’t see the video anywhere
Oh thanks for pointing that out, I loaded the video. You should be able to view it now. If you want to watch it on repeat it is also on our YouTube channel.
Does this use active or discard starter?
It works with either active or discard starter but it will be lighter and airier if you use active, well-fed starter.
Thank you
you’re welcome 😉
if one cup equals 240g, how could 2 1/2 cups equal 300 g?
the sourdough starter is heavier than the flour. One cup of flour is only 120 grams
I’ve never made pizza dough, but I’m an experienced bread baker, so I’m sure I can deal with it. Thanks for the recipe!
you got this Jeff!
A good crust is the soul of a pizza 🙂 This is a fantastic recipe!
thanks Angie!