Sourdough Discard Pizza Dough

Nisrine Idrissii

Sourdough Discard Pizza Dough

Turn your leftover sourdough discard into easy, flavorful pizza dough with a tangy taste and chewy crust. No long fermentation needed, just mix, rise, stretch, and bake. Perfect for weeknight pizzas or weekend fun. Makes two 12-inch pizzas.

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Prep Time 15

Servings: 2 pizzas

Ingredients Equipment Method Notes

Ingredients

200 grams about 3/4 cup sourdough discard, unfed, room temperature
280 grams about 1 1/4 cups warm water (105-110°F / 40-43°C)
2 tablespoons olive oil plus extra for the bowl
500 grams about 4 cups bread flour or all-purpose flour
7 grams 2 teaspoons instant yeast (optional but helps reliable rise)
10 grams 2 teaspoons salt
1 teaspoon sugar or honey

Equipment

Large mixing bowl (or stand mixer with dough hook)
Measuring scale (recommended for accuracy) or measuring cups/spoons
Damp kitchen towel or plastic wrap

Method

Combine warm water, sourdough discard, olive oil, sugar/honey, and yeast in a large bowl. Stir until mostly smooth.
Add flour and salt. Knead 6-8 minutes by mixer or 8-10 minutes by hand until soft and slightly tacky.
Place dough in oiled bowl, cover, and let rise until doubled (1-2 hours with yeast, up to 4 hours without).
Punch down dough, divide into 2 balls, shape smoothly, and rest 15-20 minutes.
Preheat oven to 475-500°F with pizza stone if using.
Stretch one dough ball into a 12-inch circle on semolina-dusted surface. Leave thicker edge.
Transfer to peel or sheet. Add thin layer of sauce, cheese, and light toppings.
Bake 10-15 minutes until crust is golden and cheese bubbles. Cool 2 minutes before slicing. Repeat with second ball.

Notes

Skip yeast for a slower, more sour rise (4+ hours).
Refrigerate dough up to 24 hours after first rise for better flavor.
Use less water or hot stone for crispier crust.
Add herbs or garlic to dough for extra flavor.