Sourdough Discard Pizza Dough Recipe

If you’re looking for a deliciously simple way to transform your sourdough starter into something truly extraordinary, Sourdough Discard Pizza Dough is the answer. This approachable yet flavor-packed dough gives a tangy, chewy base perfect for piling high with your favorite toppings. It’s a fantastic way to reduce food waste, make any night feel special, and harness the magic of natural fermentation for unbeatable homemade pizza. Whether you’re just starting your sourdough journey or you’re a seasoned baker with lots of discard on hand, you’ll love how easily this dough comes together—and how loved it will be at your table.

Ingredients You’ll Need

Each ingredient in this Sourdough Discard Pizza Dough recipe plays a special role, giving you chew, flavor, and that perfectly golden crust pizza dreams are made of. You don’t need fancy extras—just these essentials, each contributing something unique.

• Sourdough Starter (DISCARD): The real hero here, it brings tangy complexity and helps create a chewy, flavorful crust, while letting you put your leftover starter to good use.
• Instant Yeast (Optional): For extra lift and faster rising times, without compromising the sourdough character. Totally fine to skip if you prefer a slower ferment!
• Water: Brings everything together, activating the yeast and enabling gluten development for a supple dough.
• Honey: Adds a delicate touch of sweetness that deepens the flavor and helps activate the yeast.
• Olive Oil: Gives the dough tenderness, a light richness, and helps with that signature golden crust.
• Bread Flour: With its higher protein, this flour is key to achieving that classic chewy pizza texture we all love.
• Salt: Essential for seasoning; it balances flavors and strengthens the dough structure.

How to Make Sourdough Discard Pizza Dough

Step 1: Mix Wet Ingredients

Start by adding your sourdough starter (discard), water, honey, and that optional yeast to a large mixing bowl. Stir everything together using a sturdy spoon or whisk until both the starter and honey are fully dissolved. This step not only activates the yeast but also ensures your starter blends evenly, infusing every bite with tang and complexity.

Step 2: Add Dry Ingredients and Form the Dough

Pour in the olive oil, bread flour, and salt. Gently stir the mixture with a dough whisk, wooden spoon, or even a butter knife—whatever you have on hand works! The dough will look a little rough and shaggy at first, but don’t worry. Cover the bowl with plastic wrap and let it rest for 30 minutes; this gives the flour time to absorb the liquid, making the kneading process easier.

Step 3: Knead Until Smooth and Silky

Turn the dough onto a clean surface and knead vigorously. Use the heels of your hands to push and fold, repeating for about 10 minutes. The dough will transform from scruffy to beautifully smooth, just enjoy the process! If you have a stand mixer, you can use it for this step. The key is to aim for a supple, elastic dough that feels slightly tacky but not sticky.

Step 4: First Rise

Place your kneaded dough into a clean, warm bowl (try warming the bowl with hot water and drying it for a cozy boost). Cover with plastic or a damp tea towel, and let the dough rise in a warm, draft-free spot until doubled in size. Depending on your kitchen, this may take 1 to 3 hours. The longer rise gives the Sourdough Discard Pizza Dough even more flavor!

Step 5: Portion and Rest

Once it’s beautifully puffed and doubled, gently punch it down and divide the dough into smaller pieces—about 200 to 300 grams each, depending on your preferred pizza size. Shape each into a ball, cover with a tea towel, and let them rest on your counter for about 30 minutes. This relaxing period makes stretching the dough a breeze later on.

Step 6: Shape Pizza Bases

Now comes the fun part: making your pizza rounds! Use your fingertips to gently press out each dough ball, stretching from the center outward. Avoid using a rolling pin if possible to keep all that lovely structure and character intact. Pick up the dough and let gravity help stretch it while you rotate your hands around the edge until you have a round base.

Step 7: Top and Bake

Transfer each Sourdough Discard Pizza Dough round to a floured pizza peel or a parchment-lined baking sheet. Add your favorite toppings, crank your oven up to 230C/450F (or hotter if you have a pizza stone or oven), and bake for about 15 minutes, until the toppings are bubbly and crust is crisp. For next-level results, try a wood-fired or gas pizza oven—the bases cook up beautifully in just a couple of minutes at high heat!

How to Serve Sourdough Discard Pizza Dough

Garnishes

Fresh basil, a drizzle of good olive oil, a dusting of grated parmesan, or chili flakes are all fantastic finishers for your pizza. There’s no wrong way to garnish—use whatever makes your tastebuds tingle and adds a pop of color.

Side Dishes

Pair your hot-from-the-oven pizza with a simple green salad tossed in lemony vinaigrette, or a side of roasted vegetables. Some marinated olives or a platter of antipasti rounds out your homemade pizza night with Italian flair.

Creative Ways to Present

Cut your Sourdough Discard Pizza Dough creations into rustic wedges or squares for sharing. Try making mini personal-size pizzas for a fun pizza party, or serve them as a dramatic centerpiece on a cutting board, fresh out of the oven, for maximum visual appeal.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Sourdough Discard Pizza Dough tightly in plastic wrap or an airtight container. Store it in the refrigerator for up to 3 days; it makes quick work of weeknight pizza cravings or homemade garlic knots the next day.

Freezing

To freeze, shape your dough into balls and lightly oil them. Place in freezer bags, squeezing out as much air as possible. It will keep well for up to 3 months. Let it thaw overnight in the fridge before using—just bring it to room temperature before shaping and baking for best results.

Reheating

For leftover baked pizza, the best way to bring back that crisp is to reheat slices in a hot oven or on a skillet over medium heat. A few minutes will make the crust lively again—much better than microwaving, which can make it rubbery.

FAQs

Can I make Sourdough Discard Pizza Dough without any added yeast?

Absolutely! You can skip the instant yeast for a longer, more traditional rise relying solely on the power of your sourdough starter. The dough might take a bit longer to double, but the flavor will be even more complex and tangy.

What flour works best for Sourdough Discard Pizza Dough?

Bread flour is recommended because of its higher protein content, which creates that classic chewy, airy pizza texture. You can certainly try all-purpose flour if that’s what you have—your dough will still be delicious, though a bit less elastic.

How do I know when my dough is fully risen?

Your dough is ready when it’s doubled in size and looks puffy. A gentle poke with your finger should leave an indentation that springs back slowly. If it bounces back immediately, give it a little more time.

Can I cold ferment Sourdough Discard Pizza Dough?

Yes! After the initial rise, wrap or cover the dough and let it rest in the refrigerator overnight or up to 48 hours. This slow fermentation deepens flavor and can improve the texture even further.

Is Sourdough Discard Pizza Dough better baked in a regular oven or pizza oven?

Either works beautifully! A pizza stone or steel in a regular oven will deliver an excellent crust, but if you have access to a wood-fired or gas pizza oven, you’ll get blistered, crisp bases in just minutes—both options make delicious pizzas!

Final Thoughts

Give this Sourdough Discard Pizza Dough recipe a try, and you might never look at homemade pizza the same way again! With unbeatable flavor, satisfying chew, and the joy of transforming kitchen “waste” into something downright crave-worthy, it’s truly a game-changer for home bakers and pizza lovers alike. Happy baking—and even happier eating!

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