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Quick & Easy Sourdough Discard Pizza Dough for a Chewy & Crispy Crust

Close-up of a slice of cheesy pizza showing the airy, bubbly crust made from sourdough discard pizza dough.
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Use your sourdough starter leftovers to make this simple, no-waste sourdough discard pizza dough. It comes together fast, requires no long rise, and bakes into a delicious crust perfect for your weeknight pizza night.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water (approximately)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, instant yeast, and salt. Mix them together with a spoon until a shaggy dough forms.
  2. Add the olive oil and gradually pour in the warm water, mixing until the dough starts to come together. You may not need all the water, or you might need a tiny bit more, depending on your discard’s hydration.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will be slightly tacky but manageable.
  4. Divide the dough in half if you want two smaller pizzas, or keep it whole for one large pizza. Form each piece into a tight ball.
  5. Let the dough rest, covered with a clean kitchen towel, for at least 15 minutes while you prepare your toppings and preheat your oven and pizza stone (if using) to 500°F (260°C).
  6. On a floured surface or piece of parchment paper, gently stretch or roll the dough into your desired pizza shape. Work from the center out, leaving a slightly thicker edge for the crust.
  7. Transfer the dough to your prepared pizza peel or baking sheet. Add your sauce and toppings.
  8. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Enjoy your homemade pizza!

Notes

  • For an extra crispy sourdough discard pizza crust, bake directly on a preheated pizza stone or steel.
  • If you prefer a slightly tangier flavor and have time, you can let this dough rest in the refrigerator for up to 24 hours before shaping.
  • This recipe is a great way to practice how to use sourdough discard for pizza without committing to a long fermentation schedule.

Nutrition

Find it online: https://recipesfleet.com/sourdough-discard-pizza-dough/