Sourdough Discard Pizza Dough Recipe
This Sourdough Discard Pizza Dough Recipe creates a chewy, flavorful crust with crisp edges and the perfect homemade texture. It’s an easy way to use up extra sourdough starter while making delicious pizzas for weeknight dinners or pizza night gatherings.
Sourdough Pizza with Yeast
Like so many of you, I jumped on the sourdough train back in 2020 when we all had nothing but time on our hands! It has been such a fun and rewarding journey, and sourdough has become a true staple in our kitchen. One thing I have been working on for a while is a really great sourdough pizza dough – and after a lot of trial and error, I finally cracked the code. The secret? Adding a little yeast to the mix makes all the difference and takes the whole process to a whole new level.
One of the things I love most about this recipe is how flexible it is! You can mix it up and let it rest on the counter, or pop it in the refrigerator for up to a day and come back to it when you’re ready. And here’s the best part – refrigerating the dough actually makes it taste even better! The cold temperature slows down the process and allows for more fermentation, which is what gives sourdough that signature deep, tangy flavor we all love. A little patience goes a long way with this one!
Why This Recipe Works:
- Uses up sourdough discard in a delicious, practical way
- Creates a chewy crust with crisp, golden edges
- Easy to make with simple pantry ingredients
- Packed with rich homemade flavor that’s better than store-bought dough
What You’ll Need:
- active dry yeast
- grunalted sugar
- water
- sourdough discard
- olive oil
- kosher salt
- bread flour
NOTE: If you’re looking at this recipe, you probably already have a sourdough starter. But if not, you can follow my simple instructions in my Sourdough Starter Basics post.
How to make Sourdough Discard Pizza Dough Recipe
Step 1
Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm water (105–110°F). Give it a quick stir with a spatula, then let it sit for 10–15 minutes until the mixture becomes foamy and bubbly. This means the yeast is active and ready to use.
Step 2
Add olive oil and sourdough discard. Pour in the olive oil and sourdough discard, then mix again until everything is well combined and smooth.
Step 3
Add flour to reach the desired consistency. Begin by adding about half of the bread flour along with the kosher salt to the mixer. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Gradually add the remaining flour until the dough comes together. It should be slightly tacky, but soft, smooth, and easy to handle.
Step 4
Let the dough rise. Lightly grease a large bowl with olive oil, then remove the dough from the mixer and shape it into a smooth ball. Place it in the bowl, smooth side up, and cover with a clean kitchen towel. Set it in a warm spot and let it rise until doubled in size. Timing can vary depending on your kitchen temperature and environment.
Want to make this dough ahead of time? Lightly drizzle the dough with olive oil, then cover it tightly with plastic wrap and refrigerate until you’re ready to use it. When you’re ready to bake, simply let it come to room temperature before rolling it out for an easy, stress-free pizza night.
Step 5
Use dough for pizza crusts. Once the dough has risen, divide it into portions and shape it into your desired pizza bases. This recipe yields about three medium-sized pizzas, perfect for customizing with your favorite toppings.
Step 6
Prepare for baking. Transfer the dough to prepared pans or pizza stones, then gently stretch it out with your hands or use a rolling pin to shape it evenly. Add your favorite pizza sauce, cheese, and toppings before baking.
NOTE: Head to our Best Pizza Toppings for plenty of ideas for sauces and toppings to make the best pizza!
Step 7
Bake pizza. Preheat the oven to 500°F (or use a grill) and bake the pizzas until fully cooked, with the bottoms lightly browned and the tops a deep golden color. Baking time will vary depending on your oven or grill, so keep an eye on them as they finish.
Recipe FAQs:
It’s pizza dough made by using unfed sourdough starter (discard) to add flavor, texture, and a slight tang while still relying on yeast for rise.
No—this recipe uses sourdough discard, so it doesn’t need to be recently fed or bubbly.
You can, but it will take much longer to rise and may not be as predictable. Most recipes include yeast for reliable results.
It adds depth of flavor, improves texture, and gives the crust a subtle tangy taste.
Typically 1–2 hours at room temperature until doubled, but this can vary depending on kitchen temperature.
Yes—refrigerating overnight actually improves flavor and makes the dough easier to handle.
Other Delicious Sourdough Recipes:
Are you interested in sourdough bread recipes? I’ve gotcha covered with some delicious recipes!
Kitchen Tools Used: (affiliate links)
- Bosch Universal Mixer– The mixer I’ve used for years, and perfect for bread making.
- Glass Mixing Bowl – Used to let the dough rise.
xoxo ~Sue
Sourdough Discard Pizza Dough Recipe
Ingredients
- 9 grams active dry yeast (1 tablespoon)
- 8 grams granulated sugar (2 teaspoons)
- 182 grams warm water (3/4 cup) – warmed to between 105-110 degrees F
- 345 grams sourdough discard (1.5 cups)
- 28 grams olive oil (2 tablespoons)
- 7 grams kosher salt (1 teaspoon)
- 343 grams bread flour (4 cups)
Instructions
- Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm water (105–110°F). Give it a quick stir with a spatula, then let it sit for 10–15 minutes until the mixture becomes foamy and bubbly. This means the yeast is active and ready to use.9 grams active dry yeast (1 tablespoon), 8 grams granulated sugar (2 teaspoons), 182 grams warm water (3/4 cup)
- Add olive oil and sourdough discard. Pour in the olive oil and sourdough discard, then mix again until everything is well combined and smooth.28 grams olive oil (2 tablespoons), 345 grams sourdough discard (1.5 cups)
- Add flour to reach the desired consistency. Begin by adding about half of the bread flour along with the kosher salt to the mixer. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Gradually add the remaining flour until the dough comes together. It should be slightly tacky, but soft, smooth, and easy to handle.343 grams bread flour (4 cups), 7 grams kosher salt (1 teaspoon)
- Let the dough rise. Lightly grease a large bowl with olive oil, then remove the dough from the mixer and shape it into a smooth ball. Place it in the bowl, smooth side up, and cover with a clean kitchen towel. Set it in a warm spot and let it rise until doubled in size. Timing can vary depending on your kitchen temperature and environment.
- Use dough for pizza crusts. Once the dough has risen, divide it into portions and shape it into your desired pizza bases. This recipe yields about three medium-sized pizzas, perfect for customizing with your favorite toppings.
- Prepare for baking. Transfer the dough to prepared pans or pizza stones, then gently stretch it out with your hands or use a rolling pin to shape it evenly. Add your favorite pizza sauce, cheese, and toppings before baking.
- Bake pizza. Preheat the oven to 500°F (or use a grill) and bake the pizzas until fully cooked, with the bottoms lightly browned and the tops a deep golden color. Baking time will vary depending on your oven or grill, so keep an eye on them as they finish.
Notes
- If you’re looking at this recipe, you probably already have a sourdough starter. But if not, you can follow my simple instructions in my Sourdough Starter Basics post.
- Want to make this dough ahead of time? Lightly drizzle the dough with olive oil, then cover it tightly with plastic wrap and refrigerate until you’re ready to use it. When you’re ready to bake, simply let it come to room temperature before rolling it out for an easy, stress-free pizza night.
- Head to our Best Pizza Toppings for plenty of ideas for sauces and toppings to make the best pizza!