What is sourdough discard?

It's the portion of sourdough starter you remove and typically discard before feeding the main jar. For this recipe, it's pure flavor. Use it straight from the fridge; it doesn't need to be active or bubbly. Its acidity gives the crust a subtle tang you can't get from flour and yeast alone.

Can I make this pizza dough in advance?

Yes. After the first rise, shape the dough into balls, wrap them tightly in plastic, and refrigerate for up to 3 days. The cold fermentation will deepen the flavor. Let a chilled dough ball sit at room temperature for about an hour before you stretch it to warm up and become pliable.

Can I freeze sourdough pizza dough?

Absolutely. After dividing and shaping into balls, freeze them on a parchment-lined sheet pan. Once solid, transfer to a freezer bag. They'll keep for 3 months. Thaw overnight in the refrigerator, then let them come to room temperature for an hour before shaping and baking.

Can I make this without a pizza stone?

You can. Preheat a heavy cast-iron skillet or an upside-down baking sheet in your 500°F oven for 30 minutes. Build your pizza on parchment paper dusted with semolina, then slide the parchment onto the hot surface. For extra crispness, bake the last 2 minutes directly on the oven rack.

Why is my dough sticky or bouncing back?

If it's sticky, knead in a tablespoon of flour. If it's snapping back when you try to shape it, that means the gluten is too tight. Cover the dough and let it rest for 15 minutes; this relaxes the gluten so you can stretch it into a thin crust without a fight.

Can I use sourdough starter instead of discard?

You can use 1 cup of active, bubbly starter, but reduce the water in the recipe by 2 tablespoons. The dough may rise faster because the active yeast in your starter will work alongside the commercial yeast. Keep a close eye on it during the 90-minute bulk fermentation.

How long is sourdough discard good for?

Stored in a sealed container in the refrigerator, sourdough discard is good for about 2 weeks. You'll know it's gone bad if it develops pink or orange streaks or an off smell. For this recipe, even week-old discard that has separated is perfect, just stir it back together before using.

Sourdough Discard Pizza Dough: 125-Minute Easy No-Waste Crust

Name: The Easiest Sourdough Discard Pizza Dough (Ready in About 90 Minutes)
Prep time: 1 h 50 min
Cook time: 15 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 cup (240g) sourdough discard, unfed; 1 ½ cups (180g) bread flour; ½ cup (60g) all-purpose flour; ½ cup (120g) warm water (105-115°F); 1 teaspoon instant yeast; 1 teaspoon honey or sugar; 1 ½ teaspoons fine sea salt; 1 tablespoon olive oil, plus more for the bowl

Description

This sourdough discard pizza dough uses your unfed starter for tangy flavor and a small amount of yeast for a quick, reliable rise. It yields a chewy, crisp-bottomed crust ready in about 90 minutes of resting time. You’ll get enough dough for two 12-inch pizzas.

Ingredients

Scale

For the dough:

1 cup (240g) sourdough discard, unfed

1 ½ cups (180g) bread flour

½ cup (60g) all-purpose flour

½ cup (120g) warm water (105-115°F)

1 teaspoon instant yeast

1 teaspoon honey or sugar

1 ½ teaspoons fine sea salt

1 tablespoon olive oil, plus more for the bowl

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Instructions

1. In a large bowl, combine the warm water, honey, and instant yeast. Let it sit for 1 minute.

2. Add the sourdough discard, olive oil, bread flour, all-purpose flour, and salt. Stir with a wooden spoon until a shaggy dough forms.

3. Turn the dough out onto a floured surface and knead by hand for 8-10 minutes, until smooth and elastic. It should pass the windowpane test.

4. Place the dough in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm spot for 90 minutes, or until roughly doubled in size.

5. Gently deflate the dough and divide it into two equal pieces. Shape each into a tight ball, cover, and let rest for 10 minutes.

6. Preheat your oven with a pizza stone or steel on the middle rack to 500°F for at least 45 minutes.

7. On a floured surface, gently stretch one dough ball into a 12-inch round. Transfer to a semolina-dusted pizza peel.

8. Add your desired toppings. Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the crust is golden brown and crisp.

9. Let the pizza cool on a wire rack for 2-3 minutes before slicing. Repeat with the second dough ball.

Notes

Store leftover pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

If you don’t have a pizza stone, preheat a heavy, upside-down baking sheet or cast iron skillet for the same amount of time.

For a slower, deeper flavor, let the dough rise in the refrigerator for up to 24 hours instead of at room temperature.

The windowpane test is key: stretch a small piece of dough. If you can see light through it without tearing, you’ve kneaded enough.

If your dough feels dry and won’t come together, add water one tablespoon at a time. If it’s too sticky, add a sprinkle of flour.

Prep Time: 20 min
Rest Time: 90 min
Cook Time: 15 min
Category: Dinner, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 153 kcal
Sugar: 1 g
Sodium: 293 mg
Fat: 2 g
Saturated Fat: 0 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 0 mg