Little Walnut Cottage

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If you’ve been looking for a simple way to turn your discard into something your whole family will be excited about, this sourdough discard pizza dough is it! With just a handful of pantry ingredients and a slow rise for extra flavor, you’ll have homemade pizza on the table with very little effort.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

If you’ve ever thought to yourself, “I want sourdough pizza, but I don’t have any active starter,” you’re not alone. Sometimes the craving for pizza hits at the exact time that you’ve neglected your sourdough starter. We’ve all been there.

At this point, you have three options:

1. Don’t have pizza (gasp).
2. Order pizza made with questionable ingredients (double gasp).
3. Make this sourdough discard pizza dough (bingo!).

“I thought I needed an active starter for my sourdough pizza crust to rise?” You might be thinking.

Ahhh, not necessarily. With just a pinch of conventional yeast, you can have delicious sourdough discard pizza dough the very same day your pizza craving strikes.

“I don’t want conventional pizza dough,” you say. “I want the deep tangy flavor and nutritional benefits of long-fermented sourdough.”

Fear not, my friends. This sourdough discard pizza dough is the perfect compromise between conventional quick pizza dough and long-fermented pizza dough. By using only a pinch (1/4 teaspoon) of yeast, you give your dough just enough oomph to rise in about 6-8 hours, allowing it the perfect amount of time to ferment for optimal flavor and digestibility.

What’s that? No more objections from the peanut gallery?

Perfect. Read on.

Why You’ll Love This Recipe

• Uses up sourdough discard in a delicious, practical way (more discard recipes here!).
• Same-day dough that still gives you amazing flavor from your sourdough discard.
• Soft, chewy texture with crisp edges — just like your favorite pizzeria.
• Beginner-friendly and easy to knead by hand or with a stand mixer.
• Versatile: make classic cheese pizzas, veggie-loaded pies, or gourmet toppings.
• Makes two large pizzas, perfect for family pizza night.

Ingredients You’ll Need for Sourdough Discard Pizza Dough

Like all my favorite sourdough recipes, all you need is a few pantry staples. Here’s everything you need to make this simple sourdough discard pizza dough:

• Sourdough discard – Adds flavor and helps create a soft, chewy crust.
• Active yeast- allows the dough to rise
• Water – Hydrates the dough and helps it come together.
• All-purpose flour – Gives the dough structure while keeping it tender.
• Olive oil – Adds moisture, richness, and helps crisp the edges.
• Sugar – Feeds the yeast and improves browning.
• Salt – Balances the flavor.

How to Make Sourdough Discard Pizza Dough

Step 1: Combine the ingredients. In a large bowl, mix together the warm water and yeast. Set aside for 10 minutes to activate the yeast, then add the sourdough discard, flour, sugar, salt, and olive oil.

Step 2: Knead the dough.

• If using a stand mixer: Attach the dough hook and knead on medium speed for 5–7 minutes, or until smooth and slightly tacky.
• If kneading by hand: Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until the dough becomes soft and elastic.

Step 3: Let the dough rise. Place the dough in a clean, lightly oiled bowl. Cover and let it rise at room temperature for 6–8 hours, or until doubled in size.

Step 4: Divide and rest. Punch down the dough to release air. Divide the dough into two equal balls, cover them, and let them rest for 30 minutes to relax the gluten.

Step 5: Shape the crusts. On a lightly floured surface, gently stretch each dough ball into a large, thin round (about 12 inches). Use your hands for the best texture — no rolling pin required!

Step 6: Par-bake the crusts. Preheat your oven to its highest setting (usually 475–500°F). Place the shaped crusts on a pizza stone or baking sheet and bake for 10 minutes, or until set and lightly golden.

Step 7: Add toppings. Remove the crusts from the oven and spread with your favorite sauce, cheese, and toppings.

Step 8: Finish baking. Return the pizzas to the oven and bake for another 8–10 minutes, or until the crust is crisp and the cheese is melted and bubbly.

Tips for the Best Homemade sourdough discard Pizza Dough

• Use the hottest oven setting. High heat will give your dough crisp edges and chewy centers.
• Avoid the rolling pin. Hand-stretching keeps the dough light and airy.
• Don’t overload with toppings. Too much sauce or cheese can make the center soggy.
• Use parchment for easy transfer. Especially helpful if you don’t have a pizza peel.
• Let the dough rest. The 30-minute rest makes stretching much easier.

Pizza Topping Ideas

Get creative! Here are a few favorites:

• Classic: Marinara, mozzarella, basil
• Pepperoni Lovers: Pepperoni, mozzarella, parmesan
• Veggie: Bell peppers, onions, mushrooms, spinach
• White Pizza: Ricotta, garlic, mozzarella, olive oil
• BBQ Chicken: BBQ sauce, chicken, red onion, cheddar
• Seasonal: Pesto and roasted tomatoes in summer, or butternut squash and sage in fall

Storage & Make-Ahead Instructions

• Refrigerate the dough: After the first rise, cover and refrigerate up to 24 hours. Let it come to room temperature before shaping.
• Freeze the dough: Freeze after dividing into balls. Thaw overnight in the fridge and let rest before stretching.
• Freeze-baked crusts: Par-bake, then cool completely before freezing. Add toppings and bake from frozen.
• Store leftover pizza: Keep in an airtight container in the fridge for 3–4 days. Reheat at 425°F for 5–8 minutes.

FAQs about Sourdough Discard Pizza Dough

What does sourdough discard do in pizza dough?

It adds a wonderful tang and digestive benefits, improves texture, and helps create a soft, chewy crumb — all while using up leftover starter.

Can I make this dough ahead of time?

Yes! Refrigerating the dough for up to 24 hours actually improves the flavor. Just make sure to let it warm slightly before shaping.

How do I get a crispy crust?

Bake on the highest heat your oven allows and par-bake the crusts before adding toppings.

Why do I need to par-bake my Pizza crust?

Par-baking keeps the pizza from becoming soggy, ensuring the center cooks through while the edges stay crisp.

Sourdough Discard PIzza Dough

This sourdough discard pizza dough is the perfect way to turn your leftover starter into something delicious! Made with just a few simple ingredients like flour, water, olive oil, salt, and a touch of sugar, this dough rises slowly for a flavorful, chewy crust with a crisp edge. It’s easy to mix by hand or with a stand mixer and can be ready to bake the same day. Par-bake the crusts, then top them with your favorite sauces, cheeses, and toppings for a homemade pizza night that tastes better than takeout!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Bulk Ferment 8 hours hrs

Course Main Course

Cuisine Italian

Servings 2 pizzas

Ingredients

  

• 300 grams warm water (1 1/3 cups)
• 1/4 tsp active yeast
• 600 grams all-purpose flour (4 3/4 cups)
• 227 grams sourdough starter discard (about 1 cup)
• 2 tbs olive oil
• 2 tsp salt
• 1 tbs sugar

Instructions

 

• Mix the dough: In a large mixing bowl, combine warm water and instant yeast. Set aside for ten minutes to activate the yeast, then add the sourdough discard, flour, sugar, salt, and olive oil. Stir until a rough dough forms.
• Knead until smooth:

  If using a stand mixer: Attach the dough hook and knead on medium speed for about 5–7 minutes, until the dough is soft, smooth, and slightly tacky but not sticky.

  If kneading by hand: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until it becomes smooth and elastic.
• First rise: Place the dough in a clean, lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rest at room temperature for 6–8 hours, or until doubled in size.
• Divide and rest: Punch down the risen dough to release air. Divide it into two equal portions, shaping each into a smooth ball. Cover and let them rest for 30 minutes to relax the gluten.
• Shape the pizzas: On a floured surface, gently stretch or press each dough ball into a large round (about 12 inches across) using your hands instead of a rolling pin for the best texture.
• Par-bake: Preheat your oven to its highest temperature (475–500°F / 245–260°C). Place the shaped crusts on a pizza stone or baking sheet and bake for 10 minutes, or until just set and lightly golden.
• Add toppings and finish baking: Remove the crusts from the oven, add your favorite sauce, cheese, and toppings, then bake for another 8–10 minutes, or until the crust is crisp and the cheese is bubbly.
• Slice and serve warm.

Keyword sourdough discard pizza dough

Pizza Dough Didn’t Turn Out Quite Right? Try:

• Why is My Sourdough Not Rising?
• Why is My Sourdough Bread Gummy? (And how to Fix it)
• Why is My Sourdough Starter Not Rising?
• Why is My Sourdough So Sticky? (And How to Fix it!)

Pizza Night Just got Simpler

I hope this recipe for sourdough discard pizza dough encourages you to plan more pizza nights with your family- especially impromptu! By adding a pinch of conventional yeast to your dough, you’ll never be hindered by a lack of active sourdough starter. Mix it up, let it rise, and top with copious amounts of cheese. Happy baking!

For more Sourdough Recipes Check out:

Sourdough Pizza Dough Recipe (Simple & Homemade)

Sourdough Discard Recipes

Pesto Recipe with Walnuts

Sourdough Focaccia Pizza (with Homemade Focaccia)

Sourdough French Bread (Simple Homemade Recipe)

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!