Sourdough Discard Pizza Dough

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The ultimate in pizza dough! Sourdough Discard Pizza Dough has amazing flavor without a long waiting time. Read our tips for a perfectly golden brown crust.

One recipe that sourdough lovers have been asking for is a sourdough discard pizza dough. Some have used our sourdough discard bread recipe, but I wanted to take the pizza crust that we know and love and give it a sourdough flair.

I spent all winter perfecting it and have made delicious pizzas with this recipe for about the past 6 Friday nights. I’m so excited to share it with you today!

golden brown bubbly pizza

Why you’ll love this recipe:

  • Perfect for when you have sourdough discard to use up.
  • When you want sourdough flavor but don’t have time for a long fermentation.
  • Same day mixing and baking. No overnight rest.
  • Tips for the best perfectly golden brown crust (with bubbles!).

What is sourdough discard?

Sourdough bread has been a comforting classic for years, but this year it has become even more popular than ever. If yeast is scarce you can learn how to make bread with sourdough which has a naturally occuring yeast.

You can read our complete sourdough guide, but once you start making sourdough, you either have to bake with it or discard part of the start or it will keep growing. In order to not be wasteful, you can make recipes with the sourdough discard. These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See below the recipe for some of our favorites.

Tips for Making Sourdough Discard Pizza Dough

  • You’ll need one of these three things to make this pizza dough: a stand mixer, a bread maker (that has a dough setting), or raw arm muscle power. I use my bread machine on the dough setting most often to make dough. It’s easy to set it and have it be ready for me to use in about 2 hours. The second easiest is the stand mixer. But if you don’t have either, use your hands to knead the dough the old fashioned way. It works!
  • I highly recommend using a kitchen scale to weigh the ingredients. If you choose not to, add the flour slowly so that the dough doesn’t end up too dry. You want the dough to be slightly tacky to the touch.
  • My sourdough starter is 100% hydration. That means I feed it with equal weights of water and flour.
  • This pizza bakes at a high temperature. Set your oven to as high as it will go. I set mine to 550º Fahrenheit. It takes about 30 minutes to heat to this temperature.
  • Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with your hands.
  • Don’t allow the toppings to sit on the pizza too long before baking. The sauce may make the dough soggy. Bake as soon as you get the pizza assembled.
  • Looking for more pizza tips and our favorite toppings? Read our complete guide to making homemade pizza.
two slices of pizza with sourdough discard crust
two slices of pizza with sourdough discard crust

Sourdough Discard Pizza Dough

4.82 from 251 votes
The ultimate in pizza dough! Sourdough Discard Pizza Dough has amazing flavor without a long waiting time. Read our tips for a perfectly golden brown crust.
Servings 8

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Ingredients
 

  • 3/4 cup warm water (115º Fahrenheit) 172 grams
  • 0.25 ounces Red Star Platinum Instant Yeast (1 package)
  • 1 cup sourdough discard 240 grams
  • 2 teaspoons granulated sugar 12 grams
  • 1 teaspoon salt 6 grams
  • 2 tablespoons olive oil 30 grams
  • 2 tablespoons cornmeal 24 grams
  • 2 3/4 cups bread flour 358 grams

Instructions
 

  • Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.
  • Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.
  • In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.
  • Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.
  • Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.
  • Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.
  • Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won't take as long to cook.
  • Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you'd like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.
  • Top with desired pizza toppings.
  • Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.
  • Remove the pizza from the oven, slice and serve. Be careful….it will be VERY hot!

Notes

The calories shown are based on the the dough being divided into 8 pieces, with 1 serving being ⅛ of the dough (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 228kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 1mg
Course Main Dish
Cuisine American
Calories 228
Keyword bread dough, easy pizza recipe, sourdough

Sourdough Discard Recipes

These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See some of our favorite recipes using sourdough discard here:

About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Gwen
2 days ago

Can I make the dough in advance and refrigerate it for a day or two?

Michelle Claflin
12 days ago

Hoping to try this in my pizza oven. Wondering how it would handle temps reaching 700° plus?

Pam
23 days ago

Hi have you ever used 00 flour instead of the bread flour?

Michelle
24 days ago

How do I make this without having a discard?

Melissa
27 days ago

5 stars
So incredibly delicious. I make the dough in the bread maker and bake it on a huge pizza pan at 500 for abt 15 minutes. I am sure it’s even better with pizza stone. I am going to try freezing the dough so we can have it on weekdays.

Pam
1 month ago

5 stars
Came out great! Makes a LOT of dough, I’ll have to note the weight for next time – I think a little under 2lbs. Froze some of it. But I’d definitely make again, it was easy and used up a good amount of discard, which I’m always looking for as I find throwing it away so wasteful. Tasted really good and cooked nicely and evenly – my store-bought one always gives me issues with staying flat while cooking as I prebake before adding toppings.

Kassidy
1 month ago

Do you add the cornmeal into the dough and sprinkle on the parchment paper? I just wasn’t sure if the 2T is a divided measurement?

Chanone
1 month ago

Thank you for this recipe! Can I follow all of the directions exactly as written if I use a bread machine instead of a stand mixer?