Sourdough Discard Pizza Dough
Turn your sourdough discard into a pizza crust with real depth of flavor and that satisfying chewy-yet-crispy texture that store-bought dough just never delivers. This one-bowl recipe uses instant yeast for a reliable rise, so you get that signature sourdough tang without the long wait.
Equipment
- Large mixing bowl
- Stand mixer with dough hook - optional, but helpful
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Plastic wrap or clean kitchen towel
- Pizza stone or baking steel - highly recommended
- Pizza peel or rimless baking sheet - for transferring
- Rolling Pin - or use hands for shaping
- Danish dough whisk - optional, makes mixing easier
Ingredients
- 1 cup sourdough discard - 227g, fed or unfed, room temperature or cold
- 2 3/4 cups bread flour - 330g, plus more for dusting
- 3/4 cup warm water - 180ml, around 110°F / 43°C
- 2 1/4 teaspoons instant yeast - 7g, one standard packet
- 1 teaspoon fine sea salt - 6g
- 1 teaspoon granulated sugar - 4g
- 2 tablespoons extra virgin olive oil - 30ml, plus more for the bowl and pan
Instructions
- Remove sourdough discard from fridge 30 minutes before starting, or use cold. Stir any separated liquid back in, then measure 1 cup (227g).
- In a small bowl, combine warm water (110°F) and sugar. Sprinkle instant yeast over the surface and let stand for 5-10 minutes until foamy.
- In a large mixing bowl or stand mixer bowl, combine the activated yeast mixture, sourdough discard, and olive oil. Stir briefly until combined.
- Add bread flour and sea salt to the wet ingredients. Mix on low speed until incorporated, then increase to medium speed and knead for 7-10 minutes until smooth and elastic.
- Shape dough into a smooth ball and place in a lightly oiled bowl. Turn to coat, cover with plastic wrap, and let rise at room temperature for 1 to 1.5 hours until doubled in size.
- Place pizza stone or steel on middle rack and preheat oven to 500°F (260°C) for 45 minutes to 1 hour before baking.
- Punch down dough, turn out onto a lightly floured surface, and divide into two equal portions for thin crust or leave as one for thick crust. Shape into balls and rest for 15 minutes.
- Press or roll each dough ball into a disk, leaving a thicker border for the crust. Stretch to desired size and thickness.
- Transfer shaped dough to a pizza peel dusted with semolina or directly to an oiled sheet pan. Add sauce, cheese, and toppings, keeping them light for best results.
- Slide pizza onto preheated stone or steel (or place sheet pan in oven) and bake at 500°F (260°C) for 10-14 minutes for thin crust or 14-18 minutes for thick crust, until golden and bubbling.
- Remove from oven, let rest for 2 minutes, then slice and serve hot.
Notes
- Scale recommended: Use a kitchen scale for the most accurate results, as flour volume can vary significantly.
- Don't rush the rest: Allow the dough balls to rest for the full 15 minutes before shaping to prevent the gluten from snapping back.
- Preheat thoroughly: Give your pizza stone or steel a full 45-60 minutes to heat up in the oven for a crispy bottom crust.
- Light toppings: Avoid overloading with sauce and wet ingredients to prevent a soggy crust. Blot fresh mozzarella or tomatoes before adding.
- Room temperature discard: While cold discard works, room temperature discard incorporates more smoothly and helps yeast activate faster.
- Semolina helps transfer: Dust your pizza peel with semolina or cornmeal to help the pizza slide off cleanly onto the stone.
- If dough tears: Cover it and let it rest for 5 more minutes instead of forcing it; the gluten needs time to relax.
- Storage: Store uncooked dough in the fridge for up to 3 days or freeze for up to 3 months after the first rise.
- Cold fermentation: For deeper flavor, refrigerate the dough overnight after the first rise and bring to room temperature before shaping.
- Bread flour matters: Bread flour's higher protein content creates a chewier crust; all-purpose will work but produce a softer texture.