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Quick & Easy Sourdough Discard Pizza Dough for a Chewy and Crispy Crust

Split image showing a finished cheese pizza made with sourdough discard pizza dough, highlighting the crispy crust and melted cheese.
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Use your sourdough starter leftovers to make this simple, no-waste sourdough discard pizza dough. It comes together fast, requires no long rise, and bakes into a perfectly chewy and crispy crust for your weeknight pizza.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water (approximately)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, instant yeast, and salt.
  2. Pour in the olive oil and slowly add the warm water, mixing until a shaggy dough forms. You may not need all the water.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. This dough will be slightly stickier than standard dough.
  4. Divide the dough in half for two medium pizzas, or use it all for one large pizza.
  5. Preheat your oven and pizza stone (if using) to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
  6. Shape the dough to your desired thickness. For a crispier crust, roll it thin. For a chewier crust, gently stretch it by hand.
  7. Transfer the dough to a pizza peel dusted with cornmeal or onto a baking sheet lined with parchment paper.
  8. Add your favorite sauce and toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • If you prefer a slightly tangier flavor, let the dough rest covered at room temperature for 30 minutes before shaping.
  • For the crispiest crust, use a pizza stone or steel heated in the oven.
  • This recipe is a great way to practice how to use sourdough discard for pizza without waiting days for fermentation.

Nutrition

Find it online: https://tastytribune.com/sourdough-discard-pizza-dough-recipe/