Best Sourdough Discard Pizza Dough

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Like many home bakers, I used to throw away my sourdough discard without a second thought. That’s just what the recipes told me to do. When my neighbor mentioned using hers for pizza dough, I couldn’t believe I’d been wasting all that goodness.

Turns out, sourdough discard makes some of the best pizza dough I’ve ever tried, and it’s so much easier than starting from scratch. The natural tang adds a flavor that reminds me of those brick-oven pizzas from my favorite local spot, but without any extra work. Who knew my “waste” could become the star of our Friday night pizza tradition?

What Kind of Sourdough Discard Should I Use?

Your sourdough discard doesn’t need to be fresh from a recent feeding to work well in this pizza dough – in fact, discard that’s been stored in the fridge for up to a week is perfectly fine to use. The discard can be either from a whole wheat or white flour starter, though keep in mind that whole wheat discard will give your crust a slightly darker color and more complex flavor. If your discard seems too thick, you can thin it out with a bit of water until it reaches the consistency of pancake batter. Just make sure your discard isn’t showing any signs of mold or giving off an overly sour smell before using it in your dough.

Options for Substitutions

Let’s talk about what you can swap in this pizza dough recipe if needed:

• Sourdough discard: This is pretty important for the recipe’s flavor and texture, but if you’re completely out, you can use an equal amount of flour and water mixture (120g each). Just know the flavor won’t be quite the same.
• Bread flour: While bread flour gives the best chewy texture, all-purpose flour works too. The crust will be slightly less chewy but still good. Avoid cake flour or pastry flour as they won’t provide enough structure.
• Instant yeast: You can use active dry yeast instead – just proof it in the warm water first for 5-10 minutes until foamy. If using fresh yeast, use about 0.6 ounces.
• Cornmeal: This helps prevent sticking, but you can use semolina flour, regular flour, or even parchment paper instead.
• Sugar: Honey or maple syrup work well as alternatives – use the same amount. The sugar helps feed the yeast, so don’t skip it entirely.
• Olive oil: Any neutral cooking oil will work, though olive oil adds nice flavor. You could use melted butter too, but the texture might change slightly.

Watch Out for These Mistakes While Making

The temperature of your water is crucial when making sourdough discard pizza dough – too hot will kill the yeast, while too cold won’t activate it properly, so stick to water that feels warm but not hot to the touch (around 115°F).

A common mistake is not giving the dough enough time to rest and rise – rushing this process will result in a dense, tough crust instead of that light and chewy texture we’re after, so allow at least 1-2 hours for proper rising time.

When stretching the dough, avoid using a rolling pin as this can squeeze out all those precious air bubbles – instead, use your hands to gently stretch the dough from the center outward, letting gravity do most of the work.

For the crispiest crust, preheat your pizza stone or baking sheet for at least 30 minutes before baking, and don’t forget to dust your pizza peel or baking sheet with cornmeal to prevent sticking and ensure easy transfer to the oven.

What to Serve With Pizza?

A fresh green salad is my go-to side dish whenever I make homemade pizza – the crisp lettuce and light vinaigrette provide a nice contrast to the cheesy, bready goodness. For a classic Italian restaurant experience, try serving your pizza with some garlic knots or breadsticks (because who doesn’t love more carbs?). If you’re feeding a crowd, put together an antipasto platter with olives, marinated vegetables, and some cured meats to snack on while the pizza bakes. And don’t forget to have some red pepper flakes, garlic powder, and grated parmesan on the table for everyone to customize their slices!

Storage Instructions

Keep Fresh: After kneading your pizza dough, you can keep it in the fridge for up to 3 days. Just pop it in a large bowl, cover it with plastic wrap or a damp kitchen towel, and let it do its thing. The dough might develop even more flavor during this time – that’s the magic of sourdough!

Freeze: This dough freezes like a champ! Shape it into individual portions, wrap each one tightly in plastic wrap, then place in a freezer bag. It’ll stay good for up to 3 months. When you’re craving pizza, just move a portion to the fridge the night before you plan to use it.

Make Ahead: Want to prep ahead? Make your dough and let it go through its first rise. Then shape into portions, wrap well, and refrigerate. The next day, just pull it out about 30 minutes before you want to make pizza to let it come to room temperature. The cold fermentation actually adds extra flavor to your crust!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 30-35 g
• Fat: 60-65 g
• Carbohydrates: 150-160 g

Ingredients

• 3/4 cup warm water (172 grams, 115ºf)
• 0.25 ounces instant yeast (1 packet)
• 1 cup sourdough discard (240 grams)
• 2 teaspoons 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)

Step 1: Prepare the Dough

In the bowl of a stand mixer, pour warm water and sprinkle the yeast over the top.

Let it sit momentarily to activate.

Add in the sourdough discard, sugar, salt, olive oil, cornmeal, and flour.

Using the paddle attachment of your stand mixer, mix these ingredients just until combined.

Once mixed, switch to the dough hook and knead the dough for about 10 minutes.

This will help develop the gluten and create a smooth, elastic dough.

Cover the bowl with plastic wrap and let the dough rise in a warm place for approximately 30 minutes or until it has nearly doubled in size.

Step 2: Preheat the Oven and Prepare Baking Surfaces

Preheat your oven to 550º Fahrenheit.

This high temperature ensures a crispy, delicious crust.

If you have two baking stones, place one on each of two racks in the oven—one will hold the pizza, and the other will help cook the top.

Allow about 30 minutes for the oven to heat to this temperature.

Meanwhile, place a large piece of parchment paper on a baking sheet, preferably one without sides, and sprinkle cornmeal on the parchment to prevent sticking.

Step 3: Shape the Pizza Dough

This recipe yields one extra-large pizza, but you can opt to split the dough into two for medium pizzas, which will require shorter cooking times.

To shape the dough, stretch it gently and press it with your fingertips until it reaches the desired size and thickness—avoid using a rolling pin, as it can lead to a denser crust.

For light and crispy pizza, use the pads of your fingertips to carefully press out the dough, preserving the air bubbles.

Step 4: Add Toppings and Bake

Top the prepared dough with your desired pizza toppings.

Once prepared, slide the parchment paper with the assembled pizza off the baking sheet and directly onto the lower pizza stone in the oven.

Bake the pizza for about 14 minutes until it is golden brown and bubbly.

Keep an eye on the pizza since the cook time can vary depending on the size and thickness of your crust.

Step 5: Serve and Enjoy

Once the pizza is baked to your liking, carefully remove it from the oven and let it cool slightly before slicing.

Be cautious as the pizza will be very hot.

Slice into pieces and serve to enjoy a delicious homemade pizza experience!