discard pizza dough

Making pizza dough with sourdough discard is an excellent way to reduce food waste while creating a flavorful, slightly tangy crust. This recipe is easy to follow, requires minimal active time, and yields a crispy yet chewy pizza base perfect for your favorite toppings.

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Recipe Details

• Prep Time: 15 minutes

• Rise Time: 4–24 hours (depending on preference)

• Cook Time: 10–15 minutes

• Total Time: 4 hours 15 minutes (minimum) – 24 hours 15 minutes (maximum)

• Difficulty: Easy

• Yield: 1 large pizza (or 2 medium pizzas)

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Ingredients

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Instructions

1. Mix the Dough

• In a large mixing bowl, combine the sourdough discard, warm water, and olive oil.

• If using yeast (for a quicker rise), sprinkle it over the liquid and let it sit for 5 minutes until foamy.

• Gradually add the flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms.

2. Knead the Dough

• Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

• Alternatively, use a stand mixer with a dough hook for 3–4 minutes on medium speed.

3. First Rise (Bulk Fermentation)

• Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise:

  • At room temperature (68–75°F / 20–24°C): 4–6 hours

  • In the fridge (for slow fermentation): 12–24 hours (develops more flavor)

4. Shape the Dough

• Once risen, gently punch down the dough and transfer it to a floured surface.

• Stretch it into a 12-inch (30 cm) round (or divide for two smaller pizzas).

• For a crispier crust, let it rest for 10–15 minutes before adding toppings.

5. Preheat & Bake

• Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

• Transfer the shaped dough to parchment paper or a floured peel.

• Add your favorite sauce, cheese, and toppings.

• Bake for 10–15 minutes until the crust is golden and crispy.

6. Serve & Enjoy!

• Let the pizza cool for 2–3 minutes before slicing.

• Drizzle with olive oil, fresh basil, or chili flakes for extra flavor.

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Nutritional Information (Per Serving, 1/4 of Pizza Crust Only)

(Note: Toppings will add additional calories and nutrients.)

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Tips & Variations

✅ No Yeast Option: If you prefer a naturally leavened crust, omit the yeast and let the dough ferment for 24 hours in the fridge.
✅ Gluten-Free: Substitute with a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.
✅ Herb & Garlic Infusion: Mix 1 tsp dried oregano or garlic powder into the dough for extra flavor.
✅ Freezing: Wrap the dough tightly in plastic and freeze for up to 3 months. Thaw in the fridge before using.

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Why This Recipe Works

• Reduces Waste: Uses up sourdough discard instead of throwing it away.

• Flexible Timing: Can be made same-day or slow-fermented for deeper flavor.

• Crispy & Chewy Texture: The sourdough adds a slight tang while keeping the crust airy.

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Final Thoughts

This Discard Pizza Dough is a fantastic way to turn leftover sourdough starter into a delicious homemade pizza. With minimal effort and maximum flavor, it’s a must-try for pizza lovers and sourdough bakers alike!