Sourdough Discard Pizza Dough Recipe for Crispy Crusts

Making Sourdough Discard Pizza Dough is one of my favorite ways to use up sourdough discard. It yields a delicious, thin, crispy crust and is perfect for an easy homemade pizza night. The dough needs just over an hour of rise time, so you can start in the afternoon and have pizza ready for dinner without an all-day project.

This recipe produces a thin, crunchy crust that holds your favorite toppings beautifully. If you prefer something heartier, there’s a simple variation below for a thick-crust pizza. For another fun use of discard, try the Sourdough Discard Tortillas recipe to pair with tacos.

The best and easiest discard pizza dough! I make it weekly. Thanks for a great recipe!

– Antoinette

Why you’ll love this recipe

• This same-day recipe makes a thin, crispy pizza dough with great crunch. You can also adapt it for a thick-crust variation.
• This is a quick recipe with under 30 minutes hands-on; most time is inactive rising.
• An easy, flexible dough you can top any way you like.
• You can freeze the dough after the first rise for convenient future meals.
• No egg or butter in the dough, making it a great vegan or dairy-free option.

Ingredients

With an active sourdough starter (and resulting discard) plus a few pantry staples, you can make this pizza dough easily.

• Sourdough discard: This recipe is written for discard from a 1:1:1 starter (equal parts starter:flour:water by weight). The discard should be unfed and at room temperature.
• Semolina flour: I like using semolina to dust the baking sheet or pizza stone to prevent sticking. All-purpose flour or cornmeal works too.

See the recipe card below for exact quantities and full instructions.

Substitutions & Variations

Small swaps let you tailor the dough to your preferences:

• Use active starter: Replace the discard with 200g active starter and omit the instant yeast; allow longer rise times.
• Whole wheat: Substitute up to 50% of the flour with whole wheat for a nuttier flavor and denser texture.
• Thick-crust option: Leave the dough as a single portion and press into a 12–14″ crust instead of splitting it.

How to make the dough

The most important element is patience during the rise. Follow these core steps; the full recipe card below has precise timings and quantities.

1. Step 1: Combine bread flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix to combine.
2. Step 2: Add the sourdough discard. With the mixer on low, pour in warm water and olive oil. Increase speed to medium until a shaggy dough forms and wraps around the hook.

3. Step 3: Transfer the dough to a lightly floured surface and knead 2–3 minutes until smooth and soft. Add flour or water a tablespoon at a time if needed—the dough should be tacky but not sticky.
4. Step 4: Place the dough in a large oiled bowl, cover, and let rise about one hour or until doubled.

5. Step 5: Divide the dough into two equal pieces and shape each into a round.
6. Step 6: Place each round on a baking sheet dusted with semolina, cover lightly, and let rest 10 minutes.
7. Step 7: Press or stretch each round to your desired thickness and shape, top, and bake.

Expert baking tips

1. Knead long enough to develop a smooth, elastic dough.
2. Every discard varies—adjust flour or water 1 tablespoon at a time to achieve a soft, non-sticky dough.
3. Room temperature affects rise time; a warmer kitchen speeds fermentation, so be patient if your dough needs more time.
4. This recipe makes two medium pizzas—freeze one dough ball after the first rise if you want to save some for later.
5. If the dough springs back while shaping, cover and rest 10 minutes before trying again.

Variation: Thick-crust pizza dough

For a thick-crust pizza, keep the dough in one piece instead of dividing it. Press the single portion onto one baking sheet to form a 12–14″ crust, then proceed with toppings and baking as described below.

How to top & bake your pizza

Once shaped, top the crust however you like. For a reliably crisp result, I press mine thin, add toppings, drizzle a little olive oil around the edge, and bake at 450°F for 20–30 minutes until golden and crispy. Thin crusts finish faster; thicker crusts take a bit longer. Add a final drizzle of olive oil after baking if you like.

Storage

Refrigerator: After the first rise, divide the dough into two balls, place them in airtight containers, and refrigerate for 1–3 days. When ready to use, bring the dough to room temperature, let rest 10 minutes, then shape and top as directed.

Freezer: After the first rise, portion the dough into individual balls and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before shaping.

Recipe FAQs

What is sourdough discard?

Sourdough discard is the leftover portion of your starter after feeding. Instead of throwing it away, you can use discard in recipes like this one to add flavor and reduce waste.

Why is my dough sticky?

If the dough is sticky, add a tablespoon of flour at a time while kneading until the texture is soft and tacky but not sticky.

How should I bake the pizza?

Bake at 450°F. Thin crusts typically take 20–25 minutes; thicker crusts may take closer to 30 minutes. Adjust time based on oven performance and desired crispiness.

Why does my dough bounce back when shaping?

If the dough resists shaping, cover it and let it rest for 10 minutes to relax the gluten, then shape again.

Can I let the dough rise overnight?

Yes. Combine the dough, then let it rise slowly in the refrigerator overnight. The next day, bring it to room temperature about 30 minutes before dividing and shaping.

More sourdough discard recipes

If you try this Sourdough Discard Pizza Dough, please leave a star rating and a comment to let me know how it turned out. Happy baking!

Sourdough Discard Pizza Dough