Print

Quick & Easy Sourdough Discard Pizza Dough (No Yeast)

Close-up cross-section showing the airy, open crumb structure of sourdough discard pizza dough.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your sourdough starter leftovers to make this simple, no-waste sourdough discard pizza dough. It creates a chewy and crispy crust perfect for weeknight homemade 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 (or slightly more, as needed)

Instructions

  1. In a large bowl, combine the sourdough discard, flour, instant yeast, and salt. Mix these dry and wet ingredients until they form a shaggy mass.
  2. Add the olive oil and slowly mix in the warm water, a little at a time, until the dough comes together. You may not need all the water, or you might need a splash more, depending on your discard’s hydration.
  3. Knead the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and elastic. This dough does not require a long rise time.
  4. Divide the dough in half for two medium pizzas, or use it all for one large pizza. Shape each piece into a ball, cover it with a clean kitchen towel, and let it rest for 15 minutes. This short rest helps the gluten relax.
  5. Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
  6. On a lightly floured surface, stretch or roll the dough into your desired pizza shape. Aim for a thin center and slightly thicker edges for a crispy sourdough discard crust.
  7. Transfer the dough to a pizza peel dusted with cornmeal or onto a baking sheet lined with parchment paper. Top with your favorite sauce and toppings.
  8. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Enjoy your easy sourdough pizza!

Notes

  • This recipe focuses on using sourdough discard for flavor without a long fermentation, making it ideal for weeknight sourdough pizza.
  • For an extra crispy sourdough discard pizza, bake the crust plain for 5 minutes before adding toppings.
  • If you prefer a chewier sourdough discard crust, let the dough rest, covered, for 30 minutes after kneading before shaping.

Nutrition

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