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Sourdough Discard Pizza Dough

This forgiving pizza dough uses sourdough starter discard for a crispy, tangy crust ready in under two hours.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 pizzas
Course: Breads and Doughs, Main Course
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup active sourdough starter discard room temperature, fed or unfed
  • 1 1/4 cups warm water about 90 degrees F
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast optional, helps if starter is weak
  • 2 tablespoons olive oil plus more for finishing

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or dough whisk
  • Kitchen scale (optional)
  • Bench scraper or dough card
  • Pizza peel or large baking sheet
  • Pizza stone or baking sheet
  • Clean kitchen towel
  • Oven (preheated to 475-500°F)

Method
 

  1. Combine sourdough discard and warm water in a large mixing bowl and whisk until well combined.
  2. Add flour, salt, instant yeast, and olive oil to the wet mixture and stir until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a towel, and let rest 45-60 minutes until doubled in size.
  5. Divide the risen dough in half and shape each half into a loose ball.
  6. Preheat oven to 475-500°F with a pizza stone or baking sheet inside for at least 15 minutes.
  7. Stretch one dough ball into a 10-12 inch circle, top with sauce and toppings, and transfer to the preheated stone or sheet.
  8. Bake for 12-15 minutes until the crust is golden and cheese bubbles, let rest 1-2 minutes before slicing, then repeat with second dough ball.

Notes

If the dough springs back when stretching, let it rest for 5-10 minutes to relax the gluten for easier shaping.