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Easy Sourdough Pizza Dough Recipe Using Starter Discard

Transform your sourdough starter discard into the perfect pizza crust with this foolproof same-day recipe. Enjoy a chewy, flavorful crust with natural fermentation benefits in just a few hours instead of the lengthy rising times traditional dough requires.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 5 hours 30 minutes
Servings: 2 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup active sourdough starter discard (unfed)
  • 3 cups bread flour or all-purpose flour
  • 1 cup warm water (100-110°F)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar or honey (optional, helps with browning)

Method
 

Instructions
  1. Activate your starter if using discard straight from the fridge by letting it come to room temperature for 30-60 minutes until bubbly and active
  2. In a large mixing bowl, combine sourdough starter, warm water, and olive oil. Whisk until smooth, then gradually add flour, salt, and optional sugar/honey until a shaggy dough forms
  3. Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if needed
  4. Place dough in lightly oiled bowl, cover with plastic wrap or damp cloth, and let rise in warm place for 4-6 hours until doubled in size
  5. Punch down dough, divide into two equal portions, shape into balls, and let rest for 30 minutes
  6. Gently stretch each dough ball into 12-inch circle on floured surface and transfer to pizza peel or baking sheet with parchment paper
  7. Preheat oven to 475°F (250°C) and bake for 12-15 minutes until crust is golden brown and toppings are bubbly

Notes

Keep dough warm during rising (75-80°F ideal). Bread flour creates chewier crust, all-purpose yields softer texture. Dough freezes well for up to 3 months. For more sour flavor, refrigerate dough overnight after first rise.