This Best Sourdough Discard Pizza Dough is the perfect all-around recipe for any home cook who wants a reliable, easy, and incredibly delicious pizza crust. Whether you love classic cheese pizza, loaded toppings, or a simple garlic flatbread, this dough delivers a soft, chewy texture with a lightly crisp bottom , just like the pizza in the image. It’s beginner-friendly, forgiving, and works with any sourdough discard, even if it’s old, fresh, or unfed. The recipe requires no complicated techniques and fits into your weekly meal prep or a last-minute pizza night. With a mild tang from the discard and a perfectly balanced structure, this dough is truly the best universal sourdough pizza base you can make.
Why You’ll Love This Recipe
This dough is incredibly versatile , it works for thin crust, medium crust, or puffy edges depending on how you stretch it. The texture is soft and chewy, thanks to the sourdough discard which adds strength and elasticity without requiring long fermentation. It’s perfect for families because it accommodates all toppings, from simple cheese to heavy-loaded meats or vegetables. The flavor is mild, not too sour, making it appealing to kids and picky eaters. The process is easy: mix, rest, shape, and bake. No kneading machines or sourdough experience needed. You can even prepare the dough ahead and refrigerate it for later. It bakes beautifully in a home oven, cast-iron skillet, baking steel, or pizza stone, guaranteeing golden bubbly crust every time.
Ingredients
- 1 cup (240g) sourdough discard (unfed or active)
- 2 ½ cups (320g) all-purpose flour
- 1 cup (240ml) warm water
- 2 tbsp olive oil
- 1 tbsp sugar or honey
- 1 ½ tsp salt
- 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)
Preparation Steps
STEP 1: Activate the Yeast
In a bowl, whisk warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
STEP 2: Mix the Dough
Add sourdough discard, flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
STEP 3: Knead and Rest
Knead by hand for 3–4 minutes until smooth. Cover and let rise for 1–1 ½ hours, or until doubled.
STEP 4: Shape the Pizza
Punch down the dough, divide if making multiple crusts, and stretch into a round shape on a floured board.
STEP 5: Pre-Bake (Recommended for home ovens)
Bake the crust at 475°F (245°C) for 5–7 minutes before adding toppings to prevent sogginess.
STEP 6: Add Sauce & Cheese
Spread your favorite pizza sauce, cheese, or toppings evenly across the crust.
STEP 7: Final Bake
Bake 10–12 minutes until bubbly and golden like the image. Rest 2 minutes, slice, and enjoy.
Variations
- Garlic White Pizza: Brush the crust with garlic butter and mozzarella only , perfect for recreating the cheesy pizza in the picture.
- Crispy Thin Crust: Roll the dough thinner and bake directly on a preheated stone for extra crunch.
- Thicker Crust: Leave the edges thicker and allow a 15-minute rest before baking to create puffy, airy rims.
- Herb Dough: Add dried oregano, basil, or garlic powder directly into the dough for a flavored crust.
- Whole Wheat Version: Replace 1 cup of flour with whole wheat flour and add 1–2 tbsp extra water.
Cooking Notes
- Sourdough discard hydration varies; you may need 1–2 tbsp extra flour if the dough feels sticky.
- A baking stone or steel gives the best golden crust.
- Pre-baking prevents soggy crust with heavy toppings.
- Dough can be refrigerated for 24 hours for deeper flavor.
- Bake on the lowest rack for crisp bottoms.
Serving Suggestions
- Serve with marinara or ranch dipping sauce.
- Pair with a simple side salad for a full meal.
- Slice into strips for a cheesy breadstick version.
- Use leftovers to make mini pizzas, breakfast pizza, or paninis.
- Add fresh basil, parmesan, or chili flakes after baking for restaurant-style flavor.
Tips
- Don’t over-flour the dough while stretching; use gentle hands to avoid tearing.
- For bubbly crust, avoid using a rolling pin , stretch with fingertips.
- If using fresh mozzarella, pat it dry to avoid extra moisture.
- Make two medium pizzas instead of one large to achieve even baking.
- Always bake with high heat; pizza needs intense heat for proper browning.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Rising Time: 60–90 minutes
- Cooking Time: 12–15 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (Per Slice — based on 8 slices)
Approx. 180 calories – 5g protein – 3g fat – 32g carbs
FAQs
Can I use bubbly active starter instead of discard?
- Yes, the dough will rise faster and may be slightly lighter, but the recipe still works perfectly.
Can I freeze this dough?
- Absolutely , portion it, wrap tightly, freeze up to 3 months. Thaw overnight in the fridge and use like fresh dough.
Why is my crust dense?
- Underproofing or adding too much flour can make it dense. The dough should feel soft and stretchy.
Can I make this gluten-free?
- This specific dough relies on gluten development, but you may use a gluten-free flour blend formulated for yeast recipes.
Why pre-bake the crust?
- It ensures the bottom cooks fully before toppings melt, especially important for home ovens without pizza stones.
Conclusion
This Best Sourdough Discard Pizza Dough is your new go-to recipe for pizza night. It’s easy, fast, versatile, and delicious — perfect for beginners and experienced bakers alike. Whether you want classic cheese pizza like the photo or your own creative toppings, this dough delivers chewy, golden, restaurant-style results every time. Save your sourdough discard and turn it into the best homemade pizza crust your family will love.