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Quick Sourdough Discard Pizza Dough for Chewy and Crispy Crust

Close-up of a slice showing the airy crumb structure of sourdough discard pizza dough.
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Make a flavorful pizza crust using your sourdough discard. This recipe requires no extra yeast and comes together fast for a weeknight meal.

Ingredients

Scale
  • 150g sourdough discard (unfed)
  • 150g all-purpose flour
  • 50g whole wheat flour
  • 5g salt
  • 5g olive oil
  • 50g water (adjust as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, all-purpose flour, whole wheat flour, salt, and olive oil.
  2. Mix the ingredients with a spoon or your hands until a shaggy dough forms.
  3. Add the water slowly, mixing until the dough comes together into a cohesive ball. If the dough is too dry, add a teaspoon more water; if too wet, add a teaspoon more flour.
  4. Knead the dough on a lightly floured surface for 3 to 5 minutes until it is smooth and elastic.
  5. Let the dough rest, covered, for 30 minutes at room temperature. This short rest allows the gluten to relax.
  6. Preheat your oven and pizza stone (if using) to 500 degrees Fahrenheit (260 degrees Celsius).
  7. Divide the dough in half if making two smaller pizzas, or use the whole batch for one large pizza.
  8. Shape the dough gently by hand to your desired thickness. Avoid overworking it.
  9. Top the dough with your favorite sauce and toppings.
  10. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • For a crispier crust, stretch the dough very thin.
  • For a chewier crust, allow the dough to rest for 1 hour before shaping.
  • This recipe uses only the discard, meaning no additional active starter or commercial yeast is needed.

Nutrition

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