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Quick & Easy Sourdough Discard Pizza Dough (No Yeast!)

Cross-section view showing the airy, open crumb structure of sourdough discard pizza dough.
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Use your sourdough discard to make this simple, flavorful pizza dough. It creates a chewy and crispy crust perfect for weeknight homemade pizza without a long rise time.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant yeast (optional, for extra lift)
  • 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, salt, and optional instant yeast. Mix until just combined.
  2. Add the olive oil and gradually add the warm water, mixing until a shaggy dough forms. You may need slightly more or less water depending on the hydration of your discard.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. This dough will be softer than traditional yeast dough.
  4. Divide the dough in half for two medium pizzas, or use it all for one large pizza. Shape each portion into a ball, cover 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 or parchment paper, stretch or roll the dough to your desired thickness. For a crispier crust, roll it thinner.
  7. Transfer the dough to a pizza peel or baking sheet. 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.

Notes

  • This recipe focuses on using up sourdough starter leftovers for a quick weeknight sourdough pizza.
  • If you skip the optional yeast, the dough will be denser and rely entirely on the discard for lift.
  • For a crispier sourdough discard pizza crust, bake on a preheated pizza stone or steel.
  • If you prefer a chewier sourdough discard crust, let the dough rest for 30 minutes after kneading.

Nutrition

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