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A deliciously golden-brown pizza crust made with sourdough discard pizza dough, topped with melted cheese and herbs

4 Secrets to Perfect Sourdough Discard Pizza Dough: Easy and No-Waste Recipe

Discover 4 simple secrets to making the perfect sourdough discard pizza dough! This easy, no-waste recipe creates a delicious, crispy, and airy crust your family will love. Try it today
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Course dinner, lunch
Cuisine Italian
Servings 2 medium-sized pizzas
Calories 350 kcal

Ingredients
  

  • 200 g sourdough discard
  • 500 g all-purpose flour
  • 10 g salt
  • 1 cup 240g warm water
  • 2 tablespoon olive oil

Instructions
 

  • Combine Sourdough, Discard, and Water: In a large mixing bowl, pour 200 g of sourdough discard and 300 ml of warm water. Stir with a spatula or your hands until the discard dissolves, forming a milky liquid.
  • Add Flour: Gradually add 500 g of all-purpose flour into the bowl. Mix until the ingredients come together to form a shaggy, sticky dough.
  • Cover and Rest: Use a damp cloth or plastic wrap to cover the bowl, then let the dough rest for 30 minutes. This autolyze phase allows the flour to fully absorb the water, Makes handling easier, and strengthens gluten
  • Incorporate Salt: Sprinkle 10 g of salt evenly over the dough. Optionally, add 1 tablespoon of olive oil for added richness and elasticity.
  • Knead: Place the dough onto a lightly floured work surface. Knead the dough for 8–10 minutes until it’s smooth, stretchy, and slightly tacky.
  • Shape and Proof: Roll the dough into a smooth, round ball, place it back in the mixing bowl, and drape it with a clean towel or plastic wrap to ensure it remains covered while resting.
  • Let Rise: Place the dough in a warm, draft-free spot and let it rise undisturbed for 2–3 hours. During this time, it should expand to twice its size and develop a soft, airy texture, indicating that it’s ready for the next step.
  • Divide the Dough: Transfer the dough to a lightly floured surface once proofed. Use a bench scraper to divide it into two equal portions.
  • Roll or Stretch: Roll the dough into a 10–12 inch circle, or if you’re feeling creative, stretch it by hand for that rustic vibe!
  • Preheat Oven: Insert a pizza stone into the oven and set the temperature to its maximum capacity, typically around 250°C (482°F), to ensure optimal heat for baking.
  • Prepare and Bake: Put the dough on parchment paper or a floured peel, slide it onto the hot stone, and bake for 7–10 minutes until it’s golden and crispy!

Notes

Tips for Best Results
    • Use room-temperature sourdough discard for better fermentation and improved dough elasticity.
    • If the dough feels sticky, sprinkle a tablespoon of flour at a time until manageable. Avoid adding too much to keep the crust light.
Substitutions
    • Want a rustic texture? Replace 20% of the all-purpose flour with whole wheat flour.
    • Out of olive oil? Skip it altogether or substitute it with a neutral oil like sunflower oil.