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Quick and Easy Sourdough Discard Pizza Dough for a Crispy & Chewy Crust

Close-up of a thick slice of cheesy bread made from sourdough discard pizza dough showing an airy interior.
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Use your sourdough starter leftovers to make this simple, flavorful pizza dough. This recipe requires no long rise time and produces a crust that is both crispy and chewy, perfect for weeknight homemade pizza.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water (approximately)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, instant dry yeast, and salt. Mix with a spoon until a shaggy dough forms.
  2. Add the olive oil and gradually add the warm water, mixing until the dough comes together. You may not need all the water.
  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 does not require a long proof.
  4. Divide the dough in half for two medium pizzas, or use all of it for one large pizza.
  5. Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
  6. Shape the dough to your desired thickness. For a crispier crust, roll it thin. For a chewier crust, gently stretch it by hand.
  7. Transfer the dough to a prepared pizza peel or baking sheet. Add your sauce and toppings.
  8. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • You can achieve a crispier crust by baking the dough directly on a preheated pizza stone or steel.
  • If you prefer a tangier flavor, use discard that has been sitting at room temperature for a few hours before mixing.
  • This dough is best used immediately after kneading for the quickest pizza night.

Nutrition

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