Sourdough Discard Pizza Dough
A versatile and delicious pizza dough that utilizes sourdough discard for a flavorful crust, perfect for quick weeknight pizzas or slow-fermented for enhanced flavor.
Ingredients
Dough Ingredients
- 1 1/2 cups 1 1/2 cups water (room temperature) Room temperature
- 1/2 cup 1/2 cup sourdough discard Unfed or recently fed discard is fine
- 2 Tbsp 2 Tbsp olive oil Optional for a leaner crust
- 4 1/2 cups 4 1/2 cups all-purpose flour For a heartier crust, can substitute with bread flour or whole wheat
- 2 tsp 2 tsp salt
Instructions
Prepare the Dough
- In a large bowl, whisk 1 1/2 cups water and 1/2 cup sourdough discard until blended.
- Stir in 2 Tbsp olive oil.
- Add 4 1/2 cups all-purpose flour and 2 tsp salt. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth.
- Alternatively, use slap-and-fold for 4–6 minutes if dough is sticky.
- Form into a ball and place in a lightly oiled bowl, turning once to coat.
Bulk Fermentation (Rise Time)
- Room-temperature option: Cover and let rise for 2–4 hours until puffed and slightly doubled.
- Overnight option: Cover and refrigerate 8–24 hours for a slow cold ferment.
Divide and Pre-Shape
- After bulk fermentation, turn the dough onto a floured surface and gently deflate.
- Divide into 3 equal portions for medium pizzas (or 2 for larger, thicker crusts).
- Pre-shape each portion into a tight ball. Cover and rest 20–30 minutes to relax the gluten.
Preheat
- Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for 45–60 minutes.
- If using a peel, dust with semolina or cornmeal to prevent sticking.
Shape & Bake
- With rested dough, press from the center outward or gently stretch to a 10–12" round.
- Add sauce, cheese, and toppings — don’t overload to maintain a crisp bottom.
- Slide onto the preheated stone or steel.
- Bake 8–12 minutes until the crust is golden and charred in spots. Rotate halfway if your oven bakes unevenly.
- Remove, rest 1–2 minutes, slice, and serve.
Notes
For best texture, reheat slices in a hot oven (400°F/200°C) for 6–8 minutes or in a skillet over medium-high heat for a crisp bottom.