Easy Sourdough Pizza Recipe

The dough is simple to work with and ready to bake within a few hours! If you have a sourdough starter, you may have wondered what to do with all the discard! Unlike my classic homemade pizza dough, this sourdough pizza method solves what to do with discard.

It’s a quick and easy recipe as there is no autolyse or long fermentation time; you can mix the sourdough discard pizza dough the same day as you want to bake it! Pizza night will never be the same and if you have a Italian lievito madre sourdough starter try this lievito madre sourdough pizza dough!

Why You’ll Love This Sourdough Pizza Crust

- Quick sourdough discard pizza dough: Bake it the same day you make it!

I think it’s the best way to use sourdough starter discard for a pizza dough method. - Flavorful texture: Using sourdough discard in a pizza crust gives it a crispy, airy texture with a bit of chew while adding a slightly tangy savor!

Ingredient Notes

- Sourdough discard: Unfed discard is what I used for this sourdough pizza crust.

You can in addition use an active sourdough starter, see my notes below in the FAQ. - Lukewarm water: Water around 95°F is best as it helps encourage natural yeast activity.

- Olive oil: A little olive oil adds savor to the dough as well helps the discard pizza stay tender and crisp. - Salt: Enhances the flavor and works with the natural yeast for a more fermented taste. All-purpose flour: All-purpose flour makes this sourdough discard pizza crust super easy!

It makes a softer, chewier crust. You could use bread flour for a crispier crust.

How to Make Sourdough Pizza

In the mixing bowl of a stand up mixer add the sourdough starter discard, water, oil and salt then using the paddle attachment mix it together. Next, using the dough hook add some of the flour and knead.

Add more flour as needed and continue kneading until the discard pizza dough is a soft, slightly sticking dough. Move the dough to a lightly floured flat surface and knead into a ball.

Place the dough in a lightly oiled bowl, cover and let it rise in a warm area until the dough has doubled in bulk. Remove dough to a floured surface and punch down.

Place the dough on the pizza pan, cover and rest. Form the dough into the desired pizza shape and top with your favorite toppings.

Sourdough Discard Pizza Dough Baking Timeline

- Noon: Combine pizza dough elements with sourdough discard. - 1 p.m.: Place kneaded dough into a lightly oiled bowl, turn to coat, cover with plastic wrap.

Turn the risen dough out onto the counter, punch down a few times then place on the desired baking pan, cover and rest for 20 minutes. Place pizza stone in oven (if using).

Shape dough into a crust and add desired toppings. The sourdough pizza is ready to enjoy!

Tips for the Best Sourdough Pizza Dough

- Avoid tough sourdough pizza crust: If you add too much flour during the kneading process, the sourdough pizza could turn out dense and chewy.

The dough should be silky to the touch, not wet and sticky. Keep kneading it if it is sticky.

- Use a kitchen scale: When baking bread and working with sourdough, I find it is best to weigh your components for best results. - Avoid a rolling pin: I like to shape the sourdough pizza dough into a crust using my hands.

Using a rolling pin risks popping the air bubbles in the dough which might lead to a more dense crust when what we are after is a light and crispy crust. - Cornmeal or semolina flour: To prevent sticking on the pizza pan or pizza stone, dust it with cornmeal or semolina flour first.

- Make in advance: Sourdough pizza dough is very forgiving! If you would like to make it ahead of time, once the dough has doubled in size, place it in the fridge for up to 24 hours.

Favorite Pizza Toppings

Here are a few ideas for topping your sourdough pizza crust:

- Simple margherita pizza: Fresh sliced tomatoes tossed with a couple of tablespoons of olive oil, oregano, salt and fresh basil, and plenty of mozzarella cheese. - Pesto pizza: Fresh pesto, sliced tomatoes and mozzarella cheese. - Traditional toppings: Sliced pepperoni, peppers and onions.

- Cheesy Mushroom Pancetta Pizza: Sauteed mushrooms with pancetta and cheese. - Italian Pizza Bianca: A white pizza that is not topped with sauce but rather cheese, greens and olive oil.

Do I need to use a pizza peel for baking sourdough pizza? No, you don’t have to use a pizza peel or even a pizza stone for this sourdough discard pizza dough.

If you do have a pizza stone, your pizza will be amazing, just remember to pre-heat the stone. Otherwise, you can use any dark non-stick baking sheet or pizza pan.

A darker pan conducts heat better and will lead to a better crust color. Can I use an active sourdough starter? Yes, either use your starter straight from the refrigerator with a longer rising time or if your sourdough starter is fed and active you can make the sourdough pizza dough in less time.

More Sourdough Recipes

Never throw away your discard, instead make this super delicious Pizza method.

Easy Sourdough Pizza Recipe

- ¾ cup sourdough discard

- 3/4 cup lukewarm water (95F / 35C)* - 3 cups all purpose flour (divided) - In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2¾ cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes.

If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (¼ cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough.

Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.

- Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.

- Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings including the cheese and bake for close to 15-25 minutes or until done. - *You can bake the pizza for about 15-20 minutes then add the cheese and continue to bake for another 3-4 minutes.

How many pizzas does this recipe make? I used this sourdough discard pizza dough to make one pizza.

The temperature of your home will affect how much the dough rises, though, so if your dough has risen more, you can make one thick crust, or you can divide the dough into two and make two thin crust pizzas. Can I freeze sourdough pizza dough?

Yes, after the dough has risen, place in a freezer safe bag and remove as much air as possible. Store in the freezer for up to 3 months. When ready to use, thaw the discard pizza dough in the refrigerator overnight or for 12 hours.

Bring dough to room temperature and proceed with baking instructions. Updated from April 13, 2020.

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