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Easy Crispy Sourdough Discard Pizza Dough Recipe Perfect for Beginners

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This easy crispy sourdough discard pizza dough recipe transforms sourdough starter discard into a delicious, crispy yet chewy pizza crust with a subtle tang. Perfect for quick, no-fuss homemade pizza nights.

Ingredients

Scale
  • 100 g (3.5 oz) sourdough starter discard (unfed, room temperature)
  • 300 g (2 1/2 cups) all-purpose flour
  • 1 tsp (3 g) instant yeast
  • 180 ml (3/4 cup) warm water (100°F / 38°C)
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) salt

Instructions

  1. In a large mixing bowl, combine 300 g (2 1/2 cups) all-purpose flour, 1 tsp (3 g) instant yeast, and 1 tsp (6 g) salt. Stir well to distribute evenly.
  2. Add 100 g (3.5 oz) sourdough discard, 180 ml (3/4 cup) warm water (100°F / 38°C), and 2 tbsp (30 ml) olive oil to the bowl. Mix until a shaggy dough forms, about 3 minutes.
  3. Lightly flour a clean surface and knead the dough for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 4-5 minutes.
  4. Shape the dough into a ball and place it back in the bowl. Cover with plastic wrap or a damp towel and let it rise in a warm spot for 45 minutes to 1 hour, until roughly doubled and bubbly.
  5. About 20 minutes before baking, preheat oven to 475°F (245°C). Place pizza stone in oven if using, or line a baking sheet with parchment paper.
  6. Punch down the dough gently and turn onto a floured surface. Stretch or roll into a 12-inch (30 cm) circle. Transfer to parchment-lined baking sheet or pizza peel.
  7. Add your favorite sauce, cheese, and toppings, keeping toppings light for a crispier crust.
  8. Bake pizza on preheated stone or baking sheet for 12-15 minutes until crust is golden and crispy and cheese is bubbly.
  9. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Use warm water at about 100°F (38°C) to activate yeast without killing it. Avoid over-flouring dough to keep it tender. Preheat baking surface thoroughly for a crisp crust. Light toppings help maintain crispiness. Dough can be frozen for up to 1 month. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed.

Nutrition

Keywords: sourdough discard, pizza dough, crispy crust, easy pizza dough, homemade pizza, quick pizza dough, sourdough pizza

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