Sourdough Discard Pizza Dough

Name: Sourdough Discard Pizza Dough
Prep time: 20 min
Cook time: 13 min
Total time: 93 min
Ingredients: 1 cup sourdough discard (240 grams (100% hydration)); 1/2 cup warm water (approximately 107–110°F); 2 1/4 teaspoons active dry yeast; 1 tablespoon honey ( or granulated sugar); 1 teaspoon salt; 2 tablespoons olive oil; 2 1/3 cups bread flour

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By Katie Cooksey

November 4, 2026

Ingredient Notes

Here’s what you’ll need to make this homemade sourdough discard pizza dough.

Sourdough Discard: Use 100% hydration discard for the right consistency and a slightly tangy flavor.
Warm Water: Aim for 107–110°F to activate the yeast.
Active Dry Yeast: Helps the dough rise for a light, airy crust.
Honey or Granulated Sugar: Gives the yeast something to feed on and helps the crust brown.
Salt: Brings out the flavor and balances the sourdough’s tanginess.
Olive Oil: Keeps the dough soft and tender.
Bread Flour: Creates a sturdy dough with that classic chewy pizza crust.

ingredients for sourdough discard pizza dough recipe including bread flour, sourdough discard, warm water, olive oil, active dry yeast, granulated sugar, and salt

How to Make Sourdough Discard Pizza Dough

This sourdough discard pizza dough comes together easily in a stand mixer. After a quick rise, you’ll have enough dough for two 12-inch pizzas!

Step 1: Activate the Yeast

In the bowl of a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and granulated sugar. Stir to dissolve the yeast.

Yeast sprinkled over a liquid mixture in a stainless steel mixing bowl.

Step 2: Let the Yeast Proof

Let the mixture stand for 5–10 minutes, until foamy and bubbly. This indicates that the yeast is active.

Foamy yeast mixture with small bubbles forming on the surface in a stainless steel mixing bowl.

Step 3: Add the Sourdough Discard

Add the sourdough discard, olive oil, salt, and half of the bread flour. Start mixing on low speed until combined.

Glass container labeled “Discard” filled with bubbly sourdough discard on a marble countertop.

Flour, sourdough discard, and foamy yeast mixture in a stainless steel mixing bowl, ready to be mixed into pizza dough.

Step 4: Add the Remaining Flour

Gradually add the remaining flour while mixing on low speed. The dough should be slightly tacky but not sticky. It should pull away from the sides of the bowl while remaining slightly attached to the bottom.

Additional flour added on top of sticky pizza dough in a stainless steel mixing bowl.

Pro Tip: Add the flour gradually and pay attention to the dough’s texture. You may not need every bit of flour, depending on the consistency of your sourdough discard.

Step 5: Knead the Dough

Knead on low to medium-low speed for 6 minutes, until the dough is smooth, elastic, and easy to handle.

Smooth ball of pizza dough resting in a wooden mixing bowl.

Step 6: Grease and Cover the Dough

Lightly coat the mixing bowl and dough with olive oil. Cover the bowl with plastic wrap.

Close-up of risen pizza dough with a soft, airy texture resting in a wooden bowl.

Step 7: Let the Dough Rise

Let the dough rise at room temperature for about 1 hour, or until doubled in size.

Make-Ahead Tip: You can refrigerate the dough after the first rise if you want to prepare it ahead. Keep it covered and bring it closer to room temperature before shaping.

Step 8: Punch Down and Divide

Gently punch down the dough to release the air. The finished dough should weigh approximately 737 grams. Divide it into two equal portions, about 368 grams each.

A hand punching down risen pizza dough in a wooden bowl to release trapped air.

Pizza dough divided into two portions on a wooden board, surrounded by bowls of sliced onions, mushrooms, and sauce.

Step 9: Shape the Pizza Crusts

Transfer each dough portion to a lightly floured surface. Gently stretch each one into a 12-inch pizza crust. The dough should stretch easily without tearing.

Round pizza dough stretched out on a wooden board, with bowls of sliced mushrooms, red onions, and creamy sauce nearby.

Round pizza dough placed on a parchment-lined baking sheet, ready for toppings.

Step 10: Add Toppings and Bake

Add your favorite pizza toppings and bake at 440°F for 13 minutes. The crust should have golden, crispy edges with a chewy, airy interior.

Unbaked pizza topped with shredded cheese, sliced mushrooms, red onions, and herbs on a parchment-lined baking sheet.

Homemade pizza with a golden crust, melted cheese, mushrooms, red onions, and fresh herbs, with several slices pulled apart.

Try my Homemade Pizza Dough next for another delicious homemade crust.

Tips for Success

Use 100% Hydration Discard: Thicker or thinner discard can affect the dough’s consistency and flour requirements.
Adjust for Room Temperature: Cooler kitchens slow down yeast activity, so the dough may need extra rising time.
Avoid Wet Toppings: Drain fresh mozzarella and vegetables before adding them to prevent a soggy pizza center.
Stretch by Hand: Avoid rolling pins, which can press out the air and make the crust denser.
Preheat Your Pizza Stone: A hot baking surface helps the bottom of the crust cook evenly and crisp up.
Rest Before Slicing: Let the pizza sit for a few minutes after baking so the cheese sets and the slices hold together.

A hand lifting a slice of pizza, with melted cheese stretching from the golden crust and toppings of herbs and red onions.

Close-up of stacked sourdough discard pizza slices showing a golden crust with a soft, airy interior, melted cheese, mushrooms, and herbs.

What to Serve With Sourdough Discard Pizza

Serve your homemade pizza with a fresh salad, garlic bread, or a flavorful dip. These sides make an easy addition to pizza night.

Caesar Salad – Crisp lettuce and creamy dressing balance the rich cheese.
That Good Salad – Bacon and fresh vegetables add crunch and freshness.
Italian Pasta Salad – Pepperoni, mozzarella, and vegetables go well with pizza.
Garlic Bread – Buttery garlic bread is great for soaking up extra sauce.
Basil Pesto – Serve it alongside the crust for an herby dipping sauce.

Close-up of sourdough discard pizza with a thick, golden crust, melted cheese, sliced mushrooms, red onions, and fresh herbs.

Close-up of sourdough discard pizza slices topped with melted cheese, mushrooms, red onions, and herbs on a golden crust.

Give this sourdough discard pizza dough a try for your next pizza night! Pick your favorite toppings, bake until golden, and enjoy homemade pizza with family and friends.

You’ll find the full recipe with measurements and instructions in the printable recipe card below.

A slice of sourdough discard pizza lifted from the pie, with melted cheese stretching between slices and a golden crust topped with mushrooms and red onions.

Sourdough Discard Pizza Dough

Katie Cooksey

This easy Sourdough Discard Pizza Dough bakes up with crispy, golden edges and a chewy, airy interior. Sourdough discard adds extra flavor, while active dry yeast gives the dough a reliable rise for that classic homemade pizza crust.

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Prep Time 20

Cook Time 13

Rise Time 1

Total Time 1 33

Course Dinner

Cuisine Italian-American

Servings 12-inch pizza crusts

Calories 807 kcal

Ingredients

1 cup sourdough discard 240 grams (100% hydration)
1/2 cup warm water approximately 107–110°F
2 1/4 teaspoons active dry yeast
1 tablespoon honey or granulated sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/3 cups bread flour

Instructions

In the bowl of a stand mixer fitted with a dough hook, stir the yeast and honey into the warm water.
Let stand for 5–10 minutes, until the mixture becomes bubbly and foamy.
Add sourdough discard, salt, olive oil, and approximately half of the bread flour. Mix on low until combined.
Gradually add remaining flour until the dough becomes slightly tacky but does not stick to your hands. The dough should begin cleaning the sides of the bowl while remaining slightly attached at the bottom.
Knead on low to medium-low speed for 6 minutes. The finished dough should be smooth, elastic, and easy to handle.
Lightly grease the bowl and dough with olive oil. Cover with plastic wrap.
Let rise at room temperature for 1 hour, or until doubled in size.
Punch down the risen dough and divide into 2 equal portions.
On a lightly floured surface, gently stretch each portion into a 12-inch pizza crust.
Top and bake according to your desired pizza recipe. For a crisp restaurant-style crust, bake on a thoroughly preheated pizza stone in a very hot oven, up to 440°F, until golden and cooked through.

Nutrition

Calories: 807kcalCarbohydrates: 140gProtein: 22gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1173mgPotassium: 185mgFiber: 5gSugar: 9gVitamin A: 3IUVitamin C: 0.1mgCalcium: 26mgIron: 2mg

Keyword homemade pizza dough, pizza dough, sourdough discard pizza dough

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Tools You’ll Need

Here are the basic tools you’ll need to make sourdough discard pizza dough.

Stand mixer – makes mixing and kneading the dough easier and saves a little hands-on time.
Mixing bowls – give the dough room to rise and make it easy to cover while resting.
Measuring cups and spoons – help you measure the ingredients accurately for consistent dough.

Variations

Want to change things up a little? Here are a few easy ways to add more flavor to your pizza dough.

Garlic Herb Crust: Add garlic powder and Italian seasoning for a little extra flavor.
Parmesan Crust: Mix grated Parmesan into the dough for a cheesy, savory crust.
Whole Wheat Pizza Dough: Replace some of the bread flour with whole wheat flour for a nuttier flavor.
Cheese-Stuffed Crust: Add mozzarella around the edges of the dough, then fold and seal before baking.

More Pizza Recipes to Try!

Storage & Reheating

Store leftover unbaked dough in a lightly oiled, airtight container in the refrigerator for up to 3 days. Let it sit at room temperature until soft and easy to stretch before shaping. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before using.

Keep leftover baked pizza in an airtight container in the refrigerator for 3–4 days. Reheat in a 375°F oven or skillet until heated through and the crust is crisp.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Sourdough Discard Pizza Dough

Ingredient Notes