Same Day Sourdough Discard Pizza Dough Recipe
Learn how to make sourdough discard pizza dough the same day with no yeast! This easy recipe uses sourdough starter for a flavorful, homemade pizza crust that’s quick and simple to prepare.
Did you know:
- 90% of Americans eat pizza at least once a month, making it one of the most popular family meal choices in the U.S. (Source: Statista)
- Families who have pizza night once a week spend about 25% less on takeout by making their own pizza at home instead of ordering delivery. (Source: National Restaurant Association)
- The average American eats around 46 slices of pizza per year, which translates to about 23 full pizzas annually! (Source: Pizza Today)
Most quick pizza dough recipes require yeast and while I sometimes use yeast in my kitchen, I much prefer to usesourdough as my leavening agent in as many recipes as possible. A traditional sourdough pizza recipe takes time to ferment and rise but this discard pizza dough recipe can be mixed in the morning and used for homemade pizzas that night!
What You’ll Love About This Recipe
You’ll love this Sourdough Discard Pizza Dough recipe because it’s made the same day with no yeast, meaning you can skip the long waiting times while still enjoying a delicious, homemade pizza crust. The recipe makes 4 personal-sized pizzas, making it perfect for a fun family pizza night where everyone can customize their own toppings. Plus, using sourdough discard adds a unique flavor and texture to the crust that takes your pizza to the next level—without the need for any fancy ingredients or complex steps. It’s simple, quick, and will most likely become a new favorite in your weekly meal rotation!
Variations & Tips
Texture Tips:
- Thin Crust: Roll the dough out thinly, about 1/4-inch thick, and bake it at a high temperature (475°F). This will help the dough crisp up quickly, creating a crunchy, golden crust. Using a pizza stone or baking directly on the oven rack can also help get that crispiness.
- Thicker, Pan-Style Crust: If you prefer a thicker, softer crust, allow the dough to rise in a greased pan before baking. Let the dough proof for a bit longer, and bake at a slightly lower temperature (around 400°F) to ensure the middle cooks through while still getting a soft, chewy texture.
Flavor:
Add herbs to your dough as you mix it together. Try adding a little garlic salt or oregano. Or sprinkle on my favorite pizza seasoning mixture of oregano, dried basil, garlic powder, onion powder, crushed red pepper flakes, and dried parsley!
Find the full recipe in the recipe card below.
Topping Ideas:
BBQ: Use your favorite BBQ sauce as a base and add pineapple chunks and shredded chicken.
Margherita Pizza: Tomato sauce, fresh mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.
Ballard Special: This is my husband’s favorite combo; pepperoni, bacon, pineapple, and jalapeños!
Key Ingredients
There’s really only one key ingredient to this recipe and it’s sourdough discard. If you’re not familiar with discard, it’s the portion of a sourdough starter that is left over after you feed it. It’s basically an unfed sourdough starter. Instead of throwing it away, you can use it in recipes like this one, which adds flavor and reduces waste.
How to Make Sourdough Discard Pizza Dough
Making sourdough discard pizza dough is really very simple and only takes a few minutes to mix up. The wait time for fermentation is substantial but it’s one of those recipes you can mix together and walk away. When you come back a few hours later, it’s ready to be baked!
Prepare the Dough
Prepare the dough by adding 1/2 cup of sourdough starter and discard to 1 1/2 cups of water in a large bowl. Use a spoon or dough whisk to disperse the discard throughout the water.
Then add 2 tablespoons of extra virgin olive oil, 4 1/2 cups of all-purpose flour, and 2 teaspoons of salt to the bowl. Use your hands to mix the dough together. A shaggy dough will form.
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Bulk Fermentation (Rise Time)
Cover the bowl with plastic wrap and leave it out at room temperature for about 8 hours. Your dough should double in size. This may take more or less time depending on the temperature of your home.
Divide and Pre-Shape
Once risen, divide the dough into equal pieces. For this recipe, you will have enough for 4 personal-sized pizzas. Shape each section into a ball on a lightly floured work surface and let the dough rest on the counter or pan while you pre-heat the oven.
Preheat
Preheat the oven to 450°F. You want to mimic the conditions of a pizza oven in your home oven as much as possible. If you have a pizza stone, go ahead and place it in the oven to preheat as well. Note: Placing a cold pizza stone inside a hot oven can cause the stone to crack.
Shape & Bake
Once the oven is HOT, shape your pizzas by gently stretching the dough with your hands. Be careful not to tear the dough. Stretch it into a circular shape and add your pizza sauce and favorite toppings.
Place your pizzas into the hot oven using a pizza peel or by carefully removing the pizza stone. If you don’t have a pizza stone, you can use a cast iron skillet or a piece of parchment paper on a sheet pan.
Bake for around 15 minutes or until toppings are cooked and the crust is crispy on the bottom.
Bakers Timeline
8:00 am: Mix dough, cover, and bulk ferment at room temperature.
5:00 pm: Divide, shape, and preheat the oven.
5:30 pm: Bake and Enjoy!
Recipe FAQ’S
Absolutely! You can freeze sourdough pizza dough after it’s risen. Just wrap it tightly in plastic wrap and place it in a freezer bag, then freeze. When you’re ready to use it, let it thaw and rise at room temperature before baking.
Yes! You may notice your dough rises a little quicker but it’s ok to use an active sourdough starter.
Yes. There’s no need to bring it to room temperature. Simply mix your dough together with cold discard.
Sourdough discard pizzas are a great way to use extra discard while putting a quick and easy meal on the table that your whole family will love. I think you’ll appreciate the subtle taste of the discard and your kids will enjoy making their own pizzas. Pizza Fridays is one of our family’s favorite ways to kick off the weekend! I hope you enjoy it!
More Same-Day Sourdough Recipes
Same Day Sourdough Sandwich Bread
Easy Sourdough Flatbread
No Knead Focaccia Bread
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Sorudough Discard Pizza Dough
Ingredients
- 1 1/2 cups water
- 1/2 cup discard
- 2 Tbsp olive oil
- 4 1/2 cups all-purpose flour
- 2 tsp salt
Instructions
Prepare the Dough
- Prepare the dough by adding 1/2 cup of sourdough starter and discard to 1 1/2 cups of water in a large bowl. Use a spoon or dough whisk to disperse the discard throughout the water.
- Then add 2 tablespoons of extra virgin olive oil, 4 1/2 cups of all-purpose flour, and 2 teaspoons of salt to the bowl. Use your hands to mix the dough together. A shaggy dough will form.
Bulk Fermentation (Rise Time)
- Cover the bowl with plastic wrap and leave it out at room temperature for about 8 hours. Your dough should double in size. This may take more or less time depending on the temperature of your home.
Divide and Pre-Shape
- Once risen, divide the dough into equal pieces. For this recipe, you will have enough for 4 personal-sized pizzas. Shape each section into a ball on a lightly floured work surface and let the dough rest on the counter or pan while you pre-heat the oven.
Preheat
- Preheat the oven to 450°F. You want to mimic the conditions of a pizza oven in your home oven as much as possible. If you have a pizza stone, go ahead and place it in the oven to preheat as well. Note: Placing a cold pizza stone inside a hot oven can cause the stone to crack.
Shape & Bake
- Once the oven is HOT, shape your pizzas by gently stretching the dough with your hands. Be careful not to tear the dough. Stretch it into a circular shape and add your pizza sauce and favorite toppings.
- Place your pizzas into the hot oven using a pizza peel or by carefully removing the pizza stone. If you don’t have a pizza stone, you can use a cast iron skillet or a piece of parchment paper on a sheet pan.
- Bake for around 15 minutes or until toppings are cooked and the crust is crispy on the bottom.
Easy Pizza Seasoning Mix
Ingredients
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes optional for a little heat
- 1/2 tsp dried parsley
Instructions
- Mix all the ingredients together in a small bowl, and sprinkle it over your pizza sauce or dough for an instant flavor boost! You can also store it in an airtight container for later use.
