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Sourdough Discard Pizza Dough Made with Fresh Milled Flour

This sourdough discard pizza dough made with fresh milled flour is light, flavorful, and perfectly chewy. An easy from-scratch recipe that makes pizza night both wholesome and delicious.

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Ingredients

  • 1½ cups water
  • ½ cup discard or starter
  • 2 tbsp olive oil
  • 5 cups fresh milled flour
  • 2 tsp salt

Instructions

  • Add the sourdough discard and water to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 15–20 seconds to disperse the starter throughout the water.
  • Add the olive oil, flour, and salt. Mix on low until the ingredients begin to come together, then increase to medium speed and knead for 6–8 minutes, or until a soft, slightly tacky dough forms. The dough should pull away from the sides of the bowl but cling lightly to the bottom.
  • Lightly oil a large bowl and transfer the dough into it. Cover with plastic wrap or a damp towel. Let rise at room temperature for 10–12 hours, or until the dough has roughly doubled in size and feels light and airy.
    Note: The timing will vary slightly depending on your room temperature — cooler kitchens may take the full 12 hours.
  • Turn the risen dough onto a lightly floured surface and divide it into 4 equal pieces for personal-sized pizzas (or 2 for larger pizzas). Shape each piece into a tight ball by tucking the edges under and rolling gently against the counter.
  • Let the dough rest for 30 minutes while preheating your oven.
  • Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating to mimic a wood-fired effect.
    Tip: Always preheat your stone in a cold oven — never place it directly into a hot one or it could crack.
  • Gently stretch each dough ball into a circle using your hands, pressing from the center outward. Avoid using a rolling pin so you keep the airy texture. Add your favorite pizza sauce, cheese, and toppings.
  • Transfer pizzas to the hot oven using a pizza peel or parchment paper on a baking sheet. Bake for 12–15 minutes, or until the crust is golden and the bottom is crisp.
  • Let pizzas cool for a few minutes before slicing.