Sourdough Discard Pizza Dough
Homemade pizza is an easy and delicious weeknight meal – or lunch! This pizza crust recipe uses pantry staples and sourdough starter in a relatively quick recipe. This sourdough recipe does not require an overnight fermentation time, but it does need a few hours to rise. But it is easy enough that you can make it any time you need it.
One of my favorite ways to get kids involved in our food is to have them help me create a meal. This homemade sourdough pizza crust is perfect because it is simple and easy to make, so kids can help!
I love putting kids in charge of topping their own pizzas, too. They think it is so fun to arrange just the toppings they want in the way they want it. And because they are in charge, you know they are going to actually eat it!
Our favorite pizza to make is “Rainbow Veggie Pizza“!
How to make sourdough pizza crust
This sourdough pizza dough recipe is a simple and easy way to use your sourdough starter. I like it because it is quick – there are other sourdough recipes that require an all day fermentation period, which are great, too – but when you don’t have time to babysit dough all day, this recipe is perfect!
For the full recipe, please scroll down to the recipe card below, but here is a general overview of how to make sourdough pizza dough.
- Prepare a rimmed baking sheet by lining it with parchment paper and sprinkling it with cornmeal.
- In the bowl of your electric mixer, combine the sourdough starter and water together.
- Add in the flour and salt and mix until just combined.
- While the mixer is still mixing, slowly drizzle in the olive oil.
- Switch to the dough hook of your mixer and knead for 7 minutes on low. (You can also place the dough on the counter and knead by hand if that is your thing).
- Separate the dough into equal portions.
- Roll each portion into a ball and flatted a bit.
- Place each portion on the prepared baking sheet, sprinkle the tops with cornmeal and wrap in plastic wrap.
- Let rest at room temperature (around 70-75 degrees F) for 1 hour 30 minutes.
- Preheat the oven to 450 F.
- Roll each ball out to the desired size and shape.
- Top with your desired sauce, toppings and cheese.
- Bake for 15-20 minutes, or until the crust is becoming golden and the cheese is melted.
- Enjoy!
What kind of sourdough starter do I need for this recipe?
This recipe is great because you can use either active or unfed sourdough starter. Use 100% hydration sourdough starter.
- If you use unfed sourdough discard, make sure it is room temperature. Your pizza will have a more “sour” tang to it, but it will not rise as nicely.
- You can also use fed, active sourdough starter for a crust that rises even more. This will result in a milder taste, but a nicer texture to your crust.
Read this article for more information on properly feeding your sourdough discard or how to tell if it is active.
New to sourdough? Read my Ultimate Guide to Sourdough for Beginners to answer all the questions you have!
What kind of flour should I use to make sourdough pizza crust?
The best flour to use in sourdough pizza dough would be bread flour. It has a higher protein concentration than regular all purpose flour, which will help give your pizza crust a better chewy texture and bite.
You can also use regular unbleached all purpose flour for this recipe, just know that the texture won’t be quite as amazing as if you used bread flour – but it will still be very good!
How much pizza does this recipe make?
This recipe makes 4 individual sized pizza crusts. You can also make two 12″ pizza crusts with this, or one sheet pan with thicker crust.
A half version of this recipe makes one 12″ pizza crust or two 6″ pizzas.
I really liked this pizza dough! It was easy to make, easy to work with, and tasted a million times better than any pizza dough I have ever had before! This is definitely going to be my “Go To” recipe from now on! Seriously! This was probably the best pizza I have ever eaten! I hope you make it soon, and let me know if you like it!
How kids can help you make this pizza
Inviting your kids in the kitchen with you is a great way to help them be more interested in the food you put on the table, which means they might actually eat some!
Here are some easy ways your kids can help make this easy sourdough pizza:
- Kids aged 1-3 can help measure the ingredients and add the ingredients to the mixer.
- Kids aged 4-6 can help do everything above, plus knead the dough by hand (if you want to go that route, but add in extra time since they won’t knead as firmly or fast as you would). Kids this age can also help divide the dough up and roll it out, as well as add the sauce, toppings, and cheese.
- Kids aged 7 and above can help do everything!
*Note: Please remember to provide demonstrations and instructions for each step, as well as to properly supervise kids in the kitchen. For more information, please read “How to cook with kids“.
Other sourdough recipes that require a short fermentation time:
- Sourdough Focaccia
- Sourdough Cornbread
- Sourdough English Muffins
- Sourdough Buttermilk Biscuits
- Sourdough Naan
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Sourdough Discard Pizza Dough
Ingredients
- 2 cups 100% hydration sourdough starter room temperature
- ½ cup water room temperature
- 3 cups bread flour
- 1 tsp kosher salt
- 2 Tbsp olive oil
- ¼ cup cornmeal for dusting
Instructions
- Prepare a rimmed baking sheet by lining it with parchment paper and sprinkling it with cornmeal.
- In the bowl of your electric mixer, combine the sourdough starter and water together.
- Add in the flour and salt and mix until just combined.
- While the mixer is still mixing, slowly drizzle in the olive oil.
- Switch to the dough hook of your mixer and knead for 7 minutes on low. (You can also place the dough on the counter and knead by hand if that is your thing).
- Separate the dough into equal portions (depending on how many pizzas you are making and what size you want them to be. You can make 1 big, 2 medium, or 4 individual pizzas.)
- Roll each portion into a ball and flatted a bit.
- Place each portion on the prepared baking sheet, sprinkle the tops with cornmeal and wrap in plastic wrap.
- Let rest at room temperature (around 70-75 degrees F) for 1 hour 30 minutes.
- Preheat the oven to 450 F.
- Roll each ball out to the desired size and shape.
- Top with your desired sauce, toppings and cheese.
- Bake for 12-17 minutes, or until the crust is becoming golden and the cheese is melted.
- Enjoy!
Notes
Nutrition
I absolutely love this recipe. My first couple of attempts I rolled it way too thin–more cracker than pizza crust, but I made a pizza on Monday that was absolutely perfect. This is a wonderful recipe. Thanks!
I’m new to sourdough but this recipe is amazing! Sourdough pizza crust is so, so good!
Hi. Thanks for this recipe as I do need to use up some discard. Can you freeze the dough for future use?
I have not personally tried it, but I imagine that you could!
Could I use cast iron without using parchment paper?
You sure can!
This is such an easy & delicious crust! We love using this recipe! Makes a yummy pizza!
Could this dough be fermented if desired?
You bet! Once the dough is made (before you separate it into individual balls) cover the bowl with plastic wrap and place it in the fridge. Then you can pull it out and use it when you are ready.