Can I use sourdough discard for pizza dough?

Yes! Sourdough discard is perfect for pizza dough. It adds a rich, slightly tangy flavor and improves the texture without requiring a fully active starter. Plus, using it means less waste and more taste in your kitchen.

What is the difference between sourdough discard pizza dough and regular pizza dough?

The biggest difference is in flavor and fermentation. Regular dough relies solely on commercial yeast, while sourdough discard pizza dough uses fermented starter discard, giving it a deeper, more complex taste. It also tends to have better chew and a more artisan-style crust.

Do I need to add yeast to sourdough discard pizza dough?

You don’t have to, but adding a small amount of yeast speeds up the rise and makes the dough more predictable. If your discard is fresh and bubbly, you can skip the yeast but be prepared for a longer fermentation.

How long should sourdough discard pizza dough ferment?

Fermentation can range from 3 hours to 72 hours, depending on your method. With added yeast, 4–6 hours is usually enough. Without yeast, or if you prefer a tangier crust, ferment your sourdough discard pizza dough in the fridge overnight or up to 3 days.

Can I freeze sourdough discard pizza dough?

Absolutely. After the dough’s first rise, portion it, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before baking. Freezing even improves the flavor!

Does sourdough discard pizza dough taste sour?

Not always. The tanginess depends on how long it ferments and how acidic your discard is. A short rise with fresh discard yields a mild flavor, while long, cold fermentation brings out more sour notes.

How do I make pizza dough using sourdough discard?

Start by mixing flour, water, salt, sourdough discard, and optional yeast. Knead, let it rise, shape into a crust, top as desired, and bake at a high temp until golden. It’s simple, flexible, and ideal for any home cook.

Is sourdough discard pizza dough healthier than regular dough?

Yes, in many ways. Thanks to fermentation, it may be easier to digest and lower on the glycemic index. Plus, sourdough discard pizza dough often has fewer additives and more flavor, which can help you feel satisfied with smaller portions.

Can I use cold sourdough discard in pizza dough?

Yes, you can use cold discard straight from the fridge. It may ferment more slowly, but the flavor and structure will still shine. Just account for extra rise time, especially if skipping added yeast.

Why is my sourdough discard pizza dough not rising?

It could be due to old or weak discard, a cold environment, or not enough rest time. Try adding a bit of yeast, moving the dough to a warmer spot, or letting it rise longer. A sluggish rise is common with sourdough-based doughs but totally fixable.

Sourdough Discard Pizza Dough Amazing Crust with Zero Waste (2025)

Name: Sourdough Discard Pizza Dough: A Delicious Way to Cut Waste and Boost Flavor
Prep time: 20 min
Cook time: 12 min
Total time: PT-488616H33M
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed, room temp or cold); 2½ cups all-purpose flour; ¾ cup warm water; 1 tsp instant yeast (optional); 1 tsp salt; 1 tbsp olive oil

Description

This sourdough discard pizza dough is your new go-to for homemade pizza nights. Crispy edges, chewy center, and rich, complex flavor—all while reducing food waste.

Ingredients

1 cup sourdough discard (unfed, room temp or cold)
2½ cups all-purpose flour
¾ cup warm water
1 tsp instant yeast (optional)
1 tsp salt
1 tbsp olive oil

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Instructions

In a large bowl, mix sourdough discard, warm water, and yeast (if using).
Add flour and salt; mix until a shaggy dough forms.
Drizzle in olive oil and knead for 1–2 minutes.
Optional: Let dough rest 20–30 minutes to autolyze.
Knead dough for 5–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 3–6 hours (longer without yeast).
Divide dough if needed, shape into balls, and rest 30–45 minutes.
Stretch dough gently, top with desired toppings.
Bake at 500°F (260°C) for 10–12 minutes until golden and crispy.

Notes

You can use cold discard straight from the fridge. Longer fermentation (especially cold) will bring deeper flavor and better texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Pizza
Method: Baking
Cuisine: American, Italian-inspired