Quick Sourdough Discard Pizza Dough [no yeast]
This post may contain affiliate links.
Quick sourdough discard pizza dough that you can make with your eyes closed! This sourdough pizza dough is so simple and there's lots of ways you can make it fit exactly what you need.
You can easily use sourdough discard for this recipes, but it works just as well with an active, bubbly starter. I've explained how to decide what to use further down.
You'll also discover that this delicious quick sourdough pizza dough is really easy to freeze. You'll never need to order pizza in again!
We love this quick sourdough discard pizza served with this delicious sourdough garlic bread or as sourdough pizza bianca! And don't forget to make this delicious homemade pizza sauce to take your sourdough pizza to the next level! Or for something different, try this white pizza sauce made with sourdough starter.
Using Sourdough Discard In Pizza Dough
This recipe has been made using sourdough discard but I do want to explain why and how you should use discard in this recipe so you have the most success possible!
Basically, the success of this discard pizza dough will depend on the age and strength of your sourdough starter, so here's a quick chart so you know what to use and when.
| Sourdough Starter Age | How To Use It In Pizza Dough |
|---|---|
| Sourdough Discard [no yeast] | If your sourdough starter is mature and doubling regularly, you can use your unfed discard with no yeast. It will just take a bit longer to double than if it was active. |
| Sourdough Discard + 4g yeast | If your sourdough starter is only young and not doubling consistently, add 4g of yeast to help it along. If you want super fast pizza dough, add 7g of yeast. |
| Active Fed Sourdough Starter | If you have a mature sourdough starter, this recipe works perfectly with an active, bubbly starter. It will take less time to double than discard will. |
As real life examples of how you could use your discard in this sourdough pizza dough:
- Your starter is two weeks old. You have 200g of discard in a jar in the fridge from the last week of feeding your sourdough starter. You use 200g of sourdough discard from the fridge with an additional 4g of instant yeast in your dough.
- Your starter is 6 months old. You haven't fed the starter in the fridge for a week but you want to make pizza. Take 200g of starter from your jar and use that for your bake (no yeast needed). Then feed your sourdough starter before you put it back into the fridge.
- Your starter is mature and has been around for a few years. Use 200g of fed, active starter to make this delicious sourdough pizza dough.
How To Make Sourdough Discard Pizza Dough
This sourdough discard pizza dough is described as quick because it is really easy to pull together - you can literally throw it in a bowl and you're half way there.
You can of course make it super fast by adding a little commercial yeast, but it's definitely not essential.
And if you're looking for the best sourdough pizza toppings, check out this extensive list!
Here's how to make sourdough discard pizza dough:
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
- Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
- Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising). Cover with a plastic cover and leave to rise until it has doubled.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza. Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
- Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings.
- When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
- Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Kneading Sourdough Pizza Dough
This versatile sourdough pizza discard dough can be made using your hands or using a stand mixer.
Kneading by hand is really easy - you just need to knead it until the dough becomes soft and supple. It will be quite elastic and stretchy. Don't be tempted to add flour to the surface you're kneading on. Use a metal dough scraper to bring the dough together if you need to (this can be handy to scrape up sticky dough while you build gluten).
You can easily make this recipe in a stand mixer or Thermomix. I've included the instructions here. You might also like to make sourdough focaccia or sourdough fougasse.
Baker's Timeline for Sourdough Pizza
One of the questions I get asked the most is around sourdough timelines. If you would like to know more about building a sourdough timeline, you might be interested in my book "Scheduling Sourdough".
Here's the timeline I use when making this sourdough discard pizza dough with no commercial yeast - sourdough discard only.
7.00am Mix pizza dough with sourdough discard.
8.00am Place kneaded dough into a warm bowl, cover with plastic cover. Pop the bowl into the microwave with the door ajar.
5.00pm Turn the risen pizza dough out onto the counter and divide into balls. Allow them to rest for 30 minutes.
5.30pm Shape pizza bases and place onto the pizza peels. Allow to rest while pizza oven heats up.
6.00pm Top pizzas and take to pizza oven to bake.
Pizza dough is really forgiving, so I could let it sit for a few extra hours and not shape until 7pm for example. It's not as time sensitive as sourdough bread.
Can You Put Sourdough Pizza Dough In The Fridge?
The great thing about sourdough discard pizza dough is that it's really forgiving.
If you want to make sourdough pizza dough in advance and store it in the fridge until you're ready to shape, place the dough in the fridge once its doubled.
It will last for up to 24 hours like this.
If you've used commercial yeast with your discard, you can leave it in the fridge for up to 3 days after doubling.
How To Cook Sourdough Pizza For Best Crust
I have cooked a lot of sourdough pizza crusts. We have pizza every single Friday night (and sometimes we have it during the week and on a Saturday too!). And that adds up to a LOT of sourdough pizza!
I have cooked sourdough pizza in an oven on a pizza stone, on perforated pizza trays, baking trays with parchment paper, in a wood fired pizza oven and in a gas fuelled pizza oven.
I have gotten the best results with our gas fuelled pizza oven. It's small and easy to fire up, it holds a constant temperature and pumps out a perfectly cooked pizza in just a few minutes.
If you don't have access to a gas fuelled pizza oven, I find the next best result on a pizza stone in the oven. If you bake a lot of pizza, it's well worth investing in a pizza or baking stone for your oven. The trick is to make sure the pizza stone is super hot before you put the pizza in. You want the crust to cook almost instantly on the searing hot stone!
If you do want to invest in a gas fuelled pizza oven, I recommend this one. It's the most similar to what I have at home. I also recommend getting yourself a few accessories to make life easier. I use a perforated pizza peel and a pizza turner.
Using Semolina Flour for Sourdough Pizza
I highly recommend using semolina flour when you are shaping sourdough pizza bases.
I use semolina on all of my pizza peels to ensure that the pizza bases are easy to slide into the pizza oven. It makes the pizza peels non stick and allow you to move the pizza bases with no issues.
You can read more about the best flour for sourdough pizza dough here.
My 3 year old loves playing with this pizza dough ... and pushing the semolina around the counter top with his toy digger! You can find my best tips for getting kids baking sourdough here!
Can You Freeze Sourdough Pizza Dough?
Yes! Sourdough pizza dough is so simple to freeze and it can free up so much time! I've got two options for freezing your pizza dough, depending on what you'd prefer:
Freeze Sourdough Pizza Dough Balls
If you want to have some pizza dough in the freezer at all time, you can divide the pizza dough into balls after it's doubled. Place each ball into a zip loc bag and then place into the freezer.
When you want to make a pizza, a bag of dough out of the freezer and allow it to defrost at room temperature. Once the dough is at room temp, shape it into a pizza base as you normally would.
Freeze Sourdough Pizza Bases
For an even faster frozen sourdough pizza, shape your dough into pizza bases. Place each pizza base onto a piece of parchment paper and then onto a pizza peel. Snap freeze the base by allow the base to freeze uncovered in the freezer for around an hour. Once all the bases are frozen, stack them (ensuring you leave the parchment paper between them) and then wrap the stack in aluminium foil or place into a large zip loc bag.
When you want to use one, take out a base and top it with whatever you like - you don't even have to let it defrost, it will defrost as you add the topping! You'll never have to order pizza in again!
You can also check out my ultimate guide to freezing sourdough pizza dough which details my method for par-baking bases for freezing too!
What To Do With Leftover Sourdough Pizza Dough?
I often have portions of sourdough pizza dough leftover, so I've created a few recipes to make sure we don't have any food waste!
- Easy Sourdough Pizza Rolls
- Fried Sourdough Pizza Dough
- Sourdough Pizza Pockets
- Sourdough Zucchini Pizza
Equipment for Sourdough Pizza Dough
You don't need a lot of specialised equipment for pizza dough, however there are a few things which can make it easier for you - and give you better tasting pizza! These are the things that I use every week when making sourdough pizza crust.
Glass Mixing Bowl - allows you to see what's happening as your sourdough pizza dough is rising.
Silicone Dough Scraper/Metal Dough Scraper - these make getting the dough out of the bowl much easier and dividing the dough a breeze!
Pizza Peel - I have 5 of these in my kitchen and we use them for so much more than just pizza! But they make pizza night a breeze and are a great alternative to parchment paper.
Pizza Stone - a good pizza stone is essential in any home sourdough baker's kitchen - it's not just useful for pizza, but can help you make amazing sourdough bread without a Dutch Oven too!
Pizza Rocker - makes slicing through molten mozzarella and crispy sourdough a breeze! I love the black blade and wooden handles on this one!
I've also put together a fully illustrated guide to the best equipment for sourdough pizza dough.
Step By Step Video for Sourdough Pizza
Frequently Asked Questions
No, you do not have to use honey in this recipe but it definitely adds flavor and color to the crust and it speeds up the doubling of the dough for a quicker pizza. If you don't want to use honey, you can substitute with a little sugar or leave it out entirely.
Sourdough pizza crust can become tough if you use too much flour. The dough should be silky and elastic (no wet and sticky) but never be tempted to add extra flour as you will risk a tough crust. Knead the dough until the gluten develops and stops it from being wet and sticky.
Absolutely! You can use sourdough starter fed or unfed. The wild yeast contained in sourdough starter is perfect for a pizza crust. It will give you an amazing bubbly pizza dough perfect for oven or wood fire baking.
There are many differences - and similarities between pizza and bread dough. You can find all the information in this comprehensive guide.
Further Reading
If you love this quick sourdough discard pizza dough recipe you might enjoy these articles:
- Easy Sourdough Focaccia Bread
- Sourdough Pasta Recipe
- Sourdough Flat Bread Recipe - perfect for tortillas!
Sourdough Discard Pizza Dough
Equipment
- Digital Scales
- Mixing Bowl
- Pizza Trays
Ingredients
- 200 g Sourdough Starter DISCARD
- 7 g Instant Yeast OPTIONAL
- 280 g Water
- 20 g Honey
- 30 g Olive Oil
- 500 g Bread Flour
- 20 g Salt
Instructions
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that's ok! You can see photos of how the dough looks through the process in the recipe notes above.
- Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.Note - you can do this using a stand mixer - you can see the instructions for how to do this here.
- Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled. See notes below for timing and how to judge it.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
- Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings (see my notes in the article above for my best tips on using pizza peels).When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Notes
Nutrition
First time using sour dough discard great insight
I've made this recipe many times for my family and it's fantastic. I'm making more pizza dough for a bachelorette party this weekend! Do you recommend separating the dough into the portions or keeping it together in a bowl after it's done doubling for later? I usually separate it, but I was curious which way you recommend. Thank you!
I'm so glad you love this recipe! It's really up to you. I tend to keep it all in the bowl if I'm keeping it for later and then separate it out because if you separate it out, it can dry out a little, so keeping it all together can prevent this 🙂 All the best xo
I made this, using bread flour. It was a nice silky dough as Kate indicated it should be. I will say that I have severe arthritis in my hand and can no longer hand kneed , I really didn't want to dirty up my stand mixer as we are ;in the middle of a major house reorg. So I needed it for maybe 2 min by hand before I had to do something . So I did the cover it for 20-30 minutes and just reached into my bulk fermenting container and needed it kin d of stretch and holy for 3 times and it was beautiful and silky. I wonder if folks sticky dough issues are perhaps because they are using AP rather than Bread flour?
The dough was beautiful, however I never felt like it got browned on the bottom so it was very soft possibly undercooked. Do you have a solution for that? Thanks for the great recipe.
The best way to cook this is on a pizza stone, this stops the soft, under cooked bottom 🙂
I tried to skim through the comments to see if this was asked yet but can regular unbleached flour be used? I don't have bread flour specifically? or I have. or I have organic einkorn flour I was given and haven't used. thanks for your insight!
It's definitely better to use bread flour for this recipe, you want a strong gluten network. All purpose flour isn't the best choice for this recipe. You could try your einkorn flour, but it won't mix up the same as bread flour 🙂