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    Home » Sourdough Recipes » Sourdough Discard Ideas

    Quick Sourdough Discard Pizza Dough [no yeast]

    Published: May 16, 2022 · Modified: Aug 25, 2022 by The Pantry Mama This post may contain affiliate links.

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    QUICK SOURDOUGH DISCARD PIZZA DOUGH RECIPE

    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!

    Sourdough pizza topped with pepperoni and cheese and sitting on a wooden pizza peel. There is a sprig of roseary on the left side of the pizza.

    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 AgeHow 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 yeastIf 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 StarterIf 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.
    Photo showing a hand holding a slice of pizza to show a perfect crust - it doesn't sag when being held at the edges.

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Place your pizza dough onto pizza peels ready to top with your favorite toppings.
    8. When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
    9. 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)
    Photo showing a hand holding a slice of pizza to show a perfect crust - it doesn't sag when being held at the edges.
    This sourdough discard pizza dough is perfect! No soggy crust - it holds up just fine when you hold the edges!

    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.

    2 uncooked sourdough pizzas sitting on pizza peels. There is a glass of wine in the middle of them.

    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.

    Photo shows gas fired pizza oven with the door closed as well as with a bubbly sourdough pizza inside.
    This is my gas fired pizza oven - it cooks my sourdough pizza perfectly! Bubbly crust that's never soggy and golden, molten cheese! YUM!

    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!

    Pizza peel with semolina flour - a heart has been drawn in the semolina flour.

    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!

    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

    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.

    Sourdough pizza being taken out of gas fired pizza oven using a perforated pizza peel.

    Step By Step Video for Sourdough Pizza

    Frequently Asked Questions

    Do I have to use honey in this recipe?

    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.

    Why is my sourdough pizza crust tough?

    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.

    Is sourdough starter good for pizza?

    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.

    What is the difference between pizza dough and bread dough?

    There are many differences - and similarities between pizza and bread dough. You can find all the information in this comprehensive guide.

    QUICK SOURDOUGH DISCARD PIZZA DOUGH RECIPE

    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 RECIPES - REUSABLE BLOCK PIC

    Sourdough Discard Pizza Dough

    A quick and easy sourdough discard pizza dough that you can make anytime!
    4.43 from 42 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 15 mins
    Fermentation Time 10 hrs
    Total Time 10 hrs 45 mins
    Course Main Course, Snack
    Cuisine American, Italian
    Servings 5 Pizza Bases
    Calories 467 kcal

    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.
      Mix sourdough starter, water and honey together using a Danish Whisk.
    • 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 add the olive oil, flour and salt and form a shaggy dough
    • 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

    Size of Bases - I weigh out 5 x 200g balls of dough to make 5 pizza crusts. The crusts are around 10 inches (25 cm) across. I find this is the ideal size for baking in my outdoor pizza oven. If you are baking on a tray where you don't have to transfer the pizza with a peel, you could make 4 larger crusts.
     
    Bulk Ferment - If you are using sourdough discard without commercial yeast, the dough will take time to double or bulk ferment. I find putting the dough into a warm bowl and then into the microwave with the door ajar speeds this up. You are using 200g of discard which means it won't take as long as it would if you used less sourdough starter.
    Obviously if you are using commercial yeast with your discard, the doubling time will be considerably reduced.

    Nutrition

    Serving: 203gCalories: 467kcalCarbohydrates: 84gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1557mgPotassium: 116mgFiber: 3gSugar: 4gVitamin A: 2IUVitamin C: 0.02mgCalcium: 18mgIron: 1mg
    Keyword Sourdough Recipes, Thermomix Sourdough
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
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    Reader Interactions

    Comments

    1. Connie J Kaiser

      August 11, 2022 at 9:28 am

      5 stars
      Super fun!!

      Reply
    2. Jacqui

      August 11, 2022 at 4:50 pm

      5 stars
      This is hands down, the best pizza dough recipe I've tried. I made it in my mixer, rather than my hand, which I don't feel made any difference. It was light, soft and delicious and fortunately, there was enough dough left over to allow me to freeze three more pizza bases. Thank you!

      Reply
    3. Josephine

      August 12, 2022 at 5:25 am

      Had a wonderful time with this pizza recipe. Seriously, discard recipes work so well for me. My husband put his own toppings on, and it was a monster. Less is more? Not for him! But he enjoyed himself, so that's great! Thank you for sharing so much information so generously. Really, really appreciate it.

      Reply
    4. Leah Herron

      August 21, 2022 at 11:36 am

      5 stars
      I've used this recipe several times and it always turns out perfectly! It's a fun dough to work with and does well with kneading by hand or in my Kitchen Aid mixer. The flavor is very good and the crust is always crisp. I'll be using this recipe for years! Thank you!!

      Reply
    5. Megan Northern Virginia

      August 21, 2022 at 7:38 pm

      5 stars
      I’m new to sourdough, so the detailed instructions and videos and extra tips/links are just what I needed. And the results were amazing! I can’t believe how well my pizza (and leftover-dough pizza rolls) turned out! Sourdough pizza will be a new regular go-to meal for our family of 4, and a great idea for entertaining! Thank you Pantry Mama!

      Reply
    6. MixinitwithMichelle

      August 21, 2022 at 8:11 pm

      5 stars
      Love this recipe! I’ve made it several times with yeast, with active starter and with freshly discarded starter (within a couple days w/no feeding) every time it worked and tasted great. I usually prep it early morning and it’s ready by dinner time. We grill our pizzas on a stone and it taste like those artesian pizzas from a restaurant. We’ve had many guest for dinner and they love our pizzas!! This last batch I decided to make them and freeze all 4 dough balls (roughly 200g each). Never froze them before but I’m trusting those who’ve gone before me and said it works well. Crossing my fingers because this would be a lifesaver for quick dinner options. Thank you Pantry Mama!!

      Reply
    7. Susan H

      August 21, 2022 at 10:03 pm

      5 stars
      After doing many different pizza crust recipes, this is by far the best. It is a very nice dough to work with. I now supply two households (my daughter's house and mine) with fresh sourdough discard pizza dough.

      Reply
      • The Pantry Mama

        August 22, 2022 at 8:47 am

        That's so awesome! Thank you 🙂 And how lucky is your daughter 🙂 xo

        Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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