Quick Sourdough Discard Pizza Dough [no yeast]
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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
I’d like to know if I could halve this recipe, I only need enough dough to make a cookie sheet size pizza, would I just cut everything in half?
yes you can cut everything in half 🙂
Hello, can I add all the toppings and freeze the whole thing?
Can I make this night before?
This recipe is amazing! I can’t believe how easy it is. My two year old and I have so much fun making it, and my husband told me he’d be disappointed if we ever ate any other pizza! Thanks for a great recipe!
I love this pizza. The recipe is easy to follow. I froze the pizza dough in balls, as suggested, let them come to room temperature, and formed them. Next I’ll try freezing the pizza already formed. I love having wonderful, homemade pizza available any time!
Hi I don't have any semolina flour, could I use rice flour?, thanks
After kneading the dough is super sticky…any tips?
I have been trying to print out this recipe, but every time I hit the print button it just takes me back to the top of the post. I would love to print it if you could fix the link! I have printed your recipes before with no problems
Hey, does 200g create 1 10” pizza dough, or all 5? Also, can you freeze dough balls if you’re not using all 5 at once? And proper way to thaw them out if they can be frozen? I’m a little bit new to this.
Is the nutritional information per pizza base?
If I want to proof the dough in a bread proofer, can you suggest a temperature to proof at? Thanks so much for the recipe! We are excited to try it!
Can I use maple syrup instead of honey?!
Yes you can use maple syrup instead of honey, or even just a little sugar 🙂
Hi, made this twice
Works well and impressed. First with 4g of yeast and then 100% starter.
Can you confirm what hydration your starter is please as mine is quite difficult to handle, all beit very tasty
Can you make a dough without any sugar?
Yes you can make this sourdough pizza dough without the sugar if you prefer.
My dough seemed super sticky. what did I do wrong?
My dough was super sticky, both before and after kneading and bulk fermenting. What am I doing wrong?
Hi,
I like this recipe a lot and have tried few times. For some reason while kneading, my dough is always sticking to hands and counter- my hands are never clean like you show yours in video. After bulking also dough comes out very sticky and difficult to shape. I am using exact measurement as in recipe. What should I do ? Thanks for sharing the recipe.
Followed the instructions and my dough was super sticky, I couldn’t even knead it by hand so tried to use a stand mixer but it never came together. I’ve let I bulk ferment but it was really difficult to shape into balls. I ended up shaping it like little boules of sourdough bread to give some structure and added some extra flour. Hoping it will still cook alright!
Wondering if you could add some tips as this seems to be a very common issue?
Thanks!
The hydration of your sourdough starter and the type of flour you use can impact the stickiness of the dough. Adding a some extra flour or reduce the water may help. Semolina is also really helpful for shaping pizza dough that is a little sticky 🙂
Can you use fed starter instead of discard?
Can you use rice flour instead of semolina?
Your recipe was amazing! Detailed and turned out as expected. Thank you
Hi can you tell me if Einkorn AP flour would work ok in this (and most of your other) recipes? I have trouble with gluten and have zero problems with Einkorn. 🙂
If I wanted to use a mix of whole wheat and bread flour, does the total grams of flour stay the same?
Kneaded mine with dough hook in stand mixer, until smooth and silky. Doubled beautifully but sticky. Should I have kneaded longer than the 5 mins?
Help! I may have added too much water (my scale turned off while adding water so I did my best at guessing where it was before the shut off) then when it was too sticky, I added more flour. I bulk fermented and then must have gone too long? The dough was bubbling over but it was webby and very wet. I know in a SD boule, you can put dough in the fridge and sometimes salvage it... what can indi to save the pizza dough, or is it done for?
How do you suggest cooking the crust with the pizza stone?
My dough was very sticky and I tried kneading it with flouring my hands as well as wetting my hands with water until it looked like it’s elastic enough. It’s currently resting to double in size.
My questions are: Will this batch turn out okay considering what I did? What could be the issue? What can I do or change for next time so the dough doesn’t get sticky?
Thank you for your response!
Made these tonight! Discard + yeast.
Wow!!! They were incredible! Crispy on the bottom and bubbly on the top. Can't imagine that I will ever do store bought again.
Thanks Pantry Mama!
Oh...we just used our little electric indoor pizza oven and it cooked these perfectly!
Firstly, thank you so much for sharing your knowledge, and clear instructions.
One query, in this recipe and instructions you say the recipe can be made by hand mixing or a stand mixer/Thermo. When you click the link to go to the stand mixer instructions, the recipe changes from 200 g Sourdough "Discard" to 200 g Sourdough "Starter active and fed".
Is there any reason for changing the discard to an active, fed starter when using a Stand Mixer?
Thanking you. Chris
This is my second time making this dough, first time without yeast. It was the first thing I made with my sourdough discard. I used my hands to knead the first time. Not this time! Used my mixer with dough attachment. Sooo much easier for my arthritic hands.
I’ll divide and freeze the one. I’m assuming the nutritional facts are for the whole batch?
I see where you say not to roll out. I didn’t but did use a fork to poke holes. I’m pretty sure I wasn’t supposed to do that either, as I read “you want the air bubbles.”
Thanks for your time helping out this newbie.
We have been making this weekly for a few months now and we love it! I am curious what your suggestion would be if my dough is coming out sticky? I have tried slightly less water and it did not help, any suggestions? It always ends up tasting amazing, it would just be nice to have that lovely "silky" dough vs the sticky mess! Thank you in advance.
How do you use the dough after freezing?
I will be trying this recipe tomorrow for my daughters birthday! Making individual pizzas. If I dont need 4 or 5 crusts could I just freeze what I dont use for the next time? If so, after what step would I put into freezer?
Great taste, but I ended up needing quite a bit more flour just to get it to knead into a ball; and they only needed about 6 minutes to bake. I’m glad I didn’t go the full 15 like the recipe said.
How long does it take to dbl with the added yeast?
Loved this and so did my kids! We used spelt flour and starter to great effect.
Your recipe states 20g of salt, which has to be a typo. Is it supposed to be 2g? I just used my best judgement.
Thanks again!
So glad you love it 🙂 Definitely not a typo, but you can reduce it if you wish 🙂
Can I leave overnight in the frig?
If so, how long to leave on the counter before shaping? Any extra time needed to rest before adding toppings ? Thank you.
Have made this several times but never the day before. 🤞🏼