Easy Sourdough Pizza
Making sourdough pizza at home is not only easy but the crust is perfectly chewy and crispy with a slightly tangy taste from the sourdough discard. The dough is simple to work with and ready to bake within a few hours!
If you have a sourdough starter, you may have wondered what to do with all the discard! Unlike my classic homemade pizza dough, this sourdough pizza recipe solves what to do with discard.
It’s a quick and easy recipe as there is no autolyse or long fermentation time; you can mix the sourdough discard pizza dough the same day as you want to bake it!
Pizza night will never be the same and if you have a Italian lievito madre sourdough starter try this lievito madre sourdough pizza dough!
Why You’ll Love This Sourdough Pizza Crust
- Quick sourdough discard pizza dough: Bake it the same day you make it! I think it’s the best way to use sourdough starter discard for a pizza dough recipe.
- Flavorful texture: Using sourdough discard in a pizza crust gives it a crispy, airy texture with a bit of chew while adding a slightly tangy flavor!
Ingredient Notes
- Sourdough discard: Unfed discard is what I used for this sourdough pizza crust. You can also use an active sourdough starter, see my notes below in the FAQ.
- Lukewarm water: Water around 95°F is best as it helps encourage natural yeast activity.
- Olive oil: A little olive oil adds flavor to the dough as well helps the discard pizza stay tender and crisp.
- Salt: Enhances the flavor and works with the natural yeast for a more fermented taste.
All-purpose flour: All-purpose flour makes this sourdough discard pizza crust super easy! It makes a softer, chewier crust. You could use bread flour for a crispier crust.
This pizza was the best I ever had.
Mike Zielonka
⭐⭐⭐⭐⭐
How to Make Sourdough Pizza
In the mixing bowl of a stand up mixer add the sourdough starter discard, water, oil and salt then using the paddle attachment mix it together.
Next, using the dough hook add some of the flour and knead. Add more flour as needed and continue kneading until the discard pizza dough is a soft, slightly sticking dough.
Move the dough to a lightly floured flat surface and knead into a ball. Place the dough in a lightly oiled bowl, cover and let it rise in a warm area until the dough has doubled in bulk.
Remove dough to a floured surface and punch down. Place the dough on the pizza pan, cover and rest.
Form the dough into the desired pizza shape and top with your favorite toppings. Bake until done. Serve immediately.
Sourdough Discard Pizza Dough Baking Timeline
- Noon: Combine pizza dough ingredients with sourdough discard.
- 1 p.m.: Place kneaded dough into a lightly oiled bowl, turn to coat, cover with plastic wrap.
- 5 p.m. Turn the risen dough out onto the counter, punch down a few times then place on the desired baking pan, cover and rest for 20 minutes. Place pizza stone in oven (if using).
- 5:30 p.m. Shape dough into a crust and add desired toppings. Bake immediately.
- 6 p.m. The sourdough pizza is ready to enjoy!
Tips for the Best Sourdough Pizza Dough
- Avoid tough sourdough pizza crust: If you add too much flour during the kneading process, the sourdough pizza could turn out dense and chewy. The dough should be silky to the touch, not wet and sticky. Keep kneading it if it is sticky.
- Use a kitchen scale: When baking bread and working with sourdough, I find it is best to weigh your ingredients for best results.
- Avoid a rolling pin: I like to shape the sourdough pizza dough into a crust using my hands. Using a rolling pin risks popping the air bubbles in the dough which might lead to a more dense crust when what we are after is a light and crispy crust.
- Cornmeal or semolina flour: To prevent sticking on the pizza pan or pizza stone, dust it with cornmeal or semolina flour first.
- Make in advance: Sourdough pizza dough is very forgiving! If you would like to make it ahead of time, once the dough has doubled in size, place it in the fridge for up to 24 hours.
Favorite Pizza Toppings
Here are a few ideas for topping your sourdough pizza crust:
- Simple margherita pizza: Fresh sliced tomatoes tossed with a couple of tablespoons of olive oil, oregano, salt and fresh basil, and plenty of mozzarella cheese.
- Pesto pizza: Fresh pesto, sliced tomatoes and mozzarella cheese.
- Traditional toppings: Sliced pepperoni, peppers and onions.
- Cheesy Mushroom Pancetta Pizza: Sauteed mushrooms with pancetta and cheese.
- Italian Pizza Bianca: A white pizza that is not topped with sauce but rather cheese, greens and olive oil.
Do I need to use a pizza peel for baking sourdough pizza?
No, you don’t have to use a pizza peel or even a pizza stone for this sourdough discard pizza dough. If you do have a pizza stone, your pizza will be amazing, just remember to pre-heat the stone. Otherwise, you can use any dark non-stick baking sheet or pizza pan. A darker pan conducts heat better and will lead to a better crust color.
Can I use an active sourdough starter?
Yes, either use your starter straight from the refrigerator with a longer rising time or if your sourdough starter is fed and active you can make the sourdough pizza dough in less time.
More Sourdough Recipes
- Homemade Sourdough Pasta
- Easy Sourdough Bread Recipe
- Sourdough Breakfast Crescent Rolls
- Lievito Madre Sourdough Focaccia
- Lievito Madre Sourdough Chocolate Chip Cookies
Never throw away your discard, instead make this super delicious Pizza recipe. Buon Appetito!
Easy Sourdough Pizza Recipe
Ingredients
- ¾ cup sourdough discard
- 3/4 cup lukewarm water (95F / 35C)*
- 1 tablespoon olive oil
- ½-¾ teaspoon salt
- 3 cups all purpose flour (divided)
Instructions
- In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2¾ cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (¼ cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
- Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
- Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
- Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings including the cheese and bake for approximately 15-25 minutes or until done. Enjoy!
- *You can bake the pizza for about 15-20 minutes then add the cheese and continue to bake for another 3-4 minutes.
Notes
How many pizzas does this recipe make?
I used this sourdough discard pizza dough to make one pizza. The temperature of your home will affect how much the dough rises, though, so if your dough has risen more, you can make one thick crust, or you can divide the dough into two and make two thin crust pizzas.Can I freeze sourdough pizza dough?
Yes, after the dough has risen, place in a freezer safe bag and remove as much air as possible. Store in the freezer for up to 3 months. When ready to use, thaw the discard pizza dough in the refrigerator overnight or for 12 hours. Bring dough to room temperature and proceed with baking instructions.Nutrition
Updated from April 13, 2020.
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This pizza was the best I ever had.
Browsing this site for the first time I came across making pasta using eggs.
How is this when Barilla the famous pasta manufacturers world-wide do not use eggs in their pasta?
Can I imitate their method cos I am vegan?
Hi Joe, Italian fresh pasta usually has eggs in it, boxed pasta is dry pasta therefore no eggs. Here is a fresh pasta that doesn’t use eggs https://anitalianinmykitchen.com/homemade-pasta/. Take care!
What is SourDough discard? Where can I get SourDough discard starter?
Hi Antoinette, sourdough discard is from making sourdough starter the link and instructions are all written in the post. 🙂
I have made so many of your recipes and have yet to leave a comment (bad me!). I love your cooking style (Italian is probably my fav cuisine). After 30+ years of making all kinds of bread, but never sourdough, I was gifted some starter that has been used continuously for over 100 years (originated in Germany) and I have been making great bread. I had some leftover starter this morning and felt like making pizza tonight, and was looking for a sourdough pizza recipe that would not take 24 hours… this is it! I am at the 4-hour rise mark and the dough looks fantastic so I am sure it will be great.
Thank you for all the great recipes!
Hi Doug, oh wow, that’s is amazing sourdough starter! Thanks so much, I hope you enjoyed it. Take care and have a wonderful Sunday!
Just an update that the pizza was fantastico! I have tried many different pizza crusts and this one to my taste is excellent and exactly the way I like it! Friday night is often ‘pizza night’ and I have my starter working away on the counter to make bread and pizza dough again Friday morning. Cheers!
Hi Doug, thanks, so glad you liked it. Cheers to you too!
Oooops! Made this recipe at the last minute, mid baking my bread and I didn’t read it properly! I’ve made it from fed sourdough! It’s now in the fridge until I get back tomorrow to make the pizzas. Any ideas how this will effect it and what I could do? I guess it might be very bready!? Thanks.
Hi Vanya, I think it will be fine and yes maybe a more bready. But that’s good too. Let me know how it goes. Take care!
I’ve been testing pizza crust recipes for some time now, and this is definitely one of the best. I measured the ingredients by weight, mixed the dough in my stand mixer, followed the recipe directions to knead for 7 minutes before adding the reserved 30 grams of flour, and the dough was beautiful without the reserved flour. It was smooth, soft, and cleared the sides of the bowl. The only change I made to the recipe was to season the dough with garlic powder, onion powder, fennel seed, and dried thyme. The first rise was 3 1/2 hours. I divided the dough into three 230-gram balls, let them rest for about 20 minutes, pressed out one ball (without punching down) into a thin 10″ crust, and topped it with caramelized apples, onions, bacon, mushrooms and mozzarella. The crust was slightly chewy and very flavorful. I froze the other two balls individually in greased Ziploc bags, transferred them to a plastic container, and let them thaw overnight in the fridge. They sat at room temperature for about 3 hours until puffed and almost doubled. This time I didn’t stretch the dough as thin, and we preferred the thicker crust. I also parbaked the crusts before adding the toppings. The crusts made from the dough that had been frozen were every bit as good as the first crust. Thank you for this excellent use of sourdough discard.
Hi Sadie, thanks so much. Great idea with seasoning the dough. Thanks so much for your amazing input. Take care and Happy New Year!
One further note on the parbaked crusts….they freeze well which makes them very convenient when you want pizza on the spur of the moment. Parbake the crust, cool completely, freeze in a Ziploc bag, thaw in the fridge, and bring to room temperature before adding the toppings.
Thanks so much Sadie, thanks for letting me know. Take care.
I can’t rate it yet…. I followed the recipe to the “T” and my dough came out very dry. I’m hoping on a miracle as I’m not ready to throw it out, and I do live at a higher elevation than some (4500’). I’m wondering if that could have an impact. What would you suggest?
Hi Sally, if the dough is too dry, then add more lukewarm water. Elevation or even flour can have an impact on the dryness of the dough. Hope that helps. Let me know. Take care!
I did add more lukewarm water when I had it on the floured surface. Maybe I’ll just start over!
Hi Sally, add the water while you are kneading it with the machine. Let me know how it goes.
If I were to make this in advance, could I store the dough in the fridge? If so, at what stage?
Hi Lucy once you have mixed the dough and place in an oiled bowl instead of letting it rise at room temperature place it in the fridge to rise, then bring it to room temperature for 1-2 hours and then continue with the recipe. Let me know how it goes.
It turned out fantastic! I’m new to sourdough so the added flexibility for timing is perfect! I’ll be making this again
Hi Lucy, thanks so glad you liked it. Take care.
I’ve made several times. It is so easy and delicious!!!
Hi Renata, thanks so much, so glad you like it. Take care.
Thank you, that does help, earlier I couldn’t find a consistent definition for „discard“!
Hi Monica, you’re welcome, so glad it helped. Yes it can certainly be confusing. Take care.
When you talk about discard do you mean, feed the starter, take some out and the rest is discard or don’t feed just remove starter for continued growth and baking and used the unfed starter as discard?Thank you for a clarification reply.
Hi Monica, discard is unfed starter, so it will be this “don’t feed just remove starter for continued growth and baking and use the unfed starter as discard”. Even though it hasn’t been fed it still has some strength. Hope that helps.