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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Can this be stored in the fridge overnight instead of frozen?
Hi Shelby, yes it can actually keep 3-4 days in the fridge. 🙂
Can I use bread flour instead of all purpose flour?
Hi Gail, sure that would work. Let me know how it goes. Have a great week.
Love this but I tried freezing after it rose. I punch it, then froze it but the dough was raw in the middle….wonder if its because I didn’t let dough get to room temp before oven? It wasn’t frozen but cold….could that mess it up? I hate throwing away discard so I like the idea of freezing for pizza later or calzones.
Hi Patti, yes for dough you should let it come to room temperature. 🙂
Can I make the dough ahead and freeze it in ball shape before the punch down? Then defrost and continue when reaady for a pizza?
Hi Michele, yes be sure to freeze the dough after it rises, then defrost and continue with the recipe.
Do you also mean to say: Start with 3/4 cup of the water; and, if the dough is too stiff, then add the remaining 1/4 cup of water.
Hi sorry again, I don’t know why I said that about the water, didn’t make sense, I checked my notes and I corrected it. 🙂
Dear Rosemary Molloy
Nota Bene: there is an error in the recipe where you have the following:
“Start with 3/4 cup and if the dough is too stiff then add the remaining 1/4 cup.”
It should read the same as in your subsequent below instructions which is:
1. In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2 3/4 cups flour (the rest will be added if needed),
Keep up your great work!
Dr. Patrick
Hi Dr. Patrick, thanks for that, I corrected it, and glad you enjoy the recipes. Have a great weekend.
I made this recipe a month ago and it was so easy and yummy. I want to make some frozen pizzas, not just freeze the dough. I have read that you can par-bake the crust and add the toppings and then freeze. Do you think this would work with this recipe?
Hi Julie, I don’t see why not, you are just using natural yeast rather than dry yeast to make this. If you do make it let me know how it goes.
I love this recipe! I’ve even had success doubling it — a necessity since it’s a big hit with my family. I’ve even found myself maintaining my starter just to make this recipe. Thank you, thank you, thank you!
Hi Erin, thanks so much. So glad you like it. I find sourdough is a whole new level. Take care.
this made an excellent and easy dough! a keeper at our house!
Hi Joan, thanks so much, glad you like it. Nothing like sourdough.
I made my first sourdough (discard) pizza with your recipe. It turned out great! Thanks so much!
Hi Bonnie, thanks so much, so glad you enjoyed it. Take care.
Concerning the sourdough discard- Do I have to wait until after the 7th day of making sourdough starter yeast or can I use the discard after the 3rd day?
Hi Shannon your starter should be active, they recommend using the starter after the fifth day, so I think the 3rd day is too soon.
Hi, I’m letting my dough rise now and am wondering if I can freeze it for later? If so, what stage would I do it? Thanks from a newbie
Hi Courtney, yes the dough can be frozen, after it has risen is the time to freeze it. Let me know how it goes.
How does 1 cup (8 oz.) water equal 170 grams? I’m I reading that right?
Hi John sorry about that, it should be 3/4 cup water. Thanks
Could this be made in a bread machine on dough function? If so, what if any adjustments are required?
Should discard be active/ fed?
Hi Diane, I really can’t give instructions for a bread machine, because I have never used one. Sorry.
I’m mid process with this dough right now (currently resting), and the instructuons were very confusing. It’s only with reading the “two 3/4 cups flour” many times that it even occured to me that it meant 2 3/4c flour and not two 3/4c (3/4c + 3/4c) like it says. Mixing numbers and letters is bound to confuse more people than just me and it’d help if it was clarified.
Besides this confusion, it turned out great! Definitely will be using this recipe again.
Hi Leon, thanks glad you enjoyed it. Take care.
Hi Leon, sorry about that, you are absolutely correct, I just corrected. Thanks.