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Quick & Easy Sourdough Discard Pizza Dough (No Yeast)

A close-up shot showing the thick, airy crumb and blistered, cheesy top of a slice made from sourdough discard pizza dough.
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Use your sourdough starter leftovers to make this simple, no-waste pizza dough. It creates a chewy and crispy crust perfect for weeknight homemade pizza.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup water (or more, as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, baking powder, and salt. Mix until a shaggy dough forms.
  2. Add the olive oil and mix again.
  3. Slowly add water, one tablespoon at a time, mixing until the dough comes together into a cohesive ball. You may not need all the water, or you might need a splash more depending on the hydration of your discard.
  4. Knead the dough on a lightly floured surface for 3 to 5 minutes until it is smooth. This dough does not require a long rise time.
  5. Preheat your oven and pizza stone (if using) to 475 degrees Fahrenheit (245 degrees Celsius).
  6. Divide the dough in half for two medium pizzas, or use the whole batch for one large pizza.
  7. Shape the dough by hand or with a rolling pin to your desired thickness. For a crispier crust, roll it thinner.
  8. Transfer the dough to parchment paper or a lightly oiled pizza pan. Add your sauce and toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • This recipe works best with unfed, room-temperature sourdough discard.
  • For an extra crispy sourdough discard pizza crust, preheat your pizza stone or steel for at least 30 minutes.
  • If you prefer a slightly tangier flavor, let the mixed dough rest for 30 minutes before shaping.
  • This is a simple sourdough discard cooking method perfect for busy schedules.

Nutrition

Find it online: https://flavorvista.com/sourdoughdiscardpizzadoughrecipe/