Sourdough Discard Pizza Dough

Name: Sourdough Discard Pizza Dough
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2½ cups (325 g) bread flour; ¾ cup (170 g) sourdough discard (unfed starter), at room temperature, not freshly fed; ½ cup (120 ml) lukewarm water, 70–75°F (21–24°C); 1¾ teaspoon (10 g) fine sea salt; 1 tablespoon (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A naturally leavened pizza dough made with sourdough discard, featuring a long, cool fermentation that develops deep flavor and creates a crispy, airy crust. This recipe uses unfed sourdough starter (discard) to create two 12-inch pizzas with exceptional texture and tang. Perfect for same-day or next-day pizza nights.

Prep: 15 min
Cook: —
Wait: 9 hr
Total: 9 hr 15 min
Makes: 2 pizzas (12-inch / 30 cm each)

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Steps

Before you start

Have sourdough discard at room temperature (unfed starter, not freshly fed)
Use bread flour for better gluten development and oven spring
Plan ahead: bulk fermentation takes 4–5 hours at room temperature, or 12–16 hours in the refrigerator
Scale recipe to room temperature (ideally 68–72°F / 20–22°C) for predictable timing

1
Mix dough
- In a large bowl, combine 325 g bread flour, 170 g sourdough discard, and 120 ml lukewarm water (70–75°F / 21–24°C).
- Stir with a wooden spoon or dough hook until no dry flour remains and the mixture forms a shaggy, wet dough, about 2–3 minutes.
- Cover the bowl loosely with plastic wrap or a damp kitchen towel and let rest for 30 minutes at room temperature.
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Ready when: Dough is wet and cohesive, showing no dry flour pockets
Tip: Do not skip the autolyse—it makes mixing easier and improves dough extensibility
2
Add salt and oil
- After the 30-minute rest, sprinkle 10 g fine sea salt and 15 ml olive oil over the dough.
- Wet your hand slightly and pinch and fold the dough 8–10 times, working from the outside edges toward the center, incorporating the salt and oil fully.
- The dough should feel cohesive and slightly tacky but not sticky.
- If using a stand mixer, use the dough hook on medium speed for 2–3 minutes until salt and oil are incorporated.
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Ready when: Salt and oil are completely worked into dough; dough is smooth and elastic
Tip: Adding salt after autolyse prevents it from toughening the gluten too early
3
Bulk fermentation (room temperature option)
- Transfer the dough to a lightly oiled bowl or container.
- Cover with plastic wrap or a clear lid.
- Let ferment at room temperature (68–72°F / 20–22°C) for 4–5 hours.
- Perform 4–6 sets of stretch-and-folds during the first 2 hours: every 20–30 minutes, wet your hand, grab the dough from the outside edge, stretch it up and fold it over the center, rotate the bowl 90 degrees, and repeat 4 times per set.
- After 2 hours, leave the dough undisturbed to bulk ferment for the remaining 2–3 hours.
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Ready when: Dough has increased 50–75% in volume, jiggles slightly when moved, shows visible bubbles on top and sides
Tip: Stretch-and-folds are essential for structure; they build strength without kneading
4
Bulk fermentation (cold option)
- Alternatively, after mixing in salt and oil, transfer dough to an oiled container, cover tightly with plastic wrap, and refrigerate at 38–40°F (3–4°C) for 12–16 hours.
- This cold fermentation develops deeper flavor and makes the dough easier to shape.
- The dough will rise slightly in the fridge but will be cold and firm when you remove it.
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Ready when: Dough has risen slightly, feels firm and cold, shows small bubbles when you peek inside
Tip: Cold fermentation is forgiving—the dough stays good in the fridge for up to 3 days
5
Divide and pre-shape
- Turn the fermented dough out onto a lightly floured work surface.
- Using a bench knife or dough scraper, divide the dough into 2 equal pieces (roughly 280–290 g each).
- Gently pre-shape each piece into a round by folding the edges toward the center and turning it over so the seam is underneath.
- Let the rounds rest, uncovered, for 10–15 minutes at room temperature to relax the gluten.
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Ready when: Pre-shaped rounds are firm on the outside with a relaxed, smooth appearance
Tip: Don't skip the rest—it makes final shaping much easier and prevents tearing
6
Final shape and pan setup
- Transfer each pre-shaped round to a 9×13-inch (23×33 cm) sheet pan or pizza peel lightly dusted with flour or cornmeal.
- Gently stretch each round from the center outward to approximately 12 inches (30 cm) in diameter, leaving the edge slightly thicker (about ¼ inch / 6 mm) to form a crust.
- If dough resists, let it rest for 2–3 minutes and try again.
- The dough should feel supple and slightly elastic.
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Ready when: Dough is stretched to 12-inch diameter with even thickness, edges slightly thicker, no holes or tears
Tip: Use your fingertips, not your palms, to avoid pressing out all the air bubbles
7
Final proof (optional)
- If desired, cover the shaped doughs with a clean kitchen towel or plastic wrap and let proof at room temperature for 30–60 minutes.
- This step is optional but creates a lighter crust with more oven spring.
- For a thinner, crisper crust, skip this proof and top and bake immediately after shaping.
- If the dough has come from the cold fermentation, let it rest at room temperature for 20–30 minutes before topping to ease handling.
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Ready when: Dough feels slightly puffy and springs back slowly when poked; no proof needed if skipped
Tip: Do a poke test: press gently with your finger; if it springs back slowly, it's ready; if fast, needs more time
8
Top and bakeOven 475°F / 245°C
- Preheat your oven to 475°F (245°C) for at least 30 minutes.
- Add your desired toppings to each pizza (sauce, cheese, vegetables, etc.), leaving a ½-inch (1.25 cm) border around the edge.
- Bake on the center rack for 12–15 minutes until the crust is golden brown, the cheese is melted and lightly blistered, and the bottom sounds hollow when tapped with a wooden spoon.
- If using a pizza stone, preheat it in the oven and slide the dough onto it using a pizza peel; bake time will be 10–12 minutes.
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Ready when: Crust is deep golden brown, cheese is melted and slightly blistered, bottom is crispy and sounds hollow
Tip: If the crust browns too fast before the cheese melts, lower the oven temperature to 450°F (232°C) and add 2–3 minutes
9
Cool and serve
- Remove pizzas from the oven and let rest on the pan or a cooling rack for 2–3 minutes before slicing.
- This allows the cheese to set and makes the crust easier to cut cleanly.
- Slice with a sharp knife or pizza cutter and serve immediately.
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Ready when: Crust is firm enough to hold toppings without sagging; cheese has stopped visibly bubbling
Tip: If you prefer a crispier crust, let it cool for a full 5 minutes before cutting

Good to know

Tips

Sourdough discard pizza dough is forgiving—even if fermentation is faster or slower than described, the dough will still taste great. Use visual and tactile cues (rise, jiggles, bubbles) rather than strict timing.
Stretch-and-folds build dough strength without vigorous kneading, resulting in better oven spring and a lighter crumb. Don't skip them during the first 2 hours of bulk fermentation.
Cold fermentation (overnight in the fridge) is easier to time and adds deeper flavor. If you're short on time, room-temperature bulk fermentation works just as well; watch for the 50–75% rise rather than the clock.
For the crispiest crust, use a preheated pizza stone or steel, and bake the pizza directly on it for 10–12 minutes. If baking on a sheet pan, the bake time is 12–15 minutes but the crust will be slightly softer.

Make ahead

Dough ferments well overnight in the refrigerator. Mix the dough in the evening, allow a brief room-temperature rest, then refrigerate for 12–16 hours. Remove from the fridge 20–30 minutes before shaping so the dough is easier to work with. You can also shape, freeze the pizzas uncovered on a sheet pan for 2 hours, then wrap tightly and freeze for up to 3 months; bake from frozen, adding 3–5 minutes to bake time.

Storage & reheating

Shaped, untoasted dough keeps in the refrigerator for up to 3 days, wrapped tightly in plastic wrap or a covered container. Baked pizza keeps at room temperature for up to 2 hours, covered lightly; refrigerate for up to 4 days in an airtight container. Reheat at 350°F (175°C) for 5–8 minutes until warmed through. Unbaked dough freezes well for up to 3 months—wrap tightly in plastic wrap and freeze; thaw overnight in the refrigerator before baking.

Substitutions

bread flour → all-purpose flour. All-purpose flour works but produces a slightly softer, less airy crust. Use the same amount by weight; bread dough may feel slightly stickier and require slightly longer fermentation (add 15–20 minutes to bulk fermentation).
sourdough discard (unfed starter) → active sourdough starter (freshly fed, bubbly). Use 200 g freshly fed and bubbly starter at peak activity (4–6 hours after feeding). Reduce water to 100 ml to account for the extra hydration in active starter. The dough will ferment faster; check bulk fermentation after 2.5–3 hours instead of 4–5.
lukewarm water → lukewarm milk or milk + water (50/50). Milk adds richness and creates a slightly softer, more tender crust. Use the same amount by weight; dough may be slightly stickier. Milk also browns the crust faster, so reduce oven temperature to 450°F (232°C) to prevent over-browning.
extra-virgin olive oil → neutral oil (vegetable, canola) or omit entirely. Neutral oil produces a less flavorful crust but works fine structurally. Omitting oil is possible but results in a drier, less extensible dough; fermentation may take 20–30 minutes longer.