Homemade Pizza Dough with Sourdough Discard – A Simple Upgrade

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There’s something incredibly satisfying about making pizza dough from scratch—especially when it’s easy, reliable, and delicious. Over time, I’ve fine-tuned this recipe to be as beginner-friendly as possible, and today I want to share one of my favorite ways to take it up a notch: adding sourdough discard.

This small tweak not only adds flavor and character to your crust, but it also helps reduce food waste. If you’re maintaining a sourdough starter, this is a perfect way to put that extra discard to good use.

Why Add Sourdough Discard?

Sourdough discard brings a subtle tang and added complexity to the dough—without requiring a long fermentation or a full sourdough commitment. It also gives the crust a slightly chewier bite and helps it brown beautifully in the oven. Plus, it feels great to turn what would’ve been waste into something delicious.

The Dough Recipe – With Sourdough Discard

This is my go-to pizza dough recipe, adjusted to include ½ cup of sourdough discard. I simply reduce the water by the same amount to keep the hydration balanced. The rest of the process stays the same—easy, fast, and no fuss.

Ingredients:

• 2 Tbsp active dry yeast
• 2 Tbsp sugar or honey
• 1 1/2 cup room temperature water (reduced from 2 cups)
• ½ cup sourdough discard (unfed is totally fine!)
• ⅓ cup olive oil
• ¼ cup vegetable oil or melted butter
• 1 tsp salt
• 4–5 cups all-purpose flour

Instructions:

1. Bloom the yeast
   In a large bowl or stand mixer, combine the water and sugar (or honey). Sprinkle the yeast over the top and let it sit for about 5 minutes until bubbly and active.
2. Mix in the good stuff
   Add your sourdough discard, olive oil, vegetable oil or melted butter, and salt. Mix to combine.
3. Add the flour
   Gradually add the flour, starting with 4 cups, until a soft, slightly tacky dough forms. Knead (by hand or with a dough hook) for about 5 minutes. Add more flour if needed, 1 tablespoon at a time.
4. First rise
   Divide the dough into 2 or 4 balls (depending on how big/thin you like your pizzas). Place them on a floured surface, cover with a towel, and let them rise until doubled in size—about 45 minutes.
5. Shape the crusts
   Roll or stretch each dough ball on parchment or oiled pans. If the dough resists stretching, let it rest for 10–15 minutes and try again.
6. Second rise (optional, but worth it)
   Let the shaped dough rest for another 30 minutes. This improves the texture and helps prevent bubbles during baking.
7. Bake
   Preheat your oven to 450°F (232°C). Top your pizzas however you like, then bake for 10–12 minutes, or until the crust is golden and crisp. Let the pizzas rest a few minutes before slicing.

Tips for Success

• Too sticky? Add flour a little at a time until the dough is manageable. Every starter has slightly different hydration.
• Want more tang? Refrigerate the dough after the first rise for up to 24 hours for more flavor.
• Crispier crust? Bake on a preheated pizza stone or steel if you have one.

Final Thoughts

This sourdough-discard version of my homemade pizza dough has quickly become my favorite. It’s a small change, but it makes a big difference in flavor, texture, and overall satisfaction. If you’re keeping a sourdough starter around, I highly recommend giving this a try.

Let me know if you make it—I’d love to hear how your pizzas turn out!