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Quick Sourdough Discard Pizza Dough for Chewy and Crispy Crust

Close-up of a slice of pizza showing the airy, open crumb structure of the sourdough discard pizza dough.
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Make a flavorful pizza crust using your sourdough starter discard. This recipe requires no extra yeast and yields a crust that is both chewy and crispy, perfect for weeknight meals.

Ingredients

Scale
  • 150g sourdough discard (unfed starter)
  • 150g all-purpose flour
  • 5g salt
  • 5g olive oil
  • 50g water (or as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, salt, and olive oil.
  2. Mix the ingredients until a shaggy dough forms.
  3. Add water slowly, mixing until the dough comes together and is no longer sticky. You may not need all the water.
  4. Knead the dough on a lightly floured surface for 3 to 5 minutes until it is smooth.
  5. Let the dough rest, covered, for 30 minutes. This allows the gluten to relax.
  6. Preheat your oven and pizza stone or baking steel to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
  7. Shape the dough into your desired pizza crust size.
  8. Top the dough with your favorite sauce and toppings.
  9. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

  • For a crispier crust, stretch the dough very thin.
  • For a chewier crust, allow the dough to rest for 1 hour before shaping.
  • You can use bread flour instead of all-purpose flour for a chewier texture.

Nutrition

Find it online: https://spoonsprout.com/sourdough-discard-pizza-dough/