Master Crumb

Sourdough Discard Pizza Dough

Quick pizza dough using sourdough discard for flavor without the long fermentation time. Ready in under 2 hours.

Makes: 2 medium pizzas

This pizza dough gives you sourdough flavor in a fraction of the time. The discard adds tangy complexity while commercial yeast ensures a reliable rise. Perfect for weeknight pizzas or when you didn't plan ahead for traditional sourdough pizza.

Instructions

  1. 1

    Combine Ingredients

    Mix flour, yeast, and salt in a large bowl. Add the discard, olive oil, and most of the water. Stir until a shaggy dough forms, adding more water as needed.

  2. 2

    Knead

    Turn out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. The dough should be tacky but not sticky.

  3. 3

    First Rise

    Place in an oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.

  4. 4

    Divide and Shape

    Divide dough in half. Shape each piece into a ball. Let rest for 15 minutes.

  5. 5

    Stretch

    On a lightly floured surface, stretch each ball into your desired shape—round, oval, or rectangular.

  6. 6

    Top and Bake

    Preheat oven (and pizza stone if using) to maximum temperature (250-275°C / 480-530°F). Add your toppings and bake for 10-15 minutes until crust is golden and cheese is bubbly.

Tips & Notes

  • For even more flavor, make the dough the night before and refrigerate.
  • Let refrigerated dough come to room temperature before shaping.
  • A hot oven is key—preheat for at least 30 minutes.
  • Semolina flour on the peel prevents sticking.
  • Dough freezes well—thaw overnight in the refrigerator.