The Best Crispy Sourdough Discard Pizza Dough Recipe

Crispy Sourdough Discard Pizza is a quick, no-waste pizza recipe that transforms unfed sourdough discard into a golden, crunchy crust with a chewy center and tangy flavor — no long fermentation required.

This Crispy Sourdough Discard Pizza Dough is the perfect way to turn your leftover sourdough starter into a delicious, no-waste dinner. The dough bakes up crisp on the outside, chewy in the center, and loaded with naturally tangy, complex flavor — all without long fermentation or complicated steps.

Why You’ll Love This Recipe 🍕

✨ No Waste: Uses your sourdough discard instead of throwing it out, making it budget-friendly and sustainable.
🔥 Ultra Crispy Crust: Crunchy edges, airy bubbles, and just the right amount of chew in every bite.
⏱️ Quick & Easy: Skip the overnight fermentation — this dough comes together fast with minimal hands-on time.
🌾 Flavor Boost: The natural tang from sourdough discard adds depth and character you won’t get from regular dough.
🏡 Versatile: Perfect for classic round pizzas, sheet-pan pizza, flatbreads, or even a thick, focaccia-style crust.

Whether you’re craving a simple Margherita, a loaded veggie pizza, or a cheesy weeknight favorite, this dough delivers bakery-quality results right from your home oven. It’s forgiving, beginner-friendly, and easy to customize with your favorite toppings — making it a go-to recipe you’ll reach for again and again.

Once you try it, you may never look at sourdough discard as “extra” again 🍕

Ingredients You’ll Need for Crispy Sourdough Discard Pizza

Ingredients 🧾

For the Pizza Dough:

• 1 cup sourdough discard (unfed)
• 2½ cups all-purpose flour
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp instant yeast
• 1 tsp salt
• 1 tsp sugar (optional, for better browning)

For Toppings (Optional):

• Pizza sauce
• Shredded mozzarella cheese
• Fresh basil leaves
• Olive oil, for drizzling

Crispy Sourdough Discard Pizza Step-by-Step Instructions

Step-by-Step Instructions 🍕

Step 1 – Mix the Dough

In a large mixing bowl, add the sourdough discard, warm water, instant yeast, sugar (if using), and olive oil. Whisk or stir well until the mixture is smooth and slightly bubbly, ensuring the yeast is evenly distributed.

Gradually add the all-purpose flour and salt, stirring with a spoon or spatula until the dough comes together into a rough, shaggy mass. At this stage, the dough will look slightly sticky but should hold together — this is exactly what you want for a crisp yet chewy crust.

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Step 2 – Knead & Rest

Transfer the dough onto a lightly floured work surface. Knead for 5–7 minutes, using the heel of your hand to push the dough away from you, folding it back over itself, and rotating as you go. Continue kneading until the dough becomes smooth, elastic, and only slightly tacky to the touch.

Place the kneaded dough into a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rest at room temperature for 45–60 minutes, or until the dough has relaxed and looks slightly puffy. This short rest allows the gluten to develop and makes shaping much easier.

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Step 3 – Shape the Dough

Once rested, gently punch down the dough to release excess air. Divide it in half for two medium pizzas, or keep it whole for one large pizza crust.

On a floured surface or parchment paper, stretch the dough gently using your hands or roll it out with a rolling pin to your desired thickness. For a crispier crust, aim for a thinner center with slightly thicker edges.

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Step 4 – Add Toppings & Bake

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat, if using. Transfer the shaped dough to parchment paper or a floured pizza peel.

Spread an even layer of pizza sauce, add shredded mozzarella, and finish with your favorite toppings. Bake for 12–15 minutes, or until the crust is deeply golden, blistered in spots, and crisp around the edges. Remove from the oven, drizzle lightly with olive oil, and let rest for a few minutes before slicing.

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Expert Tips 💡

🍞 Use unfed sourdough discard for the best balance of tangy flavor and texture.
🔥 Bake at high heat for maximum crispiness — the hotter the oven, the better the crust.
🌾 Avoid overloading toppings to prevent a soggy middle and uneven baking.
🧀 Brush the crust edges with olive oil before baking for extra color and crunch.
⏱️ A short rest is all you need — no long sourdough fermentation required.

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What to Serve With 🍽️

• Garlic Parmesan bread knots
• A fresh arugula salad with lemon vinaigrette
• Marinated olives
• Tomato basil soup

FAQs 🤔 – Crispy Sourdough Discard Pizza

❓ Can I refrigerate the dough for Crispy Sourdough Discard Pizza?
Yes! After the initial resting stage, you can refrigerate the dough for up to 24 hours. Store it tightly covered or in an airtight container. Chilling the dough slows fermentation and enhances flavor, giving your Crispy Sourdough Discard Pizza an even deeper, slightly tangier taste. Let the dough rest at room temperature for 20–30 minutes before shaping for best results.

❓ Can I freeze dough for Crispy Sourdough Discard Pizza?
Absolutely. Divide the dough into portions, lightly coat each with olive oil, and freeze in airtight bags or containers for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bring to room temperature before shaping and baking your Crispy Sourdough Discard Pizza.

❓ Do I need an active sourdough starter for Crispy Sourdough Discard Pizza?
No active starter is needed. This recipe is designed specifically for unfed sourdough discard, making it a great way to use up leftovers without feeding your starter beforehand.

❓ Why does Crispy Sourdough Discard Pizza include yeast?
Sourdough discard alone isn’t strong enough for a quick-rise dough. Adding a small amount of yeast ensures proper lift, airy texture, and consistent results — while still preserving the signature tangy flavor of Crispy Sourdough Discard Pizza.

❓ What if my Crispy Sourdough Discard Pizza dough feels too sticky or too dry?
If the dough is too sticky, add flour one tablespoon at a time while kneading. If it feels too dry, sprinkle in small amounts of warm water until the dough becomes soft, smooth, and elastic.

According to King Arthur Baking, unfed sourdough discard adds flavor and structure to dough without requiring a long fermentation.

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Conclusion 🍕

This Crispy Sourdough Discard Pizza Dough is one of the easiest and most delicious ways to make the most of your sourdough discard. With its tangy flavor, crispy golden edges, and soft, chewy center, it delivers pizzeria-quality results without the wait of traditional sourdough methods.

Whether you’re making a simple cheese pizza or loading it with your favorite toppings, this quick-rise dough is reliable, flexible, and perfect for any pizza night. Once you try it, your sourdough discard will never go to waste again. 🍕🔥

King Arthur Baking recommends baking pizza at high heat to achieve a crisp, well-browned crust.

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