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Quick & Chewy Sourdough Discard Pizza Dough (No Yeast Option)

Close-up of a thick slice of pizza made with sourdough discard pizza dough, showing a highly airy, open crumb structure.
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Use your sourdough discard to make a flavorful, homemade pizza crust. This recipe yields a dough that is both chewy and crispy, perfect for weeknight pizza night, and requires no long fermentation.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1 teaspoon instant dry yeast (optional, for faster rise)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup warm water (or slightly more, as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, salt, and olive oil. If you are using yeast, add it now.
  2. Gradually add the warm water, mixing until a shaggy dough forms. You may need to add a little more water if the dough seems too dry.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If you skip the yeast, knead for 2 minutes longer.
  4. If using yeast, let the dough rest in a lightly oiled bowl, covered, for 30 minutes in a warm spot. If you are not using yeast, proceed directly to shaping or allow a 1 to 2 hour rest for better flavor development.
  5. Preheat your oven and pizza stone or baking sheet to 475 degrees Fahrenheit (245 degrees Celsius).
  6. Divide the dough in half for two medium pizzas or use the whole batch for one large pizza.
  7. Shape the dough to your desired thickness. For a crispier crust, roll it thin. For a chewier crust, gently stretch it by hand.
  8. Transfer the dough to parchment paper or a lightly floured pizza peel. Top as desired.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • For the best flavor, use discard that has been refrigerated for at least 24 hours.
  • If you want a crispier crust, bake the dough plain for 5 minutes before adding toppings.
  • This dough freezes well after the initial kneading stage; wrap tightly in plastic wrap.

Nutrition

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