You’ve got a jar of sourdough discard giving you side-eye from the fridge, and you’re tired of pancakes. Cool, same. Let’s turn that tangy gold into pizza dough that comes together fast, tastes amazing, and doesn’t require a spreadsheet of hydration ratios. Below are 10 easy sourdough discard pizza dough recipes—plus tips, FAQs, and a nudge to actually preheat your oven hotter than the sun. Ready?
Why Sourdough Discard Makes Awesome Pizza
You get extra flavor without babysitting a long fermentation. The discard brings a gentle tang and a head start on tenderness. Win-win.
Also, it’s forgiving. Discard doughs handle like a dream, especially when you add a splash of olive oil. And FYI: you can use discard from a white, whole wheat, or rye starter—each brings its own vibe.
Base Formula: The 1-Hour Discard Pizza
When you’re hungry now. This quick dough gives you a soft, slightly chewy crust. No overnight rise, no drama.
- 250 g sourdough discard (100% hydration)
- 225 g all-purpose flour
- 5 g instant yeast (or 7 g active dry)
- 6 g salt
- 15 g olive oil
- 120–140 g warm water
Method:
- Whisk discard, water, and yeast. Add flour, salt, and oil. Mix until shaggy.
- Knead 5–7 minutes until smooth. Lightly oil a bowl, cover, and rest 45–60 minutes.
- Shape, top, and bake at 500–550°F (260–290°C) for 8–12 minutes on a preheated stone/steel.
Flavor Boosts (Optional)
- 2 tsp honey for browning and a hint of sweet.
- 1 tsp garlic powder + 1 tsp dried oregano in the dough for pizzeria vibes.
- 20 g grated Parmesan for umami. Don’t fight it.
Overnight Fridge Dough (More Flavor, Zero Effort)
You want flavor depth without sour chaos? This is your dough. IMO, this one tastes like you spent hours, but you didn’t.
- 300 g discard
- 250 g bread flour
- 8 g salt
- 10 g olive oil
- 1–2 g instant yeast (a pinch)
- 80–100 g cold water
Method:
- Mix until combined. No need to knead aggressively.
- Rest 20 minutes, then do 1–2 stretch-and-fold sets.
- Refrigerate 12–48 hours. Remove 1–2 hours before baking.
- Bake hot and fast. Expect a crisper bottom and richer flavor.
Make-Ahead Tip
Portion into balls before the fridge. They relax better and shape easier.
Whole Wheat Discard Pizza (Hearty, Still Tender)
Whole wheat can go cardboard fast, but discard keeps it soft. Great with veggie-heavy toppings.
- 200 g discard
- 180 g bread flour
- 120 g whole wheat flour
- 7 g salt
- 10 g olive oil
- 4 g instant yeast
- 170–190 g water
Pro move: Add 1 tbsp honey or molasses for color and balance.
Thin & Crispy Discard Crust
Like cracker-thin pizza that actually crunches? Say less.
- 200 g discard
- 250 g all-purpose flour
- 6 g salt
- 15 g olive oil
- 3 g instant yeast
- 110–130 g water
Method:
- Mix, then knead briefly.
- Rest 30 minutes.
- Roll super thin with a pin. Dock with a fork.
- Parbake 3–4 minutes, top, then finish baking.
For Extra Crisp
Bake on the underside of a preheated sheet pan if you don’t have a stone or steel.
Sheet-Pan Sicilian (Fluffy, Crowd-Friendly)
For game night or feeding hangry roommates. Thick, airy, golden edges.
- 350 g discard
- 400 g bread flour
- 10 g salt
- 15 g sugar or honey
- 12 g olive oil (plus more for the pan)
- 6 g instant yeast
- 300–330 g water
Method:
- Mix until sticky. Rest 20 minutes.
- Do a couple stretch-and-folds.
- Spread in a well-oiled rimmed sheet pan. Proof 45–75 minutes until puffy.
- Dimple, top, bake at 500°F (260°C) 15–20 minutes.
Garlic-Herb Discard Flatbread Pizza
Fast, flavorful, great with a simple salad. It’s pizza-adjacent and I’m not apologizing.
- 250 g discard
- 240 g flour
- 6 g salt
- 2 g baking powder
- 20 g olive oil
- 150–170 g water
- 1 tsp each dried oregano, basil, garlic powder
Method:
- Mix and rest 15 minutes.
- Divide into 4, roll thin.
- Cook on a hot skillet 1–2 minutes per side. Top and broil to melt cheese.
Rye Discard Pizza with Caramelized Onions & Blue Cheese
Feeling fancy? The rye adds complexity that pairs ridiculously well with salty toppings.
- 200 g rye discard (or partial rye starter)
- 220 g bread flour
- 60 g rye flour
- 7 g salt
- 4 g instant yeast
- 15 g olive oil
- 170–190 g water
Topping idea: Caramelized onions, blue cheese, mozzarella, cracked pepper, drizzle of honey after baking. Don’t @ me.
Gluten-Free-Friendly Discard Pizza (Using GF Starter)
Got a gluten-free starter? You can still play.
- 250 g GF discard
- 230 g GF all-purpose blend (with xanthan gum)
- 7 g salt
- 6 g baking powder
- 12 g olive oil
- 180–200 g water
Method:
- Mix to a thick batter-dough hybrid.
- Spread on parchment with a wet spatula.
- Parbake 8–10 minutes, top, then finish baking.
Texture Tip
Brush the parbaked crust with olive oil before topping for better browning.
Garbage-Can Veggie Pie (Use Up Everything)
Not literal garbage, just your crisper drawer. The dough: use the 1-hour or overnight base. The toppings:
- Thinly sliced zucchini, peppers, onions, mushrooms
- Olive oil, salt, pepper, red pepper flakes
- Cheese odds and ends (mozz, cheddar, feta—chaotic but good)
Pro tip: Roast watery veggies first so you don’t steam your crust into sadness.
Breakfast Discard Pizza (Because Eggs)
Pizza for breakfast? Yes, obviously.
- Use thin & crispy or overnight dough
- Brush with olive oil, sprinkle cheese
- Crack 3–4 eggs on top
- Add bacon bits or prosciutto, scallions
Bake until whites set and yolks jammy. Hit it with hot sauce. You’re welcome.
Shaping and Baking: Make It Work Harder
Hotter equals better. Preheat for 45–60 minutes if you use a stone or steel. No shortcuts.
Shaping Basics
- Dust with flour or fine semolina to avoid sticking.
- Press from center outward, leave a thicker rim.
- Pick up the edge and let gravity stretch—no aggressive tossing unless you enjoy floor pizza.
Bake Like You Mean It
- Stone/steel: 500–550°F (260–290°C), 7–12 minutes.
- Sheet pan: Oil generously; the sizzle equals flavor.
- Broiler kiss: 30–60 seconds at the end for leopard spots. Watch closely.
Sauces and Toppings That Love Discard Dough
Tomato sauce: Crushed tomatoes + salt + olive oil + pinch of sugar. No cooking necessary.
White pie: Ricotta, garlic, mozzarella, black pepper, drizzle of olive oil.
Green machine: Pesto base, goat cheese, roasted veggies, arugula after baking.
Spicy: Chili oil, soppressata, hot honey finish. Too trendy? Maybe. Still great.
FAQ
Do I need to feed my starter before using the discard?
Nope. Discard is perfect as-is for pizza dough. You’ll add commercial yeast for lift, while the discard brings flavor and tenderness. If your discard smells harshly acidic, balance it with a teaspoon of honey.
Can I skip the commercial yeast?
Yes, but expect a longer rise. Use the overnight method, give it 12–24 hours in the fridge, and 2–3 hours at room temp before shaping. The lift won’t be as dramatic, but the flavor slaps, IMO.
How do I store dough balls?
Lightly oil, place in lidded containers, and refrigerate up to 3 days. For longer, freeze up to 2 months. Thaw overnight in the fridge, then let it warm up 1–2 hours before shaping.
Why is my crust pale?
Your oven isn’t hot enough or your stone/steel isn’t fully preheated. Add 1–2 tsp sugar or honey to encourage browning. Also, avoid waterlogged toppings—pat dry fresh mozzarella.
Can I use whole rye or whole wheat discard in white flour recipes?
Absolutely. Swap in the same weight of discard. Expect a touch more tang and color. If it feels tighter, add a splash of water—whole grains drink more, FYI.
Do I need to parbake?
Only for thin crusts, heavy toppings, or gluten-free doughs. Parbaking keeps the base crisp and prevents soggy middles. Otherwise, go straight to topping and baking.
Conclusion
Sourdough discard doesn’t deserve the trash—turn it into pizza nights that taste like you planned ahead, even when you didn’t. Pick a style, crank the oven, and let the discard do the heavy lifting. Keep it simple, experiment wildly, and remember: burnt edges count as “artisan” now. Happy baking!
