Easy Crispy Sourdough Discard Pizza Dough Recipe for Perfect Homemade Pizza
A quick and easy pizza dough recipe using sourdough discard that yields a crispy, light crust with a subtle tang. Perfect for homemade pizza lovers looking for a simple, flavorful dough without long fermentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 slices (about 4 servings) 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 cup (240 ml) sourdough discard, unfed and at room temperature (100% hydration discard recommended)
- 2 ½ cups (300 g) all-purpose flour, plus extra for dusting
- ¾ cup (180 ml) warm water, around 100°F (38°C)
- 1 teaspoon (3 g) instant yeast (optional)
- 2 tablespoons (30 ml) olive oil, plus extra for greasing
- 1 teaspoon (6 g) fine sea salt
- ½ teaspoon (2 g) sugar
Instructions
- Activate the yeast (if using): In a mixing bowl, combine warm water (180 ml) with instant yeast and sugar. Stir gently and let sit for 5-10 minutes until frothy. If skipping yeast, just mix water and sugar.
- Mix wet ingredients: Add sourdough discard (240 ml) and olive oil (30 ml) into the yeast mixture. Stir until combined.
- Add dry ingredients: Gradually add all-purpose flour (300 g) and salt (6 g) to the wet mix. Use a wooden spoon or dough whisk to bring the dough together; it will be sticky.
- Knead the dough: Dust a clean surface with flour. Turn dough out and knead for 8-10 minutes, adding small amounts of flour as needed to prevent sticking. Dough should be smooth, elastic, and slightly tacky. Add water if too dry.
- First rise: Lightly oil the mixing bowl and place dough inside. Cover tightly with plastic wrap or damp towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape the dough: Punch down dough to release air. Transfer to floured surface and shape into round or rectangle. Roll or stretch by hand to desired thickness (thinner for crispier crust).
- Preheat oven: Heat oven to 475°F (245°C) at least 30 minutes before baking. Place pizza stone inside if using.
- Add toppings and bake: Transfer shaped dough to parchment-lined baking sheet or pizza peel if using stone. Add sauce, cheese, and toppings. Bake for 12-15 minutes until crust is golden and crispy.
- Cool and serve: Let pizza cool for 5 minutes before slicing to set crust and toppings. Enjoy!
Notes
If dough is too sticky after rising, dust with flour but avoid adding too much to prevent toughness. Use a pizza stone or preheated heavy baking sheet for crispier crust. Brush olive oil around crust before baking for better browning. Rotate pizza halfway through baking if oven heats unevenly. Dough can be refrigerated up to 24 hours after first rise or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of pizz
- Calories: 225
- Sugar: 1
- Sodium: 400
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: sourdough discard, pizza dough, crispy pizza crust, homemade pizza, easy pizza dough, quick pizza dough, sourdough pizza