Tulo

Sourdough Discard Pizza Dough Recipe

Sourdough discard adds tang and extra structure to the dough without needing an active starter or a long wild-yeast rise, while a small amount of commercial yeast keeps the timeline predictable so the crust still bakes up chewy with a well-blistered edge.

Prep
25 min
Cook
12 min
Total
217 min
Servings
8

Ingredients

Servings8
  • 1 cup sourdough discard, unfed
  • 1/2 cup warm water
  • 3 cups bread flour
  • 2 tbsp olive oil
  • 1 1/2 tsp fine sea salt
  • 1 tsp instant yeast
  • 1 tsp granulated sugar

Nutrition per serving

Calories
232
Protein
7g
Carbs
41g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl or stand mixer bowl, whisk together the sourdough discard, warm water, instant yeast, and sugar until the discard loosens up and the mixture looks slightly foamy on top, about 2 minutes.
  2. 2Add the bread flour, olive oil, and salt. Mix with a dough hook or by hand until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic and it passes the windowpane test (a small piece stretches thin enough to see light through without tearing).
  3. 3Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature for 1.5-2 hours, until roughly doubled.
  4. 4Punch down the dough and divide into two equal pieces for 12-inch pizzas. Shape each into a tight ball, cover, and let rest 20-30 minutes before stretching, or refrigerate up to 48 hours for a more developed flavor (bring to room temperature 45 minutes before stretching).
  5. 5Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
  6. 6On a floured surface, stretch or press each dough ball into a 12-inch round, working from the center outward and leaving the outer inch slightly thicker for the crust.
  7. 7Transfer the dough to a floured pizza peel or the back of a baking sheet, add sauce and toppings, then slide onto the hot stone or slide the sheet into the oven.
  8. 8Bake for 9-12 minutes, until the crust is deeply golden with charred spots and the cheese is bubbling. Slice and serve immediately.

Tips & variations

  • Discard straight from the fridge works fine and doesn't need to be fed first; just let it come to room temperature before mixing so the yeast isn't shocked by cold liquid.
  • For a thinner, cracker-style crust, divide the dough into three portions instead of two and roll it out thin before baking.
  • Add a tablespoon of chopped rosemary or a teaspoon of garlic powder to the dough for a flavored crust that pairs well with simple margherita toppings.
  • If the dough springs back too much while stretching, let it rest, covered, for another 10 minutes; the gluten needs time to relax.

Storage & reheating

Wrap unbaked dough balls tightly in plastic and refrigerate up to 2 days or freeze up to 3 months; thaw overnight in the fridge before shaping. Baked, cooled pizza keeps in the refrigerator for up to 3 days; reheat slices in a 400°F (205°C) oven or skillet for 5-8 minutes to re-crisp the crust rather than using a microwave.

Tips from the Tulo kitchen

  • Weighing the flour instead of scooping it with a cup gives a much more consistent dough, since discard hydration varies from one starter to the next.
  • A pizza stone or steel preheated for a full 30-45 minutes makes a noticeably bigger difference to crust crispness than the recipe's bake time alone.

FAQ

Can I use active, unfed starter instead of discard?

Yes, either works interchangeably in this recipe since the small amount of added instant yeast is doing most of the leavening work; discard is simply the more economical choice since it would otherwise be thrown out.

Why does my sourdough pizza dough taste too sour?

Sourness builds the longer the discard sits before use; discard that's more than a week old or a dough that cold-ferments for the full 48 hours will taste noticeably tangier than a same-day bake.

Can I skip the instant yeast and rely only on the discard?

Yes, but plan for a much longer rise, often 6-8 hours at room temperature or overnight in the fridge, since discard alone leavens far more slowly than a mix of discard and commercial yeast.

Can this dough be made without a stand mixer?

Yes, hand-kneading on a floured counter works well; it typically takes a couple of minutes longer than a mixer to reach the same smooth, elastic texture.

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