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Quick Sourdough Discard Pizza Dough (No Yeast Needed)

Three thick slices of pizza with a bubbly, open crumb made from sourdough discard pizza dough, topped with sauce and cheese.
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Use your extra sourdough discard to make this easy, flavorful pizza dough. This recipe skips the long rise and yeast, giving you a versatile crust perfect for weeknight pizza night.

Ingredients

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  • 1 cup sourdough discard (unfed)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 1/4 cup warm water (or as needed)

Instructions

  1. In a medium bowl, combine the sourdough discard, flour, salt, and baking powder. Mix with a spoon until a shaggy dough forms.
  2. Add the olive oil and begin mixing with your hands.
  3. Slowly add the warm water, one tablespoon at a time, mixing until the dough just comes together. You may not need all the water. The dough will be slightly sticky.
  4. Turn the dough out onto a lightly floured surface. Knead for 3 to 5 minutes until the dough is smooth.
  5. Divide the dough in half for two medium pizzas, or use all for one large pizza.
  6. Let the dough rest for 10 minutes while you preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) with a pizza stone or baking steel inside, if you have one.
  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. Top the dough with your favorite sauce and toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

  • This dough works best when baked at a high temperature to achieve a good crust structure.
  • If you prefer a crispier crust, roll the dough thinner before adding toppings.
  • For a chewier texture, let the dough rest for 30 minutes after kneading before shaping.

Nutrition

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