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Sourdough Discard Pizza Dough for Two (Same-Day or Overnight)

Slice of homemade cheese pizza made with sourdough discard pizza dough
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This sourdough discard pizza dough for two makes a chewy, flavorful crust with crisp edges. A simple small-batch dough you can make the same day or ferment overnight for deeper flavor.

  • Author: George
  • Prep Time: 15 minutes
  • Rise Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 1 large pizza or two 8-inch pizzas 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 235 g bread flour
  • 100 g sourdough discard (100% hydration, cold)
  • 150 g water
  • ¾–1 teaspoon instant yeast
  • 6–7 g salt
  • 1 tablespoon olive oil
  • Semolina flour or cornmeal (optional)
  • Pizza sauce and desired toppings

Instructions

  1. Mix the Dough
     In a large bowl, whisk the sourdough discard with the water until mostly smooth. This helps prevent the discard from forming clumps in the dough. Stir in the yeast and olive oil, then add the bread flour and salt. Mix until no dry flour remains. The dough will look shaggy and quite sticky.
  2. Rest the Dough
     Cover and let the dough rest for 20 minutes. This short rest hydrates the flour and begins gluten development.
  3. Develop the Dough
     With wet hands, perform bowl folds directly in the bowl for 2–3 minutes until the dough becomes smoother and slightly elastic.
  4. First Rise
     Cover and let the dough rise in a draft-free place until it becomes about 50–75% larger and slightly domed. When pressed gently, it should slowly spring back. This usually takes 60–90 minutes depending on room temperature.
  5. Shape the Pizza
     Transfer the dough to a well-floured surface. Shape into one large pizza or divide the dough to make two 8-inch individual pizzas.
  6. Final Shape on Parchment
     Once the dough is roughly shaped, transfer it onto parchment paper and finish stretching it there. High-hydration dough can stick to the counter, so shaping on parchment makes transferring the pizza much easier.
  7. Final Rest
     Let the shaped dough rest for 20–30 minutes until slightly puffy. This short rest relaxes the gluten so the dough bakes up lighter and stretches more easily.
  8. Top and Bake
     Preheat the oven to 475°F - 500°F. Add pizza sauce (or try my No-Cook Pizza Sauce Recipe), cheese, and toppings. Bake on the lower-middle rack for 12–15 minutes until the crust is golden and the bottom is crisp.

Notes

  • Same-day dough: Use 1 tsp instant yeast and let the dough rise at room temperature until about 50–75% larger.
  • Make ahead: Use ¾ tsp yeast and refrigerate the dough for 24–30 hours. Let it sit at room temperature for about 30 minutes before shaping.
  • Sticky dough: This is about 70% hydration, so the dough will be sticky. Use wet hands when folding and flour the surface well when shaping.
  • Shaping tip: Do the final stretch on parchment paper so the dough transfers easily to the oven.
  • Pizza stone tip: Preheat the oven and stone well in advance so the stone is fully hot before baking.
  • Yield: Makes 1 large pizza or two 8-inch pizzas.

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