This easy sourdough discard pizza dough recipe is great for beginners and “pro” home cooks. Inspired by New York-style pizza, it features a delicious thin pizza crust that is chewy on the inside and crispy on the outside. Make this amazing recipe the same day or overnight.

Ah, what’s not to love about pizza?! Every amazing pizza begins with an epic pizza dough recipe. There are many pizza recipes out there. However, this is my go-to sourdough discard pizza recipe.

Best of all, this homemade pizza dough has that delicious sourdough tang that we all love! So, skip the pizza delivery because you can make it better at home.

Easy Sourdough Pizza Dough For Beginners

Wait a minute, an easy sourdough recipe for beginners?! Why yes, it exists and this sourdough pizza recipe is it! This recipe is perfect for those who have never made pizza before.

Most of the time spent is hands-off and you only need a few simple ingredients that you probably already have in your kitchen.

Truthfully so, the dough itself is perfection. I have tried MANY pizza recipes and this is my go-to recipe.

I make this recipe all the time for friends, guests, and fellow “food snobs” and they all say that this is one of the best pizzas they have ever tried.

Ingredients and Substitutes for Sourdough Discard Pizza Crust

• Sourdough Discard: Adds that delicious sourdough tang!!!! I am addicted to it and I bet my bottom dollar that so are you.
• Yeast: Either active dry yeast or instant yeast. This recipe calls for a small amount of yeast. This amount gives a rise that is faster than a traditional sourdough starter but slow enough to help develop the complex fermentation flavors.
• Granulated Sugar: The sugar increases the yeast’s activity.
• Warm Water: Aim for water that is around 110°F (43°C).
• Bread Flour: We need flour that is high in gluten to give us that delicious chew in the crust. However, if you don’t have bread flour, use all-purpose flour. You can even mix all-purpose flour with vital wheat gluten (see notes section in recipe card for instructions).
• Wheat Flour: Adds flavor to the dough and enhances the sour tang. No wheat flour? No problem. Use all-purpose flour, bread flour, or rye flour.
• Salt: Flavor enhancer. EVERY food needs salt. If you forget to add this to the dough, trust me, you will know.
• Olive Oil: For greasing the container during the dough’s second proof.
• Semolina Flour or Cornmeal: For dusting the pan. Helps prevent the dough from sticking to the pizza peel.

Overview: How To Make Sourdough Discard Pizza:

Sure, it sounds intimidating. However, it is one of the easiest sourdough discard recipes out there. All you need to do are these simple steps:

• Knead the Dough: Mix all the ingredients together and knead the dough. Kneading will develop the gluten in the dough, which will give that delicious chewiness. You can use a stand mixer or you can knead by hand.
• Let Rise: Cover and let rise. In the meantime, you can sit on your couch and watch an episode of your favorite Korean drama on Netflix.
• Shape the Dough and Let Rise: Divide the dough into 6, shape into dough balls, cover, and let rise. Go back to watching your Korean show on Netflix.
• Build Your Pizza:  Put tomato sauce and cheese on the dough. Top with your favorite pizza toppings.
• Bake: Bake Pizza at a high temperature for only about 5 minutes.

See? I told you this perfect recipe is simple and easy!

Helpful Tips For The Perfect Pizza

Ahh, I can write a book on the art of making pizza. There are SO many tips that I can’t fit into one blog post.
Here are my top pizza tips:

1. Learn The Correct Way To Shape The Pizza: There is a technique to shaping pizza dough. It takes a while to master.
2. Buy A Pizza Steel: It’ll give you that crispy bottom and lasts longer than a pizza stone. Sure, you can use a regular pizza pan but that bottom won’t be crispy. This product is worth the money. There are many on Amazon that you can choose from.
3. Do Not Overload The Pizza With Toppings: It might be tempting to overload the pizza with toppings. However, don’t do it! The pizza will be too heavy to launch onto the pizza steel, causing it to get stuck on the peel. The bottom of the dough will tear. You’ll be sad.

Can I Make It Without Yeast?

Sure, you can omit the yeast. Instead of using sourdough discard, use an active sourdough starter. The rise times will differ. So, make sure to keep your eyes on the dough and not the clock

Sourdough Discard Pizza Dough

Ingredients

• ▢1 ¾ Cup Plus 2 Tablespoons Warm Water 440 grams
• ▢1 Teaspoon Yeast 5 grams
• ▢3 ⅔ Teaspoons White Sugar 15 grams
• ▢1 ⅓ Cups Sourdough Discard 400 grams
• ▢5 ½ Cups Bread Flour 695 grams; See Notes
• ▢⅔ Cup Wheat Flour 90 grams; or bread flour or all-purpose flour
• ▢3 ⅓ Teaspoons Kosher Salt 20 grams
• ▢¼ Cup Olive Oil 53 Grams
• ▢Optional Semolina Flour or Cornmeal For Dusting The Pan see note

Instructions

• Make Yeast Mixture: In the bowl of your stand mixer, combine the warm water, yeast, and white sugar. Let sit for five minutes or until the mixture has foamed.
• Knead Dough: To the same bowl, add the sourdough discard, bread flour, wheat flour, and salt. With the dough hook attachment, knead on medium-low speed for ten minutes. This will develop the gluten in the dough.
• First Rise: Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 2-4 hours. Move on to the next step once the dough has doubled in size. (See Notes about first rise times).
• Oil A Container: Grease a container with olive oil and set aside. This container will hold the dough balls while they finish their second rise. The container should have ample space. (See notes about the container.)
• Shaping: Divide the dough into 6 portions and form each into a taught ball. Place the dough balls into the oiled container. Then, cover the container.
• Second Rise (same day vs overnight option): If you want to use the dough the same day, leave it covered at room temperature and let it rise for 2-3 more hours. Overnight Option: After shaping, place the dough container into the fridge. It can ferment in the refrigerator for up to 2-3 days before use.
• Preheat Oven: When you are ready to bake, take the dough container out of the fridge and leave at room temperature. Move the oven rack to the second highest level. Place the pizza steel on the oven rack ( skip if you are using a pizza pan or baking sheet). Then, preheat the oven to 550°F (288°C) for about one hour before baking.
• Make The Pizza: Once the oven is preheated, it’s time to start building the pizzas. Take one dough and dust the bottom with semolina flour, cornmeal, or white flour to prevent sticking. On a floured work surface, shape the dough ball into a 12-inch round pizza. Put pizza sauce, mozzarella cheese, and toppings. Flour the pizza peel with semolina or cornmeal. Transfer the pizza onto the peel. Then, transfer the pizza onto the hot pizza steel in the oven.
• Bake: Bake the pizza for 4-5 minutes until the cheese is fully melted. If you notice one side of the pizza browning quicker, rotate the pizza to ensure even browning.
• Cool: Allow the pizza to cool on a wire rack for five minutes before slicing. Enjoy!