How to Make Sourdough Discard Pizza Dough That’s Restaurant Quality

You love pizza but hate wasting starter. This guide shows how to turn sourdough discard into restaurant-quality sourdough discard pizza dough you can make any night. You’ll learn exact measurements, timing options (same-day or cold-fermented), and pro tips for blistered crust and great oven spring.

Follow short, actionable steps and you’ll have a crisp, chewy crust that tastes like it came from a wood-fired oven. Read on and get your peel ready.

What You'll Need for Sourdough Discard Pizza Dough

• Yields: 2 medium pizzas (about 10–12 inches)
• Ingredients
  • 1 cup (240 g) sourdough discard (unfed)
  • 1¼ cups (300 g) warm water (90–100°F / 32–38°C)
  • 3–3¼ cups (420–480 g) bread flour
  • 2 tbsp (30 ml) olive oil
  • 1½ tsp salt
  • ¼ tsp instant yeast (optional for reliable rise)
  • Semolina or cornmeal for the peel
• Tools
  • Pizza stone or steel, pizza peel, oven, mixing bowl, bench scraper, digital scale (recommended)

Tip: Weighing flour gives consistent results. If your discard is very sour, use less yeast or extend cold fermentation.

Preparing Your Ingredients and Dough Basics

1. In a large bowl, whisk discard and warm water until smooth. Add olive oil.
2. Add bread flour, salt, and instant yeast (if using). Stir until shaggy.
3. Let the dough rest (autolyse) 20–30 minutes; this improves texture.
4. Knead 5–8 minutes by hand or 4–5 minutes in a stand mixer until the dough is smooth and slightly tacky.

Quick tips:

• If dough is too sticky, add 1 tbsp flour at a time.
• If too stiff, add 1 tbsp water.
• For best flavor, try cold-ferment: 24–48 hours in the fridge after the first rise.

Step-by-Step Instructions to Make Restaurant-Quality Sourdough Discard Pizza Dough

1. Bulk ferment: Cover the bowl and let dough rise at room temp 2–3 hours until puffy, or refrigerate 24–48 hours for a cold ferment.
2. Divide and pre-shape into 2 balls. Rest 30–60 minutes at room temp to relax gluten.
3. Preheat oven with stone/steel: 500–550°F (260–290°C) for at least 45 minutes.
4. Stretch dough by hand or press with fingertips to a 10–12 inch circle. Avoid overworking edges.
5. Add sauce and light toppings. Use less topping for a crisp crust—think sparse sauce, mozzarella, and fresh basil.

Pro tricks:

• Use a baking steel for better blistering.
• Dust peel with semolina to prevent sticking.
• For a leoparded crust, finish under broiler for 30–60 seconds if needed.

Baking, Serving, and Storage Tips

• Bake 7–10 minutes at 500–550°F. Thinner crusts bake faster.
• Rotate halfway for even color.
• Cool on a rack 2–3 minutes before slicing to set the crust.
• Storage:
  • Refrigerate leftover pizza 3–4 days.
  • Freeze baked slices wrapped tightly up to 2 months.
  • Make-ahead: Shape dough balls and refrigerate up to 48 hours. Bring to room temp 1–2 hours before shaping.
• Troubleshooting:
  • Dense dough = underproofed or too much flour. Allow longer rise.
  • Too chewy = underbaked bottom. Use a hotter surface or steel.

Final presentation tip: finish with a drizzle of olive oil and fresh basil for bright flavor and a professional look.

You just learned how to make consistent, restaurant-quality sourdough discard pizza dough with clear timings, measurements, and pro tips. Pin this guide for your next pizza night and save the discard instead of tossing it. Which topping combo will you try first? Ready to make this happen? Let’s do it!