This sourdough discard pizza dough comes together in about 10 minutes, rises in 30, and bakes into a chewy, golden crust with real depth of flavor. It’s the recipe that actually works for my family of five (when many others have totally failed).
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
I tried to make homemade pizza for years with different pans and many well respected recipes. And for years I got gummy crusts, frustration, and results that made nobody excited for pizza night. It should have been simple! But the crust just never cooperated and I got fed up.
This year I finally landed on a recipe and method I LOVE for a simple homemade pizza night.
I read about somebody who used two pizza stones and I realized I could mimic a pizza oven in my home oven WAY better than I had ever tried before! Everything changed. The crust went from gummy to crispy. The process went from stressful to streamlined. And now our family of five can turn out two big pizzas — enough to feed us plus another family — in just over an hour. SO fun!
This sourdough discard pizza dough takes about 10 minutes of hands-on time, 30 minutes to rise, and bakes up with the kind of crust I spent years chasing. And if you’re wondering whether this is same-day sourdough pizza dough: yes. No long ferment, no planning ahead. Just pizza. I mean pizza IS supposed to be simple right?
The Magic of Sourdough Discard Pizza Dough
This is not a long fermented sourdough situation where you have to plan out process in advance. Instead this sourdough discard pizza dough uses discard you already had with commercial yeast for its get up and go so you get a reliable, quick rise every time. The sourdough discard is just there for flavor! You get a little tang and a depth of flavor that plain pizza dough just doesn’t have — that slow-ferment complexity without the slow ferment but you get it without waiting! That’s an American solution if I ever heard one.
And this is same-day sourdough pizza dough. Start about an hour and ten minutes before you want to eat or maybe an hour and a half if the process is new to you. The 30-minute rise works best if you have a warm, consistent spot — 85°F to 90°F. An oven with just the light on works great, or a spot near a heating vent. If your kitchen runs cool, plan for 45–60 minutes and let the dough tell you when it’s ready. You’re looking for it to nearly double in size.
The Two-Stone Setup (This Is the Secret)
Most home ovens cook pizza from the bottom up. That works okay, but it’s the reason a lot of homemade pizza ends either raw or burned or a weird combo of both.
Here’s what fixed it for me: two pizza stones. One on a lower rack for the pizza to sit on, and one on an upper rack to radiate heat back down onto the toppings. The bottom stone crisps the crust. The top stone acts like the ceiling of a pizza oven, bouncing heat onto the cheese and toppings so everything cooks evenly.
It’s the closest thing to a wood-fired pizza oven you’re going to get in a regular home kitchen, and it’s the reason this pizza looks and tastes the way it does. It does work with one stone but a 2nd one was my big level up moment!
How To Make Sourdough Discard Pizza Dough The Birds Eye View
- Mix the dough in a stand mixer — about 5 minutes of kneading.
- Let it rise for 30–60 minutes in a reliable warm place while your oven preheats to 550°F.
- Shape with your fingertips (no rolling pin — it kills the air bubbles).
- Bake for 10–12 minutes until golden and bubbly.
Can I make an “easy as pie” joke right now?????
Pizza Topping Ideas
Once you have great dough, toppings are where you make it yours. For one large pizza, we typically use about 10 oz of sauce, and a FULL POUND of shredded mozzarella (Kirkland pre-shredded is a great melter). Heads up sliced motzareall will add a lot of water to your pizza and that gets tricky even with two pizza stones!
A few of our favorite toppings include:
- Italian sausage with mushrooms and onions (My fave combo)
- Canadian bacon and pineapple (it is a classic for a reason and this is Ella’s jam)
- Every meat you can find all one one pizza (Jonathan) black olives and marinated artichoke hearts are a plus. Jalapenos even better!
- Tomatoes are always fun but I like to slice them thin, salt them, and then put them on after the pizza is cooked!
This dough works with whatever your family loves — classic cheese, pepperoni, loaded veggie, white sauce with spinach. All fair game.
My Trick For Wetter Toppings
Homemade pizza is all fun until you load it up with toppings and discover pools of standing water after baking! No thank you.
Toppings with high water content (onions, bell peppers, mushrooms, pineapple etc) release a lot of liquid when they hit a hot oven. That moisture is a recipe for disaster.
The fix is simple: give wet toppings a quick sauté before they go on the pizza. You’re not cooking them all the way through — just driving off most of the moisture. Three to four minutes in a dry or lightly oiled pan over medium-high heat does it. Let them cool slightly, then top your pizza.
This is especially worth doing for pineapple (yes, I put pineapple on pizza, and no, it doesn’t make the crust soggy when you do this) and mushrooms. It’s a small extra step that makes a real difference.
Useful Pizza Making Tools
You probably have most of what you need to make pizza already. If not these are my favorite helpful tools. If you make pizza rarely don’t buy a pizza peel but if this is in your reg rotation absolutely get one!
- Stand mixer with dough hook – hand kneading dough for five people doesn’t make my pizza night better… And I say this as somebody who actually does enjoy kneading dough! If you are going to be a dough making household save your sanity and buy a Bosch (read all about why Bosch beats out the KitchenAid for dough here.)
- Two 16″ pizza stones (one works, two is better — see above)
- Pizza peel or rimless baking sheet (this peel is very strong and works for a bit sturdy pizza loaded up with toppings!)
- Parchment paper (this really helps with the transfer)
- Pizza cutter – this pizza wheel is easy to keep covered and safe in the drawer and it is easy to clean!
A note on parchment at 550°F: Yes, it will get very dark and may scorch at the edges. That’s fine — it’s going in the trash anyway. If this bothers you, look for parchment specifically rated for high heat, but I’ve never bothered.
Frequently Asked Questions
How do I reheat pizza in the oven?
Preheat your oven to 375°F. Place slices directly on the oven rack or on a baking sheet. Heat for 8–10 minutes until the cheese is melted and the crust is crispy again. This is the best method if you’re reheating several slices at once.
How do I reheat pizza in the air fryer?
Preheat your air fryer to 375°F. Place slices in the basket in a single layer. Air fry for 3–4 minutes. The crust comes out genuinely crispy, the cheese re-melts, and it tastes like it just came out of the oven. This is what we do with leftovers on weeknights.
Can I reheat pizza in a frying pan?
Yes! Put a slice cheese-side down in a frying pan over medium heat. The cheese gets crispy and golden while the top of the crust warms through. It’s a little unconventional, but the texture is incredible.
What if my dough keeps shrinking when I shape it?
That’s just gluten snapping back — the dough is too tense. Cover it and let it rest for 5–10 minutes, then try again. The gluten relaxes and the dough will stretch much more easily. This is totally normal.
Do I have to use a pizza stone?
You can use a pizza pan or a cast iron pan or a baking steel. The best results will be from a pizza stone or baking steel.
My dough didn’t double in 30 minutes. Is it ruined?
Not at all. Just give it more time. If your kitchen is under 70°F, it can take 45–60 minutes. The dough is ready when it’s nearly doubled, regardless of what the clock says.
Can I make the dough ahead of time?
Yes. After the dough rises, punch it down, wrap it tightly, and refrigerate for up to 24 hours. Pull it out about 30 minutes before you want to shape it so it comes back to room temperature. This is a less reliable method and I only suggest it for people who are very comfortable with yeast dough.
Sourdough Discard Pizza Dough
Ingredients
Dough
- 177 g warm water 115°F / about ¾ cup
- 9 g instant yeast 1 packet or 2½ teaspoons
- 270 g sourdough discard about 1 cup
- 2 teaspoons granulated white sugar
- 2 teaspoons fine grain sea salt
- 2 Tablespoons olive oil
- 340 g all-purpose flour about 2¾ cups
- Cornmeal for dusting
Toppings (for one large pizza):
- 10 oz pizza sauce
- 1 pound shredded mozzarella
- Toppings of your choice see post for ideas
Instructions
Prep the Dough (10 min)
- Add warm water (115°F) to a stand mixer bowl. Sprinkle yeast over the top.
- Add sourdough discard, sugar, sea salt, and olive oil. Mix lightly with dough hook.
- With the dough hook on low, slowly add flour until dough comes together. Knead on medium for 5 minutes until smooth and silky. Handle with oiled hands.
Rise & Preheat (30–60 min)
- Place dough in an oiled bowl, cover with plastic wrap. Let rise in a warm spot (85°F–90°F) for 30 minutes, or until nearly doubled. In a cool kitchen, allow 45–60 minutes.
- Place pizza stones in oven (one on each rack) and preheat to 550°F. This takes about 30 minutes in my oven – plan ahead.
Shape (10 min)
- Place parchment paper on a rimless baking sheet or pizza peel. Sprinkle with cornmeal.
- Press dough out with your fingertips to desired size and thickness. No rolling pin — it deflates the air bubbles and makes the crust dense.
- Top with sauce, cheese, and toppings.
Bake (12 min)
- Slide parchment with pizza directly onto the lower pizza stone.
- Bake at 550°F for 10–12 minutes until crust is golden and cheese is bubbly.
- Remove from oven, rest 2 minutes, slice and serve.
Helpful Recipe Notes
Nutritional information was calculated just for the crust.
Your Rating Matters
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
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