If you ever find yourself wondering what to do with that leftover sourdough starter discard, let me introduce you to the magical, flavor-packed world of the Discarded Sourdough Pizza Dough (same day or overnight) Recipe. This recipe transforms what might seem like a kitchen castoff into a chewy, crispy-edged pizza crust that’s bursting with tang and texture. Using your sourdough discard along with some instant yeast for a reliable rise, plus a blend of whole wheat and bread flours, this dough is a game changer. Whether you make it fresh in the same day or it chills overnight, it delivers a pizza experience that’s both rustic and refined, vegetarian and vegan-friendly, and downright scrumptious. I’m so excited to walk you through every step so you can enjoy pizza nights with a sourdough twist!

Ingredients You’ll Need

A round, flat pizza dough with a slightly uneven, soft texture lies on a brown baking paper sheet, which is placed on a wooden pizza peel with a light natural tone. The dough is pale white with subtle dimples and a slight raised edge around the perimeter. The background surface is a white marbled texture. A large metal dough scraper with some flour on its edge is visible in the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you – it’s wonderfully simple! Each element plays a vital role in creating that perfect combination of chew and crisp that makes this dough so special. The sourdough discard adds depth of flavor, the instant yeast ensures a dependable rise, and the flour blend balances texture and ease of shaping.

Sourdough Discard (1/2 cup, 130 grams): This active flavor powerhouse gives your crust its signature tang without needing an active starter.
Water (3/4 cup + 1 tbsp, 105-110°F): Warm water activates the yeast and hydrates the dough for a soft, pliable texture.
Extra Virgin Olive Oil (1 tbsp plus extra): Adds a subtle richness and helps prevent the dough from sticking during the proof.
Instant Yeast (3/4 tsp): The secret weapon that guarantees a great rise even in the same day recipe.
Fine Sea Salt (1 tsp): Enhances all the flavors and strengthens the gluten network for chewiness.
Unbleached Bread Flour (1 3/4 cups, 250 grams): Provides structure and chewiness essential for the perfect pizza crust.
Whole Wheat Flour (1/4 cup, 40 grams): Gives a rustic, earthy note and adds a bit of wholesome texture to the dough.

How to Make Discarded Sourdough Pizza Dough (same day or overnight) Recipe

Step 1: Mix the Dough

Start by dumping your sourdough discard, warm water, olive oil, instant yeast, salt, bread flour, and whole wheat flour into the bowl of your stand mixer. Attach the dough hook and crank it up to speed 4 for about 12 to 13 minutes. You’re looking for the dough to reach around 78-80°F and pass the windowpane test — that’s when the gluten is stretchy enough to form a translucent sheet without tearing. The dough should feel soft and sticky but supple, and it should pull away from the bowl’s bottom during mixing. If it clings too much, sprinkle in a little extra flour, but don’t overdo it! No mixer? No problem. Kneading by hand for about 15 minutes works perfectly too.

Step 2: Pre-Shape the Dough

Once mixed, transfer your luscious dough to a lightly floured surface. Split it into two equal pieces — this recipe makes two generous 11-inch pizzas. Now shape each piece by folding sides into the center, then top and bottom, before flipping and rolling into tight dough balls. Keeping the surface just right helps the dough grip your workstation and prevents sliding; a few spritzes of water can help if needed. Pop each ball into a lightly oiled, lidded glass bowl or a sealed bag – this keeps the dough moist and supports a good rise. If you want to make the dough in advance, refrigerate it for up to three days at this stage – it slowly continues to ferment and develop flavor.

Step 3: Proof the Dough

Let your dough relax and develop at room temperature for about two to two and a half hours, aiming for it to almost double in size. This dough is forgiving, but you’re looking for puffiness and a springy touch to know it’s ready. If you’re eager to speed things up, an oven with the light on provides just the right gently warm environment to encourage a quicker rise.

Step 4: Prepare the Oven and Bake

Place your oven racks in the middle and, if baking two pizzas simultaneously, set a second rack a couple slots below. Lay an upside-down sheet pan or pizza stone on each rack and crank the oven to between 500 and 550°F for at least 45 minutes — the hotter, the better for that signature char and crunch. As your oven heats, get your toppings ready to go so you can assemble quickly. When shaping your dough, dimple it lightly, stretch it out to about 11 inches, and transfer it onto a sheet of parchment paper for easy handling. Top thoughtfully to avoid sogginess — fewer toppings mean crispier crust.

Step 5: Bake and Enjoy!

Using a pizza peel or the back of a baking sheet, slide the pizza onto your blazing hot stone or pan. Bake for 7 to 10 minutes until you see the edges gorgeous and golden with a bit of char and your cheese bubbling beautifully. Let your masterpiece rest for five minutes before slicing into eight generous pieces. Then dive in and relish that subtle tang, chewy texture, and crispy edges — it’s the best way to enjoy your sourdough discard, every time.

How to Serve Discarded Sourdough Pizza Dough (same day or overnight) Recipe

A close-up of a pizza with a thick golden brown crust, some spots are slightly dark and crisp. The first layer is a bright red tomato sauce spread evenly on the crust. On top of that is a layer of melted white mozzarella cheese, slightly bubbling and browned in some areas. Scattered over the cheese are sliced green olives, pieces of browned sausage, and thin slices of red onion. Fresh green basil leaves are placed on top as a final garnish. The pizza rests on parchment paper, with a bunch of green basil leaves blurred in the background and a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple, fresh toppings take this pizza to new heights. Think fragrant basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of crushed red pepper flakes. Fresh arugula or a handful of microgreens added right after baking introduces a delightful peppery crunch. You can also zigzag balsamic glaze on top for a sweet contrast that pairs beautifully with sourdough’s tang.

Side Dishes

This pizza pairs wonderfully with light, fresh sides to complement its chewy crust. A crisp Caesar salad, a vibrant tomato and cucumber salad, or roasted garlic and lemon broccoli work brilliantly. If you’re craving something heartier, a warm bowl of minestrone or a simple lentil soup rounds out the meal without overshadowing the star — your homemade sourdough crust.

Creative Ways to Present

Want to impress your friends or family? Serve your pizza on a wooden pizza peel or rustic cutting board for an authentic pizzeria vibe. For casual gatherings, slice it into small squares and offer a variety of dipping sauces — gooey cashew cheese, spicy marinara, or garlic-infused olive oil. You can even fold stocked pizza slices like a calzone for easy handheld fun. The possibilities are endless when your base dough is this good!

Make Ahead and Storage

Storing Leftovers

Leftover pizza is just as delicious the next day. Store slices in an airtight container or wrap tightly in foil and refrigerate for up to three days. This keeps the crust reasonably crisp and flavors fresh, perfect for quick reheat or snack time.

Freezing

If you want to prep dough in bulk or save leftovers for later, freezing is an option. After pre-shaping your dough balls or once the pizza is fully baked, freeze in zip-top bags or airtight containers. When ready, thaw overnight in the fridge, then proof and bake as usual. Frozen dough may lose a bit of spring but still delivers incredible flavor and texture.

Reheating

To revive leftover pizza, pop it in a preheated oven at 350°F for about 10 minutes. This method crisps the crust back up nicely without drying out the toppings. Avoid the microwave if you want to preserve that delightful chew and crisp from your Discarded Sourdough Pizza Dough (same day or overnight) Recipe.

FAQs

Can I use my sourdough discard straight from the fridge?

Absolutely! This recipe is designed using refrigerated discard that’s been stirred down. Just measure it straight from the fridge, no need to refresh or feed it first, which makes it super convenient for quick baking sessions.

What if I don’t have instant yeast? Can I use active dry yeast?

You can substitute active dry yeast, but be aware it needs to be dissolved in warm water first and may take slightly longer to proof the dough. Instant yeast is preferred for its convenience and reliable quick rise.

How does the whole wheat flour affect the dough?

The addition of whole wheat flour adds a subtle, earthy flavor and a bit more texture to the dough. It balances nicely with the bread flour for chewiness and creates a more complex, rustic bite you’ll love.

Can I freeze the dough at any stage?

Yes! You can freeze the dough either after pre-shaping into balls or after fully proofing. Just make sure to thaw it overnight in the fridge before shaping and baking. Freezing pizza dough is a lifesaver for busy weeks.

How do I know when the dough is perfectly proofed?

Look for the dough to become puffy and roughly double in size. It should feel springy to the touch, gently bouncing back but still soft. If you press into the dough and the indentation slowly fills back in, you’re good to go!

Final Thoughts

There’s nothing quite like making pizza from scratch, especially when that dough is crafted from your very own sourdough discard. The Discarded Sourdough Pizza Dough (same day or overnight) Recipe takes what might otherwise go unused and transforms it into a show-stopping crust that’s crispy, chewy, and packed with flavor. Whether you’re a seasoned sourdough baker or just discovering the joys of sourdough discard, this recipe is an absolute must-try. So gather your ingredients, dig in, and get ready to enjoy every glorious slice!