Up your pizza night game with this delicious no yeast Sourdough Discard Pizza Dough. This recipe creates the fluffiest, softest, pizza crust with lots of bubbles and with a very mild sourdough flavor.

finished sourdough discard pizza dough in a ball

Being from Chicago, I know pizza. And I also love pizza. We have all different kinds here, from deep dish pizza, to super thin and crispy, to a super fluffy base.

All are delicious. This sourdough pizza crust falls under the "fluffy" category and it also makes an incredible deep dish pizza dough that bakes perfectly in a cast iron skillet. I mean down right better than take out.

Best way to use sourdough discard

Whether you are a seasoned sourdough creator or have just started in the past few months, you will know that in order to keep your sourdough starter going you need to feed it regularly. Feeding sourdough starter involves removing, or "discarding" a portion of the starter and then adding in fresh water and flour to feed it and help the wild yeast to continue growing.

Because this has to happen regularly, it's great to have different recipes that uses up a lot of sourdough starter discard as opposed just throwing it out. Some other uses I love are Sourdough Discard Donuts and Sourdough Garlic Butter Breadsticks.

Making pizza dough with sourdough discard is super simple, it does not take much kneading or folding, and it uses up a good amount of sourdough starter. It has truly become my favorite way to use my starter.

You can easily swap in "active" starter in this recipe as well. It will only make the dough fluffier.

Why you'll love this recipe

finished sourdough discard pizza dough in a ball with knife in background

It uses no commercial yeast. This sourdough pizza dough uses no yeast packets. The only way it is leavened is through the starter itself. This takes a little extra time to rise, but it makes a wonderfully fluffy dough with just a hint of tang. Plus, a strong starter is a superb leavening agent and I prefer to let it do all the work.
It is so fluffy and soft. Truly, so soft. This dough has a little less flour added to it than some other pizza dough recipes you may have seen. This creates a dough that is a little more on the wet side, but as it rises and relaxes, it blossoms and becomes stretchy and full of bubbles both big and small.
It isn't too sour. This sourdough crust isn't too sour. Honestly, if you didn't know that it was sourdough crust, you may not even be able to tell the difference from traditional yeast pizza dough.

Ingredients for Sourdough Pizza Crust

ingredients for sourdough discard pizza crust on a white background

all purpose flour
water
sourdough starter (100% hydration) active or discard both work
olive oil
sugar
salt

How to make Sourdough Discard Pizza Dough (No Yeast)

water, oil, and starter combine with a whisk

Step 1. In the bowl of your stand mixer combine water, olive oil, and sourdough starter. Whisk together until completely combined.

flour added to wet ingredients in bowl of stand mizer

Step 2. Add in flour, sugar, and salt.

Step 3. Using the dough hook attachment, knead dough for 5 minutes until it comes together and is elastic. The dough with be soft and sticky.

sourdough discard pizza dough that has rested

Step 4. Allow dough to rise at room temperature until it has doubled in size, anywhere from 3-8 hours. Cover the bowl and place into the fridge for up to 24 hours. This is optional but adds great flavor to the dough.

Step 5. Once ready to use, dump dough on to a well floured surface. Separate the pizza dough into pieces (2 pieces for standard size pizzas, 4 pieces for individual pizzas). If not using right away, wrap in plastic or in an airtight container and keep in the fridge until ready to use. It will keep for up to 3 days.

finished sourdough discard pizza dough split in half

Step 6. Gently pull and stretch and place on a well greased baking sheet or pizza stone. Top with your favorite toppings and bake at 450 for 20-25 minutes (depending on the toppings). The crust should be golden brown.

Recipe Tips

This recipe can be made without a stand mixer in a regular large mixing bowl, it just takes a little bit of elbow grease. The dough is very wet and shaggy, so it isn't too strenuous to knead by hand.
Be sure to grease your pizza baking surface or use something that is nonstick to avoid any frustration when your pizza is done cooking. Olive oil spread out on the baking surface using your fingers works great.
If you have a sluggish starter or the discard is very old, you can add a packet of yeast during the first step to help give it some extra rising power.

How to Store Homemade Pizza Dough

two uncooked sourdough pizza crusts wrapped in plastic

If you aren't using the pizza dough right away, it can be separated into dough balls and wrapped with plastic wrap or placed in an airtight container and kept in the fridge for a few days! It will stay fresh and may actually fluff up a bit from a little more fermentation.

I love making this pizza dough to share and give away to friends and family for their own pizza night.

Did you enjoy this Sourdough Discard Pizza Dough Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!