homemade sourdough pizza

Sourdough discard pizza makes the best pizza with a flavorful, crispy crust and soft, tender middle. This is restaurant-quality pizza for a fraction of the cost and oh so tasty. Use up your sourdough discard and try out this sourdough pizza today!

Sourdough Discard Pizza

sourdough discard (100% hydration (see recipe notes), heaping 3/4 cup)

warm milk (whole

instant yeast (about 1 Tablespoon)

granulated sugar (about 1 Tablespoon)

salt (about 2 teaspoons)

garlic powder (about 1/2 teaspoon, optional)

olive oil

bread flour (12.5% protein content, about 4.5-5 cups)

pizza sauce (see

mozzarella cheese

Desired toppings

Mix Dough: To the bowl of a stand mixer, add sourdough discard and warm milk. Sprinkle the yeast and sugar on top. Add the salt, garlic powder, olive oil and most of the flour. I like to reserve a little of the flour to add in while the dough is mixing so I can get the texture of the dough just right. Turn the mixer on and use the dough hook to knead the dough for 8-10 minutes. Add the rest of the flour as needed until the dough clears the sides of the bowl, feels smooth and tacky to the touch, but not sticky. If the dough is sticky, add a little more flour. This dough can also be kneaded by hand for 10-15 minutes if you don&#39;t have a stand mixer.

First Rise: Cover the dough with a kitchen towel and set in a warm place to rise for about an hour. If your sourdough discard was cold, the dough may take longer to rise. This dough can be used immediately after rising to make pizza or you can keep it in the refrigerator for a few days for the best flavor.

Shape and Rest: Once the dough has risen and doubled in size, dump it out on a countertop and cut the dough into two to three large pieces, depending on the size of pizza you want to make. For smaller personal-sized pizzas, cut the dough into 6-8 pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape (see video here) to seal the balls and create tension. Let rest for 10 minutes. At this point you can also stick the balls of dough in a covered container in the refrigerator for a few days if you want to prepare this dough ahead of time.

Prepare Oven: About 30 minutes before assembling the pizzas, place a baking stone (see recipe notes if you don&#39;t have a baking stone) on the top rack of your oven. Pre-heat the oven and baking stone at the highest temperature possible (500℉) for 30 minutes.

Make Pizza: After the dough balls have rested for 10 minutes, prepare a piece of parchment paper for each pizza. Take one piece of dough and stretch it with your hands to form a circle. Continue working around to stretch the dough out until you get the shape and size you want. Place the dough on top of the parchment paper and stretch to your desired size. Leave the dough thicker around the edges for a fluffy crust if desired. Top the sourdough discard pizza dough with pizza sauce, freshly grated mozzarella cheese and any desired toppings.

Bake: Use a cutting board or a pizza peel to launch the pizza into the oven on top of the pre-heated baking stone. Bake for about 5 minutes. Check on the pizza and turn it 180 degrees so the pizza cooks evenly. Bake another 3-5 minutes until done. Larger pizzas often take a little longer to bake than smaller ones, so watch closely. Remove pizza from the oven and enjoy!

I tried the recipe yesterday and was happy with the increase in pizza dough. Was able to make 3 pizza and I had leftover that I froze for another time.

Hi Amy,
I have a question regarding the bread flour. I used 500grams of regular white bread flour and 200 grams of 00 pizza flour. However neither have 12.5 grams of protein. Hope my dough turns out. I later discovered I had 13 grams of protein whole wheat in the cupboard. Is it ok the way I made it? I followed the test of the recipe to the letter.

Amazing! Best pizza dough recipe ever!! Will definitely be using again. The whole family loved it!!

Best discard dough ever. Followed exactly. This will be our go to pizza dough. Thanks for sharing. xo

Amazing recipe! It was my first time trying a sourdough pizza recipe so I was a little worried but it turned out fabulous! Highly recommend :)

How long do you think this will keep in the fridge? Is a week too long?

This easy and delicious sourdough pizza dough recipe gives you Neapolitan-style pizza staright out of your home oven. Made with 100% natural yeast, it has a crisp and chewy crust that is perfect for pizza night!

Sourdough Pizza Dough Recipe

sourdough starter (about 2 Tablespoons)

flour (about 1/4 cup)

water (about 2 Tablespoons)

type 00 flour (see recipe notes, about 3 3/4 cups)

water (about 1 cup plus 6.5 Tablespoons)

levain (see recipe notes, about 1/3 cup)

28 oz can San Marzano-style tomatoes (whole peeled or crushed, see recipe notes)

extra virgin olive oil (about 3 Tablespoons)

salt (about 1/4 teaspoon)

red pepper (optional)

Mix together 30 grams starter, 30 grams flour and 30 grams water. Cover and let rest in a warm 78ºF place for 3-4 hours until bubbly and active. If it is colder than the 75-80 degree range, use warm water to mix the levain. If the ingredients are warmer than 75-80 degrees, use cooler water. You can substitute 100% hydration active, ripe sourdough starter for the levain in this recipe.

Levain (1:1:1 ratio ready in 3-4 hours at 78-80ºF)

In a bowl, mix together the ripe levain, water, salt and flour with a dough whisk, your hands or a stand mixer. Once a shaggy dough forms, use damp hands to pick up one side of the dough and fold it over on itself. Repeat until the dough is cohesive and mixed together (about 30 seconds to a minute).

Bulk Fermentation/First Rise: Cover the dough with plastic wrap, a shower cap or even a kitchen towel and let rise for 3-4 hours at 78-80º Fahrenheit. The dough will puff up and rise a little bit but won&#39;t double in size.

Pre-Shape Dough into Balls: Prepare a 9 by 13-inch pan with a light drizzle of olive oil. Use a bench knife to separate the dough into 6 pieces, around 150 grams each. Pick up a piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the ball and create tension. Place the dough ball in the pan and repeat with the other balls of dough. Cold Refrigerated Option: Once the balls are shaped, the dough can be refrigerated for 48-72 hours for a long cold ferementation.This will give great flavor to your pizza dough if you planned ahead for pizza night. Skip this step for same-day pizza.

Proof the Dough (Second Rise): Cover the dough balls and let rise for about 3 hours at warm room temperature (78ºF). After the dough has risen and puffed up, it can be used immediately for pizza or placed in the refrigerator for a couple hours if needed.

Prepare the Oven: Move the rack to the highest setting in your oven near the broiling element. Put a pizza stone/steel or an upside-down rimmed baking sheet on the rack. Preheat the oven to 500-550ºF for 30 minutes.

Prepare a cutting board or pizza peel. Sprinkle semolina flour or cornmeal on the board. This creates some friction for the pizza to slide around and not stick when you launch the pizza into the oven.

Make Pizza Sauce: In a blender, blend together the whole or crushed tomatoes, olive oil and salt. Add crushed red pepper if desired.

Shape Dough: Take a piece of dough and cover both sides of the dough and your hands with some flour. Use your fingertips to gently press down the dough from the middle of the dough out toward the edges. Do your best not to press any gas out at the rim/edge of the dough. You want the crust/edge to rise as high as possible. At this point you can lift the dough up and rotate it around your fingers in a circular motion, stretching the dough as you go. Set the dough on the prepared board. Make sure the pizza dough can move around a bit. If it sticks, add a little more semolina/cornmeal or flour to the bottom of the pizza dough. Each piece of dough makes about an 8 inch pizza.

Top the Pizzas: Top your pizza with sauce, good quality mozzarella (not pre-shredded if you can help it) and any toppings you’d like. Reserve toppings that don’t hold up as well in the oven (e.g.: prosciutto/fresh herbs/arugula) to put on after the pizza is baked.

Bake the Pizzas: Turn the oven on to high broil. Launch the pizza on top of the baking stone/steel/upside-down sheet pan by thrusting the board with the topped pizza on it quickly into the oven and pulling the board back out, leaving the pizza to bake on top of the stone. Broil for 1-2 minutes (watch closely). Depending on your oven you may need to change the setting back to bake 500-550ºF instead of broil - every oven will be a little bit different. After 1-2 minutes, rotate the pizza using a pizza peel or a combination of oven mitts and a fork. Bake for another minute or two until the crust is evenly golden with a few scattered black/charred spots. Remove the pizza from the oven and let cool for a minute before slicing and enjoying. Repeat with the remaining pizzas.

Sourdough Pizza Dough

Thanks Amy for the great recipe! I mixed it the night before with some active starter I had leftover from a boule I'm still cold proofing. After the first rise I threw it in the fridge til morning, shaped it a few hours before cooking. It was easy to work with and baked up great in our pizza oven. Will use again!

This pizza dough recipe is exceptional! My whole family loved it. Even my picky adult child loved it. This one is a keeper. Even the homemade pizza sauce was absolutely delicious. I only added about a teaspoon of sugar to balance out some of the acidity from the tomatoes. But honestly, it probably didn’t even need it. Super simple and we will definitely keep this in our rotation.

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