What is sourdough discard?

Sourdough discard is the portion of your starter you remove before feeding it. It’s unfed and not strong enough to leaven bread, but it still carries loads of flavor. In this recipe, discard adds depth and tang to the dough without needing a long fermentation. For more ideas, explore my favorite sourdough discard recipes here .

Why is my dough feeling sticky?

Sticky dough is normal, especially in high-hydration recipes like this one. The sourdough discard contributes to that softness. If it’s unmanageable, oil your hands or add a small amount of flour—just don’t overdo it. A little stickiness often leads to the best texture.

How should I cook the pizza once I have the dough?

After shaping and topping, bake your discard pizza dough sourdough on a hot pizza stone or steel at 500°F for 7–10 minutes. A preheated surface gives you that crisp, blistered bottom. For more cooking tips, check out my complete sourdough pizza baking guide .

Can I use active sourdough starter for this recipe?

Yes, but you’ll need to adjust. Reduce the added yeast and shorten the rise time. Active starter gives a bit more rise and a milder sour flavor. The recipe remains flexible depending on your schedule and taste preferences.

Discard Pizza Dough Sourdough: The Best Way to Use Starter Leftovers

Name: Discard Pizza Dough Sourdough: The Best Way to Use Starter Leftovers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 3 cups bread flour; 1 ¼ teaspoons instant dry yeast; 2 teaspoons kosher salt; 1 teaspoon granulated sugar; 200 grams (about ¾ cup) sourdough discard, unfed, at room temperature; ¾ cup warm water; 2 Tablespoons olive oil; Semolina flour for dusting

Description

A flavorful, chewy pizza dough made using unfed sourdough discard. Easy, no-waste, and full of tangy character.

Ingredients

3 cups bread flour
1 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
1 teaspoon granulated sugar
200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
¾ cup warm water
2 Tablespoons olive oil
Semolina flour for dusting

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Instructions

Whisk flour, yeast, salt, and sugar in a large bowl.

Stir in sourdough discard, warm water, and olive oil until a shaggy dough forms.

Let rest 10 minutes, then knead for 5–6 minutes until smooth and tacky.

Place in oiled bowl, cover, and rise 1–2 hours at room temperature or overnight in fridge.

Preheat oven to 500°F with pizza stone or steel inside.

Shape dough on semolina-dusted surface; top as desired.

Transfer to hot stone and bake 7–10 minutes until golden.

Slice and serve immediately.

Notes

For extra flavor, cold ferment the dough up to 24 hours.

Use olive oil or lightly wet hands to handle sticky dough.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Sourdough Discard Recipes
Method: Baking
Cuisine: Italian-American