This Pizza Dough Actually Changed How I See Leftovers
So, here’s the thing: I love pizza (like, love it to an embarrassing degree), and ever since I started keeping a sourdough starter kicking around, I’ve been trying to use up all that extra discard. And, one day when I was feeling ambitious — or maybe just hungry after a long workday — I wondered: what if I just blitzed up a quick pizza dough that used the discard, but didn’t make me wait a whole day? Fast forward, it’s now my cheat-code for Friday nights, especially when my brain is fried and takeout feels slightly too lazy (but not that lazy). There was this one time, my son made his own “eyeball” pizza with olive slices… let’s just say it was more fun to make than to eat.
Why I Always Come Back To This Dough
I make this when the fridge has a jar of throwaway sourdough starter and I’m feeling slightly guilty. My family goes crazy for this pizza because it’s got way more flavor than your store-bought dough, but doesn’t tie me down all afternoon. (Long rises? Not today, buddy.) Also, this is truly the no-fuss, weeknight version — if you remember to start it in the afternoon, you’ll have pizza in time for dinner. Last week, I accidentally left out the olive oil; honestly, it was still great!
Gather Your Ingredients (With My Usual Substitutions)
- 1 cup (about 240g) unfed sourdough discard (mine’s usually all gloopy — it works fine)
- 2 cups (250g) all-purpose flour (sometimes I swap a handful for whole wheat, or use bread flour when I want it a bit chewier)
- 3/4 cup (180ml) warm water (I’ve used cold water, in a pinch, but warm is way better for faster rise)
- 1 tsp salt (kosher, table, sea salt — honestly, just not the salty tears form realizing you forgot to preheat the oven — any works)
- 1 tbsp olive oil (optional — Grandma swore by it, but sometimes I skip it without too much drama)
- 1 tsp instant yeast (not strictly traditional, but hey, we want same-day!)
- Sprinkle of sugar or honey, if you like your dough with that subtle background sweetness (I only do this if my discard is very tangy)
Let’s Make Dough (And Yes, It’s OK If It’s Messy)
- Mix it up: In a big ol’ bowl, combine your sourdough discard, warm water, and yeast. Stir till it’s kind of milky-looking. (This is where I sneak a sniff — it smells, well, funky, but in a good way.)
- Add the dry stuff: Dump in your flour and salt. Drizzle on the olive oil if you’re using it. Mix it until it forms a shaggy dough — if you want to keep your hands clean, a spoon works. But after a minute, I pretty much always just use my hands because it’s weirdly therapeutic.
- Knead a bit: Turn it out onto a floured counter and knead for about 5-10 mins. Don’t stress; if it’s a little sticky, add tiny bits of flour as you go. You’re aiming for smooth-ish, soft, and kind of bouncy — not dry, not stiff. Honestly, you can stop kneading way earlier than some recipes say, and it’ll still work.
- Let it rise: Back into the (lightly oiled) bowl, cover with a cloth or cling film, and let it sit somewhere warm for 1-2 hours. It probably won’t double, unless your house is tropical, but you want a nice poofy look. Don’t panic if it’s slow; you can add 30 minutes if you want.
- Shape your pizza: Flour your hands (again) and plop the dough onto parchment or your baking tray. Press it out — thick or thin, rustic or round, do whatever. The dough is forgiving. Sometimes I get holes. Pinch ‘em. No worries.
- Top & bake: Now, sauce, cheese, and whatever else. Slide into a smoking hot oven at 475°F/245°C for 12-15 minutes, or until the cheese is bubbling and the edges are golden. If you like a crisper bottom, move it off the parchment for the last 2 minutes (watch your fingers!).
What I’ve Realized (Notes from One Too Many Pizza Nights)
- The dough can be kinda sticky, especially if your discard is wetter than mine was last week (and honestly, it changes every time — embrace the chaos!)
- If you forget to let it rest after shaping, it’ll still work, but you’ll notice it’s just a bit denser. Not the end of the world. Just eat it warm.
- If you want to get all science-y about hydration levels, King Arthur’s hydration guide is super useful (sometimes I look at it and then do my own thing anyway…)
Variations I’ve Actually Tried (And One Dud)
- Add a handful of chopped fresh herbs (rosemary, thyme, or, heck, even parsley), makes it feel fancier than it is.
- Swap in a half-cup of rye flour for a nutty vibe. My kids didn’t love this — I found it… interesting.
- Go focaccia! Press into a rectangular pan, dimple like mad, extra oil on top. I never regret the extra oil.
- One time, I thought I could sweeten the dough for dessert pizza with cinnamon sugar — honestly, it clashed with the tanginess from the starter. Maybe skip the dessert route.
You Don’t Need Fancy Tools (But This Helps… Maybe)
- A stand mixer is nice if you have it, especially after a long day. But, honestly, elbow grease is free and kind of good for the soul.
- A pizza stone gives you a crispier base, but a trusty old baking tray is fine (I’ve even used the bottom of a cast-iron skillet in a pinch; get creative!)
- No parchment? Grease the tray extra well. Worst case: it sticks a bit, and you scrape up bonus bits. Still tasty.
Leftovers & Storage (As If That Happens!)
If, by some miracle, you have leftovers — lucky you! Wrap slices in foil or stash in a container; they’ll keep in the fridge for a couple days. I actually think it tastes better the next day, especially cold (don’t at me). Reheat on a skillet for best results, but honestly, cold is the lazy way. In my house, it’s usually gone by bedtime anyway.
How We Serve it (Plus a Weird Tradition)
We cut the pizza into uneven slabs — none of this perfectly even slice business — and pair with a big salad (arugula if I’m feeling posh, iceberg if not). Kids demand ranch, always. Weirdly, my brother-in-law insists on drizzling hot honey on his slice; not everyone’s cup of tea, but hey, it grows on you. Friday movie night, pizza and popcorn? Don’t knock it till you try it.
Things I’ve Messed Up (And What You Can Learn)
- Once tried to skip the rise entirely — worst idea ever, the dough was flat as a pancake. Just give it at least an hour. Trust me.
- Forgot to flour my hands — sticky disaster. You live, you learn.
- Baked at too low a temp because I was impatient; result: limp crust. Crank the oven up, seriously. Here’s a solid pizza guide for more troubleshooting.
Real FAQs People Have Actually Asked Me
- Can I freeze the dough?
- Totally! Wrap it up tight after the first rise. Thaw overnight before shaping. I usually divide into balls first; better for random pizza cravings.
- What if I don’t have instant yeast?
- No drama. Regular active dry yeast works, just let it sit in the warm water/discard mix for 5-10 minutes before adding flour. Time for a quick cuppa while you wait!
- How thick should I roll it?
- Up to you! I prefer it on the thin side, my partner likes a chunkier crust. No right answer here, except maybe don’t go paper thin. Or do…it’s your pizza.
- Is there a gluten-free version?
- Honestly, I haven’t perfected it yet (I tried once and ended up with more of a polenta frisbee than pizza dough). But Minimalist Baker has a great GF option.
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- Cornmeal or flour for dusting
Instructions
-
1In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until the yeast dissolves.
-
2Add the all-purpose flour and salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms.
-
3Drizzle in the olive oil and knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
-
4Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
-
5Punch down the dough and shape into pizza crusts. Top with your favorite sauce and toppings. Bake in a preheated oven at 475°F (245°C) for 12-15 minutes until golden brown.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
