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Quick Sourdough Discard Pizza Dough (30 Minutes)

Whip up a flavorful pizza dough in under 30 minutes using your sourdough discard. This speedy recipe is perfect for last-minute pizza nights, delivering a delicious crust with minimal effort and a subtle tang.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 2 pizzas
Course: Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Sourdough Discard unfed, 100% hydration
  • 2 cups All-purpose flour plus more for dusting
  • 1 tsp Instant dry yeast optional, but highly recommended for a quicker rise
  • 1 tsp Granulated sugar
  • 1 tsp Fine sea salt
  • 1/4 cup Warm water 105-115°F / 40-46°C, adjust as needed
  • 2 tbsp Olive oil plus more for greasing

Equipment

  • Large Mixing Bowl
  • Sturdy spoon or stand mixer
  • Measuring cups and spoons
  • Rolling Pin

Method
 

Combine Dry Ingredients
  1. In a large mixing bowl, combine the all-purpose flour, instant dry yeast (if using), granulated sugar, and fine sea salt. Whisk briefly to combine.
Add Wet Ingredients
  1. Add the sourdough discard and 1 tablespoon of olive oil to the dry ingredients. Pour in half of the warm water (1/8 cup).
  2. Stir with a sturdy spoon or spatula until a shaggy dough begins to form. Gradually add the remaining warm water, a tablespoon at a time, until all the flour is hydrated and the dough comes together. It should be soft but not overly sticky.
Knead the Dough
  1. Turn the dough out onto a lightly floured surface. Knead by hand for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes on medium-low speed.
Short Rest
  1. Lightly grease the mixing bowl with the remaining 1 tablespoon of olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel.
  2. Let the dough rest at room temperature for 15 minutes. During this time, preheat your oven to its highest setting (usually 475-500°F / 245-260°C) and prepare your pizza toppings.
Ready to Use
  1. After resting, the dough is ready to be divided, shaped, topped, and baked immediately.

Notes

This recipe yields a quick pizza dough with a slight tang from the sourdough discard. For a crispier crust, consider baking on a preheated pizza stone or steel. If not using immediately, wrap tightly and refrigerate for up to 24 hours, allowing it to come to room temperature for 30 minutes before shaping. The cook time listed is for the dough preparation only; actual pizza baking time will vary.