Let’s Chat: Pizza Night with a Secret Weapon
Okay, so here’s the deal. I love pizza—like, a bit too much. And if you’re like me with that little jar of sourdough starter grinning at you from the fridge (wondering what to do with the discard), this Same Day Sourdough Discard Pizza Dough is about to become your next obsession. Honestly, I started making this for impromptu Friday night pizza fests after my neighbor basically shamed me for tossing my discard (she’s the one who makes everything sourdough, and yes, somehow always looks like she’s in a commercial). First time, I was skeptical. But now? Oh, now it’s basically a ritual. Weirdly, my dog seems to know when it’s pizza night. Not even kidding.
Why You’ll Love This (or Maybe Even Crave It)
I make this when I want pizza today, not tomorrow. My family goes bananas for it because it actually tastes like real, chewy, pizzeria dough (not that cardboardy stuff from a box); plus, I get to use up all that discard, which usually makes me feel like a medieval baker or something. The dough comes together super quick—well, quickish—and doesn’t need a thousand hours to rise. Plus, if I’m honest, it kind of covers up the fact that I forgot to prep dough the night before. If you’ve ever looked at a takeout menu and realized you’d rather just make it yourself—this is for those nights. (And I swear, there’s less cleanup than you think. Well, maybe. There’s always flour, isn’t there?)
Let’s Grab Our Stuff (Ingredients & Some Swaps)
- 1 cup Sourdough Discard (I use whatever’s hanging out in the jar—sometimes it’s a tiny bit bubbly, sometimes just kind of sad. Both work!)
- 2 to 2½ cups all-purpose flour (my gran swore by King Arthur, but I just grab what’s on sale—honestly, they’re all good)
- ¾ cup warm water (if it’s chilly out, I use slightly warmer water, but not hot—like bathwater for a baby chick)
- 1 tablespoon olive oil (extra virgin, or just the stuff from the big bottle if I’m being cheap)
- 1 teaspoon salt (Once I tried fancy sea salt. Couldn’t taste the difference, but felt fancy!)
- 1 teaspoon sugar (optional, but I think it helps the crust brown up nice. Sometimes I forget and it’s…fine?)
- 1 teaspoon instant yeast (I’ve used active dry in a pinch, just dissolve it in the water first – it takes a smidge longer)
Optional: toss in some dried Italian herbs if you’re feeling it. Sometimes I do, sometimes not. Wild times, I know.
How I Actually Make This (Directions, No Judgement)
- Whisk the wet stuff: In a big-ish bowl, combine the discard, warm water, and olive oil. I use a fork, but you fancy folks can use a whisk. Doesn’t really matter, honestly.
- Mix the dry bits: Throw in 2 cups of flour, salt, sugar, and the yeast. I just dump it all on top. Mix with a wooden spoon (my favorite has a crack in it, but it’s good luck, ha).
- Bring it together: The dough’ll be kind of shaggy at first (seriously, don’t worry if it looks weird). If it’s suuuper sticky, add a little more flour, a sprinkle at a time. If it’s too dry, splash in a bit more warm water.
- Knead-time (sorta): Tip it out onto a floured counter. Knead for about 5 minutes, until it forms a nice smooth dough. This is where I usually sneak a pinch—just me? It should feel kinda springy but not sticky.
- Let it rest and puff up: Pop the dough back in the bowl, cover with a towel (or plastic wrap if you can find the end), and let it rise somewhere warm-ish for an hour. If I’m in a rush, I stick it in the oven with just the light on; works wonders.
- Shape it up: Punch it down—a little aggression is fine!—and shape into one chunky pizza (for sheet pans) or two thinner ones (for round pizza lovers). Stretch with your hands, or roll it with a pin; either is fine. If it resists, let it rest for 5 minutes. (I get impatient. That usually backfires.)
- Add your toppings: You know the drill—sauce, cheese, whatever you’ve got. Sometimes I just do olive oil, garlic, and sea salt. Stunning.
- Bake hot, hot, hot: Slide onto a hot pizza stone or baking tray. Bake at the absolute hottest your oven’ll go (mine gets to 500°F, which is, pardon my French, bonkers). 12-15 minutes, till browned and bubbly. Nose pressed to the oven window is optional, but fun.
Some Notes Straight from My Messy Kitchen
- Dough a bit sticky? Don’t panic—just flour your hands. Or… embrace sticky hands. Makes for great Instagram stories.
- If you use starter discard straight from the fridge, just let the dough rise a little longer. The flavor’s a tad more tangy that way; I kinda like it.
- Not critical to let it double, just give it at least 45 minutes. (Confession: I once baked it after 35 minutes and it was…let’s call it rustic.)
How I Sometimes Change It Up (or Mess It Up)
So, I’ve swapped in a bit of whole wheat flour—made it extra nutty, though it didn’t puff as much. Rye flour gives it a fun earthy flavor, but my partner said it was “weird, but okay.” And I tried adding beer instead of water once; more flavor, yes, but super sticky. Don’t recommend unless you like cleaning dough off everything. Oh, and sometimes, I make mini individual pizzas so everyone can go wild with toppings. That’s always a hit.
Equipment? Don’t Stress
Here’s the truth: a pizza stone is awesome, but I’ve made this on a gnarly old cookie sheet loads of times. If you don’t have a fancy mixer, just use your hands—good ‘ol elbow grease. No pizza peel? I’ve used the back of a cutting board. Improvising builds character, right?
Storing (Ha! Like You’ll Have Leftovers)
If you do, just wrap any slices in foil and pop in the fridge. For real, it reheats nice in a skillet with the lid on—crisp bottom! Technically, it’ll keep a couple days, though honestly, in my house it never lasts more than a day. I think this tastes better the next day, but my partner disagrees (as usual…)
How We Dish it Up (Serving Suggestions)
We usually set up an assembly line—slices, bowls of salad, maybe some pickled onions on the side (I’m obsessed). Sometimes we eat pizza right off the chopping board, sitting on the couch watching some daft game show. If it’s a “fancy” night, everyone gets their own little pizza and chooses toppings. Still haven’t convinced anyone to try anchovies, though. Oh well.
Real Life Pro Tips (Actually, Stuff I Learned the Hard Way)
- I once rushed the rise and got a dense crust—don’t do what I did. Give it some time, even if you’re hungry.
- If the dough tears while stretching, just smush it back together. Seriously, it always bakes up fine.
- Let the oven (and pizza stone, if using) preheat for at least 30 minutes. Actually, I find it works better if you go even longer.
Real Questions People Have Asked Me (I Swear)
- Can I use active starter instead of discard?
- Yep, just expect a bit more rise and maybe a puffier crust. No one will complain—that’s for sure.
- Do I have to use yeast? Isn’t the discard enough?
- Technically, you could skip the yeast and let it ferment forever, but for same-day pizza? I always add just a bit of yeast—otherwise you’ll be waiting until the cows come home (or, you know, tomorrow).
- What if my dough isn’t rising?
- Probably just cold. Move it somewhere warmer! And if it’s still stubborn after an hour or so, don’t stress too much—it’ll still get you pizza. Maybe a bit flatter, but not a tragedy.
- Can I freeze the dough?
- Yeah! Just plop it in a baggie right after the first rise and freeze. Thaw in the fridge overnight. Actually, on second thought…let it come to room temp before trying to roll it out or you’ll fight it the whole way.
Alright—I think that covers it. If you ever try this, let me know how it goes (or what toppings you dared your friends to try). Happy pizza night, mate!
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 3/4 cup (180g) sourdough discard (unfed, room temperature)
- 1/2 cup (120ml) warm water
- 2 tablespoons olive oil
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1/2 teaspoon sugar
- Extra flour for dusting
Instructions
-
1In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Whisk until well mixed.
-
2Add the sourdough discard, warm water, and olive oil to the dry ingredients. Mix until a shaggy dough forms.
-
3Turn the dough onto a floured surface and knead for 8-10 minutes until it is smooth and elastic.
-
4Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
-
5Punch down the risen dough, divide it as needed, and shape it onto a pizza pan or baking sheet. Add your favorite toppings and bake at 475°F (245°C) for 12-15 minutes until golden and crisp.
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!!
