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Easy Crispy Overnight Sourdough Discard Pizza Dough Recipe for Perfect Homemade Pizza

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This easy crispy overnight sourdough discard pizza dough recipe transforms sourdough discard into a flavorful, light, and crispy pizza crust with minimal effort. Perfect for weeknight dinners, it requires simple ingredients and an overnight rest for the best results.

Ingredients

Scale
  • ½ cup (120 grams) sourdough discard (unfed or fed)
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (180 ml) warm water (around 90°F / 32°C)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon sugar (optional)

Instructions

  1. In a large mixing bowl, combine ½ cup (120 g) sourdough discard with 2 cups (250 g) all-purpose flour.
  2. Add ¾ cup (180 ml) warm water, 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon sugar if using. Stir together until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth but slightly sticky. Add flour sparingly if too sticky.
  4. Shape the dough into a ball and place it in a clean bowl. Cover tightly with plastic wrap or a damp towel.
  5. Refrigerate the dough overnight for 12 to 18 hours to develop flavor and tenderness.
  6. The next day, remove the dough and let it sit at room temperature for about 30 minutes to make stretching easier.
  7. Lightly flour your work surface and hands. Press and stretch the dough into a 12-inch (30 cm) circle or preferred shape. Rest if it resists stretching.
  8. Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
  9. Transfer the dough to parchment paper, add your favorite sauce, cheese, and toppings.
  10. Slide the pizza onto the hot stone or baking sheet and bake for 12-15 minutes until the crust is golden and crisp.
  11. Remove from oven, let cool for a couple of minutes, then slice and serve.

Notes

If dough is tough to stretch, sprinkle lightly with water to soften. Avoid overloading toppings to prevent soggy crust. Preheat oven fully with pizza stone for best crispness. Leftover dough can be refrigerated up to 3 days or frozen for 2 months. Let dough rest if it resists stretching to relax gluten.

Nutrition

Keywords: sourdough discard, pizza dough, homemade pizza, crispy crust, overnight dough, easy pizza recipe, sourdough pizza

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