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Did you know that you can make homemade sourdough pizza dough with your sourdough discard, no yeast needed? It makes the absolute best tasting pizza crust! It’s soft but chewy, and tastes amazing. In fact, it is the best pizza I’ve had. Once you see how easy it is to use your starter to make this easy sourdough pizza crust recipe, weekly pizza nights will become your family’s new favorite.
You’ll need an active starter to make any sourdough recipe. I’m linking my easy sourdough starter recipe. This fast sourdough starter is literally fail-proof thanks to my pro tips. And it has step-by-step instructions – perfect for a beginner.
Sourdough is made from two simple ingredients: flour and water. Given enough time and a little warmth, these two components ferment and become a sourdough starter.
The fermentation process creates gut-healthy enzymes and acids. Most other types of bread doughs do not provide these healthy enzymes and acids. Learn all about Sourdough Health Benefits in this post.
Pizza Dough with No Yeast?
Baking sourdough bread weekly might be bit much for your household. So finding new ideas to use your sourdough starter keeps things fresh and fun. Like using it for sourdough pizza crust.
Making sourdough pizza crust takes just a few ingredients: flour, olive oil, and salt. Mix them with an active, bubbly sourdough starter and warm water and you have the makings of sourdough pizza crust.
And, once you try this easy, overnight sourdough pizza crust, weekly pizza nights are likely to become a new family tradition.
Sourdough Starter Discard
A sourdough starter is a living organism, but it needs very little attention. It adapts to meet your needs.
If you are a frequent baker, just a little flour and water every day keep it at the ready on your counter. If you bake occasionally, it stays dormant in your fridge with a feeding every week or two.
Feeding the sourdough starter produces a discard. That is the part used for baking. The technical term for the discard is “levain.” But, it’s usually just called a sourdough discard.
Sourdough Discard Pizza Dough
Feed your starter about 12 hours before making sourdough pizza. You’ll need a cup of stirred down starter. So, unless your starter is over a cup (200 grams) feed it without discarding.
Homemade Sourdough Pizza Crust
There are two kinds of sourdough pizza crust recipes:
- A sourdough hybrid that uses a mixture of active-dry yeast (the kind you buy from the grocery store) and sourdough starter.
- And those that use the natural yeast that comes from a sourdough starter.
This sourdough discard pizza recipe uses only natural yeast created from the fermentation process. This makes it a true sourdough pizza dough with no yeast.
Overnight Sourdough Pizza Crust with No Yeast
This recipe uses an overnight rise, so start things the day prior. Or longer. Since the sourdough pizza dough keeps up to a week in the fridge.
If you’re looking for a pizza crust with a shorter rise time, I have the Best Ever Pizza Dough recipe for you.
What Ingredients are in This Easy Homemade Pizza Dough Recipe
- All-purpose flour
- Sourdough starter
- Olive oil
- Granulated sugar
- Filtered water
How to Make the Best Sourdough Pizza Crust
Once you see how easy and amazingly delicious this pizza is, pizza night will become a regular thing.
Step 1 – Mix the Pizza Dough
Ease the dough out of the bowl and finish mixing by hand, then knead the dough for 3 minutes. It should feel smooth and tacky, but not sticky.
Next, place the dough back in the mixing bowl, cover with plastic wrap, and let rise at room temperature overnight.
In the morning, the dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
Step 2 – Prepare Your Sourdough Pizza Dough
Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour.
Step 3 – Make the Sourdough Pizzas
Prepare your toppings and preheat your oven.
Pro Tip: A pizza stone isn’t essential for baking pizza, but I find that it promotes a better rise during baking. And, a pizza stone (or cast iron griddle) gives the sourdough pizza a crispier exterior.
Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1″ thick crust at the edge.
Large pizzas are 14″, and individual pizzas 10″ – 12″.
Add your favorite toppings and bake.
And don’t forget to involve the kids in the homemade pizza party. Even little ones can prepare their own pizzas!
See Below for the Full Sourdough Pizza Crust Recipe!
My favorite methods for baking pizzas is on a pizza stone or in cast iron. If you don’t have a pizza stone you can use a cast iron griddle, or you can flip over a cast iron skillet and use the back.
You want to bake small sourdough pizzas for about 10 minutes, and large pizzas for at least 15 minutes. Finished pizzas should have a light golden sourdough crust with nice and hot toppings.
Note: I prefer my pizzas dairy-free for a healthier option that also happens to be vegan-friendly. Below is a picture of one of my beautiful cheese-less pizzas. Give it a try sometime!
Get the Best Homemade Sourdough Pizza Dough Recipe Here:
Sourdough Pizza Crust
- Baking Sheet
- 6 cups (750g) All-Purpose flour
- 1 cup (250g) Sourdough starter feed about 12 hours prior
- 1/4 cup (60g) Olive oil
- 1 ½ Tbsp (15g) Salt
- 1 Tbsp (10g) Granulated sugar
- 1 1/2 cups (365g) Filtered water 95º to 100º
- Add the ingredients to a large bowl. Mix with a strong spoon or dough whisk. The dough will look rough and shaggy and feel soft and sticky. Turn the dough onto a lightly floured countertop.
- Knead the dough for about 3 minutes, until the dough is smooth and tacky but not sticky. Return the dough to the bowl, cover with plastic wrap, and let rise overnight at room temperature.
- In the morning, your dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
- Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour. Prepare your toppings and preheat your oven to 475º.
- Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1" thick crust at the edge. Large pizzas 14", and individual pizzas 10" – 12". Add toppings.
- I prefer to bake pizzas on a pizza stone or cast iron. If you don't have a pizza stone, you can flip over a cast iron skillet or use a cast iron griddle. Add it to the oven before preheating.
- Bake small pizzas for 10-12 minutes, large for 15-20 minutes.