Can I refrigerate the dough and use it later?

Yes! After the rise, place it in the fridge. Just let it come to room temperature before shaping and baking.

Can I freeze the dough?

Absolutely. Wrap each dough ball tightly in plastic wrap Place in a freezer bag When ready to use: Thaw overnight in the fridge Let sit at room temp before baking

Can I pre-bake the crust before freezing?

It’s possible, but freezing the dough itself tends to give better results in texture and flavor.

Why was my dough gluey?

This usually happens due to: Too much hydration Over-fermentation Measuring flour loosely Fix: Add a bit more flour until the dough becomes manageable.

What if my dough didn’t double?

No stress—it doesn’t have to double perfectly. If it’s slightly puffy, it will still bake beautifully.

Same Day Sourdough Discard Pizza Dough Recipe: 5 Easy Secrets

Name: Same Day Sourdough Discard Pizza Dough Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 ½ cups water; ½ cup sourdough discard; 2 tablespoons olive oil; 4 ½ cups all-purpose flour; 2 teaspoons salt

Description

This Same Day Sourdough Discard Pizza Dough Recipe is a quick and flavorful way to turn leftover sourdough discard into a crispy, chewy homemade pizza crust. Perfect for busy weeknights, this easy dough comes together with simple pantry ingredients and delivers artisan-style results in just one day.

Ingredients

Scale

1 ½ cups water
½ cup sourdough discard
2 tablespoons olive oil
4 ½ cups all-purpose flour
2 teaspoons salt

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Instructions

1. Prepare the Dough
In a large bowl, mix sourdough discard and water until combined. Add olive oil, flour, and salt. Mix by hand until a shaggy dough forms.

2. Bulk Fermentation
Cover and let the dough rest at room temperature for about 8 hours, or until doubled in size.

3. Divide and Shape
Transfer dough to a floured surface. Divide into 4 equal portions and shape into balls. Let rest while preheating the oven.

4. Preheat Oven
Preheat oven to 450°F. Place a pizza stone inside if using.

5. Shape and Bake
Stretch dough into circles, add sauce and toppings, and bake for 15 minutes or until crust is golden and crisp.

Notes

Dough may need extra flour if sticky due to humidity.

If dough doesn’t fully double, it can still be used successfully.

Refrigerate overnight if needed; bring to room temperature before baking.

Dough can be frozen for later use—wrap tightly and thaw before using.

Avoid over-fermenting to prevent overly soft or sticky dough.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 pizza dough portion
Calories: 320
Sugar: 1g
Sodium: 390mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg