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This sourdough pizza dough is fast and you can use your sourdough starter discard! There is no kneading because it’s all made in the food processor!

This sourdough pizza dough is easy, fast and you can use your sourdough starter discard!

Fickle, fickle world. Sourdough bread may go in and out of style faster than Hammer Pants, but pizza will never leave us! And, thus, I give to you the easiest, fastest sourdough pizza dough EVER.

This is an amazing way to use your sourdough discard; meaning you can use yesterday’s starter for pizza dough instead of tossing it in the trash. Or using it for brownies, because, why? Sourdough culture in brownies sounds worse than avocados. Uncool Instagram, uncool.

This sourdough pizza dough is easy, fast and you can use your sourdough starter discard!

The sourdough give the pizza dough an outstanding flavor! You know how pizza dough often just tastes like the sum of its parts? Kinda bland? More like a vehicle of cheese transportation than a flavorful component of the dish itself?

This crust will transform your whole pizza experience! When flavor is built on top of flavor, you get the pizza equivalent of a nuclear missile verses a sparkler left over from 4th of July 1992. Dud.

It’s chewy and crispy in all the right places! Don’t believe me, check it out for yourself.

Sure it take a little planning but you could make a double batch and keep two wrapped tightly in plastic wrap in the freezer! Just defrost and use.

Sourdough Pizza Dough stretched ready for topping
4.80 from 5 ratings

Sourdough Pizza Dough

Easy and fast sourdough pizza dough recipe all made in the food processor. Flavorful, and you can use your sourdough starter discard!
Prep: 10 minutes
Total: 10 minutes
Servings: 10 people


  • 100 grams 00 Flour Caputo
  • 140 grams Bread Flour
  • 6 grams Salt
  • 12 grams Sugar
  • 2 grams Dry Active Yeast
  • 135 grams Water
  • 20 grams Extra Virgin Olive Oil
  • 150 grams Sourdough starter fed or unfed (discard)


  • Oil a baking sheet or baking dish with canola oil. Set aside.
  • Fit a food processor with a blade, any blade. It doesn’t matter. Seriously.
  • Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.
  • Combine the water, olive oil and starter. With the food processor running pour the wet ingredients through the feed tube. When I made it for the video I added the starter after the water and oil and it was something special trying to get it through the tube. Don’t be like me.
  • Allow the food processor to run until a ball forms and then let it run another 30 seconds. Stop the food processor.
  • Lightly flour a smooth surface. Don’t use too much. The dough isn’t that sticky.
  • Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.
  • Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the ball by pulling the dough towards you, rotating and then pulling to towards you again. You can also shape it using the bench scraper. Just watch my video on youtube!
  • Place each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap tightly in plastic wrap and place in the refrigerator.
  • Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.
  • Before you use it, take the dough out of the refrigerator and let it sit at room temperature for 2-4 hours. Make that pizza!!!!



Makes 2, 14 inch pizzas
If you don’t have 00 flour, you can use all bread flour.


Calories: 123kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 123
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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  1. When you freeze the pizza dough, what will be the process for getting it ready to make the dough ready for pizza? how long to thaw? do we need to leave it in refrigerator for 48-72 hours?

  2. Hi-how to do you shape the pizza.? Does it need to poked with fork in the middle so crust doesn’t poof like bread? What temperature to bake it and does it need to be prevailed for a few minutes before adding sauce and other toppings. How long do you bake it? Thanks

    1. You can certainly try! Whole wheat flour has different hydration needs so sometimes if you don’t add water and you substitute it 100%, you can end up with a dry dough.

    1. It should be from the day before. Any older it isn’t as active, so I would feed it before using it. You can also use active starter if you want.

  3. i am not sure why you use dry yeast and sourdough starter .. that seems to be a lot of pizza recipes I see but I personally only use activated sourdough starter instead (at a rate of 20%) and it turns out to be a hell of a lot more digestible !! Mix all the ingredients and after it’s rested for 30mn … shape them as 250 to 300g dough boules, cover with cling film and let rest on an oiled metal plate in your fridge .. for lovely pizza the next day ! so much more flavor !

      1. It is not clear what she means, which is why what she wrote isn’t an actual recipe. However, she probably means the starter weight is 20% of the weight of the flour. I am assuming she is using bread percentages or bakers math, but it isn’t clear. If you want to omit the yeast you can without adding any additional starter because starter changes the hydration. I say it in my video. Please watch my videos for more clarity.

  4. Wait. People are using sourdough culture in brownies!? Ummm. I have a lot of comments there, but I’ll keep them to myself. (That’s a first, I know…) But using leftover sourdough culture for a pizza dough? Now that is something I can talk about from now until the cows come home. What a great idea! We all need more pizza. And I’ve been tossing some culture lately, so now I know how to use it! Also, have you tried brushing the 1″ edge (crust) with olive oil + salt + italian seasonings? You’re a professional baker, so I’m going to assume yes…but if not then do it. Like today. It’s a Friday. You know you want pizza and beers tonight. 🙂

    1. Sourdough in brownies is upsetting right? Like it’s not just me??? And I have not tried brushing the crust with EVOO and then adding salt and seasoning, but THAT NEEDS TO HAPPEN. All I can say is thank you on behalf of me and my bf. Have you made a stuffed crust pizza? I haven’t had one since 1998 but I dream of them sometimes lol

      1. Hah! I haven’t tried making a stuffed crust yet…but that’s mainly because I can’t wrap my head around the sheer amount of cheese that you need. I feel like that’s one of those things you just order so you can’t see how much goes into it! Also, sweet dreams are made of cheese…

        1. You make a fair point here. I do think it is one of those things where it is best not to see the actual quantity used, so that you can actually still enjoy it! It’s kind of like how I felt the first time I saw how much sugar goes in preserves and jam. Because I quite enjoyed the happy place where I thought preserves were healthy! lol