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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. Hi Scott, You can absolutely omit the sugar. The sugar is there for flavor and added caramelization. Sugar also gives the yeast something to get started snacking on. It just jumpstarts the party! Happy pizza-ing!

    1. The regular volume measurements are there. You need to click “US Customary” right above the ingredient list but below the word “Ingredients” That will switch all the measurements to cups and tablespoons, etc. Happy baking!