Sourdough Discard Pizza Crust Recipe

Introduction

Sourdough discard pizza crust is a clever and delicious way to use your leftover starter instead of throwing it away. This crust offers a tangy flavor and chewy texture that elevates homemade pizza without the need for long fermentation times. Perfect for quick and sustainable pizza nights, it’s simple to make and incredibly satisfying.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ cup water (as needed)
• 1 teaspoon dried oregano (optional)
• ½ teaspoon garlic powder (optional)
• 1 teaspoon honey (optional)
• Pinch of crushed red pepper (optional)

Instructions

1. Step 1: In a large bowl, combine the sourdough discard, flour, instant yeast, and salt. Stir in olive oil and gradually add water until a soft, shaggy dough forms. Adjust water or flour slightly if needed to achieve a dough that is soft but not sticky.
2. Step 2: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook if preferred.
3. Step 3: Place the kneaded dough into a greased bowl, cover with plastic wrap or a damp towel, and let it rest for about 1 hour until it has puffed up by 50–75%.
4. Step 4: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or preheat a pizza stone.
5. Step 5: Gently shape the dough into a 12-inch round or two smaller pizzas and transfer to the prepared baking surface.
6. Step 6: Par-bake the crust for 7–8 minutes to set the base and prevent sogginess, then remove from the oven.
7. Step 7: Add your favorite sauce, cheese, and toppings, then return the pizza to the oven and bake for an additional 10–12 minutes until the crust edges are golden brown.
8. Step 8: Remove from oven, slice, and serve warm.

Tips & Variations

• Add dried herbs like oregano or thyme, garlic powder, or a teaspoon of honey to the dough for extra flavor.
• Use a preheated pizza stone for a crispier crust and bake it for at least 30 minutes before placing the dough on it.
• Brush the crust edges with olive oil before baking to achieve a golden, restaurant-style finish.
• If you prefer a thicker crust, let the shaped dough rise an additional 15–20 minutes before baking.
• Fed discard will create a lighter crumb, while unfed discard will produce a tangier, chewier crust.
• Freeze dough after the first rise for up to 3 months for easy future use.

Storage

Store leftover dough in the refrigerator for up to three days or freeze it before baking for up to three months. After baking, cool pizza completely and keep slices wrapped tightly in foil or an airtight container in the fridge for up to 3 days. Reheat on a baking stone or skillet to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze sourdough discard pizza dough?

Yes, after kneading and the first rise, wrap the dough tightly in plastic wrap and freeze for up to three months. Thaw it overnight in the refrigerator before shaping and baking.

Do I need active starter or discard for this recipe?

This recipe uses sourdough discard, which provides flavor but not enough rise on its own. The instant yeast ensures a reliable rise and good structure.

Sourdough Discard Pizza Crust Recipe

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★★★★★

4.7 from 143 reviews

This sourdough discard pizza crust recipe creatively uses leftover sourdough starter discard to make a tangy, crispy, and chewy pizza base. Combining sourdough discard with a bit of instant yeast produces a flavorful, rustic crust with a perfect balance of crisp edges and a soft, airy center. Ideal for homemade pizza nights, this easy recipe offers an eco-friendly, no-waste way to enjoy a gourmet-quality pizza crust with simple pantry ingredients and minimal fermentation time.

• Author: Kai
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 large 12-inch pizza or 2 smaller pizzas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup water (as needed)

Optional Add-Ins for Flavor

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon honey
• Pinch of crushed red pepper

Instructions

1. Mix the Dough: In a large bowl, combine the sourdough discard, all-purpose flour, instant yeast, and salt. Gradually stir in olive oil and water until a soft, shaggy dough forms. Adjust water or flour as needed so the dough is soft but not sticky.
2. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. After kneading, place the dough into a greased bowl.
3. Rest and Rise: Cover the bowl with plastic wrap or a damp towel and let the dough rest for about 1 hour, or until it has risen by 50–75% and is puffy but not necessarily doubled in size.
4. Shape the Crust: Preheat the oven to 450°F (230°C) and prepare a parchment-lined baking sheet or a preheated pizza stone. Gently press the dough into a 12-inch round or two smaller pizzas.
5. Par-Bake the Crust: Bake the shaped dough for 7–8 minutes to par-bake the crust, ensuring it develops a crisp bottom and reduces sogginess from toppings.
6. Add Toppings and Bake: Remove the par-baked crust from the oven, top with your favorite pizza toppings, then bake for an additional 10–12 minutes or until the crust edges turn golden brown and toppings are melted and cooked.
7. Serve: Remove from oven, let cool slightly, slice, and serve warm. Optionally, brush crust edges with olive oil before baking for a golden finish.

Notes

• You can use either fed or unfed sourdough discard; fed discard produces a lighter crumb while unfed discard yields stronger tang.
• Enhance flavor with optional add-ins like dried oregano, garlic powder, honey, or crushed red pepper.
• Freeze the dough after the first rise for up to 3 months; thaw overnight in the fridge before use.
• For extra crispiness, use a preheated pizza stone that has been heated for at least 30 minutes.
• Leftover baked pizza can be stored in the refrigerator for up to 3 days and reheated on a baking stone or skillet to maintain crispness.

Keywords: sourdough discard, pizza crust, pizza dough, sourdough pizza, no-waste recipe, homemade pizza, sourdough baking, easy pizza crust, eco-friendly cooking