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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/sourdough-discard-pizza-crust-recipe/