Introduction

Sourdough discard pizza crust is a delicious and sustainable way to use leftover starter. This crust offers a perfect balance of tangy flavor, crisp edges, and a chewy interior, making it an ideal base for your favorite pizzas. It’s quick to prepare and elevates any pizza night with its rustic, flavorful character.

Sourdough Discard Pizza Crust Recipe - Recipe Image

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

Step 1: In a large bowl, combine sourdough discard, flour, instant yeast, and salt.
Step 2: Stir in olive oil and water gradually until a soft dough forms. Adjust water or flour as needed to achieve a dough that is soft but not sticky.
Step 3: Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rest for 1 hour until it becomes puffy (about 50–75% rise).
Step 5: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or preheat a pizza stone for at least 30 minutes.
Step 6: Shape the dough into one 12-inch round or two smaller pizzas and transfer to the prepared baking surface.
Step 7: Par-bake the crust for 7–8 minutes until it begins to set but is not browned.
Step 8: Remove from the oven, add your favorite toppings, and bake for an additional 10–12 minutes or until the crust is golden brown and toppings are cooked.
Step 9: Remove from oven, slice, and serve warm.

Tips & Variations

Use either fed or unfed discard; fed discard yields a lighter crumb, unfed offers stronger tang.
Add dried oregano, garlic powder, honey, or crushed red pepper for extra flavor.
For a crispy crust, preheat a pizza stone for at least 30 minutes before baking.
Brush the crust edges with olive oil before baking for a golden finish.
Let shaped dough rise another 15–20 minutes before baking for a thicker crust.
Freeze dough after the first rise for up to 3 months for quick pizza nights.

Storage

Store leftover dough in the refrigerator for up to three days or freeze it for longer storage (up to 3 months). Baked pizza can be cooled completely, wrapped tightly, and refrigerated for up to 3 days. Reheat on a baking stone or skillet to restore 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 3 months. Thaw it overnight in the refrigerator before shaping and baking.

Do I need active starter or discard for this recipe?

You only need sourdough discard. The recipe relies on a small amount of instant yeast to help the dough rise and develop structure, while the discard adds flavor.

Sourdough Discard Pizza Crust Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

This sourdough discard pizza crust recipe is a smart and sustainable way to use leftover sourdough starter discard. It yields a crispy, chewy crust with a subtle tangy flavor that pairs beautifully with your favorite toppings. Combining sourdough discard with a touch of instant yeast ensures a quick rise while maintaining rich sourdough complexity. Perfect for homemade pizza nights, this recipe is easy, eco-friendly, and adaptable to various pizza styles from classic Margherita to creative dessert pizzas.

Author: Nora
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

Main 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)

Optional Add-Ins

1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon honey
Pinch of crushed red pepper

Instructions

Mix the Dough: In a large bowl, combine sourdough discard, all-purpose flour, instant yeast, and salt. Gradually stir in olive oil and water until a soft, shaggy dough forms that is not sticky. Add more water or flour as needed to reach the right consistency.
Knead the Dough: Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. This develops gluten for structure.
First Rise: 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 puffed (50–75% rise). This resting period develops flavor and texture.
Preheat Oven and Prepare Dough: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or preheat a pizza stone for 30 minutes. Shape the dough into a 12-inch round or two smaller rounds on the prepared surface.
Par-Bake the Crust: Bake the shaped dough for 7–8 minutes to firm up the crust and prevent sogginess once toppings are added.
Add Toppings and Final Bake: Remove the par-baked crust from the oven, add your favorite sauce, cheese, and toppings. Bake again for 10–12 minutes, or until the crust is golden brown and edges crisp.
Serve: Remove from oven, slice, and serve warm. Enjoy the crispy edges with a chewy, flavorful interior.

Notes

You can use either fed or unfed sourdough discard; fed discard yields lighter crumb while unfed adds stronger tang.
Enhance flavor by adding dried herbs (oregano, thyme), garlic powder, or honey to the dough.
For extra crispiness, preheat and bake on a pizza stone.
Freeze the dough after the first rise tightly wrapped for up to 3 months; thaw overnight in the fridge before use.
Store leftover baked pizza in the refrigerator for up to 3 days; reheat on a baking stone or skillet to retain crispness.
If dough feels sticky, lightly oil your hands or dust with flour while shaping.
Allow shaped dough to rise an additional 15–20 minutes if you prefer a thicker crust.

Keywords: sourdough discard, pizza crust, sourdough pizza, leftover starter recipe, no waste baking, quick rise pizza dough, homemade pizza, sourdough discard recipes, vegetarian pizza crust