Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Par-Bake the Crust: Bake the shaped dough for 7–8 minutes to firm up the crust and prevent sogginess once toppings are added.
  6. 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.
  7. 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

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