This easy sourdough discard pizza is a delicious way to use up extra starter. The crust is golden and crisp on the outside, soft and chewy in the middle, and full of that slightly tangy sourdough flavor. Add your favorite sauce, cheese, and toppings for a homemade pizza everyone will love.
Prep Time
15 minutes
Resting Time
1–2 hours
Bake Time
10–15 minutes
Total Time
About 2 hours
Yield
2 medium pizzas
Ingredients
For the Dough
- 1 cup (240 g) sourdough discard, unfed
- 2 cups (250 g) all-purpose or bread flour
- ½ cup (120 g) warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon honey or sugar
- ½ teaspoon instant yeast
For the Toppings
- ½ cup pizza sauce
- 1½–2 cups shredded mozzarella cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Pepperoni, mushrooms, bell peppers, onions, olives, or other toppings of your choice
- Fresh basil, optional
- Olive oil, for brushing the crust
Step-by-Step Instructions
1. Combine the Wet Ingredients
Add the sourdough discard, warm water, olive oil, honey, and instant yeast to a large mixing bowl.
Stir everything together until the mixture is smooth and well combined.
2. Add the Flour and Salt
Add the flour and salt to the bowl. Mix with a wooden spoon or your hands until the ingredients come together and form a soft, slightly sticky dough.
The dough should feel moist but shouldn’t be completely wet.
3. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for about 5–7 minutes, folding and pressing the dough until it becomes smoother and more elastic.
If it feels very sticky, add a little flour, about 1 tablespoon at a time. Try not to add too much flour because a softer dough produces a lighter, chewier crust.
4. Let the Dough Rise
Lightly grease a clean bowl with olive oil and place the dough inside.
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rest in a warm, draft-free place for 1–2 hours, or until it looks noticeably puffy.
It doesn’t have to double in size.
5. Preheat the Oven
About 30 minutes before you’re ready to bake, preheat your oven to 475°F (245°C).
If you’re using a pizza stone or baking steel, place it in the oven while it preheats. Getting the baking surface very hot will help give the pizza a crisp bottom.
6. Divide the Dough
Transfer the dough to a lightly floured surface.
Divide it into 2 equal portions.
Shape each portion into a smooth ball by gently pulling the edges toward the center and rolling it between your hands.
Let the dough balls rest for another 10–15 minutes.
7. Shape the Pizza Crust
Take one dough ball and place it on a lightly floured surface.
Using your fingertips, gently press the dough outward. Then stretch it with your hands until you have a roughly 10–12-inch circle.
Leave the outer edge slightly thicker instead of pressing it completely flat. This will create a nice, airy crust around the pizza.
Place the shaped dough on parchment paper or a lightly floured pizza peel.
8. Add the Sauce
Spread about ¼ cup of pizza sauce over the dough, leaving a small border around the edges.
Don’t use too much sauce, as excess moisture can make the center of the pizza soggy.
9. Add the Cheese and Toppings
Sprinkle the mozzarella evenly over the sauce.
Add Italian seasoning and garlic powder, then arrange your favorite toppings over the cheese.
Pepperoni, mushrooms, onions, bell peppers, olives, and cooked chicken all work beautifully.
Try not to pile on too many toppings so the crust stays crisp.
10. Bake the Pizza
Carefully transfer the pizza to the hot pizza stone, baking steel, or preheated baking sheet.
Bake for 10–15 minutes, depending on your oven and crust thickness.
The pizza is ready when the cheese is melted and bubbling and the crust is deeply golden around the edges.
For an extra golden top, switch on the broiler for the last 1–2 minutes. Keep a close eye on it because the cheese can brown quickly.
11. Finish and Serve
Remove the pizza from the oven and let it rest for 2–3 minutes.
Brush the crust lightly with olive oil and sprinkle with fresh basil or a little extra Italian seasoning if desired.
Slice while warm and serve immediately.
Tips for the Best Sourdough Discard Pizza
- Use unfed sourdough discard for a stronger tangy flavor.
- Don’t add excessive flour when kneading.
- Make sure your oven and pizza stone are thoroughly preheated.
- Keep the toppings relatively light for a crispier crust.
- For deeper sourdough flavor, let the dough rest in the refrigerator overnight before shaping and baking.
- A small brush of olive oil around the crust gives it a beautiful golden finish.
Easy Topping Combinations
Classic: Mozzarella + pepperoni + Italian seasoning
Veggie: Mozzarella + mushrooms + bell peppers + onions + olives
Chicken: Pizza sauce + mozzarella + cooked chicken + roasted peppers
Fresh: Mozzarella + fresh tomatoes + basil + olive oil
Cheesy Garlic: Mozzarella + parmesan + garlic + Italian seasoning
Enjoy your homemade Sourdough Discard Pizza—crispy, cheesy, chewy, and packed with homemade flavor! 🍕
