This easy sourdough discard pizza crust is crispy around the edges, soft in the center, and a great way to use up extra starter. No long fermentation is required!
Ingredients
- 1 cup (240 g) sourdough discard, preferably 100% hydration
- 1½ cups (180 g) all-purpose or bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon garlic powder, optional
- ½ teaspoon dried Italian seasoning, optional
- 2–4 tablespoons warm water, as needed
- ½ teaspoon instant yeast, optional — use it for a quicker, more reliable rise
For Topping
- Pizza sauce
- 1–1½ cups shredded mozzarella cheese
- Pepperoni, cooked chicken, mushrooms, bell peppers, olives, or your favorite toppings
- A little olive oil
- Italian seasoning or fresh basil
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine the sourdough discard, olive oil, and warm water.
Add the flour, salt, garlic powder, Italian seasoning, and instant yeast if using.
Mix with a wooden spoon until a rough, sticky dough forms.
2. Knead
Transfer the dough to a lightly floured surface.
Knead for about 5–7 minutes, until the dough becomes smoother and elastic.
If it feels extremely sticky, add flour 1 tablespoon at a time. Avoid adding too much flour because this can make the crust tough.
3. Let the Dough Rest
Place the dough in a lightly oiled bowl and cover it.
With yeast: Let it rest for about 1–2 hours, or until slightly puffy.
Without yeast: Let it rest for 4–8 hours at room temperature for better flavor and texture.
4. Preheat the Oven
Place a pizza stone, pizza steel, or heavy baking sheet in the oven.
Preheat to 475°F (245°C) for at least 30 minutes.
A properly heated baking surface helps create a crispier bottom.
5. Shape the Crust
Place the dough on a piece of parchment paper.
Gently stretch or roll it into a 10–12-inch circle.
Keep the edges slightly thicker for a nice crispy-chewy crust.
For an extra-crispy crust, brush the surface lightly with olive oil.
6. Add the Toppings
Spread a thin layer of pizza sauce over the dough.
Sprinkle with mozzarella cheese and add your favorite toppings.
Don’t overload the pizza, as too many toppings can make the center soggy.
7. Bake
Carefully transfer the pizza onto the preheated stone, steel, or baking sheet.
Bake for 10–15 minutes, until the cheese is melted and bubbling and the crust is golden brown.
For extra browning, broil for the final 1–2 minutes, watching carefully.
8. Cool and Serve
Remove the pizza from the oven and let it rest for 3–5 minutes.
Sprinkle with Italian seasoning or fresh basil, slice, and serve warm. 🍕
Tips for the Best Sourdough Discard Pizza
- Use cold discard or room-temperature discard—both work.
- Don’t add too much flour; a slightly soft dough produces a better crust.
- For deeper sourdough flavor, skip the yeast and allow a longer fermentation.
- A pizza stone or steel gives the crispiest bottom.
- For a softer crust, bake at 450°F (230°C) for about 12–16 minutes.
- You can refrigerate the dough for up to 24 hours after mixing for extra flavor.
- Leftover baked pizza can be refrigerated for 3–4 days and reheated in a skillet or oven.
