Sourdough Discard Pizza

Introduction

Sourdough discard pizza is a delicious way to make the most of your starter scraps while cutting down on kitchen waste. Instead of throwing away that excess discard during feedings, you can turn it into a crispy, flavorful pizza crust.

This recipe not only saves you from wasting precious starter but also delivers a tangy twist to your pizza base. The natural acidity of the discard creates a crust that’s airy, chewy, and perfectly golden when baked.

Whether you’re new to sourdough baking or simply looking for a quick and easy homemade pizza recipe, this method will give you a satisfying, restaurant-quality pie right from your oven.

Cooking Time & Serving

• Prep Time: 15 minutes (plus 1–2 hours rising time, optional)

• Cook Time: 15 minutes

• Total Time: 30–120 minutes

• Servings: 2 medium pizzas (about 4 servings)

Ingredients

For the Dough

• 1 cup (240g) sourdough discard (unfed, room temperature)

• 1 ½ cups (190g) all-purpose flour

• 1 tsp instant yeast (optional for faster rise)

• 1 tsp sugar or honey

• ½ tsp salt

• 2 tbsp olive oil

• ¼ cup (60ml) warm water (adjust as needed)

For the Toppings (customize as desired)

• ½ cup pizza sauce

• 1 ½ cups shredded mozzarella cheese

• Fresh basil leaves

• Pepperoni, mushrooms, onions, or any toppings of choice

How to Make

1. Mix the Dough
   In a large bowl, combine sourdough discard, warm water, sugar (or honey), yeast (if using), and olive oil. Stir until combined.

2. Add Dry Ingredients
   Mix in flour and salt gradually until a shaggy dough forms. Knead for about 5–7 minutes until smooth and elastic.

3. First Rise (Optional but Recommended)
   Cover the bowl with a clean towel or plastic wrap. Let the dough rest in a warm spot for 1–2 hours until slightly puffy. If skipping the rise, the crust will still bake nicely, just less airy.

4. Shape the Crust
   Preheat oven to 475°F (245°C). Roll or press dough onto a lightly floured surface into your desired pizza shape. Transfer to a parchment-lined baking sheet or preheated pizza stone.

5. Add Toppings
   Spread pizza sauce evenly over the crust. Sprinkle with cheese, then layer your favorite toppings.

6. Bake
   Place in the preheated oven and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.

7. Serve
   Remove from oven, top with fresh basil if desired, slice, and enjoy!

Notes

• The yeast is optional. If omitted, allow the dough to rest longer for a natural rise.

• For extra flavor, let the dough rest overnight in the fridge before baking.

• A pizza stone or steel will give a crispier crust, but a regular baking sheet works too.

• This dough can also be used for calzones or flatbreads.

FAQs

Q: Can I make this without yeast?
Yes! The sourdough discard alone provides flavor, though the crust will be denser. Extend the resting time to help improve texture.

Q: Can I freeze the dough?
Absolutely. Wrap it tightly in plastic wrap, freeze for up to 2 months, and thaw overnight in the fridge before using.

Q: What if my discard is very sour?
That’s fine! The tanginess adds depth to the crust. If you prefer a milder flavor, use discard that’s not too old (1–2 days old from the fridge).

Q: Can I make this gluten-free?
Yes, by substituting with a gluten-free flour blend, though texture may vary.

Nutrition (Per Serving – based on 4 servings)

Values will vary depending on toppings and exact ingredients used.

Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. Always check ingredient labels for potential allergens such as gluten, dairy, or nuts. If you have dietary restrictions or medical conditions, consult a health professional before making changes to your diet.