Sourdough Discard Pizza Crust Recipe

  • By Zain123
  • /

Sourdough Discard Pizza Crust Recipe

A simple, smart, and flavor-packed way to use your sourdough discard.

There’s something magical about homemade pizza. It’s cozy, fun, and brings everyone to the kitchen. The warm smell of a baking crust—crispy edges, soft center—feels like a hug. When you make pizza with sourdough discard, that magic gets even better. Instead of wasting your discard, you turn it into a rich, tangy, restaurant-style crust that tastes like a real pizzeria treat.

Sourdough discard pizza crust has become a favorite because it’s easy, forgiving, and tastes incredible. The outside bakes golden and crisp, while the inside stays soft and chewy. You don’t need to be a pro baker—this dough is simple, flexible, and perfect for family pizza night, cozy dinners, or weekend fun. Plus, sourdough is easier to digest and adds natural gut-friendly benefits.

Whenever your sourdough discard is waiting in the fridge, this recipe is the best way to use it. It’s tasty, healthier than regular dough, and full of that signature sourdough tang that makes every bite special.

Ingredients

For the Dough

  • 1 cup sourdough discard (≈ 240g)
  • 1½ cups all-purpose flour (≈ 190g)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast (optional for faster rise)
  • ¾ cup warm water
  • 1 tbsp olive oil (plus extra for brushing)
  • Cornmeal or flour for dusting
  • Your favorite toppings: sauce, cheese, veggies, meats, herbs

Step-by-Step Instructions

Step 1: Make the Dough

  1. Add sourdough discard, warm water, and olive oil to a bowl. Stir to combine.
  2. Add sugar and salt.
  3. Add the flour slowly. If using yeast, mix it into the first cup of flour.
  4. Stir until the dough begins to come together.

Step 2: Knead

Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth, soft, and elastic.

  • If sticky → add a bit more flour
  • If dry → add a splash of water

Step 3: First Rise

Shape into a ball and place in an oiled bowl. Cover and let it rise for 1–2 hours until doubled.
For a deeper sour flavor, refrigerate overnight and use the next day.

Step 4: Prepare the Oven

Preheat to 475°F (245°C).
Place your pizza stone inside to heat.
Dust the surface with cornmeal or flour.

Step 5: Shape the Crust

Press or stretch the dough into a circle or rectangle.
Make a slight rim around the edges.
Keep it thicker for chewy crust or thin for crispy pizza.

Step 6: Add Toppings

Brush the dough with olive oil.
Spread your sauce, add cheese, veggies, or any toppings you love.
Avoid piling too much—light toppings bake better.

Step 7: Bake

Bake for 12–15 minutes until golden and bubbling.
The edges should be crisp, and the cheese should look melted and slightly browned.

Step 8: Slice & Enjoy

Let it rest for 2 minutes, then slice and enjoy warm.

Why This Recipe Works So Well

  • Reduces food waste — use discard instead of throwing it away.
  • Better flavor — sourdough adds depth and tang that regular dough doesn’t have.
  • Better digestion — natural fermentation makes it gentler on the stomach.
  • Crispy + soft texture — the perfect balance of crunch and chew.
  • Endless topping options — from classic margherita to gourmet veggie blends.

Pro Tips

  • Use fresh discard for best flavor.
  • For deeper sour taste → rise overnight in the fridge.
  • Add herbs (oregano, garlic powder, basil) into the dough for extra flavor.
  • Brush the crust edges with olive oil or butter before baking.
  • Don’t overload toppings—less is more for crisp crust.
  • Use a pizza stone for a true restaurant-style bottom crust.

Nutrition (Approx)

Per Slice (1 of 8):

  • Calories: 190
  • Carbs: 28g
  • Protein: 6g
  • Fat: 6g
  • Fiber: 2g
  • Sodium: 310mg


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