If you love pizza and sourdough baking, you are going to adore this Sourdough Discard Pizza Crust Recipe. It’s the perfect way to use up your sourdough discard in a delicious, crispy, and tender pizza crust that’s bursting with flavor. This recipe combines the tangy depth of sourdough with the ease and boost of yeast, creating a crust that’s crispy on the edges and wonderfully chewy inside. Whether you’re feeding two or making enough for friends, this recipe transforms what might have been waste into a show-stopping base for all your favorite toppings. Let me walk you through why this crust is truly a game-changer for any pizza night.
Ingredients You’ll Need
These ingredients are simple staples that come together for an extraordinary crust. Each one plays a crucial role from building structure to developing flavor and achieving that perfect golden color.
- Warm water: Activates the yeast and hydrates the flour, setting the foundation for a great dough.
- Honey: Adds a touch of natural sweetness and helps feed the yeast for a lively rise.
- Active dry yeast: Gives extra lift and lightness alongside the sourdough discard.
- Sourdough discard (unfed starter): Packs in the signature tang and depth only sourdough can offer, making the crust unique and flavorful.
- Olive oil: Adds richness and helps to tenderize the dough while contributing to a crisp crust.
- All-purpose flour: The main body of the dough, providing structure and that perfect chew.
- Kosher salt: Enhances every flavor in the crust and balances the sweetness from the honey.
How to Make Sourdough Discard Pizza Crust Recipe
Step 1: Activate the Yeast
Start by pouring warm water into your stand mixer bowl and stirring in the yeast and honey. Let this mixture sit for about 5 minutes until it’s foamy and bubbly—this means your yeast is awake and ready to work its magic, ensuring a good rise in the dough.
Step 2: Combine the Dough Ingredients
Next, add in your sourdough discard, olive oil, all-purpose flour, and kosher salt. Begin mixing on low speed until everything starts coming together. This careful mixing helps evenly incorporate your ingredients, setting the stage for a balanced dough.
Step 3: Knead the Dough
Turn your mixer up to medium speed and knead for 5 to 7 minutes. If the dough feels too sticky, sprinkle in flour a tablespoon at a time until it pulls away from the bowl edges and feels smooth. Kneading develops the gluten, giving your crust that satisfying chew and elastic texture.
Step 4: Let the Dough Rise
Remove the dough hook and cover the dough. Let it rise in a warm place for at least one hour until it nearly doubles in size. This resting period is critical as it lets the natural fermentation from the sourdough discard and yeast produce those wonderful flavors and a lighter texture.
Step 5: Prepare for Pizza Making
You can either start shaping your pizza right after this rise or cover your dough tightly and refrigerate it for up to 24 hours. The slow cold rise will deepen the flavor even more if you decide to wait.
Step 6: Shape and Preheat
Preheat your oven to 500 degrees Fahrenheit for at least an hour with your baking steel or stone inside. Divide the dough into two large or up to four smaller portions. Flatten each into circles on a floured surface—using parchment paper can make transferring much easier, especially for beginners.
Step 7: Rest and Top
If you have time, let your shaped dough rest for 20-30 minutes for a puffier crust. Then, pile on your favorite toppings—but don’t overdo the wet ingredients, as you want the crust to stay crisp and sturdy.
Step 8: Bake and Enjoy!
Slide your pizza onto the hot baking steel using a peel or thin baking tray and bake for 6 to 7 minutes. When the crust turns golden and bubbly, and the cheese melts perfectly, your pizza is ready to come out. Transfer to a board, slice, and savor every bite of your homemade creation.
How to Serve Sourdough Discard Pizza Crust Recipe
Garnishes
Fresh garnishes like torn basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of crushed red pepper can take your pizza to the next level. They add vibrant color and fresh notes that brighten up the richness of the baked crust and toppings.
Side Dishes
This crust pairs brilliantly with light side dishes such as a crisp arugula salad with lemon vinaigrette or garlic-roasted vegetables. These fresh sides complement the chewy, flavorful crust without overpowering it, making every meal balanced and enjoyable.
Creative Ways to Present
Try serving mini personal pizzas for a fun, casual gathering or cut your pizza into squares to share at parties. Presenting your pizza on a rustic wooden board alongside dipping sauces like garlic butter or herbed olive oil invites everyone to dig in and makes for an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pizza crust or leftover pizza in an airtight container or wrapped tightly in plastic wrap. It will keep fresh in the refrigerator for up to 3 days, making it ideal for a quick next-day meal.
Freezing
To save dough for later, wrap it tightly before freezing. You can freeze both raw dough and cooked crust. When ready, thaw the dough overnight in the refrigerator and let it come to room temperature before baking for best results.
Reheating
Reheat leftover pizza in a hot oven or on a skillet to refresh the crust’s crispiness. Avoid the microwave if you want to keep that delightful crunch and chew that make this Sourdough Discard Pizza Crust Recipe so irresistible.
FAQs
What is sourdough discard, and why use it in this pizza crust?
Sourdough discard is the portion of starter you remove before feeding your sourdough culture. Using it in this recipe prevents waste and adds a subtle tang and complex flavor profile unique to sourdough fermentation.
Can I use active sourdough starter instead of discard?
While active starter can be used, it’s often more hydrated and bubbly, which may affect dough consistency and rise. Using discard as directed gives a more predictable texture and flavor.
Do I need a sourdough starter to make this recipe?
This recipe requires sourdough discard, so having a starter culture is essential. However, if you don’t have one yet, you can substitute with all yeast, but you’ll miss out on the sourdough’s distinctive flavor.
Why is the dough sticky, and how do I handle it?
The dough should feel slightly tacky but not overly sticky. Adding flour little by little during kneading helps, but be careful not to add too much or the crust will become tough rather than light and chewy.
What toppings work best on sourdough discard pizza crust?
Because the crust has a tangy, rich flavor, it pairs beautifully with classic toppings like tomato sauce, mozzarella, fresh basil, and cured meats, or more adventurous choices like caramelized onions, goat cheese, and arugula. The key is balancing wet and dry ingredients to keep the crust crisp.
Final Thoughts
This Sourdough Discard Pizza Crust Recipe is honestly one of my favorite ways to turn leftover starter into something truly spectacular. With crispy edges and that unmistakable sourdough tang, it elevates any pizza night and reduces waste at the same time. I can’t wait for you to try it—your taste buds and your sourdough will thank you.
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Sourdough Discard Pizza Crust Recipe
- Total Time: 1 hour 22 minutes
- Yield: 2 large pizzas or 4 smaller personal pizzas
Description
This Sourdough Discard Pizza Crust recipe transforms leftover sourdough starter into a delicious, crispy pizza base. Using a stand mixer for kneading and a high-temperature oven with a baking steel, this crust achieves a perfect balance of chewy and airy texture, ideal for home pizza nights. It’s a sustainable, easy-to-follow method that yields flavorful, golden pizzas with your favorite toppings.
Ingredients
Wet Ingredients
- 1 cup (240 grams) warm water
- 1 tablespoon (21 grams) honey
- 2 1/4 teaspoons (7 grams) active dry yeast
- 200 grams (3/4 cup) unfed sourdough starter aka sourdough discard
- 28 grams (2 tablespoons) olive oil
Dry Ingredients
- 500 grams (4 cups) all purpose flour
- 1 teaspoon (3 grams) kosher salt
Instructions
- Activate the yeast: Add warm water to the bowl of a stand mixer fitted with a dough hook. Add yeast and honey, stir to combine, and let sit until foamy, about 5 minutes.
- Combine ingredients: Add sourdough discard, olive oil, flour, and salt. Mix on low speed until the dough begins to come together.
- Knead the dough: Increase mixer speed to medium and knead for 5-7 minutes, adding extra flour one tablespoon at a time if needed until the dough pulls away from the sides and is no longer sticky.
- First rise: Remove dough hook and cover the dough; let it rise in a warm place for 1 hour.
- Optional refrigeration: You can proceed to make pizzas immediately or cover the dough tightly and refrigerate for up to 24 hours.
- Preheat the oven: Preheat your oven to 500°F (260°C) for at least one hour with a baking steel or pizza stone inside.
- Divide and shape dough: Divide the risen dough into 2 large pizzas or up to 4 smaller pizzas. On a floured surface, shape into circles approximately 12 inches for large pizzas and 6 inches for smaller personal-sized pizzas. Using parchment paper under the dough is recommended for easy transfer to the baking steel.
- Rest dough (optional): Let the shaped dough rest and rise for 20-30 minutes if you prefer a puffier crust.
- Add toppings: Top pizzas with your favorite toppings, being careful not to overload with wet ingredients.
- Bake the pizzas: Slide the pizza onto the preheated baking steel using a pizza peel or thin tray. Bake for 6-7 minutes until the crust is golden and bubbly and the toppings are cooked and melty.
- Serve: Remove pizza from the oven, transfer to a cutting board, slice, and enjoy!
Notes
- Using a baking steel or pizza stone that has been preheated for at least an hour helps achieve a crispy, well-cooked crust.
- If you refrigerate the dough, allow it to come to room temperature before shaping for easier handling.
- Adding toppings sparingly, especially wet ingredients, prevents a soggy crust.
- Using parchment paper during shaping allows effortless transfer onto the hot baking steel.
- You can customize toppings according to preference for a personalized pizza experience.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
