If you regularly bake sourdough bread, you’ve probably faced the question: what to do with all that extra discard? Instead of throwing it away, transform it into a delicious, crispy, and slightly tangy pizza crust. This sourdough discard pizza recipe is easy, budget-friendly, and perfect for homemade pizza nights
Ingredients
For the Dough:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast (optional, for quicker rise)
- ¾ cup warm water
- 1 tablespoon olive oil
For the Toppings:
- ½ cup pizza sauce (store-bought or homemade)
- 1–1½ cups shredded mozzarella cheese
- Toppings of your choice (pepperoni, vegetables, chicken, olives, etc.)
- 1 tablespoon olive oil (for brushing)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the sourdough discard, flour, salt, and sugar. If you’re using instant yeast, add it at this stage. The yeast helps the dough rise faster, but you can skip it if you prefer a slower, naturally fermented flavor.
Gradually add warm water while mixing until a soft dough forms. Add olive oil and knead the dough for about 8–10 minutes until it becomes smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
Step 2: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1–2 hours, or until it doubles in size. If you skip the yeast, allow it to ferment longer—around 4–6 hours or even overnight in the refrigerator.
This resting period allows the sourdough discard to develop flavor, giving your pizza crust a slightly tangy taste.
Step 3: Preheat the Oven
Preheat your oven to 220°C (425°F). If you have a pizza stone, place it inside the oven while it heats. A hot surface helps create a crispy crust.
Step 4: Shape the Dough
Once the dough has risen, punch it down gently to release air bubbles. Transfer it to a floured surface and roll it out into your desired pizza shape—round, rectangular, or even rustic free-form.
If you like a thin crust, roll it out thinner. For a thicker, chewier crust, keep it slightly thicker.
Step 5: Assemble the Pizza
Transfer the rolled dough to a baking tray or pizza peel (if using a pizza stone). Lightly brush the edges with olive oil for a golden crust.
Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges. Sprinkle shredded mozzarella cheese evenly, then add your favorite toppings.
Be careful not to overload the pizza, as too many toppings can make the crust soggy.
Step 6: Bake the Pizza
Place the pizza in the preheated oven and bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
If you’re using a pizza stone, slide the pizza onto it for an even crispier base.
Step 7: Serve and Enjoy
Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Garnish with fresh herbs like basil or oregano if desired.
Serve hot and enjoy your homemade sourdough discard pizza!
Tips for the Best Sourdough Discard Pizza
- Use active discard: While unfed discard works fine, slightly active discard gives better flavor.
- Don’t skip resting time: Even a short fermentation improves taste and texture.
- Preheat properly: A hot oven is key to achieving a crispy crust.
- Experiment with flour: You can substitute part of the all-purpose flour with whole wheat flour for a healthier option.
- Keep toppings balanced: Too many toppings can weigh down the dough.
Why You’ll Love This Recipe
This recipe is perfect for reducing food waste while creating something delicious. The sourdough discard adds a unique tangy flavor that regular pizza dough doesn’t have. It’s also versatile—you can customize toppings based on your preference or what you have at home.
Whether you’re cooking for family, hosting friends, or just craving homemade pizza, this sourdough discard pizza is a satisfying and creative way to use leftovers from your sourdough starter.
