Sourdough Discard Pizza Crust Recipe
Introduction
Sourdough discard pizza crust is a delicious and resourceful way to use your starter waste. This simple dough combines the tangy flavor of sourdough with a quick rise from yeast, creating a crispy, chewy base perfect for your favorite pizza toppings. It’s a perfect recipe for home bakers looking to reduce waste and enjoy homemade pizza with rich flavor.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ cup water (as needed)
- 1 teaspoon dried oregano (optional)
- ½ teaspoon garlic powder (optional)
- 1 teaspoon honey (optional)
- Pinch of crushed red pepper (optional)
Instructions
- Step 1: In a large bowl, combine sourdough discard, all-purpose flour, instant yeast, and salt.
- Step 2: Stir in olive oil and water gradually until a soft dough forms. The dough should be soft but not sticky; adjust water or flour as needed.
- Step 3: Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rest for about 1 hour, until it becomes puffy.
- Step 5: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Step 6: Shape the dough into one 12-inch round or two smaller pizzas and place on the prepared baking sheet.
- Step 7: Par-bake the crust for 7–8 minutes to ensure a crispy base.
- Step 8: Remove the crust from the oven, add your favorite toppings, and bake for an additional 10–12 minutes until the crust is golden brown.
- Step 9: Take the pizza out of the oven, slice, and serve warm.
Tips & Variations
- Add dried herbs such as oregano or thyme, garlic powder, or a teaspoon of honey to enhance flavor.
- Use fed discard for a lighter crumb or unfed discard for a tangier, chewier crust.
- Preheat a pizza stone for at least 30 minutes to get a crispier crust.
- Brush the edges of the crust with olive oil before baking for a golden, pizzeria-style finish.
- For thicker crust, let the shaped dough rise another 15–20 minutes before baking.
Storage
Store leftover dough in the refrigerator for up to three days or freeze it for up to three months after the first rise. Thaw frozen dough in the fridge overnight before using. Leftover baked pizza can be refrigerated for up to three days; reheat on a baking stone or skillet to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze sourdough discard pizza dough?
Yes. After kneading and the first rise, wrap the dough tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before shaping and baking.
Do I need active starter or discard for this recipe?
This recipe uses only sourdough discard, not active starter. The small amount of instant yeast added ensures a reliable rise and structure while the discard adds flavor.
PrintSourdough Discard Pizza Crust Recipe
Transform your sourdough discard into a delicious, crispy, and tangy pizza crust with this easy and waste-free recipe. Combining the natural tang from sourdough discard with instant yeast creates a flavorful dough with a perfect balance of chewiness and crispness, ideal for all your favorite toppings. This recipe offers an eco-friendly way to reduce waste while making a gourmet-quality homemade pizza that the whole family will enjoy.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 large 12-inch pizza or 2 smaller pizzas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Basic Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup water (as needed)
Optional Add-ins
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- Pinch of crushed red pepper
Instructions
- Mix the Dough: In a large bowl, combine the sourdough discard, all-purpose flour, instant yeast, and salt. Gradually stir in the olive oil and water until a soft, shaggy dough forms. Adjust water or flour as needed to reach a dough that is soft but not sticky.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for convenience.
- Rest the Dough: Place the kneaded dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rest at room temperature for about 1 hour, or until it puffs up by approximately 50–75%.
- Shape the Crust: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or preheat a pizza stone. Gently press the dough into a 12-inch round or divide into two smaller pizzas and shape accordingly.
- Par-bake the Crust: Bake the shaped dough for 7–8 minutes to create a crisp bottom, then remove from the oven.
- Add Toppings and Bake: Add your favorite sauce, cheese, and toppings to the par-baked crust. Return to the oven and bake an additional 10–12 minutes until the edges are golden brown and toppings are cooked through.
- Serve: Remove the pizza from the oven, let it cool slightly, slice, and serve warm for best flavor and texture.
Notes
- You can use either fed or unfed sourdough discard; fed starter yields a lighter crumb, unfed provides a stronger tang.
- Enhance the dough flavor by adding dried herbs like oregano, garlic powder, honey for sweetness, or a pinch of crushed red pepper.
- Freeze the dough after the first rise for up to 3 months; thaw overnight in the refrigerator before use.
- Use a preheated pizza stone for extra crispiness and authentic texture.
- Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days; reheat on a baking stone or skillet for a crispy crust.
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