🍕 Easy Sourdough Discard Pizza Crust
Ingredients — makes 2 medium pizzas
- 1 cup (240 g) sourdough discard
- 2 cups (250 g) all-purpose or bread flour
- ½ cup (120 g) warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar or honey — optional, helps browning
- 1 teaspoon instant yeast — optional, but recommended for a faster, lighter crust
If your discard is very thick: you may need another 1–2 tablespoons of water.
If you’re using active sourdough starter instead of discard: that’s perfectly fine too.
Step 1: Mix the dough
Add the following to a large bowl:
- Sourdough discard
- Warm water
- Olive oil
- Sugar/honey, if using
- Instant yeast, if using
Mix well.
Add the flour and salt.
Stir with a wooden spoon or spatula until everything comes together into a rough, sticky dough.
Don’t worry if it looks messy at this stage.
Step 2: Knead the dough
Transfer the dough to a lightly floured surface.
Knead for about 5–8 minutes.
You want the dough to become:
- Smooth
- Soft
- Slightly elastic
- A little tacky, but not extremely sticky
If the dough is too sticky, add flour 1 tablespoon at a time.
If it feels too dry or stiff, add water 1 tablespoon at a time.
Easy method
You can also knead it directly in the bowl:
- Pull one side of the dough upward.
- Fold it toward the center.
- Turn the bowl.
- Repeat for several minutes.
Step 3: Let the dough rest
Lightly oil the bowl and place the dough inside.
Cover with plastic wrap, a lid, or a clean kitchen towel.
If using instant yeast:
Let it rest in a warm place for about 1–2 hours, or until noticeably puffy.
It doesn’t necessarily need to double in size.
If NOT using yeast:
Cover and let it rest for 4–8 hours at room temperature.
Because discard varies in strength, the dough may not rise dramatically without added yeast. The longer fermentation mainly develops flavor and improves texture.
Step 4: Divide the dough
Once the dough has rested, place it on a lightly floured surface.
Divide it into 2 equal pieces.
Shape each piece into a ball by pulling the edges toward the bottom and gently rolling it against the counter.
Cover the dough balls and let them rest for another 20–30 minutes.
This makes the dough much easier to stretch.
Step 5: Preheat your oven 🔥
This is very important for good pizza.
Place a pizza stone, pizza steel, or heavy baking sheet in the oven.
Preheat to:
475–500°F (245–260°C)
Let the oven heat for at least 30–45 minutes.
A very hot surface gives you a much better crust.
Step 6: Shape the pizza
Take one dough ball.
Place it on a lightly floured surface.
Gently press it down with your fingertips, starting from the center and moving outward.
Leave a slightly thicker edge around the outside for the crust.
Then gently stretch the dough with your hands until you have approximately a 10–12 inch pizza.
Don’t use a rolling pin if you want a fluffy crust.
A rolling pin pushes out the air and can make the edges flatter.
If the dough keeps shrinking back:
Stop and let it rest for 10 minutes, then try again.
Step 7: Add your toppings
Transfer the dough to parchment paper or a lightly floured pizza peel.
Add:
- Pizza sauce
- Mozzarella cheese
- Your favorite toppings
- A small drizzle of olive oil
Don’t overload the pizza.
Too much sauce, cheese, or toppings can make the center wet and prevent it from cooking properly.
A good starting point for one 10–12 inch pizza is:
- ⅓–½ cup pizza sauce
- ¾–1 cup shredded mozzarella
- Your preferred toppings
Step 8: Bake
Carefully transfer the pizza onto the preheated pizza stone, steel, or baking sheet.
Bake at 475–500°F (245–260°C) for approximately:
8–14 minutes
The exact time depends on your oven.
Your pizza is ready when:
- The crust is golden brown
- The edges are puffed
- The cheese is melted and bubbling
- The bottom is browned and crisp
For an extra-crispy top, you can turn on the broiler for the final 1–2 minutes.
Watch it closely because it can burn quickly.
Step 9: Cool and serve 🍕
Remove the pizza from the oven.
Let it sit for 2–5 minutes before slicing.
Finish with:
- Fresh basil
- Parmesan
- Chili flakes
- Garlic oil
- Extra-virgin olive oil
Then slice and enjoy!
⭐ My favorite simple topping
For an easy classic pizza:
Sauce
- ½ cup pizza sauce
Cheese
- 1 cup mozzarella
Extra
- A little Parmesan
- Dried oregano
- Fresh basil
- Small drizzle of olive oil
Bake until the crust is golden and crispy.
🥣 Important sourdough discard tips
Your discard can be straight from the fridge
You don’t have to feed it before making this pizza.
Cold discard works well.
Don’t add too much flour
The dough should be soft and slightly tacky. If you add lots of flour, the finished crust can become dense and hard.
For a crispier crust
Use:
- A pizza steel or stone
- Very high oven temperature
- A thin layer of toppings
- A well-preheated baking surface
For a softer, chewier crust
Make the pizza slightly thicker and don’t stretch it too thin.
For more sourdough flavor
Skip the instant yeast and allow the dough to ferment longer, preferably 6–8 hours at room temperature.
🧊 Can you make the dough ahead?
Yes!
After kneading, place the covered dough in the refrigerator for up to 24–48 hours.
When you’re ready to make pizza:
- Take the dough from the refrigerator.
- Let it sit at room temperature for about 1–2 hours.
- Divide and shape it.
- Rest for another 20–30 minutes.
- Stretch, top, and bake.
The longer fermentation gives the crust a deeper, more sourdough-like flavor.
Quick version
Mix → Knead → Rise → Divide → Rest → Stretch → Top → Bake → Enjoy 🍕
If you tell me whether your sourdough discard is 100% hydration and whether you want the crust crispy, chewy, or soft, I can also give you the exact measurements and method for that style.