Sourdough Discard Pizza Crust

Transform your sourdough discard into a flavorful, chewy pizza crust with minimal effort! This recipe requires no yeast and no active starter—just your discard, flour, and a little time. Perfect for using up discard without waiting for a long fermentation.

Ingredients

1 cup (240g) sourdough discard (100% hydration, unfed)
2 cups (240g) bread flour (or all-purpose flour)
¾ teaspoon salt
1 tablespoon olive oil, plus more for coating
1-2 tablespoons water, as needed
Optional: 1 teaspoon honey or sugar (enhances browning)
Cornmeal or semolina flour, for dusting

Instructions

1. Mix the Dough

In a large bowl, combine the sourdough discard, flour, salt, olive oil, and honey/sugar (if using). Mix until a shaggy dough forms. If it feels too dry, add water 1 tablespoon at a time until it comes together.

2. Knead

Turn out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

3. First Rise

Place dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rest at room temperature for 4–8 hours (or until roughly doubled). For a slower, more flavorful rise, refrigerate for 12–24 hours.

4. Shape

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
Divide dough in half for two 10-inch thin-crust pizzas, or use whole recipe for one thicker 12–14 inch crust.
On a piece of parchment paper dusted with cornmeal, stretch or roll dough to desired thickness.

5. Top & Bake

Add your favorite sauce, cheese, and toppings. Slide parchment with pizza onto the hot stone/baking sheet.
Bake for 10–14 minutes until crust is golden and cheese is bubbly. For extra crispness, remove parchment halfway through baking.

Tips for Success

Discard Consistency: If your discard is very thick, adjust with a bit more water. If very runny, add a touch more flour.
No Rush? For better flavor and digestibility, let dough ferment in the fridge for 1–3 days. The crust will develop more sourdough tang.
Pre-bake Option: For crispier crust, bake naked dough for 3–5 minutes before adding toppings.
Freezing: Shape dough into balls, wrap tightly, and freeze for up to 3 months. Thaw overnight in fridge before using.

Why This Works

Sourdough discard adds a subtle tang and helps tenderize the crust through natural acidity. While it won’t give a strong “sourdough” rise without active yeast or a ripe starter, it creates a delicious, chewy texture with complex flavor.

Enjoy your homemade, waste-free pizza! 🍕