Easy Sourdough Discard Pizza Crust Recipe
Most homemade pizza crusts fail for one boring reason: the dough ends up bland and chewy in the worst way.
This sourdough discard pizza crust fixes that problem without turning pizza night into an all-day project. It’s tangy, crisp on the edges, and still soft in the middle where it counts.
And yes, it uses sourdough discard the way it’s supposed to be used… not like a sad leftover ingredient you feel guilty throwing away.
What Makes This Recipe Shine
This recipe works because sourdough discard brings flavor that regular dough simply can’t fake. Even if you don’t ferment it overnight, the discard still gives you that slightly tangy, bakery-style taste that makes homemade pizza feel legit.
I also love how forgiving this dough is. You don’t need to be one of those people who weighs flour with a tiny gold scale and talks about hydration percentages like it’s a personality trait.
The texture is the real win here. The crust bakes up crispy around the edges, but it doesn’t turn into a cracker. It stays chewy in the center, which is exactly what you want when you’re holding a slice and hoping it doesn’t flop like a sad paper plate.
Another reason it shines is that it handles toppings beautifully. Some crusts get soggy the second you add sauce, but this one stays strong, especially if you bake it hot and don’t drown it in sauce like you’re making soup.
I’ve made this crust on busy nights when I barely had the energy to cook, and it still came out better than most delivery pizzas. That’s saying something, because delivery pizza has convenience on its side, but flavor-wise… it’s not always winning.
And honestly, the biggest flex is using discard without overthinking it. This dough turns “waste” into something you actually look forward to, which feels like a small kitchen victory.
Ingredients You’ll Need
- Sourdough discard (1 cup / 240g) – unfed discard works great, straight from the fridge
- Warm water (½ cup / 120ml) – not hot, just warm enough to wake things up
- Olive oil (2 tablespoons) – adds flavor and helps with crispiness
- Honey or sugar (1 teaspoon) – optional, but it helps balance the tang
- Instant yeast (1 teaspoon) – gives the dough reliable rise, even if your discard is sleepy
- All-purpose flour (2½ cups / about 315g) – bread flour also works if you want extra chew
- Salt (1½ teaspoons) – don’t skip it unless you enjoy bland crust
- Garlic powder (½ teaspoon, optional) – subtle but worth it if you like extra flavor
- Italian seasoning (½ teaspoon, optional) – nice if you want a slightly herby crust
- Cornmeal or semolina (for dusting) – helps prevent sticking and adds crunch underneath
Step-by-Step Instructions
1. Mix the Wet Ingredients First
Grab a large mixing bowl and add your sourdough discard, warm water, olive oil, honey (if using), and yeast. Stir it well until everything looks smooth and slightly frothy.
This step matters because it spreads the yeast evenly and helps the discard loosen up. If your discard is thick like paste, don’t panic, it will relax once you mix it.
Let the mixture sit for about 5 minutes. That little pause gives the yeast a head start, and it makes the dough rise faster later.
2. Add Flour, Salt, and Flavor Boosters
Add the flour, salt, and any optional seasonings like garlic powder or Italian seasoning. Stir with a spoon or spatula until it starts forming a shaggy dough.
Once it gets too thick to stir, switch to using your hands. The dough should feel slightly sticky but still manageable, kind of like soft playdough that wants to cling to your fingers.
If it feels like wet glue, add a tablespoon of flour at a time. If it feels dry and stiff, splash in a teaspoon of water until it loosens.
3. Knead Until the Dough Feels Smooth
Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes. You’ll notice it goes from rough and uneven to smoother and stretchy.
This kneading step builds structure, which is what gives your crust that chewy bite. If you skip kneading, you’ll still get pizza, but the texture won’t have that proper pizzeria feel.
When it’s ready, the dough should spring back slightly when you press it. It doesn’t need to be perfect, just elastic and less sticky.
4. Let the Dough Rise
Place the dough into a lightly oiled bowl and cover it with a towel or plastic wrap. Let it rise for 60 to 90 minutes, until it doubles in size.
If your kitchen is chilly, it may take longer. I usually put the bowl near the oven while it preheats, because warmth makes dough behave like it actually wants to cooperate.
When the dough rises properly, it should look puffed and airy. If you poke it gently, the dent should stay instead of bouncing back instantly.
5. Shape the Dough Into a Crust
Preheat your oven to 475°F (245°C). If you have a pizza stone or steel, put it in the oven now so it heats up properly.
Punch down the dough and transfer it to a floured surface. Stretch it gently into a round or rectangle, depending on what pan you’re using.
Don’t roll it flat like pie crust unless you want a dense crust. Stretching keeps air pockets alive, which is what gives pizza that light, chewy texture.
6. Prep the Base for Baking
Place your shaped dough onto parchment paper or a pizza peel dusted with cornmeal. Brush the edges lightly with olive oil if you want that golden, crispy rim.
If you like bubbly crust, leave the edges thicker and don’t press them down too much. I always do this because the crust edge is the best part, and I’m not sorry about it.
Dock the center lightly with a fork if you plan on heavy toppings. This prevents huge air bubbles from taking over the middle of your pizza.
7. Add Sauce and Toppings the Smart Way
Spread a thin layer of sauce over the dough. Keep it light because too much sauce will weigh everything down and make the crust soggy.
Add cheese next, then toppings. I always recommend using low-moisture mozzarella because fresh mozzarella can turn your pizza into a watery mess if you’re not careful.
Try not to overload it. I know it’s tempting to pile on everything in your fridge, but pizza crust has limits, and it will punish you for being greedy.
8. Bake Until Crisp and Golden
Bake the pizza for 12 to 15 minutes, depending on your oven and how thick you shaped the crust. Watch the edges, because they’ll tell you when it’s done.
You want a deep golden brown crust with bubbling cheese. If the cheese is done but the crust looks pale, leave it in another 2 minutes and let it finish properly.
Let the pizza cool for 3 to 5 minutes before slicing. Cutting too soon makes the cheese slide off like it’s trying to escape.
Common Mistakes to Avoid
The biggest mistake is using too much flour while kneading. A slightly sticky dough feels annoying, but it bakes into a lighter crust. If you keep dumping flour in, you’ll end up with a crust that feels like dry bread.
Another common issue is rushing the rise. If your dough hasn’t puffed up, your crust will bake dense and heavy. It’ll still taste good, but it won’t have that airy chew that makes sourdough pizza crust worth making.
People also tend to overwork the dough while shaping. If you aggressively press and roll it flat, you basically squeeze out the air pockets you worked for. Stretch it gently and let gravity do the job.
A classic pizza-night disaster is adding toppings that release too much moisture. Mushrooms, fresh tomatoes, and spinach all dump water into your crust unless you cook or drain them first. If you ignore this, the center will stay soft and gummy.
Baking at too low of a temperature is another mistake that ruins everything. Pizza needs heat, not patience. If you bake at 400°F because it “feels safer,” you’ll get pale crust and sad texture.
And finally, don’t skip salt. Some people cut salt like it’s optional, and then they wonder why their crust tastes like cardboard. Salt makes the dough taste like food.
Alternatives & Substitutions
If you don’t have instant yeast, active dry yeast works fine. Just dissolve it in the warm water first and let it sit for 10 minutes until foamy. The dough may rise a bit slower, but it’ll still get there.
You can swap half the all-purpose flour with whole wheat flour if you want a heartier crust. The flavor gets slightly nutty, and the crust becomes a little more rustic. I like it for veggie pizzas, especially when I’m feeling “healthy” for about five minutes.
If you want a crispier crust, use bread flour instead of all-purpose. Bread flour has more protein, so it builds more chew and structure. It’s a small change, but you’ll notice the difference when you bite in.
For a dairy-free pizza, this crust already works perfectly since it has no milk or butter. Just top it with dairy-free cheese or skip cheese entirely and go for a sauce-heavy veggie pizza. It’s surprisingly good when you do it right.
If you don’t have olive oil, avocado oil works as a substitute. You lose a bit of that classic Italian flavor, but the texture still comes out great.
And if you want a thicker, pan-style crust, press the dough into an oiled cast iron skillet. That method gives you crispy edges and a soft center, kind of like a pizza hut-style vibe, but way better.
FAQ
Can I make this sourdough discard pizza crust without yeast?
Yes, but you’ll need a longer rise time. Without yeast, the dough relies entirely on the natural activity in your discard, which can take several hours or even overnight.
If your discard is weak or straight from the fridge, expect the rise to be slow. I personally use yeast because I like pizza tonight, not pizza “sometime tomorrow.”
How long can the dough sit before baking?
You can let it sit in the fridge for up to 24 hours after mixing. Cold fermentation actually improves flavor and makes the dough easier to stretch.
Just bring it to room temperature for about 30 to 45 minutes before shaping. Cold dough fights back like it has an attitude.
What’s the best way to get a crispy crust?
Bake hot and use a pizza stone or steel if you have one. That blast of heat underneath is what gives you that crunchy bottom.
Also, don’t overload the sauce. A thin layer keeps the crust crisp instead of soggy and sad.
Can I freeze this dough?
Absolutely, and it freezes really well. After the first rise, shape it into a ball, coat lightly with oil, and store it in a freezer bag.
When you’re ready, thaw it overnight in the fridge and let it sit at room temp before stretching. It feels like a cheat code for future pizza nights.
Why is my dough too sticky?
Sticky dough usually means your discard is more liquid than average. Some starters run thick, others pour like pancake batter, so flour amounts can vary slightly.
Add flour slowly until the dough becomes workable, but don’t overdo it. Sticky dough bakes into better crust than dry dough, so don’t freak out.
Can I use this crust for calzones or pizza rolls?
Yes, and it’s honestly one of my favorite uses. The dough holds fillings really well, and the sourdough flavor makes calzones taste like something you bought from an actual Italian bakery.
Just roll it a bit thicker and seal the edges properly. If you don’t, the cheese will explode out and create a mess you’ll pretend you meant to make.
What kind of discard works best for this recipe?
Unfed sourdough discard works perfectly, whether it’s fresh or straight from the fridge. If it smells mildly tangy, you’re good.
If it smells extremely sharp like vinegar, you can still use it, but the crust will taste more sour. Some people love that, and honestly, I kind of do too.
Final Thoughts
This sourdough discard pizza crust is the kind of recipe that makes you feel like you have your life together, even if your kitchen is a mess.
It’s flavorful, flexible, and way more reliable than most homemade crusts. Plus, it gives your discard a real purpose instead of letting it sit in the fridge forever like a forgotten science experiment.
Once you make it a couple times, you’ll stop ordering pizza as often, mostly because this one just tastes better.
