Sourdough discard pizza is a great way to use up leftover starter—you get a flavorful, slightly tangy crust with very little waste. Here’s a simple, flexible recipe:
🍕 Sourdough Discard Pizza Dough
Ingredients
- 1 cup sourdough discard (unfed starter)
- 2 to 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar (optional, helps browning)
- 1 tsp instant yeast (optional but recommended for a reliable rise)
- ¾ cup warm water
- 1 tbsp olive oil
Instructions
- Mix the dough
In a bowl, combine discard, warm water, and olive oil. Add flour, salt, sugar, and yeast. Mix until a soft dough forms. - Knead
Knead for about 8–10 minutes until smooth and elastic (or 5 minutes in a stand mixer). - First rise
Cover and let it rise for 1–2 hours, until roughly doubled. - Shape
Roll or stretch into your desired pizza shape on a floured surface. - Pre-bake (optional but helpful)
Bake the plain crust at 220°C (425°F) for 5–7 minutes to prevent sogginess. - Add toppings
Sauce, cheese, and whatever you like. - Final bake
Bake another 10–15 minutes until the crust is golden and crisp.
Tips
- Skip the yeast if your discard is very active—just expect a longer rise (4–6 hours or overnight).
- For better flavor, refrigerate the dough overnight after kneading.
- Use a pizza stone or preheated tray for a crispier base.
- If your discard is very thin, add a bit more flour to balance the dough.