Sourdough Discard Pizza

If you bake sourdough bread at home, you know the struggle—there’s always a jar of sourdough discard sitting in the fridge, waiting to be used. Instead of throwing it away, why not turn it into something absolutely delicious? That’s where this Sourdough Discard Pizza recipe comes in.

Using sourdough discard in pizza dough adds a wonderful depth of flavor, light tanginess, and a slightly chewy texturethat beats store-bought crusts any day. It’s a sustainable and tasty way to repurpose your discard into a crowd-pleasing meal.

This recipe is simple, versatile, and perfect for a weeknight dinner. You can top it with your favorite cheeses, meats, or vegetables. The best part? It’s ready in under an hour, with minimal fuss.

🕒 Cooking Time & Serving

• Prep Time: 20 minutes (plus resting)
• Cook Time: 12–15 minutes
• Total Time: ~1 hour
• Servings: 2 medium pizzas (serves 4)

📝 Ingredients

For the Dough

• 1 cup sourdough discard (240g, unfed)
• 2 cups all-purpose flour (240g)
• ½ cup warm water (120ml)
• 2 tablespoons olive oil
• 1 teaspoon sugar or honey
• 1 teaspoon salt
• 1 teaspoon instant yeast (optional, for faster rise)

For the Toppings (example Margherita style)

• ½ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• Fresh basil leaves
• Olive oil for drizzling

👩‍🍳 How to Make Sourdough Discard Pizza

1. Prepare the Dough
   • In a large bowl, mix sourdough discard, warm water, sugar/honey, and olive oil.
   • Add flour, salt, and yeast (if using). Mix until a soft dough forms.
2. Knead & Rest
   • Knead for 5–7 minutes until smooth.
   • Cover and rest for 30–40 minutes (dough will puff slightly).
3. Preheat the Oven
   • Place a pizza stone or baking sheet inside and preheat to 475°F (245°C).
4. Shape the Dough
   • Divide dough into 2 portions. Roll out into circles (about 10–12 inches).
   • Transfer to parchment paper for easy handling.
5. Assemble Pizza
   • Spread pizza sauce evenly, sprinkle mozzarella, and add toppings of choice.
6. Bake
   • Slide pizza (with parchment) onto the hot baking sheet/stone.
   • Bake for 12–15 minutes until golden brown and crispy.
7. Serve
   • Remove from oven, drizzle with olive oil, and garnish with fresh basil.

📝 Notes

• If you want extra tangy flavor, let the dough rest longer (2–3 hours) at room temperature.
• For a thin and crispy crust, roll the dough very thin.
• This recipe works with any toppings—pepperoni, veggies, chicken, or even BBQ sauce.
• If skipping yeast, the crust will be denser but still flavorful.

❓ FAQs

Q: Can I make this without yeast?
Yes! The sourdough discard alone will give some rise, though yeast helps speed things up.

Q: Can I freeze sourdough discard pizza dough?
Yes, freeze after the first rise. Thaw in the fridge overnight before using.

Q: My dough is sticky—what should I do?
Add a little extra flour, one tablespoon at a time, until manageable.

Q: Can I use whole wheat flour instead of all-purpose?
Yes, but mix with at least 50% all-purpose flour for better texture.

📊 Nutrition (per serving, ¼ of recipe with basic toppings)

(Values vary depending on toppings used)

⚠️ Disclaimer

This recipe is meant for occasional enjoyment as part of a balanced diet. Pizza can be high in calories, cheese, and sodium, so moderation is key. If you have gluten, dairy, or yeast allergies, substitute with suitable alternatives before consuming.