sourdough discard pizza

Prep time: 20 minutes
Rest/Proof time: 1 hour (minimum) to 24 hours (for best flavor)
Cook time: 10-15 minutes
Total time: 1 hour 30 minutes (with minimum proof)
Intensity: Medium

This recipe is the ultimate answer to the question, “What do I do with all this sourdough discard?” Stop throwing it away and start making the best pizza of your life. This crust is a game-changer. It delivers a crispy, chewy, and incredibly flavorful base that rivals any pizzeria, all while using up that tangy starter that would otherwise go to waste. The long, cold fermentation option adds a depth of flavor that is simply irresistible.

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Why You’ll Love This Recipe

• No More Waste: It’s the perfect solution for using up your unfed sourdough starter.

• Incredible Flavor: The natural tang of the discard adds a complex, fermented flavor to the crust that you just can’t get with regular yeast.

• Perfect Texture: A long, cold proof develops the gluten structure, resulting in a crust that’s crispy on the outside and chewy and airy on the inside.

• Simple Ingredients: You probably have everything you need in your kitchen right now.

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Ingredients

For the Dough:

• 1 cup (240g) sourdough discard (unfed, straight from the fridge)

• 1/2 cup (120g) warm water

• 2 tablespoons (30ml) olive oil, plus more for coating

• 2 1/2 cups (315g) bread flour (all-purpose works, but bread flour gives a better chew)

• 1 teaspoon (6g) salt

• 1 teaspoon (4g) instant yeast or active dry yeast (this helps guarantee a good rise, as discard activity can vary)

For Topping (The Classic Margherita):

• 1/2 cup (120g) high-quality pizza sauce or crushed San Marzano tomatoes

• 8 oz (225g) fresh mozzarella cheese, sliced or torn

• 1/4 cup (10g) fresh basil leaves

• 2 tablespoons (30ml) olive oil, for drizzling

• Flaky sea salt, for sprinkling

• Grated Parmesan cheese, for serving (optional)

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Instructions

This recipe can be broken down into two parts: making the dough and baking the pizza. The intensity is medium because while the steps are simple, achieving the perfect rise and crust requires some attention and technique.

Part 1: Make the Dough (Intensity: Low to Medium)

1. Combine Wet Ingredients: In a large bowl, whisk together the sourdough discard, warm water, and olive oil until the discard is mostly broken up and combined.

2. Add Dry Ingredients: Add the flour, salt, and instant yeast to the bowl.

3. Mix to a Shaggy Dough: Use a fork or your hands to mix until all the flour is incorporated and a shaggy, sticky dough forms. Don’t overmix at this stage.

4. First Rest (Autolyse): Cover the bowl with a damp towel or plastic wrap and let it rest for 20-30 minutes. This allows the flour to fully hydrate and begins gluten development automatically.

5. Knead (Intensity: Medium): Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. The dough will be sticky at first, but resist the urge to add too much flour. Use a bench scraper to help you gather and fold the dough. It will become smoother and more elastic as you work. You can also do this in a stand mixer with a dough hook on medium-low speed for 5-7 minutes.

6. First Rise (Bulk Fermentation): Lightly oil a clean bowl. Form the dough into a smooth ball and place it in the bowl, turning to coat it with oil. Cover with plastic wrap or a damp towel.

   • For a Same-Day Pizza: Let it rise in a warm place for 1-2 hours, or until doubled in size.

   • For the Best Flavor: Place the covered bowl in the refrigerator for a slow, cold fermentation. Let it rise for at least 8 hours and up to 24 hours. This develops a deeper, more complex sourdough tang and better texture. The longer it sits, the better it gets. (Recommended)

Part 2: Shape and Top the Pizza (Intensity: Medium)

7. Preheat Your Oven (Crucial Step!): Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat your oven to its highest possible temperature, ideally 500°F (260°C) or higher. Let it heat for at least 45 minutes to an hour. A screaming-hot surface is the secret to a crispy bottom.

8. Shape the Crust: If your dough was in the fridge, take it out and let it sit at room temperature for 30-60 minutes. On a generously floured piece of parchment paper, gently stretch and press the dough into your desired shape (12-14 inch circle or rectangle). You can use your hands to gently stretch it from the center outwards. If the dough keeps springing back, let it rest for 5-10 minutes and try again. Don’t use a rolling pin, as it will push out all the precious air bubbles.

9. Par-Bake (Optional but Recommended): For an extra-crispy crust, you can pre-bake the shaped dough for 2-3 minutes before adding the toppings. Prick it all over with a fork first to prevent large bubbles.

10. Assemble Your Pizza: Carefully slide the parchment paper with the stretched dough onto a pizza peel or the back of another baking sheet. Work quickly to keep the dough from sticking.

    • Lightly brush the crust with olive oil.

    • Spread a thin layer of pizza sauce over the dough, leaving a 1-inch border for the crust.

    • Dot the sauce with pieces of fresh mozzarella.

    • Sprinkle with a pinch of flaky sea salt.

Part 3: Bake and Serve (Intensity: Low)

11. Bake: Slide the pizza (still on the parchment paper) from the peel onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown in spots.

12. Finish: Carefully remove the pizza from the oven using the peel. Use tongs to slide the parchment paper out from under the pizza. Immediately scatter fresh basil leaves over the hot pizza. Drizzle with a little more olive oil and a sprinkle of grated Parmesan cheese, if desired.

13. Slice and Serve: Let the pizza cool for just a couple of minutes before slicing and serving. Enjoy the fruits of your labor!

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Notes & Tips

• Yeast: The added yeast ensures a reliable, quick rise. For a yeast-free, purely wild yeast version, you’ll need to increase the proofing time significantly and watch the dough, not the clock.

• Discard: You can use discard straight from the fridge. It doesn’t need to be at room temperature.

• Make-Ahead: This dough is perfect for meal prep. After the first rise, you can punch it down, divide it into individual pizza dough balls, wrap them tightly in plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

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Nutritional Information (Per Serving – 1/4 of the pizza)

Please note that this is an estimate and can vary based on the specific ingredients and toppings used.