- Introduction to Sourdough Discard Pizza Crust
- How to Make Sourdough Discard Pizza Dough
- Tips for Perfecting Your Sourdough Pizza Crust
- Creative Toppings for Sourdough Discard Pizza
- Baking Your Sourdough Discard Pizza
- Common Questions
- The Secret Joy of Using Up Sourdough Discard
Sourdough Discard Pizza Crust is my not-so-secret trick when I’ve got a jar of discard piling up in the fridge and zero energy for fancy dough. Picture this: It’s pizza night. Everyone’s hungry, you’re staring at some sloppy, bubbly sourdough discard, and thinking: “Do I really have to waste this?” Nope! You can absolutely turn that downtime (and kinda-weird-smelling) starter into a chewy, tangy homemade pizza crust—way easier than you’d think. If you want more ways to put sourdough starter to work, I also love this sourdough discard sandwich bread or honestly the gold standard for crust—the best sourdough pizza crust recipe, but this discard version is straight-up convenient magic after a long day. Let’s get into it.
Introduction to Sourdough Discard Pizza Crust
So, what’s the deal with sourdough discard pizza crust anyway? It’s basically the lazy (but totally genius) way to use up excess starter after feeding your main batch. Instead of tossing it down the sink, you end up with a crust that’s chewy, slightly tangy, and somehow tastes like you fussed for hours. Here’s the thing—using discard doesn’t just save waste; it makes the pizza flavor pop. Don’t get me wrong—classic pizza is tasty. But this is next-level, with a flavor that hints at those fancy pizzerias, even if you’re just in sweats at home.
You might wonder if the pizza crust from sourdough discard will be weird or floppy, but honestly—once you do it right, you’ll never look back. If you love experimenting (or have just started your sourdough journey), this method is a fun way to play around. You don’t even need to baby the dough. Seriously, I’ve made this with my toddler hanging onto my leg. It’s forgiving!
Plus, there’s no extra yeast or complicated steps involved, and you can use discard from white, whole wheat, rye—whatever you have kicking around. So get ready, because turning your kitchen scraps into pizza will totally change your weeknight routine and your attitude towards leftovers.
How to Make Sourdough Discard Pizza Dough
Here’s how it usually goes at my place: I grab my jar of sourdough discard, hoping it’s still good—if it smells super funky, skip it by the way. In a medium-sized bowl, I’ll mix about one cup of discard with a cup and a half of flour, a splash of olive oil, a pinch of salt, and just enough water to bring it into a sticky dough. The dough will seem weirdly sticky at first, but resist the urge to add too much flour. That brash attitude? It pays off—trust me.
Give everything a quick stir with a spatula (the messier, the better—it just gets blended when you knead), then tip onto a floured counter. I knead it for about 3-4 minutes, just until combined and a little smoother, not perfect. Pop it back in the bowl, cover with a towel, and let it rest for maybe 30 minutes (it’ll get a bit puffy, but it’s not like regular sourdough where you wait forever).
Here’s a table that breaks down my favorite “quick-mix” ratio so you can tweak it:
| Ingredient | Amount |
| Sourdough Discard | 1 cup |
| All-Purpose Flour | 1½ cups |
| Water | 2–4 tbsp |
| Olive Oil | 1 tbsp |
| Salt | ¾ tsp |
Don’t be afraid to eyeball. This isn’t fussy bakery stuff—it’s about what works for you and your discard’s texture. Let it rest, roll it thin, and top it up for a pizza night that’s “wow” without the work.
Tips for Perfecting Your Sourdough Pizza Crust
So, making sourdough discard pizza dough is ridiculously simple, but let’s talk tricks to guarantee you actually want to eat the finished product. First, your discard should be bubbly and smell tangy—if it smells like gym socks, don’t risk it. I once ignored this and had a pizza that tasted…funky, to put it nicely.
Make sure to let your dough rest for at least 30 minutes (even up to 2 hours if you’re distracted or need to wrangle kids or watch TV). This lets the flour soak up moisture and makes rolling way easier. Speaking of rolling, I start with a rolling pin then smoosh it out with my fingers. It gets rustic, and who’s judging? No one at my place.
Don’t overload on flour when shaping—this keeps the crust chompable, not tough. If you like crispy edges (who doesn’t?), drizzle a smidge of olive oil on the baking sheet before laying your dough down. I sometimes poke little holes in the dough with a fork—that helps it not bubble like a balloon.
For even more inspiration, check out these sourdough discard muffins for a totally different discard adventure or if you want a treat, these cinnamon roll focaccia will make you rethink dessert forever.
“I never thought leftover starter could make something THIS good. My family asked for this sourdough discard pizza twice in one week!” — Jamie, Minneapolis
Creative Toppings for Sourdough Discard Pizza
The honest truth? Anything goes for toppings. My actual advice: set everything out and let people go wild. Sometimes I swipe on a quick homemade sauce (literally just crushed tomatoes, olive oil, and garlic, no precise measuring, zero shame) or some garlic butter if I’m in the mood. I’ll top with whatever cheese is lurking in my fridge—even bits from a leftover cheese board.
Some wild combos that worked a treat:
- Hot honey, mozzarella, and leftover roast chicken (surprisingly unreal)
- Sliced garden tomatoes, basil, and goat cheese, because fancy is sometimes just a mindset
- Leftover roasted veggies and feta for the one time I tried being wholesome
You don’t even have to stick with the “traditional” pizza themes. One time I sprinkled cheddar and made sort of a pizza-cheddar-cracker hybrid (kind of like these crispiest sourdough discard cheddar crackers), and it was legit addictive. Use whatever makes you happy and clears your fridge—it’s your party.
Baking Your Sourdough Discard Pizza
Here’s the lowdown: Preheat your oven hotter than the sun (okay, 450°F at least, but if it goes higher, do it). The hotter the better for a chewy crust! I plop my shaped dough on parchment or a greased sheet, then quickly layer sauce, cheese, and whatever wild toppings, no time wasted.
If you have a pizza stone, go for it (I don’t half the time). Baking is quick—12 to 15 minutes should get the cheese bubbling and the edges blistered, but peek in at the 10-minute mark if your oven’s unpredictable. Let it cool for a couple minutes before slicing. It smells so good you’ll want to dig in instantly—blistered tongue warning.
If you want to check out more discard magic (or become your block’s crust legend), try these sourdough discard crackers. They’re pretty perfect for snacking while the pizza bakes.
Common Questions
Can I freeze the sourdough discard pizza dough?
For sure! Just let it rest, shape it into a ball, wrap it up tight, and freeze. Thaw in the fridge and bring to room temp before using.
What if my dough is super sticky?
Add a little flour at a time while kneading—just enough so it holds together but still feels soft. Don’t stress if it’s not smooth; rustic crust still tastes like a five-star restaurant pizza, honestly.
Can I make this with gluten-free flour?
I have, and while it’s a little more crumbly, it works! Start with less water, and add a bit more oil so it stays together.
Does the discard need to be “fresh”?
Nope. A couple days old is fine as long as it’s not moldy or really stinky. The tangier, the better, as far as I’m concerned.
Is it important to rest the dough?
Big YES. If you skip resting, it gets tough to roll and bakes up a little dense. Give it at least 30 minutes, even if you’re in a rush.
The Secret Joy of Using Up Sourdough Discard
If you’re sick of tossing out precious starter (I used to cringe every time), this sourdough discard pizza crust will be your new best friend. It’s honestly so much tastier and more interesting than plain old basic crust. Try it out, riff on it, top it your way, and if you want extra tips check resources like Sourdough Discard Pizza Dough – This Jess Cooks or the Sourdough Discard Pizza Dough (No Yeast) – Everyday Homemade for more creative versions. Trying the Quick Sourdough Discard Pizza Dough by The Pantry Mama or even the recipe from Tastes of Lizzy T will absolutely open up new ideas—and Amy’s take over at Amy Bakes Bread is another winner. Don’t overthink—just get it baking, save that discard, and enjoy pizza that feels downright genius.