sourdough discard pizza crust

Here’s an easy, flavorful sourdough discard pizza crust—crispy on the outside, chewy inside, and perfect for using up extra discard 🍕

Sourdough Discard Pizza Crust

Ingredients (makes 2 thin crusts or 1 thick)

• 1 cup sourdough discard (unfed)
• 2–2½ cups all-purpose or bread flour
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar or honey (optional, helps browning)
• 1 tsp instant yeast (optional, for quicker rise)
• ¾ cup warm water (as needed)

Instructions

1. Mix dough
   In a bowl, combine sourdough discard, olive oil, salt, sugar, yeast (if using), and ½ cup water.
   Gradually add flour until a soft, slightly tacky dough forms.
2. Knead
   Knead 6–8 minutes by hand or 4–5 minutes in a mixer until smooth and elastic.
3. Rise
   Place dough in a lightly oiled bowl, cover, and let rise:
   • With yeast: 60–90 minutes
   • Without yeast: 3–6 hours (or overnight in the fridge)
4. Shape
   Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
   Divide dough, stretch or roll into crust(s).
5. Pre-bake (optional but recommended)
   Bake crust 5–7 minutes until just set.
6. Top & bake
   Add sauce, cheese, and toppings.
   Bake 10–12 minutes until golden and bubbly.

Tips for Best Results

• High heat = best crust (500°F if your oven allows).
• Use bread flour for extra chew.
• For crispier crust, brush edges with olive oil before baking.
• Discard straight from the fridge is fine—no need to warm it up.

If you want, I can also give you:

• A no-yeast, same-day version
• A cast-iron pan pizza using sourdough discard
• A crispy thin-crust hack for home ovens

Just tell me 🍕