Can I freeze sourdough discard pizza dough?

Yes, absolutely! After kneading, let it rise once, then wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before using.

Do I need active starter or discard for this recipe?

You only need sourdough discard. It adds flavor while the small amount of yeast gives rise and structure.

Why is my dough sticky?

That’s common with discard doughs. Lightly oil your hands or dust with flour as needed. Avoid adding too much flour—it can toughen the crust.

Can I make sourdough discard pizza dough without yeast?

Yes, though it will take longer to rise (4–6 hours at room temperature). The texture will be slightly denser but still delicious.

What’s the best way to store leftover baked pizza?

Cool it completely, wrap slices in foil or an airtight container, and refrigerate for up to 3 days. Reheat on a baking stone or skillet for a crisp crust.

Sourdough Discard Pizza Crust: Best Homemade Pizza Recipe

Sourdough Discard Pizza Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sourdough discard pizza crust recipe turns leftover starter into a crispy, tangy, and chewy pizza base. It’s an easy, no-waste way to make homemade pizza with rich flavor and a perfect texture using simple pantry ingredients.

Author: Emily
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 1 large 12-inch pizza or 2 smaller pizzas 1x
Category: Main Course
Method: Baked
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

1 cup sourdough discard
2 cups all-purpose flour
1 teaspoon instant yeast
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water (as needed)
1 teaspoon dried oregano (optional)
1/2 teaspoon garlic powder (optional)
1 teaspoon honey (optional)
Pinch of crushed red pepper (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine sourdough discard, flour, yeast, and salt.
Stir in olive oil and water gradually until a soft dough forms.
Knead for 5–7 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rest for 1 hour or until puffy.
Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
Shape the dough into a 12-inch round or two smaller pizzas.
Par-bake for 7–8 minutes, then remove and add toppings.
Bake for another 10–12 minutes, or until the crust is golden brown.
Remove from oven, slice, and serve warm.

Notes

You can use fed or unfed sourdough discard.
Add herbs, garlic, or honey for extra flavor.
Freeze dough after first rise for up to 3 months.
Use a pizza stone for extra crispiness.
Store leftover baked pizza in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice (1/8 of pizza)
Calories: 190
Sugar: 1g
Sodium: 280mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg

Find it online: https://recipeshots.com/sourdough-discard-pizza-crust-recipe/