Homemade pizza is one of the most satisfying meals you can make from scratch, and using sourdough discard gives it incredible flavor with very little waste. This sourdough discard pizza recipe creates a chewy, crispy crust with a lightly tangy taste that pairs beautifully with classic pizza toppings. Whether you have leftover discard from feeding your sourdough starter or simply want a flavorful homemade pizza dough, this recipe is simple, flexible, and delicious.

Perfect for weeknight dinners, pizza nights with family, or casual gatherings, this dough works wonderfully in a home oven and can be customized with your favorite toppings.

Why You’ll Love This Recipe

• Uses extra sourdough discard instead of wasting it
• Crispy edges with a soft and chewy center
• Rich flavor without long fermentation
• Easy enough for beginners
• Works with many toppings and sauces
• Freezer-friendly dough

The sourdough discard adds complexity to the crust while still allowing the dough to rise quickly with a little yeast. The result is a flavorful pizza crust that tastes like it came from a pizzeria.

Preparation Time

• Prep Time: 20 minutes
• Rise Time: 1–2 hours
• Cook Time: 12–15 minutes
• Total Time: About 2 hours

Servings

Makes 2 medium pizzas

Ingredients

For the Pizza Dough

• 1 cup sourdough discard (unfed)
• 2 ¼ teaspoons instant yeast
• ¾ cup warm water
• 2 tablespoons olive oil
• 1 teaspoon sugar or honey
• 1 teaspoon salt
• 3 cups all-purpose flour

For the Pizza Topping

• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Pepperoni, vegetables, mushrooms, olives, or favorite toppings
• Extra olive oil for brushing
• Dried oregano or chili flakes (optional)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or hands for stretching dough
• Baking tray, pizza pan, or pizza stone
• Oven

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. This shows the yeast is active and ready to help the dough rise.

If using instant yeast, you can skip the waiting step, but allowing it to bloom gives better results.

Step 2: Mix the Dough

Add the sourdough discard and olive oil to the yeast mixture. Stir until combined.

Gradually add the flour and salt. Mix with a spoon or your hands until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

If the dough feels too sticky, add a little extra flour one tablespoon at a time. If it feels dry, add a tiny splash of water.

Step 3: Let the Dough Rise

Place the dough into a lightly oiled bowl and cover with a clean towel or plastic wrap.

Allow it to rise in a warm place for 1–2 hours or until doubled in size.

The exact rise time depends on the warmth of your kitchen. Warmer temperatures help the dough rise faster.

Step 4: Preheat the Oven

Preheat your oven to 475°F (245°C).

If using a pizza stone, place it in the oven while preheating. A hot stone helps create a crispy crust.

Step 5: Shape the Pizza Dough

Punch down the risen dough and divide it into two equal pieces.

Roll or stretch each portion into a pizza round about 10–12 inches wide.

Transfer the dough onto a parchment-lined baking tray or pizza peel if using a stone.

Brush the edges lightly with olive oil for extra golden crust.

Step 6: Add Toppings

Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges.

Sprinkle mozzarella cheese evenly on top. Add your favorite toppings such as:

• Pepperoni
• Bell peppers
• Mushrooms
• Onions
• Black olives
• Cooked chicken
• Fresh basil

Avoid overloading the pizza, as too many toppings can make the crust soggy.

Step 7: Bake the Pizza

Bake for 12–15 minutes or until the crust is golden brown and the cheese is bubbling.

If using a pizza stone, the pizza may cook slightly faster.

For extra crispiness, bake on the lower oven rack during the last few minutes.

Step 8: Serve

Remove the pizza from the oven and let it cool for 2–3 minutes before slicing.

Sprinkle with oregano, chili flakes, or fresh basil if desired.

Serve hot and enjoy the delicious tangy flavor of homemade sourdough discard pizza.

Tips for the Best Pizza

Use Active Sourdough Discard

Discard that is less than a week old gives the best flavor. Older discard may taste too sour.

Don’t Over-Flour the Dough

A slightly soft dough creates a lighter and chewier crust.

Preheat the Oven Well

A very hot oven helps produce restaurant-style pizza with crispy edges.

Use Minimal Sauce

Too much sauce can make the center soggy.

Experiment with Flour

You can replace part of the all-purpose flour with bread flour for extra chewiness.

Flavor Variations

Margherita Pizza

Top with fresh mozzarella, basil, and sliced tomatoes.

BBQ Chicken Pizza

Use barbecue sauce instead of pizza sauce and top with cooked chicken and red onions.

Veggie Pizza

Add mushrooms, spinach, peppers, olives, and onions.

Spicy Pizza

Add jalapeños, chili flakes, and spicy sausage.

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Storage Instructions

Refrigerator

Store leftover pizza in an airtight container for up to 4 days.

Freezer

Freeze baked pizza slices individually for up to 2 months.

You can also freeze the dough after the first rise. Thaw overnight in the refrigerator before using.

Reheating Tips

For crispy pizza, reheat in:

• Oven at 375°F (190°C) for 8 minutes
• Air fryer for 3–4 minutes
• Skillet over medium heat for a crispy bottom

Avoid microwaving if possible because it softens the crust.