Yes! Using sourdough discard to make pizza crust is a fantastic way to reduce waste and get a flavorful, slightly tangy crust. Here’s a simple, foolproof recipe:
Ingredients (makes 1 medium pizza, about 10–12 inch)
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1 cup (240 g) sourdough discard (unfed or fed)
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1 cup (125 g) all-purpose flour (plus extra for dusting)
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½ tsp salt
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½ tsp sugar or honey (optional, helps browning)
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1 tbsp olive oil (plus extra for brushing)
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¼–½ tsp instant yeast (optional, for extra rise)
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2–3 tbsp water (adjust as needed)
Instructions
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Make the dough
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In a bowl, mix sourdough discard, flour, salt, sugar, olive oil, and yeast (if using).
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Add water gradually and stir until a sticky dough forms.
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Knead the dough
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Turn onto a floured surface and knead 5–7 minutes until smooth and elastic.
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You can skip yeast and just use discard—the crust will be thinner and more tangy.
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Let it rest
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Cover the dough and let it rest at room temperature for 30–60 minutes.
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This allows gluten to relax, making it easier to shape.
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Shape the crust
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Preheat oven to 450°F (230°C).
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Roll or stretch the dough into a circle or rectangle on parchment paper.
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Brush lightly with olive oil.
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Add toppings
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Spread tomato sauce, cheese, and your favorite toppings.
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Bake
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Bake for 12–18 minutes, until the crust is golden and the cheese is melted.
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Serve
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Let cool for 2–3 minutes, slice, and enjoy your tangy, chewy pizza!
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Pro Tips
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Thin crust hack: Roll the dough very thin, and bake on a preheated baking sheet or pizza stone for extra crispiness.
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Flavor boost: Add garlic powder, Italian herbs, or Parmesan to the dough for extra punch.
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Yeast optional: You can skip added yeast if you’re okay with a denser, tangier crust from the discard alone.
If you want, I can give a “no-knead, 1-hour sourdough discard pizza” version that’s ultra-fast, crispy, and perfect for last-minute pizza cravings.