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An extreme close-up of a single slice of sourdough discard pizza, showing the crispy, airy texture of the crust's edge and melted cheese.

Sourdough Discard Pizza Crust (Quick & Crispy Recipe!)

Transform your sourdough discard into an incredibly flavorful, crispy pizza crust with this easy, no-wait recipe. Perfect for a quick weeknight dinner, this dough delivers artisan pizzeria taste right from your own oven.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 12-inch pizzas
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Crust
  • 1 cup sourdough discard unfed, straight from the refrigerator
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 teaspoon instant yeast
  • 3/4 cup warm water around 110°F or 43°C
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar or honey

Equipment

  • 1 Stand mixer (optional)
  • 1 Large Mixing Bowl
  • 1 Pizza Stone or Steel

Method
 

Dough Preparation
  1. In a large bowl or the bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Let it stand for 5-10 minutes until frothy.
  2. Add the sourdough discard, all-purpose flour, olive oil, and salt to the bowl.
  3. Using a dough hook, mix on low speed until a shaggy dough forms, then increase to medium and knead for 5-7 minutes until smooth. Alternatively, knead by hand on a floured surface for 8-10 minutes.
  4. Form the dough into a ball, place in a lightly oiled bowl, cover, and let rest in a warm place for 30-45 minutes until slightly puffy.
Assembly and Baking
  1. Place a pizza stone or steel in the oven and preheat to 500-550°F (260-290°C) for at least 45 minutes.
  2. Divide the dough in half. On a floured surface, gently press and stretch one half into a 10-12 inch circle.
  3. Transfer the shaped dough to parchment paper. Add your desired sauce, cheese, and toppings.
  4. Carefully slide the pizza onto the hot stone/steel and bake for 8-12 minutes, until the crust is golden and the cheese is bubbly.

Notes

For the crispiest crust, ensure your oven and pizza stone are fully preheated.
Don't be afraid to experiment with toppings! This crust is a versatile base for any combination.
The dough can be refrigerated for up to 3 days for an even more developed flavor.