I spent all winter perfecting it and have made delicious pizzas with this recipe for about the past 6 Friday nights. I’m so excited to share it with you today!
Why you’ll love this recipe:
Perfect for when you have sourdough discard to use up.
When you want sourdough flavor but don’t have time for a long fermentation.
Same day mixing and baking. No overnight rest.
Tips for the best perfectly golden brown crust (with bubbles!).
What is sourdough discard?
Sourdough bread has been a comforting classic for years, but this year it has become even more popular than ever. If yeast is scarce you can learn how to make bread with sourdough which has a naturally occuring yeast.
You can read our complete sourdough guide, but once you start making sourdough, you either have to bake with it or discard part of the start or it will keep growing. In order to not be wasteful, you can make recipes with the sourdough discard. These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See below the recipe for some of our favorites.
Tips for Making Sourdough Discard Pizza Dough
You’ll need one of these three things to make this pizza dough: a stand mixer, a bread maker (that has a dough setting), or raw arm muscle power. I use my bread machine on the dough setting most often to make dough. It’s easy to set it and have it be ready for me to use in about 2 hours. The second easiest is the stand mixer. But if you don’t have either, use your hands to knead the dough the old fashioned way. It works!
I highly recommend using a kitchen scale to weigh the ingredients. If you choose not to, add the flour slowly so that the dough doesn’t end up too dry. You want the dough to be slightly tacky to the touch.
My sourdough starter is 100% hydration. That means I feed it with equal weights of water and flour.
This pizza bakes at a high temperature. Set your oven to as high as it will go. I set mine to 550º Fahrenheit. It takes about 30 minutes to heat to this temperature.
Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with your hands.
Don’t allow the toppings to sit on the pizza too long before baking. The sauce may make the dough soggy. Bake as soon as you get the pizza assembled.
Put warm water the bowl of a stand mixer. Sprinkle the yeast over the top.
Add in the sourdough discard, sugar, salt, olive oil, cornmeal and flour.
In your stand mixer, mix them with the paddle attachment just until combined. Then put on the dough hook and knead for about 10 minutes.
Cover with plastic wrap and let rise in a warm place for 30 minutes or until almost doubled.
Preheat the oven to 550º Fahrenheit. (This takes about 30 minutes for our oven to heat to this high temperature, so plan accordingly.) If you have two baking stones, place one on each of two racks in the oven. The pizza will sit on the bottom one and there will be a stone on top also to cook the top of the pizza.
Place a large piece of parchment paper on a baking sheet (preferably one without sides). Sprinkle cornmeal on the parchment paper.
Note: This recipe is for one extra large pizza. You can split the dough into two and make two medium pizzas as well. If you do they won't take as long to cook.
Stretch the pizza dough out and press it lightly with your fingertips until it is the size and thickness you'd like it. Don’t roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. If you want light and crispy, just press the dough with the pads on your fingertips.
Top with desired pizza toppings.
Slide the parchment paper with pizza off the pan and directly onto the lower pizza stone. Bake for about 14 minutes until golden brown and bubbly. This time will vary based on how thick the crust is and how large the pizza is so watch it closely.
Remove the pizza from the oven, slice and serve. Be careful….it will be VERY hot!
The calories shown are based on the the dough being divided into 8 pieces, with 1 serving being ⅛ of the dough (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
This was amazing!! I followed all instructions to the T. I’m vary familiar with making pizza dough and I know the amount of flour will depend on the humidity in the area. I didn’t use all the flour called for and it was a very soft easy to work with dough. It was nice and airy. I was able to get 4 medium pizzas out of this. It did make a super thin dough which is how we like it!
This was delicious! I have made this recipe twice in the last week. I used einkorn flour and the crust turned out amazing.
This is the BEST crust we’ve ever eaten. Baked pizza on a stone, long preheat at 500. Did not prebake crust. Topped with sauce, a bit of cheese, sausage, pepperoni, mushrooms, onions, black olives, and more cheese. Slid parchment out when almost done to give crust some time on bare stone. Entire crust was nicely done, evenly browned, no soggy spots, chewy but tender. Brushed edge crust with olive oil while hot – yum! My starter was unfed for a week or two in fridge. No hooch but ripe. I feared the crust would taste bad from it, but the… Read more »
I have made this recipe more times then I can count and I love it! I usually only use active starter, since I don’t tend to save a lot of starter, and it comes out just as well as using unfed starter. I also don’t cook the crust at as high of temp as recommended. I cook the crust, without toppings, for about ten minutes at 425 degrees. I find that par baking the crust helps it not to be soggy when I put on all my wet veggie toppings. Great flavor, would highly recommend.
This crust is wonderful. I’m done looking for best crust. This is it.
Since this is calling for yeast in addition to the sourdough starter, is the discard supposed to be fed or hungry?
I don’t have a baking stone, can I just use a baking sheet instead?
How do you recommend storing for longer days? Cook the dough and then freeze? Or freeze the dough before kneeding? Thank u!
Made this recipe a few times now and it is very very good!
I use the unfed discard, plus add a little more oil and water as I like it a little softer. Also I add garlic and onion powder and Italian seasonings to it to give some flavor.
I’ve made calzones with marinara meatballs inside out of this and kids LOVE them!
Chewy pizza dough is awesome!
Best crust! My new go-to recipe. Great to use up sourdough discard. The key is to pat the crust, as opposed to rolling. Great tip.
The texture and flavor are PERFECT!
This has been my go-to pizza recipe for the past year! My oven only goes to 500° and it still works perfectly. I adjust my cooking time based on how it’s looking (I peek in often to make sure it’s not burning). My 3 picky kids approve!
Can you make this is the morning and after the rise, store the dough in the refrigerator to use later in the day?
Why add cornmeal to the dough? I’m not sure what that adds. Thanks for any insight. 🙂
Great recipe! My go to recipe for pizza crust!
What replacement should I use if I don’t have cornmeal? Could I use almond flour? Or just AP flour? Thanks