Got some sourdough discard hanging out in the fridge? Don’t toss it—turn it into pizza night gold with this easy sourdough discard pizza crust. This crust hits that perfect balance between crispy edges and a chewy bite, and it just happens to be one of the most flavorful ways to use up sourdough discard. Whether you're craving a thin crust topped with fresh mozzarella or planning to load it up with all your favorite toppings, this quick pizza crust is your go-to. If you’ve been hunting for a homemade pizza crust that’s easy, fast, and flavorful without needing commercial yeast, this is it.
Easy Sourdough Discard Pizza Crust
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Italian
Servings 2 Personal Pizzas
Mixing bowl any large bowl will do for combining ingredients
Wooden spoon or silicone spatula for mixing the dough
Rolling Pin or a wine bottle in a pinch
Baking sheet or pizza stone a pizza stone gives that classic crisp bottom, but a baking sheet works just fine
Parchment paper makes transfer and cleanup a breeze
Oven needs to preheat nice and hot for a great crust
- 1 cup sourdough discard unfed, straight from the fridge is fine
- 1½ cups all-purpose flour plus extra for dusting
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- ⅓ cup water adjust slightly as needed for consistency
- Optional: garlic powder or dried herbs for added flavor
Preheat your oven
to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.
Mix the dough
In a bowl, stir together the sourdough discard, flour, salt, baking powder, and olive oil. Add water gradually and mix until a soft dough forms. It should be slightly tacky but not sticky.
Knead briefly
Turn the dough out onto a lightly floured surface and knead it for 1-2 minutes, just until smooth. This is a simple pizza dough recipe, so no long kneading or rising time is needed.
Roll it out
Divide the dough in half if making personal pizzas. Roll each into your desired thickness. For a thinner, crispier crust, roll it out a bit more.
Add toppings
Place the rolled-out dough on parchment paper, brush with a little olive oil, and top with sauce, cheese, or whatever you love.
Bake
Transfer to the oven (use a peel or baking sheet if you're using a stone) and bake for 12–15 minutes or until the edges are golden and crispy.
Slice & serve
Let cool for a minute or two, then cut into slices and enjoy immediately.
Pairings
This easy homemade pizza dough pairs beautifully with a peppery arugula salad drizzled with balsamic vinaigrette or a glass of dry red wine like Chianti. If you’re looking for a non-alcoholic option, sparkling water with lemon helps cleanse the palate between bites of cheesy, crusty goodness.
FAQs
1. Can I use whole wheat flour instead of all-purpose?
Yes, but swap only up to half for whole wheat to keep the crust tender.
2. What kind of sourdough discard should I use?
Unfed, refrigerated discard works perfectly. This pizza crust recipe requires no yeast, as the discard and baking powder give it lift and flavor.
3. Do I need to let the dough rise?
Nope! That’s why this is a fast pizza dough recipe. It’s ready to roll out immediately after mixing.
4. Can I make this ahead of time?
Yes, you can mix the dough and refrigerate it (wrapped) for up to 24 hours. Let it sit at room temp for 20 minutes before rolling.
5. What's the best flour for the best pizza dough?
All-purpose flour works great for a soft but structured crust, but bread flour gives it more chew. Feel free to experiment!
