This sourdough discard pizza is so quick, easy, and delicious that you'll want to make it multiple times a week. I love working with this dough and find it fun to whip it up on a busy weeknight with whatever toppings I have on hand. The thing that really separates this pizza from others is the pizza seasoning that takes it to the next level.
There is never a bad time for pizza. This super easy sourdough discard pizza can be made in a flash and is a regular mid-week meal that I make for my family.
Try this for game days, parties, or sleepovers for the kiddos! Looking for another sourdough discard meal idea? Try my sourdough discard rotisserie chicken pot pie!
Ingredients
This quick and easy recipe uses household ingredients and can be made quickly with minimal prep time or rest time. Ingredients are listed below!
- Sourdough discard pizza dough:
- Warm water
- Bakers yeast
- Sugar
- Salt
- All-purpose flour
- Sourdough discard
- Olive oil
- Dough seasoning:
- Onion powder
- Garlic powder
- Italian seasoning
- Salt
- Toppings:
- Pizza sauce
- Shredded cheese
- Grated parmesan cheese (optional)
- Spinach (optional)
- Red onion (optional)
- Italian sausage (optional)
See the recipe card for quantities.
Instructions
Step 1: In the bowl of a stand mixer add warm water, sugar, and instant yeast and stir to combine. Let rest for 5 minutes or so until the yeast blooms.
Add sourdough discard, olive oil, flour, and salt. Mix on low speed using a dough hook until combined into a smooth ball. Knead in the mixing bowl for 5-10 minutes or until the dough passes the windowpane test. Let rise covered in a warm place until doubled (roughly an hour). In the meantime, mix the crust seasoning in a small bowl and set aside.
Step 2: Preheat oven to 425F. Prepare a sheet pan with parchment paper and spread cornmeal over the pan.
Take the proofed dough out of the bowl and place it directly onto the prepared cornmeal-covered sheet pan.
Stretch and spread the dough across the pan to your desired thickness. I like to stretch mine pretty thin until it covers most of the pan because it will puff up! Use a fork to perforate the dough thoroughly. Brush with olive oil and sprinkle with the prepared pizza seasoning.
Step 3: Spread pizza sauce over the crust, leaving room on the edges for the crust. Cover with cheese and desired toppings. Place the sheet pan in the open and bake for 15-17 minutes and enjoy!
Hint: For a crispier crust, broil for 1-2 minutes after baking.
Substitutions
- Gluten-free - While I haven't tried this myself, you can use gluten-free sourdough and gluten-free all-purpose flour 1:1 in this recipe! If you try it, let me know what you think.
- Vegan - use non-dairy cheese such as Follow Your Heart or VioLife shredded cheeses (these are my favorites).
Variations
Pizza topping ideas are endless! Here are some fun ideas:
- Spicy - top with chili pepper flakes before or after baking
- BBQ - Use BBQ sauce in place of pizza sauce and top with shredded chicken and red onions.
- Kid-friendly - Classic pepperoni pizza never fails!
Equipment
- Stand mixer with dough hook (optional but recommended)
- 18x26in sheet pan
- Parchment paper
- Pastry brush
- Pizza cutter
Storage
Store in the fridge for up to 5-7 days.
Freeze for up to 6 months.
Top tip
Don't forget to poke the stretched dough with a fork before adding the toppings! This helps the crust cook well and prevents it from being soggy/undercooked.
FAQ
Absolutely! You can freeze it before or after cooking. If you freeze it before cooking, flash freeze it on the sheet pan before putting it in a freezer-safe container to help it maintain its shape.
Absolutely! That won't make a difference to this recipe at all.
Related
Looking for other sourdough recipes like this? Try these:
Sourdough Discard Pizza
Ingredients
Dough:
- ½ cup + 2 tbsp Warm water 142g
- 1 ½ teaspoon Bakers yeast
- 3 teaspoon Sugar 12 g
- 2 teaspoon Salt 12g
- 2 ½ cup All-purpose flour 300g
- ⅓ cup Sourdough discard 100g
- 1 ¼ tablespoon Olive oil 15g
Pizza seasoning:
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon Salt
Toppings:
- ½-3/4 cup Pizza sauce
- ½ cup Shredded cheese
- Grated parmesan cheese to taste (optional)
- ⅓ cup Spinach chopped (optional)
- ¼ cup Red onion optional
- ½ cup Italian sausage optional
Instructions
Make the dough
- In the bowl of a stand mixer add warm water, sugar, and instant yeast and stir to combine. Let rest for 5 minutes or so until the yeast blooms.
- Add sourdough discard, olive oil, flour and salt and mix on low speed using a dough hook until combined into a smooth ball. Knead in the mixing bowl for 5-10 minutes or until the dough passes the windowpane test.
- Let rise covered in a warm place until doubled (roughly an hour). In the meantime, mix the crust seasoning in a small bowl and set aside.
Prepare the pizza and bake
- Preheat oven to 425F. Prepare a sheet pan with parchment paper and spread cornmeal over the pan. Take the proofed dough out of the bowl and place it directly onto the cornmeal-covered sheet pan. Stretch and spread the dough across the pan to your desired thickness. I like to stretch my dough pretty thin until it almost touches the edges because it will puff up!
- Use a fork to perforate the dough thoroughly. Brush with olive oil and sprinkle with the prepared pizza seasoning by mixing onion powder, garlic powder, salt, and Italian seasoning.
- Spread pizza sauce over the crust, leaving room on the edges for the crust. Cover with cheese and desired toppings.
- Place the sheet pan in the open and bake for 15-17 minutes and enjoy!
Notes
- For a crispier crust, broil for 1-2 minutes after baking.
- Store in the fridge for 5-7 days. Freeze for up to 6 months.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove or oven.
annie
why add yeast?
Audrey
Hi Annie! The added yeast is there to help the crust rise since it isn't relying on the sourdough starter as a leaven. I created this recipe as a way to make a quick, delicious, and fluffy crust while using up sourdough discard. You are welcome to try the recipe without the yeast by either doing a round of long fermentation or bake it as is without yeast (this will be a much thinner crust). Let me know if you try either way! It will still be tasty 🙂