Sourdough Discard Pizza Crust
Easy, soft, and flavorful sourdough discard pizza that fits perfectly in a standard sheet pan and topped with a homemade pizza seasoning.
Equipment
- Kitchen Scale
- Stand Mixer or mixing bowl
- Sheet pan or pizza pan
- Pastry brush for spreading olive oil
Ingredients
For the sourdough pizza dough:
- 142 g warm water ½ cup + 2 Tbsp
- 5 g baker's yeast 1½ tsp
- 12 g sugar 1 Tbsp
- 12 g salt 2 tsp
- 300 g all-purpose flour 2½ cups
- 100 g sourdough discard ⅓ cup
- 15 g olive oil 1¼ Tbsp
For the pizza seasoning:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
For the optional toppings:
- ½ –¾ cup pizza sauce
- ½ cup high-fat whole-milk, low-moisture mozzarella, shredded from a block
- Grated parmesan to taste (optional)
- ⅓ cup spinach chopped (optional)
- ¼ cup red onion optional
- ½ cup Italian sausage optional
Instructions
- In the bowl of a stand mixer, stir together the warm water, sugar, and yeast. Let rest ~5 minutes until bloomed and foamy.
- Add the sourdough discard, olive oil, flour, and salt. Mix on low with a dough hook until a smooth ball forms, then knead 5–10 minutes until it passes the windowpane test.
- Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, stir the crust seasoning together in a small bowl.
- Preheat the oven to 425°F. Line a sheet pan with parchment and sprinkle with cornmeal. Place the dough on the pan and stretch it to your desired thickness (thin is best — it puffs up).
- Perforate the dough all over with a fork, brush with olive oil, and sprinkle with the pizza seasoning.
- Spread the pizza sauce over the crust, leaving a border. Top with the shredded mozzarella and your toppings.
- Bake for 15–17 minutes, until golden and bubbling. For a crispier crust, broil 1–2 minutes at the end.
Notes
- For the most restaurant-like flavor, use a high-fat (whole-milk), low-moisture mozzarella bought in block form and shredded yourself — it melts and browns far better than pre-shredded.
- For a crispier crust, broil 1–2 minutes after baking.
- Store in the fridge for 5–7 days. Freeze for up to 6 months (flash-freeze unbaked pizzas on the pan first).
Nutrition
Calories: 165kcalCarbohydrates: 23gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 588mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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