If you love sourdough but dread the wait or the extra steps, this Easy Sourdough Discard Pizza Crust recipe is about to become your new favorite hack. No yeast, no kneading, and no long rise times just a simple, quick way to turn your sourdough discard into a deliciously thin, crispy pizza crust. Whether you’re a busy weeknight cook or just want to make the most of every bit of your starter, this recipe makes pizza night effortless and full of flavor. Let’s get your oven ready!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – Use an active sourdough starter or discard. That said, I’ve found sourdough discard spreads more easily across the bottom and up the sides of a cast iron skillet. If using an active starter, be sure to add in the same amount in grams. You can use discard at room temp or straight from the fridge.
- Seasonings-Italian seasoning, garlic powder, and salt add great flavor to the sourdough pizza crust, but they’re all optional. Feel free to add or skip anything based on your taste.
- Olive Oil: For coating the skillet before pouring in the discard. It helps crisp the crust and keeps it from sticking.
Baking Timetable For Sourdough Discard Pizza Crust
| Step | Task | Time |
|---|---|---|
| Gather Ingredients | Collect sourdough discard, olive oil, seasonings, toppings | 3 minutes |
| Preheat Oven | Heat to 450°F (230°C) | 10 minutes |
| Prepare Skillet/Pan | Place skillet or pan in oven to preheat | 10 minutes |
| Mix Crust Ingredients | Combine sourdough discard, oil, and any seasoning | 3 minutes |
| Pour & Spread Discard | Pour discard into hot skillet and spread evenly | 2 minutes |
| Initial Bake (Crust Only) | Bake crust until golden and edges crisp | 10-15 minutes |
| Prep Toppings | While crust bakes, chop/slice toppings, shred cheese | 8-10 minutes |
| Add Toppings | Spread sauce and toppings on partially baked crust | 3 minutes |
| Final Bake (With Toppings) | Return pizza to oven until cheese melts and bubbles | 8-10 minutes |
| Cool & Slice | Let pizza cool slightly, then slice and serve | 2-3 minutes |
How to Make Sourdough Discard Pizza Crust
Toppings Ideas and Suggestions
The beauty of this sourdough discard pizza crust is its versatility, so you can customize your pizza with endless toppings to suit any craving or occasion. Here are some ideas to get you started:
- Classic Margherita: Fresh tomato sauce, sliced fresh mozzarella, fresh basil leaves, a drizzle of olive oil, and a sprinkle of sea salt.
- Veggie Delight: Tomato sauce, shredded mozzarella, sautéed mushrooms, bell peppers, red onions, and black olives.
- Meat Lovers: Tomato sauce, shredded mozzarella, pepperoni slices, cooked sausage crumbles, and crispy bacon bits.
- White Pizza: Olive oil base instead of tomato sauce, ricotta dollops, shredded mozzarella, garlic, spinach, and a sprinkle of red pepper flakes.
- BBQ Chicken: BBQ sauce base, cooked shredded chicken, red onions, mozzarella, and fresh cilantro after baking.
- Mediterranean: Tomato sauce, feta cheese, Kalamata olives, sun-dried tomatoes, artichoke hearts, and fresh oregano.
- Spicy and Bold: Tomato or buffalo sauce, mozzarella, jalapeños, spicy sausage, and a drizzle of hot honey after baking.
How to Store:
Storing your sourdough discard pizza crust or leftover pizza properly can help maintain its texture and flavor for several days.
- If you have uncooked dough or batter-style crust made from sourdough discard, you can make it up to 24 hours ahead and keep it covered in the refrigerator until ready to bake. This short refrigeration helps improve flavor without compromising the crust’s texture during baking.
- For baked leftover pizza, wrap tightly with plastic wrap or store in an airtight container in the refrigerator. Leftover pizza will stay good for 3 to 4 days.
- To reheat leftover pizza, warm it in the oven at around 350°F (175°C) for about 10 minutes until heated through and crust regains crispiness.
- You can also freeze baked sourdough pizza crust or whole pizzas wrapped well in plastic and placed in airtight freezer bags or containers. They can last up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.
- If you prepare dough in bulk, portion it into balls and refrigerate in airtight containers for up to 1-3 days. Let the dough come to room temperature before shaping and baking.
- Avoid storing dough or crust at room temperature for extended periods to prevent over-fermentation or spoilage.
For More Guidance:
Why You’ll Love This Recipe:
One of the easiest sourdough pizzas you’ll ever make:
One of the easiest sourdough pizzas you’ll ever make: This recipe skips the usual complexities of sourdough baking—no need to keep adding yeast or spend hours kneading and waiting for dough to rise. Instead, it uses your sourdough discard combined with simple pantry ingredients to create a quick batter-like dough that’s easy to mix and shape. You don’t have to be an expert baker to get a crispy, flavorful crust. Whether you’re new to sourdough or looking for a super convenient way to enjoy pizza, this method takes all the fuss out of the process while delivering authentic tangy sourdough flavor.
Quick and low effort, but it feels like…success:
Quick and low effort, but it feels like…success: You don’t have to spend hours slaving over dough to pull off a homemade pizza that looks and tastes impressive. This recipe is designed for simplicity and speed, letting you whip up a crust in minutes with minimal ingredients and no special skills. Despite being easy, the result feels like a culinary win—crisp edges, a tender center, and that distinctive sourdough tang you love. It’s perfect for satisfying your pizza cravings on busy days while still impressing family or friends with homemade goodness.
You can switch things up every time:
You can switch things up every time: One of the best parts about this sourdough discard pizza crust is its versatility. Since the base is simple and adaptable, you can easily change up the flavors by adding herbs, spices, or different types of cheese to the dough. Plus, the toppings are completely up to you—whether you prefer classic margherita, loaded veggie, spicy pepperoni, or something totally unique. This flexibility means you can enjoy a different pizza experience every time you make it, keeping mealtime exciting without extra effort.
FAQs
Can I use unfed sourdough discard straight from the fridge?
Do I need a cast iron skillet or pizza stone?
While a cast iron skillet or pizza stone is highly recommended for the best crisp texture and easy release, you can use any oven-safe pan. Just be sure to preheat your pan before adding the discard batter, and lightly oil it to prevent sticking.
Can I make this recipe with active sourdough starter?
Absolutely! You can substitute active sourdough starter for discard in this recipe. The process remains the same—you’ll still enjoy a tangy, flavorful crust, just with a bit more rise if your starter is very active.
Will the crust get soggy with sauce or lots of toppings?
How long can I keep sourdough discard before using it?
Sourdough discard can be kept in the fridge for up to a week before it needs to be used or refreshed. If it starts to develop any unpleasant odors or visible mold, it should be discarded.
Can I freeze the baked crust or leftovers?
Yes, you can freeze both baked crusts and leftover pizza. Wrap well and store in airtight containers for up to 3 months. Thaw in the fridge and reheat in the oven to restore crispiness.
Is sourdough discard safe to eat?
Sourdough discard used in baking is safe to eat as long as it’s cooked. This process uses fermentation, but baking removes any harmful bacteria, leaving only great flavor.
Sourdough Discard Pizza Crust Recipe
Equipment
- 12 Inch Cast Iron Skillet
- Rubber Spatula1
Ingredients
- 180 grams sourdough discard 3/4 cup
- 15 grams olive oil 1 Tablespoon
- 1 gram Italian seasoning 1/4 teaspoon
- 1 gram garlic powder 1/4 teaspoon
- 3 grams salt 1/2 teaspoon
- toppings of choice
Instructions
- Place a 12-inch cast iron skillet in an off oven and preheat to 425 degrees F. Preheat for at least 10 minutes or until piping hot.
- Carefully remove the skillet from the oven and drizzle the olive oil in the center. Use a paper towel to evenly spread the oil on the bottom and sides of the skillet.
- 15 grams olive oil
- Pour the discard into the hot skillet and evenly spread on the bottom and sides of the cast iron skillet with a rubber spatula. Sprinkle the Italian seasoning, garlic powder and salt on top of the discard.
- 180 grams sourdough discard,1 gram Italian seasoning,1 gram garlic powder,3 grams salt
- Place the skillet back into the hot oven and bake for 10-15 minutes or until the edges are gold brown and crispy. The pizza crust should easily pop out of the skillet.
- Carefully remove the hot skillet from the oven, top with pizza sauce, cheese and favorite toppings. See notes for recommendations and quantities.
- toppings of choice
- Pop the skillet back into the oven and bake until the cheese is melted and bubbly, about 8-10 minutes more. Slice and enjoy!
Tips:
- It’s important that the cast iron skillet is piping hot! If not, the sourdough starter will still and be challenging to remove from the pan.
- If you plan to top your pizza with sausage or raw veggies, it is important to cook these prior to assembling your sourdough pizzas. The second bake is mainly to melt the cheese, so raw meats and crunchy veggies won’t be cooked through in that short amount of time.
- The sourdough discard pizza crust is thin and crispy, but it is important to not be too heavy on the pizza sauce, otherwise, it can become soft. Still delicious, but if you prefer a crispy crust, I like to top the crust with about 2-3 Tablespoons of sauce.
- If you are making multiple pizza crusts, I like to remove the pizza crust after the first bake and placed it on large baking sheet, then top with toppings. Bake until the cheese is melted. That way, the cast iron skillet is free to start the next round of pizza crusts!
Ingredients & Substitutions
- Sourdough Discard – Use an active sourdough starter or discard. That said, I’ve found sourdough discard spreads more easily across the bottom and up the sides of a cast iron skillet. If using an active starter, be sure to add in the same amount in grams. You can use discard at room temp or straight from the fridge.
- Seasonings-Italian seasoning, garlic powder, and salt add great flavor to the sourdough pizza crust, but they’re all optional. Feel free to add or skip anything based on your taste.
- Olive Oil: For coating the skillet before pouring in the discard. It helps crisp the crust and keeps it from sticking.
Here are a few topping ideas we’ve loved:
- Tomato sauce and mozzarella: This one’s a regular in our kitchen. A thin layer of pizza sauce, shredded or fresh mozzarella, and a sprinkle of dried oregano or red pepper flakes. If I’ve got pepperoni, olives, or onions, I’ll toss those on too.
- Pesto and goat cheese: I spread pesto on the crust, crumble goat cheese over the top, and add sautéed onions, roasted zucchini, or halved cherry tomatoes. This combo always tastes like more work than it really took.
- Garlic, mushrooms, and greens: Instead of using sauce, I brush the crust with olive oil. Then, I layer on chopped garlic, sautéed mushrooms, and mozzarella or fontina. After baking, I sometimes throw on a handful of arugula or baby spinach for a fresh finish.
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