Can I freeze the dough made from sourdough discard?

Yes, you can freeze sourdough discard pizza crust dough after its first rise. Just portion it, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before using, then bring to room temperature before shaping.

What’s the difference between sourdough discard and active sourdough starter in this recipe?

Sourdough discard is unfed starter that still holds flavor but not enough leavening power on its own. This recipe balances that with added commercial yeast to help the dough rise, while still getting the tangy flavor from the discard — a signature of sourdough discard pizza crust .

Why should I bake the pizza crust without cheese first?

Adding the cheese after a few minutes of baking allows moisture from the sauce and toppings to escape, resulting in a crispier crust. Cheese acts as a barrier that can trap steam, so baking the sourdough discard pizza crust partially before topping with cheese improves texture and finish.

Sourdough Discard Pizza Crust – Best Easy Recipe

Name: Sourdough Discard Pizza Crust
Prep time: 15 min
Cook time: 15 min
Total time: PT-490770H19M24S
Cuisine: Italian-American
Ingredients: 1 cup (227g) sourdough discard: adds tangy flavor and aids fermentation; 2 1/2 to 3 cups (300g to 360g) all-purpose flour: provides structure and chewiness; 3/4 cup (170g) water: hydrates dough and activates yeast; 1 teaspoon salt: enhances flavor and dough strength; 1/2 teaspoon instant yeast: ensures consistent rise; 2 tablespoons olive oil: improves texture and prevents sticking; 1 tablespoon Pizza Dough Flavor (optional): adds aroma and depth of flavor; Additional olive oil for greasing pans

Description

This sourdough discard pizza crust recipe transforms leftover sourdough starter into a flavorful, chewy, and crispy pizza base. Perfect for thin or thick crust lovers, it’s an easy, no-waste recipe that delivers bakery-quality results at home.

Ingredients

Scale

1 cup (227g) sourdough discard: adds tangy flavor and aids fermentation
2 1/2 to 3 cups (300g to 360g) all-purpose flour: provides structure and chewiness
3/4 cup (170g) water: hydrates dough and activates yeast
1 teaspoon salt: enhances flavor and dough strength
1/2 teaspoon instant yeast: ensures consistent rise
2 tablespoons olive oil: improves texture and prevents sticking
1 tablespoon Pizza Dough Flavor (optional): adds aroma and depth of flavor
Additional olive oil for greasing pans

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Instructions

Stir any liquid back into your refrigerated sourdough discard and measure 1 cup into a mixing bowl.
In the same bowl or a stand mixer, combine sourdough discard, flour, salt, yeast, optional dough flavor, and 3/4 cup water. Mix to form a dough, adding extra water 1 tablespoon at a time if needed.
Knead the dough for about 7 minutes until smooth and it pulls away from the bowl sides.
Transfer to a lightly greased bowl, cover, and let rise until nearly doubled, 2 to 4 hours.
For thin crust: divide dough in half, shape into disks, and rest in oiled 12-inch pans. Stretch to edges after 15 minutes; rest again if needed.
For thick crust: use one 14-inch round or 18×13-inch pan. Press dough to edges and rest if it resists stretching.
Let the dough rise again in the pan until it reaches desired thickness.
Preheat oven to 450°F (232°C).
Top pizza with sauce and toppings (excluding cheese). Bake: 5 minutes for thin crust, 10 minutes for thick.
Add cheese and bake an additional 5–7 minutes until melted and bubbly.
Remove from oven, cool slightly, and serve hot.

Notes

Dough can be refrigerated up to 24 hours after the first rise.
Use high heat and a pizza stone or steel for a crisper bottom.
Don’t add cheese too early to prevent soggy crust.
Swap up to 50% flour with whole wheat for added nutrition.
Freeze unused dough for up to 3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (1/8 of 14" pizza)
Calories: 190
Sugar: 1g
Sodium: 290mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg