Sourdough discard pizza crust 🍕🍕🍕
Sourdough Discard Pizza Dough 🍕
Easy recipe that uses unfed sourdough discard for tangy flavor with reliable yeast rise. Makes 2–3 medium pizzas or 4–6 pockets.
Ingredients:
• 2–2¼ cups all-purpose flour (plus extra for dusting)
• 1 Tbsp sugar
• 1 tsp salt
• 1 packet Fleischmann’s RapidRise Yeast
• 1 cup warm water
• ½–¾ cup sourdough discard (unfed)
Instructions:
1 Mix flour, sugar, salt, and yeast in a large bowl. Add warm water and discard. Mix until sticky dough forms.
2 Knead on floured surface for 5 minutes until smoother. Add flour 1 Tbsp at a time if too sticky. Form into a ball.
3 Place in lightly oiled freezer-safe container, cover, and proof in warm spot for 30–40 minutes.
4 Divide into portions, place in oiled containers/bags, and freeze.
Freezer Storage: Keeps 1–3 months.
To Use from Frozen:
• Thaw completely in fridge or at room temp.
• Proof 30 minutes in warm spot.
• Stretch/roll on parchment, add toppings.
• Brush crust with olive oil (or garlic Parmesan butter). Bake at 450°F for ~25 min until golden and crisp.
Let cool slightly before slicing. Versatile and forgiving — great for weeknights! 🔥
Using sourdough discard in pizza dough is a fantastic way to reduce waste and add a unique depth of flavor to your homemade pies. I personally love how the tanginess from the discard enhances the crust, giving it a subtle complexity that plain yeast doughs lack. One tip I've found helpful is to always use warm water—not hot—to activate the yeast and maintain a sticky yet workable dough consistency. Freezing the dough in pre-portioned balls has been a game-changer for my busy schedule. When I pull the dough out of the freezer, I let it thaw completely in the refrigerator overnight, then proof it for about half an hour at room temperature before shaping. This makes rolling and stretching much easier and results in a perfectly crisp, golden crust. To elevate the crust further, brushing it with olive oil before baking locks in moisture and aids browning. For a richer flavor, garlic Parmesan butter is also a delicious option. Baking at around 450°F ensures a crisp crust while keeping toppings perfectly cooked. If you’re new to using sourdough discard, don’t worry about the precise measurements too much; this recipe is forgiving. You can adjust the amount of discard between ½ to ¾ cup depending on your taste preference or discard availability. The rapid-rise yeast works alongside the discard to give a reliable lift, shortening fermentation time compared to pure sourdough pizzas. Overall, this method is a practical way to enjoy tangy, fresh pizza anytime without the lengthy sourdough fermentation process. Plus, it turns your sourdough discard into something delicious and reduces kitchen waste—win-win!