Sourdough Discard Pizza Crust
This Sourdough discard pizza crust is seriously so easy and delicious and makes for the perfect pizza in my opinion. The only ingredient you really need is your sourdough discard. You’ll need oil for your pan and maybe some salt and pepper, but that’s totally optional!
Our family does “family pizza night” every Friday night and have been faithfully for probably 15 or so years now. We used to order it out, but usually weren’t impressed and we knew it would be healthier to make it ourselves at home. We started making homemade crust with a recipe that took quite a bit of time, so it often felt like it wasn’t worth it.
Then came in this amazing sourdough discard crust!
How to make sourdough discard pizza crust?
For this recipe, you’ll really need a good cast iron pan. Any size will do, your crust will just be the size of whatever pan you use.
Place your cast iron pan in the oven (while oven is still cold) then turn on to 425 degrees and let the pan heat up with your oven.
Once it reaches 425 degrees, remove your pan and generously oil the bottom and sides.
Scoop or pour sourdough discard into your pan. For our large 13-inch pan, we usually use around 2 cups. This will vary depending on the size of your pan. You don’t need to cover the bottom yet. You can take a spoon or bottom of your measuring cup to spread around evenly to get your desired thickness. We prefer a thinner crust.
As you’re spreading your crust, it will begin cooking because the pan is hot. This is ok.
Now is when you’ll season the crust if you want. We like just salt and pepper, but you could use Italian seasoning or garlic, whatever you prefer.
Place back into your oven and cook anywhere from 15-20 minutes. Cooking time will depend on how thick you poured your crust and how crispy you like it. We pour ours thin and cook 15 minutes.
When it’s done baking, you’ll remove and let cool for a couple of minutes.
Now you can place your favorite toppings on. Place back in oven and heat for another 10-12 minutes.
pizza topping idea!
Our favorite pizza lately has been “Pretzel” pizza. We use white queso for our base sauce, then cheddar cheese, followed by pepperoni and then large ground sea salts on top. It’s delicious!
Remove from oven, let cool and enjoy!
If you try this sourdough discard pizza crust, let me know how you like it in the comments below!
Sourdough Discard Pizza Crust
Equipment
- 13-inch Cast Iron Pan (any size will do; your crust will just be the size of whatever pan you use)
Ingredients
- 1-2 cups Sourdough Discard
- Olive Oil (for oiling pan)
- Seasoning for pizza crust Optional (ex. salt, pepper, Italian seasoning, garlic powder)
- Toppings for pizza Optional
Instructions
- Place your cast iron pan into cold oven and preheat to 425 degrees, heating pan up with your oven.
- Once the oven reaches 425 degrees, remove pan and generously oil bottom and sides with olive oil. (Pan will be hot!)
- Scoop or pour your sourdough discard into your pan. About 2 cups for a 13 inch pan, less for a smaller pan. How much will depend on how thick or thin you prefer your crust to be.
- You don't need to fill bottom of pan, you can take a spoon or bottom of measuring cup and spread around evenly to get desired thickness.
- As you spread, your crust will begin to cook because the pan is hot. This is totally fine.
- Now is when you'll season the crust if you want with your preferred seasonings.
- Place crust and pan in 425 degree oven for about 15-20 minutes. The time it takes to cook will depend on the size you are making and the thickness of the crust. We make ours thin and cook 15 minutes.
- When done, remove from oven and let cool a couple of minutes.
- Now you can add your desired pizza toppings and place back in oven for 10-12 minutes.
- Remove from oven, let cool and enjoy!
Notes
Have you ever made these ahead and frozen them?
Yes! It worked great! We just placed them in the oven while it was preheating and once it was brought to temperature, they were ready to remove and top with pizza toppings!
Hi there! Loved this recipe. 2 questions: 1) if I’m storing my discard in the fridge, does it need to be brought to room temp before making a crust? 2) if I want to make some and freeze, how do you suggest storing it?
Hi there! I’m so glad you liked it! I haven’t tried it straight from the fridge myself, but because it’s just using discard, I would bet it would work fine! I may experiment with this and see! For freezing short term (1-2 weeks) a freezer ziplock bag or something like that will work. We’ve even just used foil short term. If freezing long term (2-6 months) I would probably recommend a more airtight approach, such as a vacuum food sealer.