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Sourdough Discard Pizza Dough
5 from 3 votes

Sourdough Discard Pizza Dough

A great way to use your sourdough discard--make it into an easy pizza crust with this quick recipe. No kneading, no waiting, use the sourdough discard straight up.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 1 pizza crust
Course: Lunch, Dinner, Brunch
Cuisine: American

Ingredients

Pizza crust
  • ½ c sourdough starter discard
  • neutral oil
  • ¼ tsp kosher salt Diamond Crystal brand
Sauce (2 tsp)
  • marinara sauce
  • Alfredo sauce
  • pesto
  • garlic spread
  • BBQ sauce
Cheese (½ cup)
  • mozzarella cheese
  • burrata cheese
  • gruyere cheese
  • parmesan
  • provolone cheese
  • blue cheese
Protein
  • pepperoni
  • spicy Italian sausage
  • ham
  • prosciutto
  • chicken
Toppings
  • mushroom sliced
  • garlic minced
  • basil fresh
  • onion slices
  • chili garlic oil
  • bell pepper
  • pineapple slices
  • black olives
  • arugula
  • tomato

Instructions

    Cup of Yum
  1. Preheat the oven to 425 °F and place the cast-iron pan in the oven for 10 minutes.
  2. Carefully remove the cast-iron pan from the oven and place it on a heat-safe surface.
  3. Add 1 tablespoon of neutral oil to the cast-iron pan.
  4. Pour ½ c sourdough discard onto the pan, and use a spatula to spread the batter evenly. Sprinkle ¼ tsp kosher salt over the batter.
  5. Place the cast iron back into the oven and bake for 10 minutes. Carefully remove the cast iron and use a fisher turner to dislodge the pizza crust from the cast iron, but leave it in there. It should be almost finished cooking at this point: lightly browned in the center, more browned and not burned at the edges.
  6. Add pizza sauce, keeping to a minimum to keep the dough crisp. This thin dough can handle about 2 tbsp sauce per 10” pizza crust.
  7. Add cheese, protein, and toppings. Place the cast iron back into the oven again for 2 minutes, or until the toppings are golden and crispy.
  8. Remove the cast iron from the oven. Gently move the pizza from the pan to a cutting board using a fish-turner. Cut slices and serve immediately since it will be crispy but not if you let it sit too long.