That jar of sourdough discard sitting in your fridge is about to become the star of pizza night. We’re not talking about a project that takes days, either.

This is about big, tangy flavor landing on your dinner table, golden and bubbly, all in the same afternoon. It’s the perfect marriage of sourdough’s soul and pizza’s instant gratification.

Why This Crust Feels Like a Win

If you’ve ever felt a little guilty pouring that discard down the drain, this recipe is your liberation. You’re not just using it up, you’re transforming it.

That extra starter brings a subtle, complex tang that makes this crust taste like it came from a fancy artisanal shop. Yet, with a little yeast helping out, you skip the long fermentation waits.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step to something truly special. Each one has a specific role in creating that perfect, crispy-yet-chewy base.

• Warm Water (115°F): Wakes up the yeast gently, without harming it.
• Instant Yeast: Our reliable leavening friend that gives the dough its speedy, airy rise.
• Sourdough Discard: The flavor hero, adding that distinctive tang and tenderness.
• Granulated Sugar: A tiny bit to feed the yeast and promote browning.
• Salt: Absolutely crucial for balancing and enhancing all the other flavors.
• Olive Oil: Enriches the dough, making it easier to work with and giving the crust a lovely texture.
• Cornmeal: Mixed into the dough for a bit of crunch, and used on the pan for a non-stick shield.
• Bread Flour: Its higher protein content builds a strong, chewy structure perfect for pizza. All-purpose works in a pinch, too.

Gear Up for Great Dough

You have options here, and none of them are wrong. A stand mixer with a dough hook is fantastic for effortless kneading.

A bread machine on the dough setting is my personal secret for total hands-off ease. But really, your own two hands are the most traditional, and satisfying, tools of all.

How to make Sourdough Discard Pizza Dough?

Step 1- Wake the Yeast

Pour that warm water into the bowl of your stand mixer, or a large mixing bowl. Sprinkle the yeast over the surface and let it sit for a minute.

You might see it start to get a little foamy, which is just a happy little sign it’s ready to go to work.

Step 2- Combine Everything

Now, add in the sourdough discard, sugar, salt, olive oil, cornmeal, and flour. It will look like a shaggy, messy pile at first.

That’s exactly what you want to see. If you’re not weighing your flour, add the last cup slowly to ensure you don’t add too much.

Step 3- Knead to Smoothness

If using a mixer, start with the paddle to combine, then switch to the dough hook. Let it knead for about 10 minutes until the dough is smooth and elastic.

Hand-kneading? Turn it out onto a floured surface and use the heel of your hand to push, fold, and turn for a good 10-12 minutes. It’s a wonderful, rhythmic process.

Step 4- The First Rise

Place the dough ball in a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap.

Find a warm, draft-free spot for it to rest. In about 30 minutes, it should be puffy and almost doubled in size. See, we didn’t need all day.

Step 5- Heat Things Up

This is a critical step for a professional-style crust. Crank your oven up to 550°F. Yes, that high.

If you have a pizza stone or baking steel, place it on a lower rack now. It needs a full 30 minutes to get screaming hot.

Step 6- Shape with Care

Place a large piece of parchment paper on a flat baking sheet or pizza peel. Sprinkle it generously with cornmeal.

Gently press and stretch the dough with your fingertips, working from the center out. Here’s the key: no rolling pin. We’re protecting those precious air bubbles for a lighter crust.

Step 7- Top and Bake

Add your sauce, cheese, and toppings promptly so the dough doesn’t get soggy. Carefully slide the parchment with the pizza onto your preheated stone.

Bake for about 12-14 minutes. Watch for a deeply golden brown crust and beautifully melted, bubbling cheese.

Step 8- The Grand Finale

Use a peel or large spatula to pull the pizza (still on the parchment) onto a cutting board. Let it cool for just a minute, the aroma will be incredible.

Slice it up, but be careful, the cheese is like molten lava. That first bite of tangy, crispy, chewy perfection is your reward.

The Magic of Overnight Flavor

If you want to plan ahead, this dough welcomes it. After the first rise, simply punch it down, place it in a covered bowl, and tuck it into the fridge overnight.

The cool temperature slows the yeast and lets the sourdough flavor deepen even more. Just let it sit at room temperature for 20 minutes before shaping.

Tips

• For the crispest bottom crust, bake directly on a preheated pizza stone or an inverted baking sheet.
• If your dough feels sticky when shaping, lightly oil your fingertips instead of using more flour.
• You can absolutely divide this dough to make two medium, thinner-crust pizzas—they’ll bake even faster.
• Leftovers reheat brilliantly in a hot skillet or air fryer to bring back the crunch.
• Don’t overload your pizza with wet toppings; they can steam the crust instead of letting it crisp.

Beyond the Basic Pepperoni

This robust crust can handle all your creative whims. Try a white pizza with ricotta, mozzarella, and fresh rosemary.

For a taste of summer, use pesto as the base and top with sliced cherry tomatoes and dollops of goat cheese. The tang of the crust loves bold partners.

Your Discard’s Next Adventure

Once you see how easy and rewarding this is, that discard jar will start looking like a treasure chest. The same starter can make tender biscuits for breakfast.

It can weave its way into a flaky pie crust for your next quiche. It’s not waste at all, it’s a secret flavor weapon waiting in your kitchen.