Let Me Tell You About Sourdough Discard Pizza Night
So last Thursday, my kid asked for pizza. It was the end of a truly bananas workweek, and my brain honestly resembled an overripe banana too. I glanced at the jar of Sourdough Discard staring up at me (you know that look it gets), and this recipe was born mostly out of stubbornness and hunger. And a little bit of fridge desperation. Sometimes the best kitchen moments happen when you just need dinner now and can't bear to send one more thing down the drain.
Oh, and just between us—my first version looked more like an amoeba than a pizza, but nobody cared because by the time we pulled it out of the oven, the kitchen smelled like a cozy pizzeria. If you've got discard and a hungry family, pull up a chair.
Why You’ll Love Making This Right Now
I make this when I want pizza tonight, not tomorrow—not next week, not after the dough fairy does her thing overnight. My family goes bonkers for this because it has a bit of that sourdough tang, but without all the planning ahead (and no, you don’t have to pre-heat a pizza stone for hours). I used to get really annoyed by recipes insisting you HAVE to wait overnight for good flavor; lately, I’ve discovered if you boost things with a bit of discard magic, you don’t have to play that game. Also, less guilt about throwing discard away. Win-win?
What You’ll Need (Plus a Few Substitutions)
- 1 cup (about 240g) sourdough starter discard (unfed, straight form the jar—mine’s usually a little bubbly, but that’s fine.)
- 2 cups (250g) all-purpose flour (honestly, I sometimes toss in a half cup of whole wheat or even bread flour if that’s what’s around. It changes the vibe, but I don’t mind.)
- ¾ cup (180ml) warm water (not bathwater-hot, just a touch warm.)
- 1 tablespoon olive oil (but vegetable oil gets the job done if you're low.)
- 1 teaspoon instant yeast (active dry works—I’ve even skipped it in a pinch, but then you’ll get more of a flatbread situation.)
- 1 teaspoon salt (grandma swore by kosher, but regular table salt’s never steered me wrong.)
Let’s Make It (Don’t Worry If It Gets Messy)
- Mix your dough. In a big bowl, combine your discard, flour, yeast, salt, water, and oil. Stir with a wooden spoon, or just get in there with your hand—I won’t tell. It’ll look kind of shaggy and sticky at first, and you might have a brief crisis, but don’t panic. Mine usually sticks wildly to the spoon at this stage. That’s ok.
- Knead. Tip out onto a (lightly floured) countertop and knead for about 4-5 minutes, until you get a smooth-ish ball. (I say “-ish” because mine never looks exactly like the picture-perfect ones you see online—life's too short.) If it’s too sticky, dust with a little extra flour, but not a ton, or you’ll end up with brick pizza.
- First rise. Pop the dough back in the bowl and cover with a towel or plastic wrap. Let it rise somewhere warm for 60-90 minutes, or until noticeably puffed. In my drafty kitchen, this sometimes means the oven with the light on (not the heat, learned that one the hard way—melted a plastic bowl once. Oops.)
- Time to shape. Punch the dough down (this is weirdly satisfying) and divide in half for two medium pizzas or keep it one big guy. Scatter a bit of flour on a sheet of parchment paper and pat or roll the dough out to your desired thickness. Rustic edges are 100% encouraged here.
- Preheat and top. Crank the oven as hot as it’ll go (I usually do 475°F, but if it only goes to 450, don’t sweat it). Top your dough however you like—sometimes I just use jarred tomato sauce, a handful of mozzarella, a few sad olives, and whatever herbs survived the week. Honestly, this is where I taste the cheese before it ever hits the pizza. Quality control and all that.
- Bake. Slide the parchment onto a hot baking sheet or pizza stone if you have one. Bake 10-14 minutes, until the bottom’s golden and the top is toasty and bubbling. Turn on the broiler for the last minute or two if you want those irresistible little brown bits (but keep an eye on it, I’ve scorched a few in my day...)
- Rest, slice, devour. Definitely let it cool a few minutes before attacking—although confession: nobody in my house has lasted more than 45 seconds. Enjoy!
What I’ve Learned Along the Way (Notes)
- If your dough seems way too sticky, just oil your hands a bit. Saves flour, saves fuss.
- I once let it rise 3 hours by accident—turned out fine, just a bit more tangy; so don’t stress absolutely over rise times.
- If the dough tears while you’re shaping, just smoosh it together. Nobody will ever know after it’s baked (unless you tell them, which, maybe don't).
Fun Experiments and a Couple Flops (Variations)
- Sometimes I do a garlic herb crust by mixing a spoonful of chopped fresh herbs and garlic powder into the dough. Works a treat.
- I tried to make a super-thin, cracker-like crust by rolling it really thin—honestly, it got almost too crunchy for my taste, but maybe that's your jam.
- Swapping half the flour for rye gives it this earthy depth that’s unusual, but surprisingly good (even if the kids look at it funny).
About Equipment (Or Just Make Do!)
If you have a pizza stone, great—it gives a crispier bottom, but I’ve had plenty of success plopping the dough on a regular sheet tray. Forgot your rolling pin? Use a wine bottle. I’ve done it more than once.
Keeping Leftovers (Not Like There’ll Be Any)
Store leftovers in the fridge, wrapped in foil or an airtight box. Reheat in a skillet or low oven to get the crust back—if you’re lucky enough to have leftover slices, which in truth almost never happens here.
How We Eat It (Serving Suggestions)
Honestly, I love this with just a tumble of arugula and a drizzle of olive oil right after baking. The kids pile on way too much cheese, and my spouse will fight you for that last crispy edge. Sometimes we dip the crusts in ranch—controversial, maybe, but delicious. Saturday nights, we eat this sprawled on a picnic blanket on the living room floor. Highly recommend.
What I Wish I’d Known: Pro Tips from My Failures
- I once tried to shortcut the rise by blasting the dough on a “warm” oven setting—big mistake, it basically cooked before it was ready. Patience: it pays off, at least a little.
- Don’t overload with toppings, tempting as it is; soggy pizza is just sad. It’s a tough lesson, but one you only need to learn once.
Real Questions I Get Asked (And Answers, Sort Of)
- Can I make this gluten-free? Honestly, I haven’t tried with gluten-free flour, but I imagine a good GF blend would work—maybe add an extra splash of water since those blends tend to soak it up. If you give it a go, let me know how it turns out!
- How sour is the flavor? Not crazy sour, just a nice little tang, especially if your discard is older. If you don’t love that, use fresher discard.
- Do I really need the yeast? Technically, the discard alone rises the dough, but on a rushed day, the yeast just helps things along (insurance policy, you know?).
- What if my dough doesn’t rise much? Some days, the stars just won’t align. Bake it anyway—you’ll get a flatter, chewier base, but honestly, that's not too shabby either.
- Can I freeze the dough? You bet—just let it rise first, then wrap and freeze. I think the flavor actually gets deeper after freezing, but maybe that's wishful thinking.
By the way, if you read this far, you deserve a second slice. Or just smear the dough with olive oil and bake it naked for a chewy, warm flatbread—it’s what I do when I can’t be bothered with toppings. Enjoy, mate!
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (240g) sourdough discard (unfed)
- ½ cup (120ml) warm water
- 1 teaspoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
- Extra flour for dusting
Instructions
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1In a large bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until foamy.
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2Add sourdough discard, olive oil, and salt to the bowl. Mix well.
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3Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
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4Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
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5Punch down the dough, roll it out to desired thickness, and transfer to a pizza pan. Add toppings as desired.
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6Bake in a preheated oven at 475°F (245°C) for 12-15 minutes until crust is golden and cooked through.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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