Turn sourdough discard into a delicious pizza crust! It is a great way to use your starter in a quick and easy recipe.
I have been wanting to share this recipe with you for quite some time… but our pizzas always disappear so quickly and I never measure what goes on top… so it is hard to post.
But it is high time I tell you how we love to make our dough. Afterall, pizza is pizza and we need to be able to make lots of it!
This sourdough pizza crust is easy and delicious. It takes a little longer than a strictly traditional yeast dough, but it yields a soft and delicious crust.
You can hasten it a bit if you need, but the longer proof time really gives that sourdough a chance to work its magic.
Do you have a favorite pizza dough recipe?
What Kind of Flour Should I Use for Sourdough Pizza Crust?
This recipe is really forgiving, so you can use whatever flour you happen to have on hand. We have tried several combinations with great success.
So feel free to experiment. You can use all of one kind or another, but we almost always use a mix of flours.
Here are some combinations we have tried and love:
- half all purpose flour and half white whole wheat flour
- half all purpose flour and half 00 flour
- all 00 flour
- all all-purpose flour
Frequently Asked Questions
What state should my sourdough starter be in for this recipe?
This pizza crust recipe is really forgiving. It works well with discard or unfed starter straight from the refrigerator. You can also use fed and active sourdough if you want. If using active sourdough, you can reduce the amount of yeast you add to the recipe.
Can I freeze this pizza dough?
Yes. After the first proof, when you divide the dough into two portions you can wrap them in plastic wrap and freeze them. When you are ready to use them, just defrost the dough and allow to rise before using.
Sourdough Pizza Crust
Equipment
Ingredients
- 1 cup sourdough discard or starter straight from the fridge
- ½ cup warm water
- ½ teaspoon active dry yeast
- 2½ cups flour
- 1 teaspoon salt
Instructions
- In a mixing bowl, dissolve the sourdough starter in the warm water.
- Stir in remaining ingredients.
- Turn onto a lightly floured counter top and knead until smooth and elastic, about 7 minutes.
- Place in a greased bowl and cover with a damp towel. Place in a warm spot and allow to rise until doubled in size, about two hours depending on the heat of your kitchen. If you need it to rise faster, you can up the yeast by another 1/4 tsp or preheat your oven to 200°F, turn off the heat and then place the dough in the warm oven.
- Divide the dough in half and form each part into a ball. If you’d like, you can freeze one of them at this point. Otherwise, cover the dough with the damp cloth again and let rest for 15 minutes.
- Preheat the oven to 475°F. It is best to preheat a pizza stone, cast iron pizza pan, or pizza steel at this stage also.
- Roll or press dough into a 12″ circle. Arrange your toppings over the dough.
- Carefully put prepared pizza in hot oven. Bake for 12-15 minutes or until the cheese is beautifully bubbly and brown the the crust has a light golden brown color.
Dan
Sunday 3rd of December 2023
Do you have the weights in grams rather than cups, etc.?
Carlee
Sunday 3rd of December 2023
I just added the weights, there is now a button to toggle between cup measures and weights in the recipe card.
offline
Wednesday 6th of May 2020
I want to try this, but why do you add yeast when the sourdough is supposed to replace/act like yeast?
Carlee
Thursday 7th of May 2020
Mostly to speed up the process. I keep my sourdough in the refrigerator and usually only feed it weekly. So to use it as the only leavener would take quite a while. Adding a little instant yeast speeds up the rise while and using the discard gives it some great sourdough flavor.
AThomas117
Friday 27th of March 2020
Can I use self rising flour or do I have to use white whole wheat flour?
Carlee
Saturday 28th of March 2020
I am not sure I'd use self rising, because it has leavener in it. Though I am not sure it would hurt anything either. Additional all purpose would be great or whatever your favorite flour is.
AThomas117
Friday 27th of March 2020
Do I have to use white whole wheat flour or can I use something else?
Carlee
Saturday 28th of March 2020
You can use additional all purpose instead.
Anonymous
Tuesday 10th of March 2020
Once you take the saved dough out of the freezer, then what? Do you just leave it on the counter until it gets to room temperature or is there something else to do?
Carlee
Thursday 19th of March 2020
Let it come to room temperature, then roll it out and proceed like normal!