Sourdough Pizza Crust

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Sourdough discard pizza crust is an easy and fun recipe that is perfect for a family movie night or a meal to cook together as a family and reap some tasty rewards.

There is truly nothing quite as satisfying and delightful as the cherished tradition of a homemade pizza night. The experience is an embodiment of culinary artistry and personal gratification, as it involves crafting a flavorful masterpiece right in the comfort of your own kitchen. The intrinsic allure of this culinary adventure lies not only in the palate-pleasing flavors but also in the sense of accomplishment that comes from creating something from scratch.

One of the remarkable virtues of homemade pizza is its cost-effectiveness. While dining out at a pizza establishment often incurs a hefty expense, preparing your own pizza allows you to tailor it precisely to your taste, all the while avoiding the inflated prices of pizzerias. In addition, when you consider the time spent waiting for a pizza delivery, which can often stretch to a vexing 45-50 minutes, the allure of a homemade pizza night becomes even more apparent.

What truly sets this pizza recipe apart is its remarkable versatility. Pizza enthusiasts are a diverse bunch, with some favoring a thick, doughy crust and others seeking the thin, crispy variant. Fortunately, this recipe offers the flexibility to cater to your specific preferences. It empowers you to create the pizza crust of your liking, ensuring that every bite is precisely as you desire it to be.

However, it’s important to note that this particular recipe employs sourdough discard, which introduces an element of preparation. The sourdough-based dough needs around 12 hours of refrigeration for rest and rising. As such, planning ahead becomes essential for a seamless pizza night experience. The strategic approach involves initiating the prep work the night before, just before going to bed. This preliminary process requires a maybe 10-15 minutes for mixing and tidying up, rendering it an expedited task. The primary investment, in this case, lies in the anticipation as the dough rests and rises during its overnight sojourn in the fridge.

Homemade pizza night combines creativity and cost-effectiveness. You get to enjoy your perfect pizza while relishing the process of making it yourself. The recipe is adaptable to your preferences, allowing you to customize the sourdough pizza crust and toppings. Just remember that planning is essential due to the 12-hour sourdough resting and rising period. So, enjoy the journey, as it leads to a personalized and delicious meal right at your own table.

Want to try a Pizza stone? Here is a great and cheap one that will be great for any kinda of pizza cooking.

Finally, one thing to keep in mind is that for this recipe I like to cook on a pizza stone. You do not have to, but I do recommend preheating whatever you intend to bake your pizza crust on. This helps cook the crust thoroughly underneath so that it isn’t too soggy and can’t hold onto your toppings.

I hope you enjoy this meal as much as I do!

Sourdough Discard Pizza Crust

Easy and satisfying Sourdough Discard Pizza Crust
Print Recipe
Carly Anne Schmitt Sourdough Discard Pizza Crust
Prep Time:12 hours 15 minutes
Cook Time:15 minutes


  • Pizza Stone
  • 2 Mixing Bowls 1 with a covering or lid
  • Rolling Pin
  • Spatula


  • 1 Cup Sourdough Discard
  • 1/2 Cup of purified water
  • 2 1/2 Cup unbleached all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tsp garlic powder OPTIONAL
  • 1 TBSP Chef Paul Prudhomme's Herbal Pizza & Pasta Magic Seasoning Blend OPTIONAL


  • In a large mixing bowl place place your sourdough discard, purified water, and unbleached all-purpose flour, salt, olive oil, garlic powder, and Chef Paul Prudhomme's Herbal Pizza & Pasta Magic Seasoning Blend.
  • Mix well with your hands and form into a ball, it will be sticky at first but will start to clump together as you form it into a ball. Ball may look slightly shaggy and that is ok.
    Carly Anne Schmitt Sourdough Discard Pizza Crust
  • Let sit for 30 mins
  • In a separate mixing bowl or container with a lid, drizzle roughly 2 tbs of olive oil inside and around the bowl. Allow the olive oil to coat the inside walls of the bowl.
  • Roll the pizza dough ball in and around the inside of the bowl with olive oil until evenly coated. This is to help it not get hard or dry out on the outside while we let it rise/rest.
  • Cover your bowl so that no air can get into the bowl place your freshly coated pizza ball dough, and place into the fridge and allow to slowly raise for at least 12 hours and a max of 24.
  • Once it has risen take your pizza stone and put inside the oven to preheat with the oven so that the stone is warm for the dough, preheat the oven to 425 degrees F.
  • While your oven is preheating. Take a handful of flour and dust a clean kitchen surface with it.
  • Take your ball and slowly roll it out into a circle with your (lightly dusted) rolling pin and also use your hands if that is easier.
  • Once your stone is preheated, carefully with hot pads take it out and set it on a heat-protected pad, stove, or surface. Careful. The stone is very hot!
  • Drizzle a little of olive oil around onto the stone so your crust does not stick
  • Place your pizza dough that has been formed into the shape of a pizza onto your stone. You will start to see the stone cooking your crust so work fast!
  • Place your desired topping on the crust and put in the oven for 15 mins
  • Once your crust gets golden brown take it out of the oven allow it to cool for 10 mins, and then enjoy!
Servings: 8

Not sure what else to do with your Sourdough Discard? Check out my other Recipes here!

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