Learn how to make this easy sourdough discard pizza crust. It only has four basic ingredients, no kneading or rising required. You really can’t get much simpler than this.
When I found out about this method for making sourdough pizza crust somewhere in internet land several years ago, you might say I felt a bit perturbed.
You see, up until this point, my experience with homemade crust involved proofing, rising, kneading…Repeat. Repeat. Bake.
I needed to plan the whole thing five days in advance (slight exaggeration) and you know how I feel about planning.
(Side note: I learned my non-planner ways result from me being a ‘P’ in a personality test. My ‘millennial’ sister introduced me to Meyer’s Briggs over the weekend.) Ok, back to the crust.
The tutorial I found years ago went something like this: Put sourdough starter on a pizza stone and bake. Wha??? How could it really be that simple? I mean, come on. One ingredient.
I made a few modifications to add more flavor, but the premise remains. It really is that simple.
Pizza is a family favorite and some of our favorite kinds include: Chicken Alfredo, Sourdough Pizza with Pesto and Cream Sauce, or Sourdough Mini Pizzas on English Muffins.
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Tips for making sourdough pizza crust:
- This recipe is super simple because it utilizes sourdough starter (active or discard); the downside is you can’t use a regular pan. You must use a cast iron or pizza stone.
- The secret to cooking this recipe is preheating the stone or cast iron skillet.
- Easy sourdough pizza crust makes a super fast meal as long as you have some sauce and cheese on hand. It really takes like no time.
- Chop up your veggie toppings while the stone or cast iron is preheating. Then sauté your veggies and/or meat while the crust is cooking, because the crust will be basically done cooking after the first bake.
- There is one downside to this impossibly easy homemade sourdough pizza crust recipe. You can’t pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce. See my tips below to get around this.
Ingredients
Fed Sourdough Starter or discard: Either will work! Most of the time I just pull my sourdough starter right out of the fridge and use it. If you are new to sourdough and want to learn how to make your own sourdough starter, check out my post that shows you exactly how to do it.
Italian Seasoning: This is optional, but it adds the delicious Italian flavor that we all love and come to expect on pizza.
Salt: Sea salt or pink Himalayan salt
Olive Oil: A good quality extra virgin olive oil is always my first choice.
Supplies you may need:
Pizza Stone or Cast Iron Skillet
How to Make The Easiest Sourdough Pizza Crust Ever:
Preheat a pizza stone, or cast iron skillet, on 425 degrees F.
When the oven is preheated, and the pans are scorching hot, take them out of the oven.
Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
Ladle the sourdough discard onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can’t. You just spread it out until you have a nice thin layer in the size you want.
When I am making this in a cast iron skillet, I also like to run it up the side, so the crust has edges.
Hit it with another drizzle of extra virgin olive oil.
Sprinkle it with salt and Italian seasoning. The more the better, in my opinion. 😉
It will already start to bake when it makes contact with the pan. This is totally good and expected.
Pop it back in the oven, until it is crispy and easily pulls up from the pan. About 10 minutes.
A note on avoiding soft crust
There is one downside to this impossibly easy homemade sourdough pizza crust recipe.
You can’t pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce. (That’s not to say we don’t just do it anyway most of the time!)
You may think, “Ah, I’ll bypass this problem eazy peazy. I will just bake the crust longer until it’s extra crispy. That’ll do the trick.” Or “I’ll just use less sauce.” Your mind may even wander into the idea of putting the sauce on top of the veggies, so its not sitting right on top of the crust. I would say you’re pretty smart to try all those things, but let me go ahead and make it easier on ya. It doesn’t work.
But, no worries. There is a wonderful -make that TWO-wonderful solutions, for amazing homemade pizza. And, they’re better than a jar of store-bought sauce anyway!
Sourdough Pizza Making Options:
- Option One: Thinly slice fresh tomatoes. Spread them out in a thin layer on your baked sourdough pizza crust, and drizzle with olive oil, salt and pepper. Put it in the oven and roast for about 10 minutes. Add the other toppings and cheese. We especially enjoy this option in the summer, when the garden is bursting at the seams with fresh tomatoes. Something about roasted tomatoes!
- Option Two: Make a homemade cream sauce with cheese, cream, garlic, and salt. Spread it on the crust and top with chicken, mushrooms, and cheese. Chicken Alfredo pizza. This is just about our favorite meal of all time. We seriously feel like we are eating in a fancy gourmet restaurant. It really is that good. And don’t get me started on when it is morel and chanterelle season.
- Option Three: just add the tomato sauce and eat it a little soft. We do this often and it still tastes great.
FAQ
Can I just use a regular pizza pan?
You can’t use a normal pizza pan, because the liquid starter would totally stick to it. You would have quite the mess on your hands.
Cast iron and pizza stones are wonderfully nonstick, when preheated. Plus, this ability to preheat a pan that is so heavy is what makes for a crispy crust. It’s that baking-upon-contact thing, or something like that. I’m not a scientist, but I can tell you it makes a crispy crust like no ordinary aluminum pizza pan ever could.
Why Sourdough, Anyway?
If you are new to my blog, and haven’t yet been introduced to the wonder of sourdough, hit up this post for more info.
If you’re looking for another sourdough recipe, check out Sourdough English Muffins. They are a favorite in our home. I have also tried my hand at making Sourdough Donuts.
Once you start using a starter, you’ll never go back.
What does sourdough pizza taste like?
It tastes a lot like regular pizza crust, but the crust itself has a delicious, slightly tangy flavor that you would expect from sourdough.
Can you freeze sourdough pizza crust?
Yes! Sourdough pizza crust can be stored in the freezer for up to 3 months. Bake it first and then let it cool. Store it in an air tight container, and then allow it to thaw in the fridge just a few hours before needing it.
What happens if you bake sourdough discard?
For this recipe it turns into pizza crust. You can also bake discard and turn it into sourdough crackers.
Can you eat sourdough starter discard?
Yes, as long as it is cooked. Using discard is an easy way to use up excess discard and a way to eat fermented grains.
How long is sourdough discard good for?
Sourdough discard can stay fresh in the fridge up to a week before it will need to be fed again. Personally, I don’t discard any sourdough and use them for recipes like this one.
Can you freeze sourdough discard pizza dough?
Yes! For this crust, cook it first and then place it in an air-tight container for up to 3 months. When you want to make pizza, just preheat your oven to 450, take our the sourdough pizza crust, top it with your favorite toppings and then bake until everything is bubbly and melted.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- How to Make a Sourdough Starter from Scratch
- Our Favorite Sourdough Pancake Recipe
- Healthy One Pot Meal- Sourdough Skillet
- Sourdough Tortillas
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Discard Pizza Crust
Video
Ingredients
- Sourdough discard
- Italian Seasoning
- Salt
- Olive Oil
- Pizza Stone or Cast Iron Skillet
Instructions
- Preheat a pizza stone, or cast iron skillet, on 425 degrees.
- When the oven is preheated, and the pans are scorching hot, take them out of the oven.
- Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
- Ladle sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can't. You just spread it out until you have a nice thin layer in the size you want. If you want to see how this looks, watch the video in the blog post.
- Hit it with another drizzle of olive oil.
- Sprinkle it with salt and Italian seasoning.
- It will already start to bake when it makes contact with the pan. This is totally good and expected.
- Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
Notes
- This recipe is super simple because it utilizes sourdough starter (active or discard); the downside is you can’t use a regular pan. You must use a cast iron or pizza stone.
- The secret to cooking this recipe is preheating the stone or cast iron skillet.
- Easy sourdough pizza crust makes a super fast meal as long as you have some sauce and cheese on hand. It really takes like no time.
- Chop up your veggie toppings while the stone or cast iron is preheating. Then sauté your veggies and/or meat while the crust is cooking, because the crust will be basically done cooking after the first bake.
- There is one downside to this impossibly easy homemade sourdough pizza crust recipe. You can’t pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce. See my tips below to get around this.
Nutrition information is automatically calculated, so should only be used as an approximation.
If i fed my starter a couple days ago and I wanted to make the pizza crust now, would I just take it straight from the fridge and use it, or would I still need to feed it and leave it out overnight?
Just here to say…. Do it! Make the pizza! We’re pretty new to sourdough starter at our house but so far this is our favorite application, even ahead of making a sourdough loaf. It’s like a perfect thin crust/flatbread pizza. Mmmm. Oh man.
Thankyou so much for this great ebook.your the bomb girl.the sour dough is just what I needed.cant wait to experiment.tomorro I’m doing a couple pizzas.im so excitedi never would have been able to do it and I understand the starter that I have been doing for like 2 weeks.lol it’s a bit hungry.ill feed it a bit more flour and water and do my pizza in 8hrs.THANKU AGAIN.BABY IS A DOLL.I should had one of those baby holders back in the day.much luv Patty
I made pizza for my family tonight, using your sourdough pizza crust recipe. My family said it was the best pizza they have ever had! Thank you so much!
So glad to hear it!
I watched your recent video where you put a bunch of starter into your preheated not additionally oiled cast iron. I have my grandma’s cast iron and they’re in constant use without sticking but dang I can’t get the pizza out without a LOT of oil. Pans preheat at least 30 minutes. Any suggestions?
Hi! What hydration is your starter? Mine is 100%. I know this could throw off results if yours is different. Thanks
I’ve tried the pizza crust with a pizza stone twice now and the crust keeps sticking to the stone.
Any suggestions?
I melt a little butter on my cast iron skillet before pouring it. As soon as it’s cooked thru it peels itself up. Of course you could do a different source of fat/oil I’m sure!
You should title this recipe “magical free pizza crust”
I’ve been doing sourdough for just about a month now and I have starter coming out my ears! I can’t bring myself to throw away discard. This is perfect!
Lisa, thank you so much for your recipes. I have tried quite a few. I did the pizza crust tonight and it was delicious. i added some sauteed veggies and topped it with cheese. it was scrumptous and will be having it again.
Put your toppings and cheese down then drizzle your pizza sauce over the top then back. A pizza place here does that and is still great pie.