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.
I goofed and thought I could use discard sourdough from the refrigerator. Ughh! How far in advance do you feed your starter when you know you’re planning on making pizza dough?
As long as it’s not like really old and has been in the fridge and fed within the last few days, it should be ok.
Hi Lisa, I am one of your YouTube subscribers, your channel is my favorite for sure!
I just recently started my own starter and succeeded this time!(I tried and failed over a year ago and gave up because I had too much going on)
Anyways, I just tried this recipe and it’s awesome! Thank you so much for sharing all of your knowledge with us!
I wanted to tell you that I did it a bit different and found a way to use tomato sauce and not be soft.
I first by accident forgot to drizzle it with oil before putting it back in the oven which helped it actually get more crispy I think, then I put tomato sauce but kinda lightly and not too much. I then put it back in the oven for 5 or 6 minutes before adding the cheese and other toppings. It turned out perfectly crispy on bottom not soft at all. I have done it a few times now. I love it. Hope this helps. Oh and I put the salt and Italian seasons on top the sauce instead of crust.
Thank you for being a subscriber and for your kind words! Love your changes. Thanks for sharing!
This may be a dumb question, but after baking the crust is the idea to then load it with your toppings and bake again with toppings? The recipe doesn’t specify and there are only pictures of a pizza with unmelted cheese. 🙂
Yes exactly.
My husband and I made this pizza tonight and it was so easy and so delicious! Who would’ve thought Monday night pizza would be so easy?! We did a buffalo chicken and barbecue chicken one and he said “can we make this again tomorrow?” Big hit. Thanks for sharing!
That sounds delicious! So wonderful to hear you enjoyed it.
I was skeptical about this recipe, even while making it haha. But it was soooo good! I sprinkled Italian seasoning and garlic powder on it. Did the 10 minute bake. Sprinkled shredded mozzarella. And followed her suggestion for very thinly sliced tomatoes. Added chopped parsley, basil, and green onions from the garden. Followed by pork sausage and more cheese. Tasted so fresh and delicious!! Will be making this again for sure.
That sounds delicious! Thanks for sharing, Heidi!
I made the cinnamon rolls yesterday and they turned out really good!
I’m so glad that my daughter turned me on to your sourdough starter and recipes!!!
Have a great day…💕
That is so wonderful to hear. Happy baking.
I can’t believe this all worked out and so easy to make! I also used the broiler at the end to crisp the pepperoni. My husband kept saying how good the pizza was! Definitely a keeper! Thank you for posting recipes that don’t take eons to make!
Glad you enjoyed it! It is one of our favorites for sure!
Thank you for this recipe. My discard was so thick I didn’t have much luck pushing it up the sides of the skillet and extra discard made it too thick and doughy. I opted not to drizzle with oil after first one and flipped in skillet to continue baking for 3 more minutes. Very crispy. I used tomato paste spread sparsely across crust with toppings and cheese and results were still nicely crisp. Will definitely make again!
This was so easy and good. Loved it!
Add Dutch oven to the list bc I made this in mine just fine 😅 (no lid). Also doing it flat with no edges it can be flipped to help crisp, and I added grated Parmesan to the top and flipped it right before adding sauce and toppings which crisped up when I put it back in making the bottom of the crust super crispy!
Sounds delicious! Thanks for sharing!