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Easy Sourdough Pizza Crust Recipe Using Starter Discard

Transform your sourdough starter discard into a delicious homemade pizza crust with beautiful air pockets and incredible flavor. This recipe utilizes natural fermentation to create a complex pan de masa madre-style crust that's perfect for pizza night.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 7 hours
Servings: 2 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup active sourdough starter discard (100% hydration)
  • 2 cups bread flour or all-purpose flour
  • ¾ cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon honey or sugar (optional, helps with browning)

Method
 

Instructions
  1. Mix the Dough: In a large mixing bowl, combine the sourdough starter discard, warm water, olive oil, and honey (if using). Gradually add the flour and salt, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.
  2. First Rise: Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
  3. Shape the Crust: Preheat your oven to 475°F (245°C). Punch down the dough and divide if making multiple pizzas. Roll out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
  4. Add Toppings and Bake: Spread pizza sauce evenly over the crust, leaving a border for the crust. Add cheese and toppings. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
  5. Final Touches: Remove from oven and let cool for 2-3 minutes before slicing. Garnish with fresh basil and drizzle with olive oil if desired.

Notes

Use active starter for best results, preheat baking surface for crispier crust, dough should be slightly tacky but not sticky, adjust water for desired crust thickness