Sourdough Discard Pizza Crust Recipe

I’m Chef Thomas, and I’ve learned that good pizza dough does not need to be complicated. This recipe uses simple ingredients and a short rise to give you a soft, homemade crust without spending all day in the kitchen. For more easy family meals, see these comfort food recipes.

The dough comes together quickly, rests, then is ready for your favorite sauce and toppings.

Why You’ll Love This Pizza Dough

• Soft, chewy crust with a lightly crisp outside
• Simple ingredients that are easy to work with
• Quick to prepare for an easy pizza night
• Easy to shape even if you’re new to homemade dough
• Works with any toppings you enjoy

Ingredients You’ll Need

• All-purpose flour: The main ingredient for a soft, easy-to-handle dough.
• Instant yeast: Helps the dough rise and gives the crust its light texture.
• Warm water: Brings the dough together and helps activate the yeast.
• Salt: Adds flavor and helps give the dough structure.
• Sugar: Gives the yeast a little help and adds a touch of flavor.
• Red sauce: The simple base for your pizza toppings.
• Red onion: Adds a mild, sweet bite when baked.
• Green and red peppers: Bring color and a little crunch.
• Rosemary: Adds a simple herbal flavor.

How to Make It

1. Activate the yeast.
Combine the warm water, yeast, and sugar in a large bowl. Stir gently and let it sit for 5 to 10 minutes, until foamy.

2. Make the dough.
Add the flour, olive oil, and salt. Mix until a shaggy dough forms, then knead by hand for 8 to 10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.

3. Let it rise.
Place the dough in a lightly oiled bowl and cover it. Let it rise in a warm spot for about 40 minutes, or until doubled in size.

4. Divide the dough.
Gently press out the air and divide the dough into two equal portions for two medium pizzas.

5. Heat the oven.
Preheat the oven to 475°F (245°C) with a pizza stone or baking steel inside, if using one. Heat for at least 30 minutes.

6. Shape the crust.
Stretch one dough portion into a 10 to 12-inch circle. Keep the handling gentle so the dough stays light.

7. Add the toppings.
Spread on pizza sauce and add your favorite toppings. Keep the toppings moderate so the crust does not become soggy.

8. Bake the pizza.
Transfer the pizza to the hot stone or baking sheet. Bake for 10 to 15 minutes, until the crust is golden and the cheese is bubbly and lightly browned.

9. Slice and serve.
Let the pizza rest for 1 to 2 minutes before slicing. Repeat with the second dough portion.

Chef Thomas’s Tips

I’m Chef Thomas, and with sourdough discard, I like to keep things simple. Let the dough rest long enough to relax before shaping. It should feel soft and easy to stretch, not dry or stiff. You can learn more about the sourdough fermentation.

Use just enough flour to handle the dough. Too much can leave the crust dense. For a crispier base, make sure your oven and baking surface are fully heated before the pizza goes in.

You Must Know

• Do not over-flour the dough: A slightly soft dough gives a better crust.
• Let the dough rest: This makes it easier to shape.
• Heat the oven well: A hot baking surface helps the bottom crisp.
• Do not overload the pizza: Too many wet toppings can make the crust soft.
• Watch the edges: A golden, lightly crisp crust is a good sign it is ready.