If you have sourdough discard sitting in your refrigerator, don’t throw it away! This Sourdough Discard Pizza is one of the easiest and most delicious ways to use it. The crust turns out crispy around the edges, soft and chewy in the center, and packed with incredible sourdough flavor. Best of all, there’s no need to wait hours for fermentation, making it perfect for busy weeknights.
The pizza in the image features a classic pepperoni topping with melted mozzarella cheese and a golden homemade crust. You can easily customize it with your favorite toppings like mushrooms, olives, onions, sausage, or fresh basil.
Why You’ll Love This Recipe
- Uses leftover sourdough discard.
- Crispy, golden crust with a chewy center.
- Ready in about one hour.
- Great way to reduce food waste.
- Easy enough for beginners.
- Customizable with any pizza toppings.
Ingredients
For the Dough
- 1 cup (240g) sourdough discard (unfed or active)
- 2 cups (250g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- ⅓ cup (80ml) warm water (add more if needed)
Pizza Sauce
- ½ cup pizza sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Toppings
- 2 cups shredded mozzarella cheese
- 40–50 slices pepperoni
- Parmesan cheese (optional)
- Fresh basil (optional)
- Red pepper flakes (optional)
Equipment Needed
- Mixing bowl
- Measuring cups
- Pizza pan or baking stone
- Rolling pin
- Parchment paper
- Pizza cutter
Step 1: Make the Dough
In a large mixing bowl, combine the sourdough discard, warm water, olive oil, sugar, and instant yeast.
Mix until smooth.
Add the flour and salt.
Stir until a rough dough forms.
Transfer onto a lightly floured surface.
Knead for 8–10 minutes until smooth and elastic.
The dough should be soft but not sticky.
If it sticks to your hands, sprinkle in a little more flour.
Step 2: First Rise
Lightly grease a bowl with olive oil.
Place the dough inside.
Cover with plastic wrap or a damp towel.
Allow it to rise for 45–60 minutes in a warm place until nearly doubled.
Because we’re using instant yeast along with sourdough discard, the dough rises much faster than traditional sourdough pizza.
Step 3: Preheat the Oven
About 20 minutes before baking, preheat your oven to:
475°F (245°C)
If using a pizza stone, place it inside the oven while preheating.
A hot baking surface creates an extra crispy crust.
Step 4: Shape the Pizza
Punch down the dough.
Transfer it onto a floured surface.
Roll into a 12-inch circle.
For a thicker crust, leave the dough slightly thicker around the edges.
Transfer to a pizza pan or parchment paper.
Brush the edges with olive oil.
This helps create the beautiful golden crust.
Step 5: Add Sauce
Spread pizza sauce evenly over the dough.
Leave about one inch around the edges for the crust.
Sprinkle garlic powder and Italian seasoning over the sauce.
Step 6: Add Cheese
Cover the sauce with shredded mozzarella.
Don’t overload the cheese.
A moderate amount melts evenly and keeps the crust crisp.
Step 7: Add Pepperoni
Arrange pepperoni slices evenly over the cheese.
You can overlap them slightly like the pizza shown in the picture.
As the pizza bakes, the pepperoni becomes crispy and releases flavorful oils into the cheese.
Step 8: Bake
Bake for:
12–15 minutes
or until:
- Cheese is bubbly.
- Pepperoni curls slightly.
- Crust is deep golden brown.
If using a pizza stone, baking may finish one or two minutes sooner.
Step 9: Cool and Serve
Remove from the oven.
Let it rest for about 5 minutes.
Sprinkle with grated Parmesan cheese if desired.
Slice and serve immediately.
Tips for the Best Sourdough Discard Pizza
- Cold discard works perfectly.
- Don’t overwork the dough after rising.
- Bake on a preheated stone for maximum crispiness.
- Use low-moisture mozzarella.
- Brush crust with garlic butter after baking.
- Allow pizza to cool slightly before slicing.
Delicious Topping Ideas
Instead of pepperoni, try:
- Italian sausage
- Bacon
- Mushrooms
- Bell peppers
- Caramelized onions
- Black olives
- Spinach
- Jalapeños
- Pineapple
- Fresh basil
- Chicken
- BBQ sauce
- Buffalo chicken
- Feta cheese
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
Reheating
For the crispiest crust:
Oven
Bake at 375°F for 6–8 minutes.
Air Fryer
Heat at 350°F for 3–4 minutes.
Skillet
Warm over medium heat with a lid for about 5 minutes.
Avoid microwaving if possible, as it softens the crust.
Make Ahead
The dough can be made one day in advance.
After kneading, refrigerate overnight.
The next day, let it sit at room temperature for 30 minutes before shaping.
The slow rest develops even more sourdough flavor.
Freezing Instructions
Freeze the dough after the first rise.
Wrap tightly in plastic wrap and place in a freezer bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before using.
You can also freeze baked pizza slices individually for quick lunches.
Nutrition (Per Slice)
Makes 8 slices.
Approximate values:
- Calories: 295
- Protein: 13g
- Carbohydrates: 29g
- Fat: 14g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 640mg
Frequently Asked Questions
Can I use unfed sourdough discard?
Yes. Both fresh and refrigerated discard work well in this recipe.
Do I need yeast?
For this quick version, yes. The yeast ensures a reliable rise while the discard contributes flavor.
Can I make it without yeast?
Yes, but you’ll need to let the dough ferment for several hours or overnight, depending on the strength of your sourdough starter.
Can I use bread flour?
Absolutely. Bread flour creates a chewier crust with a crispier exterior.
Can I make a thin-crust pizza?
Yes. Roll the dough thinner and reduce the baking time by 1–2 minutes.
Final Thoughts
This Sourdough Discard Pepperoni Pizza is a fantastic way to turn leftover starter into a homemade meal that’s both flavorful and satisfying. The combination of tangy sourdough, gooey mozzarella, rich tomato sauce, and crispy pepperoni creates a pizza that rivals many pizzerias. Whether you’re feeding family on pizza night or looking for a creative way to reduce food waste, this recipe is easy to follow, endlessly customizable, and sure to become a favorite. Once you taste the crispy crust and subtle sourdough flavor, you’ll be looking for more reasons to save your sourdough discard instead of throwing it away.
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