Sourdough Discard Pizza Crust Recipe

A hot cast iron skillet turns sourdough starter into a thin, crisp pizza base with almost no prep. This sourdough discard pizza crust takes just two minutes to prepare, and there is no kneading, rolling, or waiting for dough to rise. Simply ladle the starter into a scorching-hot skillet, drizzle it with olive oil, and season it before the first bake.

The crust begins cooking as soon as it touches the pan, creating the firm surface needed to hold your favorite sauce and toppings. After about 10 minutes, move the crust to a baking sheet, top it, and return it to the oven until the cheese is bubbly. It is a practical way to use sourdough discard straight from the refrigerator when you want homemade pizza without preparing a traditional dough.

No Kneading And No Waiting

This crust skips the usual mixing, kneading, and rising steps because the sourdough starter becomes the pizza base. Preheating the skillet or pizza stone helps the batter begin baking immediately, giving the crust a crisp texture that releases easily from the pan. From start to finish, the pizza crust is ready in about 22 minutes.

Easy Sourdough Discard Pizza Crust

This thin Sourdough Discard Pizza Crust is made by pouring starter directly into a preheated cast iron skillet or onto a pizza stone. Bake it until crisp, add your favorite sauce and toppings, then return it to the oven until the cheese is bubbly.

Ingredients

• 1 tsp Olive oil, split in half, 1 tsp for the pan and 1 tsp for drizzling on top
• 1.5 cups Sourdough discard; the amount you use will depend on how big your skillet or pizza stone is. A 12-inch cast iron skillet was used, with some starter scraped up the sides
• Pinch Italian seasoning
• Pinch Salt

Instructions

1. Preheat a pizza stone or cast iron skillet in the oven at 425 degrees F.
2. When the oven is preheated and the pan is scorching hot, carefully remove it from the oven.
3. Drizzle your baking vessel of choice with a little extra virgin olive oil, about 1 teaspoon.
4. Ladle the sourdough starter onto the hot pan. Spread it out until you have a nice, thin layer in the size you want.
5. Drizzle the top with more olive oil, about 1 teaspoon.
6. Sprinkle the crust with salt and Italian seasoning.
7. The starter will begin baking as soon as it touches the hot pan. This is expected.
8. Return the pan to the oven and bake until the crust is crispy and pulls up easily from the pan, about 10 minutes.
9. Remove the crust from the skillet, if using one, and place it on a baking sheet. Add your favorite sauce and toppings, then return it to the oven.
10. Bake for another 8 to 10 minutes, or until the cheese is bubbly.

Notes

• The amount of discard you use will depend on the size of your skillet or pizza stone. The listed amount was used for a 12-inch cast iron skillet.
• You can use unfed sourdough starter or active and bubbly starter. Most of the time, the starter can be used directly from the refrigerator.
• Italian seasoning is optional, but it adds the familiar Italian flavor commonly expected on pizza.
• This recipe is simple because it uses sourdough starter, either active starter or discard. However, you cannot use a regular pan. Use cast iron or a pizza stone so the crust does not stick.
• The secret to cooking this crust is thoroughly preheating the pizza stone or cast iron skillet.
• Chop vegetable toppings while the stone or skillet preheats. Sauté vegetables or meat while the crust completes its first bake because the crust will be nearly finished cooking at that point.
• Regular pasta or pizza sauce can make the crust soft, even when the crust is nicely browned before the sauce is added.

Variations and Serving Ideas

You can make the crust with unfed sourdough discard or active and bubbly starter. The Italian seasoning may also be omitted, although it gives the crust more traditional pizza flavor.

After the first bake, add your preferred pizza sauce and toppings. Keep in mind that a generous amount of regular pasta or pizza sauce may soften the crust. Prepare and cook any vegetable or meat toppings while the skillet preheats and the crust completes its first bake.

Tips For A Crisp Sourdough Discard Pizza Crust

Preheat the cast iron skillet or pizza stone until it is scorching hot before adding the starter. This immediate contact with the heated surface helps the crust begin cooking at once.

Spread the starter into a thin, even layer rather than leaving it thick in the center. During the first bake, look for crisp edges and a crust that lifts easily from the pan. Complete this first bake before adding sauce and toppings, since the crust will be nearly cooked before the final 8 to 10 minutes.

Storage and Reheating

Let leftover pizza cool briefly, then place the slices in an airtight container or wrap them tightly. Refrigerate within 2 hours and keep for up to 3 to 4 days. For longer storage, freeze the slices for 1 to 2 months for the best quality.

To reheat, place the pizza in a covered skillet over low to medium-low heat until the bottom is crisp and the toppings are hot. You can also warm it in a preheated oven until heated through. Reheating restores moisture to the chilled crust and gives it a softer interior with a crisper base than microwaving.

For food safety, reheat leftover pizza to an internal temperature of 165°F. Thaw frozen pizza in the refrigerator before reheating, or reheat it directly from frozen until it is hot throughout.

FAQ

Conclusion

This Sourdough Discard Pizza Crust is a fast option for homemade pizza when you do not want to knead dough or wait for it to rise. A scorching-hot skillet or pizza stone helps create the thin, crisp base, while the two-stage bake lets you add your preferred sauce and toppings before finishing the pizza.

Try the recipe and leave a comment or rating to share how your Sourdough Discard Pizza Crust turned out.

Sourdough Discard Pizza Crust

A thin and crispy sourdough discard pizza crust made by pouring starter directly into a thoroughly preheated cast iron skillet or onto a pizza stone. Add sauce, cheese, and your favorite toppings for a quick homemade pizza.

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Prep Time 2 minutes mins

Cook Time 20 minutes mins

Total Time 22 minutes mins

Servings: 8 slices

Course: Main Course

Cuisine: American, Italian

Calories: 47

Ingredients Equipment Method Notes

Ingredients

  

Pizza Crust

• 1 tsp olive oil, divided between the pan and the top of the crust
• 1.5 cups sourdough discard
• 1 pinch Italian seasoning, optional
• 1 pinch salt

Equipment

• 12-inch cast iron skillet or pizza stone
• Ladle
• Baking sheet

Method

 

1. Place a pizza stone or cast iron skillet in the oven and preheat the oven to 425°F (218°C). Allow the baking surface to become thoroughly heated.
2. When the oven is preheated and the skillet or pizza stone is scorching hot, carefully remove it from the oven.
3. Drizzle the hot skillet or pizza stone with about 1 teaspoon of extra-virgin olive oil.
4. Ladle the sourdough discard onto the hot surface. Spread it into a thin, even layer in the desired size. The starter will begin cooking as soon as it touches the hot surface.
5. Drizzle the top of the crust with about 1 teaspoon of olive oil, then sprinkle it with salt and Italian seasoning.
6. Return the skillet or pizza stone to the oven and bake for about 10 minutes, until the crust is crispy and pulls away easily from the surface.
7. If using a cast iron skillet, remove the crust from the skillet and transfer it to a baking sheet.
8. Add your favorite pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for another 8 to 10 minutes, or until the cheese is bubbly.

Notes

The amount of sourdough discard needed will depend on the size of the skillet or pizza stone. The listed amount was used in a 12-inch cast iron skillet, with some starter spread slightly up the sides. Unfed sourdough discard or active and bubbly starter may be used, and the starter can usually be used directly from the refrigerator. Italian seasoning is optional but adds familiar pizza flavor. Do not use a regular baking pan because the crust may stick; use a cast iron skillet or pizza stone. Thoroughly preheating the skillet or stone is essential. Prepare vegetable toppings while the skillet preheats, and sauté vegetables or meat while the crust completes its first bake. Regular pasta or pizza sauce may soften the crust, even when it is well browned before the sauce is added.