Best Sourdough Discard Pizza Crust (with active dry yeast)

Pizza on this sourdough discard pizza crust has become a weekly dinner for us and I am just now getting around to taking photos for the recipe! This sourdough crust makes the best homemade pizza we have ever tried, not to mention it is very easy to prep and compile. The addition of sourdough discard to a pizza crust makes a nice and bubbly pizza crust with crisp edges and a chewy texture. Our family favorite is to top this sourdough pizza crust with mozzarella cheese, pepperoni, bacon and deli ham, but feel free to add the toppings of your choice to this pizza. Trust me, after trying this sourdough pizza crust, you will never need to buy takeout pizza again (plus it is healthier and cheaper made from scratch)!

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Sourdough Discard Pizza Crust with active dry yeast

Best Sourdough Discard Pizza Crust

This quick and easy sourdough discard pizza dough makes a crust that is bubbly, has crisp edges and a beautifully chewy texture! This pizza dough is simply the best way to use up sourdough discard and is my go-to pizza crust recipe.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 16 slices

Equipment

  • Round Pizza Pans (linked below)
  • Stand mixer (linked below)
  • Stainless steel measuring cups (linked below)

Ingredients
  

  • 3/4 cup warm water 105-110 degrees.
  • 1 teaspoon active dry yeast
  • 2 tablespoons olive oil
  • 2/3 cup sourdough discard around 150 grams
  • 1 teaspoon salt
  • 1/4 cup whole wheat flour
  • 2 1/4 cups bread flour *see note

Garlic Butter Topping (optional):

  • 1/4 cup butter
  • 1/2 teaspoon garlic powder

Instructions
 

Preheat oven to 475:

  • In the bowl of your stand mixer, whisk together the yeast and warm water. Allow to rest for ten minutes. Once the yeast has activated, whisk in the olive oil, sourdough discard, salt and whole wheat flour.
  • Transfer the bowl to the stand mixer, then add 1 cup bread flour and mix on med-low speed. Keep adding flour until the dough comes together and forms a soft, non-sticky ball (you may need more or less flour than 2 1/4 cups). If needed, knead the dough by hand for an additional 5-10 minutes until it is soft and pliable. Shape the dough into two balls, then place them onto a lightly greased pizza pan or baking sheet. Cover and allow to rise for 2 hours in a warm area, until doubled in size.
  • Preheat the oven during the last 15 minutes of rise time, then place the dough onto two separate pizza pans, domed side down (see notes below if using a pizza stone). Gently spread the dough into a circular shape with slightly ridged edges (use your hands to shape the dough instead of a rolling pin to avoid disturbing the gluten). Brush the pizza dough with garlic butter topping, reserving a little for later. Top the pizza dough with sauce and toppings of your choice *see below for ideas.
  • Bake the pizzas in the preheated oven for around 15-20 minutes (10-12 minutes if using a preheated pizza stone) and rotate the crusts halfway through baking. Once the toppings are bubbly and the dough is golden on the bottom, remove both pizzas from the oven and brush the remaining garlic butter on the edges. Allow to cool slightly before serving, then enjoy!

Notes

You can also use all purpose flour in this recipe, but will have a softer pizza crust vs. a chewier artisan style pizza crust. You may need to adjust the amount of all purpose flour added. 
Add flour until the dough is no longer sticking to the bowl of your stand mixer or to your palms. Avoid adding too much flour and avoid overbaking the pizza for a crust that is nice and chewy instead of dry and crunchy. 
Additional notes and step by step photos below. 
Keyword Sourdough discard pizza dough, active dry yeast, quick and easy, best pizza crust
Tried this recipe?Let us know how it was!

Equipment needed for this sourdough discard pizza crust with active dry yeast:

  • Pizza Pans You can use two round pizza pans for these sourdough discard crusts. You can also use a rectangular baking sheet with sides or a preheated pizza stone for baking these pizza crusts on. Be sure to read my notes on using a pizza stone vs. a baking sheet below.
  • Stand mixer I find it much easier to use a stand mixer for mixing up doughs vs. mixing the dough by hand. If you do not have a stand mixer, you can mix the dough by hand until it is soft and pliable.
  • Measuring cups You will need a set of measuring cups (I prefer to use stainless steel) for measuring out the sourdough discard, flour and water needed for this pizza dough recipe.

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Ingredients you will need for this sourdough discard pizza crust:

Water, active dry yeast, sourdough discard, olive oil, salt, whole wheat flour and bread flour. Optional: Butter and garlic powder for a garlic butter topping.

Toppings and sauce ideas:

As mentioned above, our favorite pizza consists of pizza sauce, shredded mozzarella cheese, pepperoni, cubed deli ham and crumbled bacon. Alfredo Pizza: Alfredo sauce, shredded mozzarella and grated parmesan. Chicken bacon ranch pizza: Ranch dressing, shredded mozzarella, rotisserie chicken and bacon. Hawaiian pizza: pizza sauce, cheese, cooked ham and pineapple chunks. Margherita Pizza: Pizza sauce, sliced fresh mozzarella, olive oil, salt and fresh basil.

Step 1-2:

  • In the bowl of your stand mixer, whisk together the yeast and warm water. Allow to rest for ten minutes. Once the yeast has activated, whisk in the olive oil, sourdough discard, salt and whole wheat flour.
  • Transfer the bowl to the stand mixer, then add 1 cup bread flour and mix on med-low speed. Keep adding flour until the dough comes together and forms a soft, non-sticky ball. If needed, knead the dough by hand for an additional 5-10 minutes until it is soft and pliable. Shape the dough into two balls, then place them onto a lightly greased pizza pan or baking sheet. Cover and allow to rise for 2 hours in a warm area, until doubled in size.

Step 3: Preheat the oven during the last 15 minutes of rise time, then place the dough onto two separate pizza pans, domed side down (see notes below if using a pizza stone). Gently spread the dough into a circular shape with slightly ridged edges (use your hands to shape the dough instead of a rolling pin to avoid disturbing the gluten). Brush the pizza dough with garlic butter topping, reserving some for later. Top the pizza dough with sauce and toppings of your choice.

Using a pizza stone vs. a baking sheet:

For some reason, I have always had better success using my Nordic Ware baking sheets for pizza vs. my pizza stone. Moving the pizza dough and toppings onto a hot pizza stone can be a hassle, especially without a pizza scraper. To be fair, baking this sourdough discard pizza crust on a pizza stone does give it a nice rise and more bubbles, but it also bakes the bottom of the crust quicker than the rest of the dough, causing more of a crunchy pizza dough on the bottom. Using a pizza pan or baking sheet will give you a more evenly baked crust, but it will also create a flatter crust than using a hot pizza stone. Feel free to experiment to find what works best for you!

Step 4: Bake the pizzas in the preheated oven for around 15-20 minutes (10-12 minutes if using a preheated pizza stone) and rotate the crusts halfway through baking. Once the toppings are bubbly and the dough is golden on the bottom, remove both pizzas from the oven and brush the remaining garlic butter on the edges. Allow to cool slightly before serving, then enjoy!

Storage for this sourdough discard pizza:

I have many reasons why I love this sourdough pizza dough, but one of them is that it makes enough for 2 pizzas, which is the perfect amount to feed my little family for two meals (and possibly some late night snacking). We like to keep our leftover pizza in an airtight container, then reheat it on a skillet with a little melted butter. This makes the leftovers just as good or even better than the fresh pizza! You can also freeze the leftovers, or freeze the extra pizza dough for a quick dinner anytime.

Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!

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