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–+ servings
A plain cheese pizza with tomato sauce has been baked with a sourdough discard crust that is now golden brown.

Sourdough Discard Pizza Crust

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This sourdough discard pizza dough bakes a beautifully crisp crust and can be paired with endless topping options. It's a budget-friendly dinner using your sourdough starter that the whole family will love.
PREP TIME 10 minutes
RISING TIME 2 hours
COOK TIME 18 minutes
TOTAL TIME 2 hours 28 minutes
YIELD 2 12-inch pizza crusts

Ingredients
  

  • 1 cup (227 g) sourdough discard
  • 3/4 cup lukewarm water
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 teaspoon table salt
  • 4 teaspoons Taylor Street Seasoning optional, see notes for alternatives
  • 1/2 teaspoon instant yeast

Instructions

  • Add the ingredients in the order they are listed to the bread pan fitted with the mixing paddle. Dig a well on the top of the flour and place your yeast there. (See photos in post above for reference.)
  • Place the bread pan in your bread machine and select the DOUGH program. Press START. The program should take about 90 minutes to complete.
  • Brush a large mixing bowl with olive oil. Transfer the pizza dough to the bowl, turning it over to coat in the oil. Cover the bowl with plastic wrap and let the dough rise for an additional 2 hours or until it has almost doubled in size.
  • Preheat the oven to 450°F with a pizza stone in the center of the oven. Let the oven warm up the stone for 30 minutes while you prepare the pizzas.
  • Transfer the dough to a large baking mat. Divide it in half and working one dough ball at a time, shape it into a 12-inch round pizza crust. Place a piece of parchment over the crust and smooth it out. Flip it over and peel back the baking mat.
  • Top the pizza crusts with sauce and toppings. Use the parchment paper to slide the pizza onto the preheated stone and bake for 10 - 15 minutes or until the crust is golden brown and the cheese has melted. Pull the pizza from the stone by the parchment paper and slide it onto a pan for serving. Slide the second pizza onto the stone and bake.

Recipe Notes

Pizza Dough Seasoning:

I find that adding some of our favorite Taylor Street Garlic & Herb Seasoning to the dough makes for an especially flavorful pizza crust but this is not an essential ingredient if you don't have it on hand.
You can substitute, a sprinkle of garlic salt and dry Italian herb blend if you want to add more flavor to your crust in a pinch.

When to Add the Cheese Topping:

If you prefer a crispy pizza crust, you may want to consider topping your crusts with just the tomato sauce and veggie or meat toppings. Bake them without together, without the cheese, for the first 5 - 7 minutes. The liquid will evaporate from the toppings, helping to keep the crust crispy. Top the pizza with the cheese and return to the oven for 5 minutes to melt it.

Storage Tips:

You can prep the pizza dough in advance and store it in the fridge for up to 5 days if you chill it after turning it in the oiled storage bowl. Don't let it rise, just put it directly in the fridge. Let it warm up on the counter and rise for 2- 3 hours before baking.
COURSEBread
CUISINEAmerican
AUTHORTiffany Dahle