I get it. You’re busy, the kids are fidgety, your spouse is starving and you feel the pressure to prepare a hearty dinner but are stressed about the timeline and ingredient requirements. Let me just say this QUICK Sourdough Discard Pizza Crust is hands down the easiest recipe to prepare for those busy nights when you want something homemade, healthy and hearty!
Plus – the kids can’t fight over what pizza to order when they can “decorate” their own.
Family pizza night in our house feels like a breath of fresh air. It requires very little work from me, Chef Mom, and appeases the appetites of everyone in the family, and quickly at that.
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Why Doesn’t This Recipe Use Yeast?
Sourdough starter is full of yeast and bacteria that replace your traditional store-bought instant yeast packets that you’ll find in many other sourdough pizza dough recipe. The beauty of this sourdough discard pizza crust recipe is it is truly quick.
This recipe doesn’t require kneading, resting or rising. It takes less than 5 minutes to prepare and literally only two ingredients for the crust batter.
Using sourdough discard in other dough recipes, such as cinnamon rolls, sourdough bread, bagels, etc. is a great way to replace the store-bought yeast and adds more nutrients into your food. Don’t forget, the longer you let any recipe with sourdough starter in it sit (i.e. long ferment) that more the bacteria and yeast in your starter can break down the sugars, producing carbon dioxide causing the dough to rise.
A long ferment also allows the flavor of whatever you are preparing a more traditional “sour” taste.
Can Sourdough Discard Pizza Crust Be Prepared Beforehand?
This recipe is intended to be quick and made on the spot. Because it is poured directly into the skillet, it is difficult to freeze or store beforehand.
If absolutely necessary, you could essentially prepare the dough by pouring it into the skillet, flipping it as directed, then removing from the heat and stored once cooled. However, you run the risk of over-cooking the dough when warming it back up once you’re ready to cook your pizza.
For best results, this sourdough discard pizza crust recipe is best enjoyed directly after cooking!
How To Store Pizza
Refrigerator: This recipe stores well once completely prepared cooked. Allow the pizza to cool completely and store in an airtight container up to three days. It’s important the pizza is completely cooled, or else you’ll run into condensation and run the risk of your crust becoming wet.
When you’re ready to eat it again, preheat your oven to 450°F with a pizza stone or cast iron skillet in the middle/lower oven rack. Once the oven is ready, place a piece of parchment paper on the preheated pizza stone (not necessary in the cast iron skillet) and then place your pizza on the hot stone/skillet and cook for 4 to 6 minutes or until the cheese is melted and the crust is crispy again.
Freezer: This recipe stores well in the freezer after it’s been fully prepared, cooked and cooled. Store the completely cooled pizza in an airtight container and place in the freezer. Keep the slices flat. This will make warming it up again much easier.
When you’re ready to eat it again, allow the pizza to come to room temperature follow the instructions above for re-preparing refrigerated pizza.
Sourdough Discard Pizza Crust Recipe FAQs
Yes! This sourdough discard pizza crust recipe isn’t specific to active or inactive (discard) sourdough starter. The sourdough starter isn’t being used as a yeast replacement, so it is not necessary to have bubbly, active starter. It also will not hinder the recipe if you are using active starter.
Your pizza dough “batter” is likely too thick. If you find that it’s cooking too fast before you can spread it, your heat is too high. Lower the heat and add some water to your batter.
The prime consistency you should be aiming for that of a pancake batter recipe. Thick, but not clumpy. Smooth, but not runny.
If it’s too watery, it will not stay together in the skillet and create a crust. It will clump together and almost look similar to an underdeveloped gravy.
You likely are undercooking your crust or adding ingredients too soon. Especially your sauce! If you pour your pizza sauce onto the crust before it is finished cooking, it will not cook appropriate. It will be mushy and soft.
You may also have your heat too low. The crust should develop quickly, but not too fast. Each side should only take 3-5 minutes to cook fully.
Allow your crust to cook completely before adding wet ingredients.
Be sure to add enough oil to evenly coat your cast iron skillet. I love using my Oregano Infused Olive Oil because it adds oil and texture to the pan. Plus, it’s incredibly beneficial and tasty!
If your skillet isn’t evenly coated, your dough will stick.
You may have started with an evenly coated skillet, but as it sits on the heat, the oil begins to evaporate. Be sure it’s evenly coated when you pour the batter onto it.
Ingredients & Equipment Necessary
- Sourdough Starter (discard or active)
- Extra Virgin Olive Oil – My Oregano Infused Olive Oil is perfect for this recipe!!
- Favorite Toppings
- 10″+ Cast Iron Skillet
- Measuring Cups
- Spatula
- Pizza Cutter/Knife
This sourdough discard pizza crust recipe doesn’t require much! No need for a stand mixer, dough hook attachment, counter work surface, perfectly formed dough ball or even a pizza peel! Two ingredients and very minimal equipment that you likely already have in your kitchen.
Step by Step Instructions with Photos
Step #1 Combine Sourdough Starter and Water
It just isn’t possible to give you exact measurements for your batter because everyone’s starter is a unique consistency. Some are runnier while others are thick.
Add 1 cup to 1.5 cups of starter to a measuring cup. Then, add enough water to make it reflect a pancake batter consistency. If you find you already have that consistency with your starter, that’s just fine! You won’t need to add any water.
Note: The water can be warm, room temperature or cool. Avoid boiling or iced water.
I aim to prepare about two cups of pizza crust “dough” which is enough to make two 10″ pizzas.
Step #2 Prepare Skillet
Begin by preparing your cast iron skillet over a medium heat. Once it begins to smoke, lower the heat to medium-low and add your extra virgin olive oil.
If you haven’t tried my Oregano Infused Olive Oil, DO! It’s perfect for this sourdough discard pizza crust recipe and adds more nutrients to your crust.
Once the olive oil is shimmering, it’s time to add the “dough”.
Step #3 Pour Batter & Flip
Pour the sourdough discard pizza “dough” into the prepared cast iron skillet in a circular motion. Immediately spread it out to the sides.
If you prefer a thicker crust pour more batter (tip: keep it on the thicker side of consistency in step #1) and if you prefer a thin-crust pizzas, pour just enough to cover the skillet evenly.
Once the dough shows little bubbles (just like pancakes) it’s time to flip it and begin adding your favorite toppings.
Step #4 Add Toppings
This is our favorite part! Making pizzas at home means everyone gets the pizza they want without the fuss.
Add your favorite pizza sauce (tomato sauce, cheese, white sauce, etc.) followed by your favorite pizza toppings.
I listed some popular and unique pizza topping combinations below if you want some inspiration.
Step #5 Broil
Once your favorite pizza toppings are on, preheat the oven to a high broil. As soon as it is ready, place your pizza into the oven (be sure you’re using an oven safe skillet like this cast iron skillet) for about 5 to 8 minutes, or until the cheese begins to bubble or brown.
Remove from the oven and rest for a few minutes. It will be too hot to serve and eat!
Cut and enjoy!
Tips for Success
- You might be wondering if you can use starter that is fed with unbleached all purpose flour… and the answer is YES!
You do not need to be worried about using a bread flour, whole grain flour, einkorn flour, etc. although you can absolutely use any of those. The same starter you use for your sourdough recipe is sufficient for the sourdough discard pizza crust recipe. - If you keep our sourdough starter in the refrigerator, I’d recommend allowing it to come to room temperature before using. It isn’t the end of the world using cold sourdough starter, but you will likely need to add more water to thin it out (if it’s cold, it’ll appear more thicker).
The preferred temperature of your sourdough starter for this recipe is room temperature. - I LOVE to use our Oregano Infused Olive Oil to coat the cast iron skillet before adding the sourdough starter batter!
Other oils I’d recommend are extra-virgin olive oil, avocado oil or butter. - The thickness of your dough is completely dependent on how thin or thick you pour the batter in.
If you prefer a thin crust pizza, pour minimal batter and spread quickly in order to get that thin, crispy crust.
If you prefer a thicker crust, pour more batter into the cast iron skillet and spread evenly.
Sourdough Discard Pizza Crust (no yeast)
Equipment
- 1 Cast Iron Skillet (10"+)
- 1 Spatula
- 1 Mixing Bowl
Ingredients
- 1.5 cups Sourdough Starter (active or discard)
- 1/4-1/2 cup Water (as needed)
- Extra Virgin Olive Oil
- Salt
- Favorite Pizza Toppings
Instructions
- Add 1.5 cups of sourdough starter discard to a glass measuring cup. If it isn't already a pancake batter consistency, add just enough water to bring it to the desired consistency. The batter needs to be pourable but not runny.
- Heat the cast iron skillet over medium heat until it is smoking, then lower to medium-low and add enough oil to evenly cover the skillet (~1 Tablespoon). Once shimmering, it's time to add the "dough" batter.
- Pour the sourdough batter into the skillet in a circular motion and immediately evenly disperse it with a spatula. (tip: if you prefer a thicker crust, add more batter or keep a thicker consistency in step #1).
- Once the batter is bubbling (just like pancakes do) flip the crust over.
- Add your favorite pizza toppings (sauce, meat, vegetables/fruit + cheese)
- Turn the oven on to a high broil.
- Add the pizza to the prepared oven for 5-8 minutes, or until the cheese begins to brown/bubble.
- Remove and let rest for a few minutes (it will be very hot!) and enjoy!
Video
Fun + Unique Pizza Topping Combinations
Margherita: tomato sauce, mozzarella, fresh basil leaves and drizzle olive oil.
White Pizza: mushroom ragù, ricotta cheese, rosemary and drizzled chili oil.
Hawaiian: tomato sauce, canadian bacon, pineapple and mozzarella cheese.
Artichoke: pesto sauce, artichoke hearts, ricotta cheese and lemon zest.
Meyer Lemon Pizza: ricotta cheese, pickled red onion, pistachios and thinly sliced lemon.
Mediterranean: sausage, arugula, caramelized red onion, feta or goat cheese and balsamic glaze.
Spicy Sausage: sausage, hot peppers, kalamata olives and feta cheese.
If you’re looking for more sourdough discard recipes instead of throwing that nutritious gold it in the trash, check out my blog here!
If you tried this recipe, would you be so kind to leave me a review and comment below? Don’t forget to join the family over on Instagram where I share exclusive recipes and real-life experiences as a mom, suburban gardener and homemaker.
– Courtney
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