The Best Sourdough Discard Pizza
This Sourdough Discard Pizza features a soft and fluffy crust made with sourdough discard, Greek yogurt, and self-rising flour for a light, airy base with a perfectly golden crust. Topped with gooey mozzarella, savory pepperoni, creamy whipped ricotta, fresh basil, hot honey, and a sprinkle of freshly grated parmesan, it’s the ultimate pizza that balances flavors and textures in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
“00 flour” or all-purpose flour (I highly recommend finding “00 flour”)
Baking powder
Baking soda
Salt
Greek yogurt
Sourdough discard
Pizza oil or olive oil
Pizza sauce of choice
Shredded or fresh mozzarella cheese
Pepperoni
Hot honey
Freshly grated parmesan
Fresh basil
For the Whipped Ricotta (Optional):
Ricotta cheese
Heavy cream
Salt
Why You’ll Love Sourdough Discard Pizza:
Soft and Fluffy Crust: The crust of this sourdough discard pizza is soft and fluffy, thanks to the combination of sourdough discard, Greek yogurt, and self-rising flour, making each bite a light and airy experience.
Perfectly Golden and Crispy: The dough creates a beautifully golden and slightly crispy exterior, with a chewy, soft center – the perfect balance of texture for any pizza lover.
Sourdough Discard for Extra Flavor: Using sourdough discard in the dough adds a delightful tanginess, giving the pizza an extra layer of flavor that’s not too overpowering but enhances the overall taste of the crust.
Quick and Easy Dough: The dough is made with a simple mixture of sourdough discard, Greek yogurt, and self-rising flour, making it quick and easy to prepare without the need for long fermentation times.
Classic Mozzarella and Savory Pepperoni: Topped with gooey mozzarella and savory pepperoni, this pizza offers the perfect combination of classic pizza flavors that everyone loves.
Creamy Whipped Ricotta: The addition of whipped ricotta brings a creamy, luscious texture that pairs beautifully with the mozzarella and pepperoni, making each bite even more indulgent.
Fresh Basil for Brightness: Fresh basil adds a burst of vibrant flavor that balances the richness of the cheese and pepperoni, giving the pizza a refreshing herbal note.
Sweet and Spicy Hot Honey: Drizzling hot honey on top adds a perfect sweet and spicy kick that enhances the flavors of the pizza and takes it to the next level of deliciousness.
Freshly Grated Parmesan (Optional): A sprinkle of freshly grated parmesan adds a savory, umami flavor that complements the other toppings, adding a finishing touch that makes this pizza irresistible.
Perfect for Any Occasion: Whether you’re making it for a weeknight dinner or a casual weekend gathering, this sourdough discard pizza is the perfect dish for any occasion and will impress your guests with its incredible flavor and texture.
Tips for Making Sourdough Discard Pizza:
Let the Dough Rest for 10-15 Minutes: After mixing the dough, allow it to rest for 10-15 minutes. This gives the flour time to absorb the liquid, making the dough easier to shape and resulting in a softer, fluffier crust.
Preheat the Pizza Stone: For a perfectly golden and crispy crust, preheat your pizza stone in the oven at 500°F for 15-18 minutes. The high heat from the pizza stone creates a crisp bottom and helps the dough cook evenly.
Use Parchment Paper to Prevent Sticking: To make transferring the pizza easier and avoid sticking, place the pizza on parchment paper before putting it on the preheated pizza stone. This way, you can easily slide the pizza onto the stone and avoid any mess.
Baking on a Pizza Stone vs. Baking Sheet: While a pizza stone is ideal for a crisp crust, you can also bake the pizza on a baking sheet or pizza pan lined with parchment paper. If using a baking sheet, there's no need to preheat the pan. Just be aware that it might take a few extra minutes to bake.
Cast Iron Skillet Option: For an extra crispy crust, you can bake your pizza in a cast iron skillet. There’s no need to preheat the skillet, but it may take a few minutes longer than baking on a preheated pizza stone.
Add Toppings After Shaping the Dough: Once the dough has rested and you’ve shaped it on your pizza stone or pan, add your toppings—mozzarella and pepperoni. These will cook in the oven along with the crust for the best texture.
Bake at High Heat for 15-18 Minutes: Bake the pizza at 500°F for 15-18 minutes or until the crust is golden, the cheese is bubbly, and the toppings are nicely cooked. The high oven temperature ensures a beautifully crispy crust and evenly melted cheese.
Add Fresh Toppings After Baking: Once the pizza is out of the oven, add the whipped ricotta, fresh basil, hot honey, and freshly grated parmesan on top. This adds fresh, creamy, and savory notes to the pizza, making every bite even more flavorful.
Customize Toppings to Your Taste: Feel free to customize the toppings based on your preferences. Add extra vegetables, different meats, or more cheese to make the pizza uniquely your own. The base of sourdough discard dough allows for endless variations.
Serve Hot and Fresh: Serve your pizza immediately after baking for the best texture and flavor. The combination of soft, fluffy dough with crispy edges, melted cheese, and fresh toppings is irresistible when served fresh and hot.
How to Store Sourdough Discard Pizza:
Store in the Refrigerator for Up to 3 Days: After baking, store leftover pizza in an airtight container in the refrigerator for up to 3 days. Make sure to allow the pizza to cool to room temperature before storing to prevent condensation and sogginess.
Reheat in the Oven: To maintain the crispy texture, reheat your sourdough discard pizza in the oven at 375°F (190°C) for about 10 minutes. This will help keep the crust golden and crisp while warming up the toppings.
Microwave for Quick Reheating: If you’re short on time, you can microwave individual slices for 30-45 seconds. However, this may cause the crust to lose its crispiness, so it's best for a quick reheat.
Store Whipped Ricotta and Fresh Toppings Separately: Since the whipped ricotta, fresh basil, hot honey, and parmesan are best added fresh, store these toppings separately in airtight containers in the refrigerator. Add them to the pizza just before serving to maintain their texture and flavor.
Freeze Leftover Pizza for Long-Term Storage: For longer storage, freeze the pizza. Slice it into individual pieces, wrap each slice tightly in plastic wrap, and store in a freezer-safe bag. Frozen pizza will stay fresh for up to 2 months. Reheat in the oven at 375°F for 15-20 minutes or until hot and crispy.
Avoid Storing Pizza with Fresh Toppings: It’s best to add fresh toppings like whipped ricotta, fresh basil, and hot honey right before serving. Storing them with the pizza can cause them to lose texture and freshness, so always store toppings separately.
Use a Pizza Box for Storage: If you have a pizza box, it’s an ideal container for storing pizza in the fridge, as it helps keep the crust from getting too soggy. Otherwise, wrapping the pizza tightly in foil or placing it in a well-sealed airtight container works just as well.
Reheat Using a Cast Iron Skillet for a Crispy Crust: For the crispiest reheating, use a cast iron skillet. Heat the skillet over medium-high heat, place the pizza slice in, and cover with a lid. Heat for 3-5 minutes until the crust becomes crispy again.
FAQs:
Q: Why do I use Greek yogurt in the pizza dough?
A: Greek yogurt is used in this pizza dough because of its thickness, which helps create a soft and fluffy texture while adding a slight tang that complements the sourdough discard. The yogurt also helps bind the dough together and provides richness. If you’re looking for a dairy-free alternative, try using plant-based Greek-style yogurt. Start with 1/2 cup and add more if needed to achieve the right dough consistency.
Q: How long should I let the dough rest before baking the pizza?
A: Let the sourdough discard pizza dough rest for 10-15 minutes after mixing. This rest period allows the flour to absorb the liquid and results in a softer, fluffier texture when baked.
Q: Why should I preheat the pizza stone at 500°F?
A: Preheating the pizza stone at 500°F for 15-18 minutes ensures a crispy crust and even heat distribution, helping the pizza dough cook evenly and form a perfectly golden crust. The high heat from the stone also helps the pizza cook faster, maintaining the fluffy texture inside while crisping up the outside.
Q: Can I bake the pizza on a regular baking sheet or pizza pan?
A: Yes, you can bake the sourdough discard pizza on a baking sheet or pizza pan lined with parchment paper. There’s no need to preheat these pans, but be aware that it may take a few extra minutes to bake compared to using a preheated pizza stone.
Q: Why do you suggest using parchment paper for baking the pizza?
A: Parchment paper prevents the pizza from sticking to the pizza stone or pan, making it easier to transfer and handle the pizza. It also allows for easy cleanup after baking. Just be sure to leave the parchment paper underneath the pizza while it bakes.
Q: What temperature should the oven be for baking the pizza?
A: Bake the pizza in a 500°F oven for 15-18 minutes. The high temperature ensures the dough cooks quickly, forming a golden, crispy crust while keeping the inside soft and fluffy.
Q: Can I use a cast iron skillet to bake the pizza?
A: Yes, a cast iron skillet is an excellent choice for baking this sourdough discard pizza. There’s no need to preheat the skillet, but it may take a few minutes longer to cook compared to a preheated pizza stone. The skillet will help create a beautifully crispy crust.
Q: How do I add the toppings to the pizza?
A: Once the pizza crust is baked, top it with mozzarella, pepperoni, whipped ricotta, fresh basil, and hot honey. Optionally, sprinkle with freshly grated parmesan for added flavor. These toppings should be added after baking to preserve their freshness and texture.
Q: Can I make the pizza dough ahead of time?
A: Yes, you can make the dough ahead of time and let it rest in the fridge for 8-12 hours for a cold fermentation. This will develop more flavor in the dough. When you're ready to bake, let the dough come to room temperature before shaping and topping it.
Q: How can I make sure the crust is crispy?
A: To ensure a crispy crust, bake the pizza on a preheated pizza stone or cast iron skillet. The high temperature will help form a golden, crispy exterior while keeping the inside soft and fluffy. Additionally, be sure not to overload the pizza with too much sauce, as this can make the crust soggy.
Q: What toppings can I use for this sourdough discard pizza?
A: The beauty of sourdough discard pizza is that it can be customized with any toppings you love. Traditional toppings like mozzarella, pepperoni, and fresh basil work wonderfully. You can also experiment with other toppings like vegetables, meats, or cheeses to make the pizza uniquely yours.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sourdough discard pizza. Happy baking!
