Can I use sourdough discard straight from the fridge?

Absolutely! Cold discard works well; you don’t need to feed it first. You’ll still get that tangy flavor and great texture.

Do I have to use a cast iron skillet?

While cast iron gives that crispy, pizzeria-style bottom, a heavy oven-proof pan or a baking sheet will work. Just adjust cooking times and keep an eye on the crust.

Is the overnight ferment really necessary?

For the best depth of flavor, yes. But if you’re in a hurry, you can let the dough rise for just a couple hours at warm room temperature and still get a delicious crust.

How can I tell when the pizza is done?

Look for a deeply browned, slightly charred bottom and bubbling, golden cheese on top. The crust shouldn’t be soggy in the center.

Sourdough Pizza Crust Recipe

Description

This sourdough pizza crust recipe produces delicious, chewy, and flavorful pizzas with the perfect crisp. Made with sourdough discard or active starter, it uses a simple overnight ferment for depth and is finished with a high-heat broiler for an authentic pizzeria touch. Ideal for weeknight dinners or homemade pizza nights, this method is easy and versatile for your favorite toppings.

Ingredients

Units Scale

Sourdough Pizza Crust

1/3 cup (100 g) sourdough starter discard (or 1/4 cup (50 g) active starter)
2 teaspoons (10 g) fine sea salt
2 tablespoons (30 g) olive oil
1/3 cup + 1 tablespoon (50 g) whole wheat flour
3 3/4 cups (450 g) all-purpose flour (bread flour or 00 flour can be used)
1 1/3 cups + 1 teaspoon (325 g) water

Pizza Toppings

Pizza sauce
Homemade pesto
Your choice of toppings

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Instructions

Prepare the Dough (Night Before) – In a large mixing bowl, combine the sourdough starter discard, sea salt, olive oil, whole wheat flour, all-purpose flour, and water. Mix by hand until everything is fully incorporated. Cover the bowl and allow the dough to ferment overnight at room temperature.
Strengthen and Cold Ferment (Morning of Baking) – The next morning, perform a set of stretch and folds: wet your hand, gently stretch one side of the dough and fold it over, rotating the bowl until you circle the dough. Cover and refrigerate for 8 to 36 hours. This step develops flavor but is optional if you’re short on time.
Divide and Shape the Dough – When ready to cook, remove the dough from the fridge and let it rest at room temperature for 30 minutes. Divide it into 4 equal pieces and shape each into a ball on a floured surface. Cover with a tea towel and rest for another 30 minutes.
Preheat Equipment – Turn your oven’s broiler to HIGH. Preheat a cast iron skillet over medium to medium-high heat on the stovetop. Lightly oil the skillet if needed to prevent sticking.
Shape Pizza Crust – On a floured work surface, press a dough ball into an 8″ circle with your hands, using extra flour as needed. If the dough resists, rest for an additional 15 minutes to relax the gluten.
Cook on Stovetop – Place the shaped dough into the hot skillet. Press gently to cover the bottom. Immediately add your sauce and toppings. Cook for 5-6 minutes until the bottom is starting to char. If the crust is thick, cook longer at a lower temperature to ensure it’s cooked through. Optionally, broil the crust (before topping) to avoid an undercooked center if needed.
Finish Under the Broiler – Once the bottom is nicely browned, transfer the skillet to the broiler for 2-4 minutes to finish cooking the top and melt the toppings. Watch carefully to prevent burning.
Slice and Serve – Remove the pizza from the oven, slice, and serve hot. Adjust cook times as needed based on your oven and broiler settings for best results.

Notes

If using a different type of salt (like kosher salt), adjust the amount as it may have different saltiness.
Bread flour or 00 flour can be used for chewier, crispier crusts rather than all-purpose flour.
Water amount can be slightly adjusted depending on your flour’s absorbency.
The cold ferment (refrigeration) is optional but strongly encouraged for better flavor.
If dough is hard to shape, resting it longer will help gluten relax.
Watch carefully under the broiler as cooking times can vary widely.

Nutrition

Serving Size: 1 crust (1/4 of recipe)
Calories: 350
Sugar: 0.7g
Sodium: 585mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg