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Close up of a hand-stretched Sourdough Discard Pizza Crust showing airy bubbles and browned mozzarella cheese.

Sourdough Discard Pizza Crust: The Ultimate Crispy Artisan Guide

Master the Sourdough Discard Pizza Crust with this artisan guide. Achieve a thin, hand-stretched base, large airy bubbles, and distinct charred leopard spotting using your leftover sourdough starter and high-heat baking techniques.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 2 pizzas
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Sourdough Discard 240g, room temperature
  • 2.5 cups Bread Flour 300g
  • 0.5 cup Warm Water 120ml, 105°F
  • 1 tsp Active Dry Yeast 5g
  • 1 tsp Sea Salt 5g
  • 1 tbsp Olive Oil 15ml
  • 0.5 cup Chunky Tomato Sauce
  • 8 oz Fresh Mozzarella 225g, torn into patches
  • 1 handful Fresh Basil Leaves

Equipment

  • 1 Circular wooden pizza peel
  • 1 Pizza stone or steel Essential for charred crust.

Method
 

Dough Preparation
  1. Whisk sourdough discard, warm water, and yeast in a large bowl. Add olive oil and salt, then stir in bread flour until a shaggy dough forms.
  2. Knead dough for 8-10 minutes on a floured surface until it passes the windowpane test. Let rise in a warm spot for 1-2 hours.
Shaping and Baking
  1. Preheat oven and pizza stone to 500°F (260°C). Hand-stretch dough ball on a floured peel, leaving a thicker rim for airy bubbles.
  2. Spread chunky tomato sauce and fresh mozzarella patches. Bake for 7-10 minutes until edges show charred leopard spotting.

Notes

Do not use a rolling pin to preserve airy bubbles.
Use high-heat broil for the last 60 seconds for extra char.