What started as a week so full of activities I almost couldn’t even make anything new, turned into a week of discovering new ways to use my sourdough discard. I was feeling stressed and burnout was starting to sink in on a real level. My first thought was, ” I am never going to get something that takes 3 days to complete such as a loaf or any dough using dough-na-tella.” I knew there was no way! And if you’re anything like me, tossing out sourdough discard feels like a crime against carbs.
Enter… the world of “discard recipes”. A quick, easy, and tasty way to transform leftovers into the ultimate homemade pizza.
Credit: Facebook Group
Credit: Facebook Group
I follow a few different groups on Facebook regarding sourdough. I had seen a few times on this platform that people use their discard is some really cool and interesting ways, and I wanted to try it too!
Many other sourdough fanatics have written about using their discard and putting it to good use. It always did seem like it was going to waste to me anyway so this was a win, win.
Why Sourdough Discard Makes the Best Pizza Dough
Sourdough discard is packed with flavour, giving your pizza crust a slight tang and deep complexity that store-bought dough just can’t compare to. Plus, it crisps up beautifully while staying chewy on the inside—a true glow-up for both your sourdough game and my pizza nights…Or at least this is what I read, during my deep dive into how this was going to work. I scoured the internet for the perfect recipe. I finally landed on Pantry Mama’s Quick Sourdough Discard Pizza Dough Recipe (found here), I chose it because it said that it was quick, and it had the highest rating with the most people rating it, and let me tell you—it did NOT disappoint. Here’s how it went down.
The Dough: Fast, Foolproof, and Full of Flavor
What I loved most about this recipe is that it’s quick—no long fermentation, no overnight waits, just mix, knead, and go! Perfect for those last-minute pizza cravings.
Ingredients You’ll Need
Dough-Na-Tella after she was kneaded for 10 mins
- Sourdough discard (the star of the show)
- All-purpose flour
- Warm water
- Honey
- Olive oil
- Salt
Mix it all together, it was a little tacky and wet at first, so as instructed I let it rest for 30 minutes. After 30 minutes I was to knead the dough for 10 minutes by hand until it became nice and elastic, while also being soft and silky.
Once I had my dough, I was to wait for it to double in size. But because I was in a rush and needed to get out the door to my daughter’s skating carnival, I popped it into the fridge and let it sit, covered, overnight and the next day! I was a little leary about doing this, but I was told that it would be perfectly fine! And boy were they right!
From Dough to Pizza: The Glow-Up in Action
Pizza stretched out, with added homemade tomato sauce and shaved ham
When I got home from work the next day, I popped it out of the fridge, let it roll out of the bowl and sit on the counter for 30 minutes to let the gluten relax. Then I pulled it and stretched it out with my fingers and prepped it for baking. I love a thin, crispy crust, so I stretched it out nice and even(ish), but if you prefer a thicker crust, you can go for a more rustic, hand-tossed vibe.
The beauty of pizza is that you can top it with literally anything, but here’s what I went with:
Pizza number 1 (shown to the left)
- shaved black forest ham
- pepperoni (not shown)
- pizza mozzarella
- Italian seasoning (for flavour)
- parmesan
Pizza number 2 (shown below)
- olive oil
- Italian dressing
- minced garlic and a little garlic juice
- Salt and pepper
- Mozzarella
- Parmesan
After a quick bake at 425° F for about 15 minutes, the pizza was golden, crispy, and absolutely chef’s kiss perfection.
Finished Product
Final Verdict: Is It Worth It?
100% YES. The sourdough discard gives the crust such a unique texture and flavour—it’s light, airy, and has just the right amount of chew. Plus, knowing that I used my dough-na-tella discard for something this delicious makes it even better. If you want to see for yourself check out Pantry Mama’s Quick Sourdough Discard Pizza Dough Recipe. She wont let you down, but I do recommend following her guide step by step.
Next time you find yourself staring at a jar of discard, don’t throw it out—glow it up into the best homemade pizza you’ve ever had.
Are you a sourdough discard pizza fan? Drop your favourite toppings in the comments! 🍕✨
Hi Shasta,
In a very “foody” way, you have further proven the effectiveness of remixing, finding delicious ways to use what others consider discard. Everything looks delicious and I imagine your family is quite happy with your project! It’s great you found a quick, simple pizza recipe you like. Online ratings can be so hit or miss (very open to interpretation and bias), but I’m glad that – in this case – the reviews were spot on. Have you found any online cooking classes you might like to follow?
I don’t think I’ve ever had sourdough pizza, so I have no topping preferences, but I imagine I would like EVERYTHING!
Yes, I think they are loving it honestly. My daughter just knows the sourdough lingo now, its hilarious. She talks about it like its a very living breathing human. I love it. In terms of online cooking classes I have deeply thought about taking a masterclass, have you ever tried one of those? If not have you heard about how they are to take? I seen one about baking bread and I feel like it would be so helpful to take. I want to hear first hand experiences from someone I know before I dive in.