Sourdough Discard Pizza

This is one of my favorite discard recipes. It’s incredibly versatile and can feed a family really easily. During this past summer, I made this recipe at least once every two weeks and it was a hit every single time. This recipe is from King Arthur Flour which has a fantastic repository of sourdough discard recipes. With this recipe, you are able to merge the instincts of a chef and a baker because both creativity and precision are needed to make this recipe a success. For the flavor combinations, go with whatever you or your family like the most. At the start of summer, I paired chicken sausage with broccoli or whatever frozen vegetable was around and I’ve recently taken to pairing Italian chicken with mushrooms which is a delicious combination that I never really appreciated properly! The dough in this recipe can be paired with whatever is in your fridge; just come up with a central element or two and the dough can be tailored to compliment it.

The technical side of this recipe isn’t daunting but the little things can get you. I often pour spices into the dough without proper measurement because it’s more of gut feeling at this point. While fun, improvisation with the dry ingredients can get you into hot water with your balance of wet and dry. If adding more than 5 grams of extra dry ingredients, add a little more water, just enough to make the dough come together. My discard can also be a little sticky sometimes and that mean needing to add more or less liquid to your dough. Also, in terms of using a pizza pan, this most recent bake was the first time that I had used one and I adored it! If you end up making pizza regularly, a pizza pan is a wonderful addition but it’s also another very large pan that will need a home in your kitchen. A regular sheet (half or quarter depending on recipe size) will do just fine. However, I would recommend getting a pizza cutter; they are incredibly useful and I now use mine almost everyday. This recipe can also be halved easily to make a smaller pizza, the pictures on this post are from a halved recipe. If halved, you may need to add slightly more water when mixing. However you get to making your pizza, enjoy the process! Making pizza dough is easy enough to do with the whole family or with a loving partner so have fun and go make that dough!

Sourdough Discard Pizza Recipe

  • 227 grams (1 cup) discard sourdough starter
  • 113 grams (1/2 cup) warm water
  • 298 grams (2 1/2 cups) All Purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon instant yeast (use 3/4 teaspoon for active dry)
  • Assort spices or pizza dough flavoring (This is more of a gut addition, I add spices based on the flavorings I enjoy, my most common additions are onion powder, garlic powder, and oregano or Italian seasonings)
  1. Combine all ingredients and knead for about seven minutes by hand or with a mixer. The dough should be smooth and not sticky.
  2. Roll the dough into a ball and place into a greased container. Let rise 4 hours. For a quicker rise, double the amount of yeast)
  3. Once risen, the dough can be divided to make two twelve inch pizzas or one large pizza. Either way, grease a pizza pan or sheet pan and stretch it to desired shape.
  4. Let rest 15 minutes. If the dough has creeped back any, you can re-stretch it. From here, you can bake immediately or wait until the dough reaches your desired thickness. I usually allow an addition 20-30 minute rise to get a nice solid crust. Cover the dough during its rise to prevent a dry crust forming over the dough.
  5. Preheat oven to 450F.
  6. Add sauce and toppings to pizza but hold back the cheese. Bake un-cheesed pizza for 5-10 minutes (shorter for thinner pizzas).
  7. Remove from oven and add cheese then bake a further 5-7 minutes.
  8. Remove from oven and enjoy! It stays good in the refrigerator for up to five days!

Sourdough Discard Crackers

These crackers are so GOOD! I had not made a ton of crackers before this summer but discovered that it was a great way to use up my discard and began making them all the time! Earlier in the summer, I would make these and they would last a week or two, but with my brother home, my parents are lucky if they can get a taste before they disappear into the black hole of my brother’s appetite! My parents and I use them for our cheeseboard but my brother prefers to eat them as snacks throughout the day. It’s a versatile cracker that you can do a lot or a little with and it’ll turn out really tasty each time!

That being said, this recipe is adapted from the King Arthur Flour website but I’ve made some pretty significant changes. One is to the type of flour used; while the original recipe used whole wheat flour, I’ve started to substitute with einkorn flour and I love the additional flavor! The einkorn flour was purchased for another recipe but I think I used it all on these crackers because I couldn’t get enough of the slightly cheesy taste these crackers had. I also have started to substitute olive oil for the butter that was used in the original recipe. Often times, you can substitute one type of fat (such as butter) for another (olive oil) in recipes and it won’t change the final product very much. Other times, if you substitute a fat, you could ruin a whole recipe so do so judiciously. I switched to using olive oil because it cut down on the amount of time that the dough needed to rest before being rolled and cut. I would also highly recommend that if you end up making these crackers frequently, get a pizza cutter. It makes a world of difference when you’re trying to cut the dough into cracker size. My crackers are often not the neatest in the world because I cut them quickly but they’re still delicious!

A note on the flavor combinations. You can do a LOT with these crackers! My brother’s favorite flavor combination is dill with lemon vinaigrette and sea salt but there’s many other combinations to be had. Another favorite is rosemary and orange or thyme and lemon. I try to use fresh herbs but the dried often pack more punch so if using fresh, double or triple the amount of herbs. I’ve also experimented with adding in a little cheese powder but I found that is was both unnecessary with the einkorn flour and often caused the crackers to burn a little faster than usual. Be creative and have fun, these crackers provide a great base for you to experiment with!

Sourdough Discard Crackers Recipe

  • 113 grams Einkorn or Whole Wheat flour (1 cup)
  • 1/2 teaspoon kosher salt
  • 248 grams sourdough discard (1 cup)
  • 1/2 tablespoon dried herbs of choice (up to 2 tablespoons for fresh herbs)
  • 57 grams olive oil (1/4 cup) (Can use butter)
  • Additional olive oil and kosher salt to finish
  1. Mix together all ingredients to make a smooth, non-sticky, cohesive dough. May have streaks if using olive oil, that’s okay!
  2. Divide in half, put onto parchment-lined baking sheets and let rest at room temp up to an hour.
  3. Preheat oven to 350F.
  4. Flour a rolling pin, the dough, and the parchment that it’s resting on. Roll out to 1/16 of an inch. Paint lightly with olive oil and sprinkle salt onto the dough. Cut into 1 inch squares with a pizza cutter or a knife.
  5. Prick each cracker with the tines of a fork before putting it in the oven.
  6. Bake for 25 minutes. Halfway through, reverse the placement of the pans in the oven so that the top goes on the bottom and the crackers that were closest to the oven door are now closer to the inner wall of the oven.
  7. Remove once baked and let cool on a wire rack. Once cool, eat and enjoy or store in an airtight container. For full flavor, they last no longer than a week out in the open but if you’re okay with a lil less flavor, they’re good for up to two weeks.