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A hearty slice of sourdough discard pizza crust on a rustic wooden board with melted cheese and a single basil leaf.

The Ultimate Thick & Chewy Sourdough Discard Pizza Crust

Transform your leftover starter into a thick, airy, and chewy sourdough discard pizza crust featuring beautiful blisters, simple tomato sauce, melted mozzarella, and fresh basil.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Discard Pizza Dough and Toppings
  • 1/2 cup unfed sourdough discard (113g)
  • 1 tsp instant yeast (3g)
  • 1 cup warm water (240ml)
  • 3 cups bread flour (360g)
  • 1 tbsp olive oil (15g)
  • 1 1/2 tsp kosher salt (9g)
  • 1/2 cup simple tomato sauce (120ml) divided
  • 1 1/2 cups shredded low-moisture mozzarella (170g) divided
  • 2 leaves fresh basil One leaf per pizza

Equipment

  • 1 Pizza Stone or Baking Steel Essential for high-heat blistering.
  • 1 Stand Mixer with Dough Hook Makes kneading the sticky dough easier.
  • 1 Wooden Pizza Peel Required for transferring the pizza to the oven.

Method
 

Making the Pizza
  1. In the bowl of your stand mixer, whisk together the warm water, instant yeast, and sourdough discard. Let sit for 5 minutes until slightly foamy.
  2. Add the bread flour, olive oil, and kosher salt. Knead on medium-low speed for 8 minutes until smooth and elastic.
  3. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
  4. Place a pizza stone in the oven and preheat to 500°F (260°C) for at least 45 minutes.
  5. Divide the dough in half. Using your fingertips, press one half outward from the center, leaving a thick 1-inch border for the crust.
  6. Transfer to a peel. Spread half the tomato sauce and half the mozzarella over the dough. Bake on the hot stone for 10-12 minutes until beautifully blistered.
  7. Remove from the oven, place on a rustic wooden board, and immediately garnish the center with a single fresh basil leaf before slicing.

Notes

Tip 1: Make sure your oven and pizza stone are fully preheated to 500°F to get those beautiful, dark blisters on the crust.
Tip 2: Never use a rolling pin to shape the dough, as it destroys the airy pockets that make the crust thick and chewy.