11 Crispy Sourdough Discard Pizza Crust Better Than Delivery

You’ve got sourdough discard in the fridge and a craving for pizza. What if that discard could become the best crust you’ve ever baked at home? These Crispy Sourdough Discard Pizza Crust Better Than Delivery recipes turn that extra starter into crisp, chewy pies that rival any takeout.

Inside you’ll find 11 easy-to-follow recipes. They range from thin-and-crispy weeknight pies to a skillet deep-dish. Each recipe uses sourdough discard, simple pantry staples, and clear bake times. You’ll learn how to get blistered edges, a cracker-thin base, and toppings that sing.

Save this collection to your Pinterest board. You’ll be tossing out less discard and pulling perfect crusts from your oven in under an hour. Let’s get baking.

1. Crispy Sourdough Discard Pizza Crust Better Than Delivery — Classic Margherita

This classic Margherita uses simple ingredients to highlight a crisp sourdough crust. The crust is thin, blistered at the edges, and slightly tangy from the discard. Fresh tomatoes and basil keep toppings light and bright. Perfect for weeknights or casual dinners with friends. The aroma of warm dough and basil fills the kitchen.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 tbsp olive oil, plus extra for brushing
• 3/4 cup warm water (about 100°F)
• 1/2 cup canned San Marzano tomatoes, crushed
• 6 oz fresh mozzarella, sliced and patted dry
• 8 fresh basil leaves
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornmeal or semolina for dusting

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 30 minutes.
2. In a bowl, whisk 1 cup discard, 1 tbsp olive oil, and 3/4 cup warm water until smooth.
3. Stir in 2 cups flour, 1 tsp baking powder, 1 tsp salt, and 1 tbsp sugar until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic.
5. Let dough rest 15 minutes, covered with a bowl. This relaxes the gluten for easy shaping.
6. Divide into two balls for 10–12 inch pizzas or keep whole for one large pie. Roll or stretch thinly.
7. Transfer to a peel dusted with 1 tbsp cornmeal. Spread crushed tomatoes, leaving a 1/2-inch border.
8. Top with mozzarella slices and a light drizzle of olive oil. Slide onto the preheated stone.
9. Bake 8–10 minutes until crust is golden and cheese bubbles with slight browning. Look for charred bubbles and crisp base.
10. Rest 3 minutes, top with basil and red pepper flakes. Slice and serve.

How to Serve It

Serve on a wooden board for rustic appeal. Garnish with fresh basil and a few extra drops of olive oil. Pair with a crisp white wine or sparkling water with lemon. Store leftovers in an airtight container for 2 days; reheat in a hot oven for best crispness. Make dough ahead by refrigerating for up to 24 hours; bring to room temperature before baking.

2. Garlic-Herb Crispy Sourdough Discard Pizza Crust

This garlic-herb crust gets flavored right in the dough for an aromatic bite. It's thin, crunchy, and scented with parsley and garlic. The flavor profile is savory and bright. Great for garlic lovers and herb-forward toppings. Expect a crunchy base with flecks of fresh green in the crust.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh oregano, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil, plus 1 tsp for brushing
• 3/4 cup water (warm, 100°F)
• 1 tsp honey
• 1/2 tsp black pepper
• 1 tbsp cornmeal for the peel

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone for 30 minutes.
2. Combine 1 cup discard, 1 tbsp olive oil, 1 tsp honey, and 3/4 cup warm water in a mixing bowl.
3. Stir in 2 cups flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp pepper, minced garlic, and herbs until just combined.
4. Knead on a floured surface for 4–5 minutes until smooth but still slightly tacky.
5. Rest dough 15 minutes covered to relax.
6. Shape dough thinly, transfer to a cornmeal-dusted peel, and brush edges with 1 tsp olive oil.
7. Top with your choice (e.g., thinly sliced tomatoes, mozzarella) or bake plain for herb-crisp crust.
8. Bake 8–10 minutes at 500°F until browned and bubbling. Check underside for crispness.
9. Let rest 3 minutes before slicing.
10. If crust seems soft after baking, return to oven for 2–3 minutes to dry out.

How to Serve It

Serve with a garlic butter dip or herb salad. Garnish with fresh parsley and a lemon wedge for brightness. Pair with a light lager or iced tea. Store cooled slices in a container for up to 48 hours and re-crisp in a hot oven. Dough can be made ahead and chilled up to 12 hours.

3. Cast-Iron Crispy Sourdough Discard Pizza Crust — Deep Skillet Pie

This deep skillet pizza builds a crunchy, golden wall from sourdough discard. The pan creates crunch on the bottom and soft, airy interior. Toppings sink into a jewel-like cheese layer. Perfect for cozy nights and sharing. You’ll smell caramelized edges and roasted toppings.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine salt
• 3/4 cup warm water (105°F)
• 2 tbsp olive oil, plus extra for pan
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup tomato sauce
• 1/2 cup sliced pepperoni or cooked sausage
• 1/4 cup sliced bell peppers

Instructions

1. Lightly oil a 10-inch cast iron skillet and preheat oven to 475°F (246°C).
2. Mix discard, warm water, yeast, and sugar; let sit 5 minutes until slightly foamy.
3. Add flour, salt, and 2 tbsp olive oil. Stir until a soft dough forms.
4. Knead 4 minutes until smooth. Rest 20 minutes covered to rise slightly.
5. Press dough into the oiled skillet, pushing up the sides to form a rim.
6. Spread tomato sauce, add cheese, pepperoni, and peppers.
7. Bake 18–22 minutes until cheese bubbles and crust edges are deep golden brown.
8. For extra crisp, broil 1–2 minutes, watching closely for charring.
9. Test doneness by tapping bottom; it should sound hollow and be crisp.
10. Cool 5 minutes before slicing and serving.

How to Serve It

Serve straight from the skillet for dramatic presentation. Garnish with fresh basil and a drizzle of olive oil. Pair with a robust red wine or cola. Store leftovers in fridge for 3 days; reheat in oven or skillet to restore crunch. Make dough the night before and refrigerate for deeper flavor.

4. Crispy Sourdough Discard Pizza Crust Better Than Delivery — Whole Wheat Thin Crust

This whole wheat version adds nuttiness while staying crisp and light. Sourdough discard and whole wheat give a wholesome tang. The texture is thin and sturdy, ideal for many toppings. Great for healthier pizza nights and greens-forward toppings. Expect a nutty aroma and satisfying crunch.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp fine salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 1 tsp honey or maple syrup
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tbsp cornmeal for pizza peel

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone for 30 minutes.
2. Whisk discard, warm water, honey, and olive oil until combined.
3. Stir in flours, baking powder, salt, onion powder, and garlic powder until a shaggy dough forms.
4. Knead 4–6 minutes until smooth and elastic.
5. Rest 15 minutes, covered, to make shaping easier.
6. Roll thin on a floured surface and transfer to a cornmeal-dusted peel.
7. Add toppings—think arugula, prosciutto after baking, shaved Parmesan.
8. Bake 8–11 minutes until edges are browned and bottom is crisp.
9. Check bottom for color and sound for doneness.
10. Cool 3 minutes, top with fresh greens if desired, and slice.

How to Serve It

Serve on a flat board to show off the thin crust. Add fresh arugula and a lemony dressing on top after baking. Pair with a citrusy beer or sparkling water. Store chilled slices in an airtight container for 2 days and re-crisp in the oven. Dough can rest in the fridge for 24 hours for deeper flavor.

5. Spicy Pepperoni Crispy Sourdough Discard Pizza Crust

This spicy pepperoni pie uses discard for a crisp, savory base that holds up to heavy toppings. The pepperoni crisps and releases spicy oil into the cheese. It’s bold, slightly smoky, and perfect for meat lovers. The crust stays crunchy even under generous toppings. Expect a mouthful of spicy, salty, cheesy goodness.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp fine salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 1 tsp sugar
• 3/4 cup pizza sauce
• 8 oz shredded mozzarella
• 6 oz sliced pepperoni
• 1 tsp red pepper flakes
• 1 tbsp cornmeal for dusting

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone for 30 minutes.
2. Mix discard, warm water, olive oil, and sugar until smooth.
3. Stir in flour, baking powder, and salt to form dough.
4. Knead 5 minutes until elastic and smooth.
5. Rest 15 minutes, covered, for easy shaping.
6. Shape thin, place on cornmeal-dusted peel, and spread sauce evenly.
7. Top with mozzarella, pepperoni, and red pepper flakes.
8. Bake 9–12 minutes until edges brown and pepperoni edges curl and crisp.
9. Check underside for crispness; it should be golden and firm.
10. Let rest 3 minutes before slicing.

How to Serve It

Serve with extra chili oil and grated Parmesan. Garnish with fresh oregano if desired. Pair with an IPA or cola for spice balance. Store cooled slices in fridge 2–3 days; reheat in oven at 450°F to crisp. Make sauce ahead and refrigerate for up to 5 days.

6. White Pizza with Ricotta on Crispy Sourdough Discard Crust

This white pizza uses sourdough discard crust for a crispy base that contrasts creamy ricotta. Lemon and thyme brighten the rich cheeses. It’s a balanced mix of creaminess and crisp texture. Ideal for guests who prefer cheese-forward pies. Expect citrus notes and a fluffy cheese mouthfeel.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 1 cup whole-milk ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tsp lemon zest
• 1 tbsp fresh thyme leaves
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 500°F (260°C) with stone for 30 minutes.
2. Combine discard, warm water, and olive oil until smooth.
3. Add flour, baking powder, and salt. Mix into a soft dough.
4. Knead 4–5 minutes, then rest 15 minutes, covered.
5. Roll thin and transfer to cornmeal-dusted peel.
6. Dollop ricotta, sprinkle mozzarella and Parmesan, and add thyme and lemon zest.
7. Bake 9–11 minutes until edges brown and cheese is bubbling with golden spots.
8. Test bottom for crispness before removing.
9. Cool 3 minutes, slice and serve warm.
10. If edges brown too fast, lower oven to 475°F and extend bake time.

How to Serve It

Serve on a white platter to complement cheese colors. Garnish with extra thyme and a squeeze of lemon. Pair with a bright Sauvignon Blanc or sparkling water. Store leftovers in fridge 2 days and reheat briefly to restore crispness. Ricotta can be mixed with herbs the day before for convenience.

7. Crispy Sourdough Discard Pizza Crust Better Than Delivery — Pesto Veggie Flatbread

This pesto veggie flatbread turns sourdough discard into a crisp, herb-packed canvas. The crust stays thin and crunchy under roasted vegetables. Pesto adds fresh, garlicky flavor and a vibrant green color. Perfect for spring or summer gatherings and lighter meals. You’ll taste bright basil and warm roasted veggies.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 1/2 cup basil pesto
• 1 cup halved cherry tomatoes
• 1/2 small zucchini, thinly sliced
• 1/4 cup grated mozzarella
• 1 tbsp toasted pine nuts
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 500°F (260°C) with a baking stone for 30 minutes.
2. Stir discard, warm water, and olive oil until combined.
3. Mix in flour, baking powder, and salt to form dough.
4. Knead 4 minutes until smooth, then rest 15 minutes covered.
5. Roll into a rectangle and transfer to cornmeal-dusted peel.
6. Spread pesto evenly, top with tomatoes, zucchini, and mozzarella.
7. Bake 9–12 minutes until edges blister and vegetables roast.
8. Check bottom for a golden crisp before removing.
9. Scatter toasted pine nuts on top and let cool 3 minutes.
10. Slice into squares and serve.

How to Serve It

Serve on a slate board for modern presentation. Add fresh basil leaves and an extra drizzle of olive oil. Pair with a crisp rosé or iced herbal tea. Store wrapped in foil in the fridge for 2 days and reheat in a hot oven. Make pesto ahead and store in fridge up to 5 days.

8. Breakfast Pizza on Crispy Sourdough Discard Crust with Sunny Eggs

This breakfast pizza puts eggs on a crisp sourdough discard crust for a delightful morning treat. The edges are crunchy while the center holds soft, runny yolks. Bacon and scallions add salt and sharpness. It’s great for brunch or weekend mornings. Expect sizzling bacon aroma and glossy egg yolks.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar
• 2 large eggs (room temperature)
• 2 tbsp chopped scallions
• 1/2 tsp black pepper
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 475°F (246°C) with a stone for 30 minutes.
2. Mix discard, warm water, and olive oil until smooth.
3. Add flour, baking powder, and salt; stir to form dough.
4. Knead 4–5 minutes, then rest 15 minutes covered.
5. Shape dough and transfer to cornmeal-dusted peel. Pre-bake crust 4–5 minutes until just set.
6. Remove briefly, top with cheddar and crumbled bacon.
7. Crack eggs onto the pizza, spacing evenly. Season with pepper.
8. Return to oven and bake 6–8 minutes, until egg whites set but yolks still soft.
9. Check crust underside for golden color and crispness.
10. Cool 2 minutes, sprinkle scallions and slice carefully.

How to Serve It

Serve warm on a wooden board. Add hot sauce or herb garnish like parsley. Pair with coffee or a citrusy mimosa. Store leftover slices without eggs in fridge 2 days and reheat. For make-ahead, pre-bake crust and top fresh before serving.

9. BBQ Chicken Crispy Sourdough Discard Pizza Crust

This BBQ chicken pizza uses discard to make a sturdy, crispy base that holds saucy toppings. The sauce caramelizes slightly and the chicken stays juicy. Red onion and cilantro add freshness and bite. It’s a crowd-pleaser for casual dinners. You’ll notice sweet and smoky aromas with tangy finish.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 3/4 cup BBQ sauce, divided
• 1 cup cooked chicken, shredded
• 1 cup shredded smoked gouda or mozzarella
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped cilantro
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 500°F (260°C) with stone for 30 minutes.
2. Mix discard, warm water, and olive oil until smooth.
3. Stir in flour, baking powder, and salt to make a soft dough.
4. Knead 4–5 minutes, then rest 15 minutes covered.
5. Roll dough thin and transfer to cornmeal-dusted peel.
6. Spread 1/2 cup BBQ sauce, top with chicken, cheese, and red onion.
7. Bake 9–12 minutes until cheese melts and crust blisters.
8. Brush remaining 1/4 cup BBQ sauce on top during the last 2 minutes for a glossy finish.
9. Ensure bottom is crisp and golden before removing.
10. Cool 3 minutes, sprinkle cilantro, and slice.

How to Serve It

Serve on a large platter with lime wedges. Garnish with extra cilantro and a drizzle of BBQ sauce. Pair with a cold beer or iced tea. Store leftovers in the fridge 2–3 days; reheat in oven at 450°F. Shred and season chicken ahead for quick assembly.

10. Mushroom & Caramelized Onion Crispy Sourdough Discard Pizza Crust

This mushroom and caramelized onion pizza balances rich umami with sweet onions on a crisp sourdough discard crust. The crust stays sturdy under sautéed toppings and releases a toasty scent. Thyme adds an earthy lift. Ideal for cozy dinners and mushroom lovers. Expect deep, savory flavors and a slightly sweet finish.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 8 oz cremini mushrooms, sliced
• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1 cup shredded fontina or mozzarella
• 1 tsp fresh thyme leaves
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 500°F (260°C) with stone for 30 minutes.
2. Sauté onions in 1 tbsp butter over medium heat for 15–20 minutes until caramelized. Set aside.
3. Sauté mushrooms briefly until just browned; season lightly.
4. Mix discard, warm water, and olive oil in a bowl.
5. Add flour, baking powder, and salt; form a dough.
6. Knead 4–5 minutes, then rest 15 minutes covered.
7. Shape dough thinly, transfer to cornmeal-dusted peel, and sprinkle cheese.
8. Top with caramelized onions and mushrooms.
9. Bake 9–12 minutes until edges golden and toppings hot.
10. Check base for crispness; cool 3 minutes, sprinkle thyme, and slice.

How to Serve It

Serve on a dark wood board to highlight mushroom tones. Add a drizzle of balsamic reduction for sweetness. Pair with a light red wine or herbal tea. Store cooled leftovers in fridge 2 days; reheat briefly to crisp. Onions can be caramelized up to 3 days ahead.

11. Fig, Prosciutto & Arugula on Crispy Sourdough Discard Pizza Crust

This sweet-and-salty pizza pairs roasted figs and prosciutto on a crisp sourdough discard crust. The contrast of crunchy crust and tender figs is striking. A drizzle of honey and fresh arugula brightens the pie. It’s perfect for dinner parties and special occasions. Expect floral sweetness, salty meat, and peppery greens.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water (100°F)
• 4 fresh figs, sliced
• 3 oz prosciutto, torn
• 1/2 cup shredded mozzarella
• 1 cup handful arugula
• 1 tbsp honey
• 1 tbsp cornmeal for peel

Instructions

1. Preheat oven to 500°F (260°C) with stone for 30 minutes.
2. Combine discard, warm water, and olive oil until smooth.
3. Add flour, baking powder, and salt; mix into dough.
4. Knead 4–5 minutes, then rest 15 minutes covered.
5. Roll dough and transfer to a cornmeal-dusted peel.
6. Sprinkle mozzarella, arrange fig slices, and add prosciutto after baking if preferred.
7. Bake 9–12 minutes until crust blisters and cheese melts.
8. Check bottom for golden crispness, then remove.
9. Top with arugula and drizzle 1 tbsp honey. Let rest 2 minutes.
10. Slice and serve immediately.

How to Serve It

Serve on a light-colored platter to show off figs and prosciutto. Add extra shaved Parmesan and a final honey drizzle. Pair with a chilled Prosecco or dry white wine. Store leftovers in fridge 1–2 days and re-crisp in the oven. Slice fresh figs and prosciutto right before serving for best texture.

You now have 11 crispy, flavor-packed ways to use your sourdough discard. From thin Margheritas to skillet deep-dish and brunch pies, these recipes show how sourdough discard becomes Crispy Sourdough Discard Pizza Crust Better Than Delivery in your own oven. Pin the recipes you want to try and save this collection for busy nights.

Which crust are you making first? Share your photos with friends or family and tag them for dinner. You’ll be turning starter scraps into perfect, crunchy pizzas in no time.