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Sourdough Discard Pizza Dough

You can use discard or ripe starter for this recipe. It all starts with my master dough recipe, but after the second rise you stretch the dough to fill a large cast iron pan or pizza stone, top and bake immediately or let it rise a bit if you like, this is a very flexible dough!

We made the ultimate Greek pizza topped with artichokes, green bell pepper, red onion, Kalamata olives, lamb sausage, and feta. YUM.


  • 1 recipe sourdough master dough (sourdough starter, water, honey, flour, salt)

  • Tomato sauce

  • Shredded cheese

  • Any desired toppings


  1. Mix the dough and follow the master dough recipe up until the second rise is complete (MIX, RISE, STRETCH & FOLD, RISE)

  2. Preheat oven to 450F

  3. Oil a large cast iron pan with olive oil and stretch the dough out to fill the pan

  4. You can let it rise awhile and get puffier or you can go ahead and top and bake it immediately, it's up to you!

  5. Ours baked up in 20 minutes, but I just keep an eye on it until the crust is turning golden.

  6. Let rest for 10 minutes before slicing



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