Sourdough Discard Focaccia Pizza Recipe

Introduction

This Sourdough Discard Focaccia Pizza is a delicious way to use leftover sourdough starter. With a soft, airy crust and your favorite toppings, it’s perfect for a homemade pizza night that’s both flavorful and satisfying.

Ingredients

• 150 g sourdough discard (about 2/3 cup, 100% hydration)
• 275 g warm water (about 1 cup + 2 tbsp, 95–105°F)
• 25 g olive oil (about 2 tbsp)
• 1 tablespoon honey
• 1 teaspoon instant yeast
• 375 g all-purpose flour (about 3 cups)
• 1 1/2 teaspoons kosher salt (reduce slightly if using table salt)
• 1-2 tablespoons butter (softened, for greasing the pan)
• 1-2 tablespoons olive oil (for drizzling)
• 1/2 teaspoon Italian seasoning
• Pinch of red pepper flakes (optional)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove (grated or finely minced)
• Pinch salt (optional)
• 283 g pizza sauce (about 1 1/4 cups)
• 200 g shredded mozzarella cheese (about 2 cups)
• Pepperoni slices or other toppings of choice

Instructions

1. Step 1: In a large bowl, whisk together the sourdough discard, warm water, olive oil, honey, and instant yeast. Add the flour and salt, then stir until a shaggy dough forms. Knead in the bowl with a large spatula or dough scraper for 2–3 minutes.
2. Step 2: Cover and rest the dough in a warm place for 60–90 minutes, or until noticeably puffy and soft.
3. Step 3: Generously butter a 9×13-inch nonstick pan and drizzle with olive oil. Transfer the dough to the pan and gently stretch it toward the corners. Let it rest for 10 minutes, then finish stretching if needed to reach the edges.
4. Step 4: Cover and let rise again at room temperature for 60 minutes, or until the dough looks airy and jiggly.
5. Step 5: Preheat the oven to 425°F. Drizzle a little more olive oil over the top and use your fingers to deeply dimple the dough. Sprinkle with Italian seasoning and red pepper flakes if using.
6. Step 6: Bake the dough on its own (par-bake) for 15–18 minutes, or until puffed and lightly golden. Remove from the oven and let it cool slightly.
7. Step 7: If using garlic butter or oil, melt the butter with the olive oil and stir in the grated garlic. Let it sit for a minute to infuse, then brush over the warm crust.
8. Step 8: Spread the entire container of pizza sauce over the par-baked crust. Top with shredded mozzarella and add pepperoni or other toppings.
9. Step 9: Return the pizza to the oven and bake for another 8–12 minutes, or until the cheese is melted and bubbly with lightly golden edges.

Tips & Variations

• Adjust the salt level if using table salt instead of kosher salt for balanced flavor.
• Try using different toppings like vegetables, cooked sausage, or fresh herbs for variety.
• For a crispier crust, par-bake the dough a little longer before adding toppings.
• If you don’t have instant yeast, active dry yeast can be used but dissolve it in water first.
• Allow the garlic butter to infuse for a few minutes for a more pronounced flavor.

Storage

Store leftover focaccia pizza in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in a preheated oven at 350°F for 8–10 minutes to restore crispness. Avoid microwaving to keep the crust chewy and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

Yes, but be mindful that using active starter may affect the dough’s hydration and fermentation time. Discard is preferred to reduce waste without altering the recipe balance.

What if I don’t have a 9×13-inch pan?

You can use any similar-sized baking dish or rimmed sheet pan. Just adjust the dough stretching accordingly to fit the pan.

Sourdough Discard Focaccia Pizza Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Sourdough Discard Focaccia Pizza recipe transforms sourdough discard into a delicious, airy focaccia crust pizza topped with classic tomato sauce, mozzarella cheese, and pepperoni. The dough undergoes a double rise for perfect texture and is par-baked before adding toppings and finishing in the oven, resulting in a golden, flavorful pizza with a tender crumb and crispy edges.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 rectangular 9×13 inch focaccia pizza, serves 4-6 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 150 g sourdough discard (about 2/3 cup, 100% hydration)
• 275 g warm water (about 1 cup + 2 tbsp, 95–105°F)
• 25 g olive oil (about 2 tbsp)
• 1 tablespoon honey
• 1 teaspoon instant yeast
• 375 g all-purpose flour (about 3 cups)
• 1 1/2 teaspoons kosher salt (reduce slightly if using table salt)

For Pan and Topping Prep

• 1–2 tablespoons butter (softened, for greasing the pan)
• 1–2 tablespoons olive oil (for drizzling)
• 1/2 teaspoon Italian seasoning
• Pinch of red pepper flakes (optional)

Garlic Butter (Optional)

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove (grated or finely minced)
• Pinch salt (optional)

Toppings

• 283 g pizza sauce (about 1 1/4 cups)
• 200 g shredded mozzarella cheese (about 2 cups)
• Pepperoni slices (or other toppings of choice)

Instructions

1. Mix the dough: In a large bowl, whisk together the sourdough discard, warm water, olive oil, honey, and instant yeast. Add the flour and salt, then stir until a shaggy dough forms. Knead in the bowl with a large spatula or dough scraper for 2–3 minutes until combined and slightly elastic.
2. First rise: Cover the bowl and rest the dough in a warm place for 60–90 minutes, or until it becomes noticeably puffy and soft to the touch, indicating fermentation and fermentative gas build-up.
3. Prepare the pan and shape dough: Generously butter a 9×13-inch nonstick pan and drizzle olive oil over it. Transfer the dough to the pan and gently stretch it toward the corners without tearing. Let the dough rest for 10 minutes, then stretch again as needed to fill the pan edges.
4. Second rise: Cover the pan and let the dough rise at room temperature for 60 minutes, or until the dough looks airy, jiggly, and has visibly puffed further.
5. Preheat oven and prepare dough surface: Preheat the oven to 425°F (220°C). Drizzle additional olive oil over the dough surface and use your fingers to deeply dimple the dough all over. Sprinkle Italian seasoning and red pepper flakes if desired.
6. Par-bake the crust: Bake the dough alone on the middle rack for 15–18 minutes, or until it is puffed and lightly golden. Remove from the oven and allow to cool slightly to set the crust before adding toppings.
7. Optional garlic butter: While the crust cools, melt the unsalted butter with olive oil, stir in the grated garlic and a pinch of salt (if using), and let it infuse for a minute. Brush this flavorful mixture over the warm crust for extra aroma and richness.
8. Add sauce and toppings: Spread the entire 283 g (1¼ cups) of pizza sauce evenly over the par-baked crust. Top with 200 g (about 2 cups) shredded mozzarella and arrange pepperoni slices or other toppings as desired.
9. Bake the assembled pizza: Return the pizza to the oven and bake for an additional 8–12 minutes, until the cheese is melted, bubbly, and has lightly golden edges. Remove from oven and serve warm.

Notes

• Using sourdough discard adds tangy flavor and reduces waste from sourdough baking.
• Ensure water is warm (95–105°F) to activate yeast without killing it.
• Adjust salt based on preference and type used (kosher or table salt).
• The double rise yields a fluffy yet sturdy focaccia-like crust.
• Par-baking the crust prevents sogginess from the sauce and toppings.
• Optional garlic butter adds richness and aroma – can be skipped for a lighter pizza.
• Feel free to customize toppings beyond pepperoni for variety.
• Use a nonstick or well-greased pan to prevent sticking and ease removal.

Keywords: sourdough discard, focaccia pizza, homemade pizza, sourdough pizza dough, easy pizza recipe, pizza with sourdough, focaccia crust pizza