If you bake sourdough regularly, you've probably wondered what to do with all that extra sourdough discard. While pancakes, crackers, and muffins are popular choices, one of our favorite recipes at The Daily Knead is surprisingly simple—and incredibly delicious. From sourdough starter to pizza in minutes!
This Sourdough Discard Skillet Pizza transforms unfed sourdough discard into a crispy, chewy pizza crust using nothing more than a hot cast iron skillet, your favorite toppings, and a pizza stone. There are no extra ingredients mixed into the crust, no kneading, and no waiting for dough to rise.
The result? A perfectly crisp bottom, chewy edges, and a homemade pizza that's ready in about 20 minutes.
Whether you're looking to reduce food waste or simply want a fun new way to use your sourdough discard, this recipe is one you'll come back to again and again.
Why You'll Love This Recipe
- Uses 100% sourdough discard as the crust
- No flour, yeast, or mixing required
- Crispy bottom with chewy texture
- Ready in about 20 minutes
- Great way to reduce sourdough waste
- Easy to customize with your favorite toppings
Can You Really Make Pizza with Just Sourdough Discard?
Absolutely!
When poured into a screaming hot cast iron skillet, sourdough discard begins cooking immediately, creating a surprisingly sturdy crust. After a quick bake, it firms up enough to hold sauce, cheese, and toppings before finishing on a hot pizza stone.
The result is somewhere between a traditional pizza crust and a crispy flatbread—with all the incredible flavor that naturally fermented sourdough provides.
Ingredients
For the Crust
- 1 cup sourdough discard (fed or unfed)
For the Toppings
- Pizza sauce
- Shredded mozzarella cheese
- Pepperoni, sausage, vegetables, basil, or your favorite toppings
- Optional drizzle of olive oil
Equipment You'll Need
- 10–12 inch cast iron skillet
- Pizza stone
- Pizza peel or large spatula
- Oven or pizza oven preheated to 425°F
How to Make Sourdough Discard Skillet Pizza
Step 1: Preheat Your Oven
Place your pizza stone inside the oven and preheat to 425°F.
At the same time, place your cast iron skillet in the oven so it becomes extremely hot.
A properly heated skillet is the secret to creating a crispy crust.
Step 2: Pour in the Sourdough Discard
Carefully remove the hot skillet using oven mitts.
If desired, lightly drizzle the skillet with olive oil.
Pour 1 cup of sourdough discard directly into the center of the hot pan.
Tilt the skillet gently until the discard spreads into an even circle.
Return the skillet to the oven.
Step 3: Bake the Crust
Bake for 7 minutes.
The crust should begin to set, bubble slightly, and develop a light golden color around the edges.
Step 4: Add Your Favorite Toppings
Remove the skillet from the oven.
Spread on your pizza sauce.
Add mozzarella cheese and your favorite toppings.
Keep toppings fairly light so the crust stays crisp.
Step 5: Finish on the Pizza Stone
Using a pizza peel or large spatula, carefully slide the pizza from the cast iron skillet onto the preheated pizza stone.
Bake for another 7 minutes, or until:
- The cheese is melted and bubbly
- The crust is golden brown
- The bottom is crisp
- The edges are lightly browned
Remove from the oven, allow it to cool for a minute or two, then slice and enjoy.
Tips for the Best Sourdough Discard Pizza
Get the Skillet Really Hot
The hotter the pan, the crispier your crust will be.
Don't skip the preheating step.
Don't Overload the Pizza
Too many toppings can make the crust soggy.
Simple combinations often produce the best results.
Use a Preheated Pizza Stone
The pizza stone finishes cooking the bottom while perfectly melting the cheese and crisping the crust.
Experiment with Flavors
Try combinations like:
- Pepperoni & Hot Honey
- Margherita
- BBQ Chicken
- Buffalo Chicken
- Veggie Lovers
- Hawaiian
- Meat Lovers
- White Pizza with Garlic & Ricotta
Why This Recipe Works
Traditional pizza dough requires mixing, kneading, and hours of rising.
This recipe skips all of that.
The natural proteins and fermentation already present in sourdough discard create a surprisingly sturdy crust once exposed to high heat. Starting the pizza in a cast iron skillet helps set the base quickly, while transferring it to a pizza stone finishes the bake and creates a crisp, evenly cooked crust.
It's a simple technique that delivers impressive results with very little effort.
Frequently Asked Questions
Can I use unfed sourdough discard?
Yes! This recipe works well with both fed and unfed discard.
Does the discard need to be room temperature?
No, but room-temperature discard spreads a little more easily in the skillet.
Can I cook the whole pizza in the cast iron skillet?
Yes, but finishing it on a pizza stone creates a crispier bottom and a more traditional pizza texture.
Can I freeze leftover slices?
Absolutely. Reheat them in a skillet or oven for the best texture.
Give Your Sourdough Discard a Second Life
One of the best things about maintaining a sourdough starter is discovering creative ways to use every bit of it. This skillet pizza is proof that sourdough discard doesn't have to go to waste. With just a hot cast iron skillet, a pizza stone, and your favorite toppings, you can turn a simple cup of discard into a crispy, flavorful homemade pizza that's perfect for busy weeknights or weekend pizza nights.
If you try this recipe, we'd love to see your creations! Share your pizza with us on social media and tag The Daily Knead so we can feature your masterpiece.