Quick Sourdough Discard Pizza Dough [no yeast]
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Quick sourdough discard pizza dough that you can make with your eyes closed! This sourdough pizza dough is so simple and there's lots of ways you can make it fit exactly what you need.
You can easily use sourdough discard for this recipes, but it works just as well with an active, bubbly starter. I've explained how to decide what to use further down.
You'll also discover that this delicious quick sourdough pizza dough is really easy to freeze. You'll never need to order pizza in again!
We love this quick sourdough discard pizza served with this delicious sourdough garlic bread or as sourdough pizza bianca! And don't forget to make this delicious homemade pizza sauce to take your sourdough pizza to the next level! Or for something different, try this white pizza sauce made with sourdough starter.
Using Sourdough Discard In Pizza Dough
This recipe has been made using sourdough discard but I do want to explain why and how you should use discard in this recipe so you have the most success possible!
Basically, the success of this discard pizza dough will depend on the age and strength of your sourdough starter, so here's a quick chart so you know what to use and when.
| Sourdough Starter Age | How To Use It In Pizza Dough |
|---|---|
| Sourdough Discard [no yeast] | If your sourdough starter is mature and doubling regularly, you can use your unfed discard with no yeast. It will just take a bit longer to double than if it was active. |
| Sourdough Discard + 4g yeast | If your sourdough starter is only young and not doubling consistently, add 4g of yeast to help it along. If you want super fast pizza dough, add 7g of yeast. |
| Active Fed Sourdough Starter | If you have a mature sourdough starter, this recipe works perfectly with an active, bubbly starter. It will take less time to double than discard will. |
As real life examples of how you could use your discard in this sourdough pizza dough:
- Your starter is two weeks old. You have 200g of discard in a jar in the fridge from the last week of feeding your sourdough starter. You use 200g of sourdough discard from the fridge with an additional 4g of instant yeast in your dough.
- Your starter is 6 months old. You haven't fed the starter in the fridge for a week but you want to make pizza. Take 200g of starter from your jar and use that for your bake (no yeast needed). Then feed your sourdough starter before you put it back into the fridge.
- Your starter is mature and has been around for a few years. Use 200g of fed, active starter to make this delicious sourdough pizza dough.
How To Make Sourdough Discard Pizza Dough
This sourdough discard pizza dough is described as quick because it is really easy to pull together - you can literally throw it in a bowl and you're half way there.
You can of course make it super fast by adding a little commercial yeast, but it's definitely not essential.
And if you're looking for the best sourdough pizza toppings, check out this extensive list!
Here's how to make sourdough discard pizza dough:
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
- Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
- Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising). Cover with a plastic cover and leave to rise until it has doubled.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza. Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
- Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings.
- When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
- Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Kneading Sourdough Pizza Dough
This versatile sourdough pizza discard dough can be made using your hands or using a stand mixer.
Kneading by hand is really easy - you just need to knead it until the dough becomes soft and supple. It will be quite elastic and stretchy. Don't be tempted to add flour to the surface you're kneading on. Use a metal dough scraper to bring the dough together if you need to (this can be handy to scrape up sticky dough while you build gluten).
You can easily make this recipe in a stand mixer or Thermomix. I've included the instructions here. You might also like to make sourdough focaccia or sourdough fougasse.
Baker's Timeline for Sourdough Pizza
One of the questions I get asked the most is around sourdough timelines. If you would like to know more about building a sourdough timeline, you might be interested in my book "Scheduling Sourdough".
Here's the timeline I use when making this sourdough discard pizza dough with no commercial yeast - sourdough discard only.
7.00am Mix pizza dough with sourdough discard.
8.00am Place kneaded dough into a warm bowl, cover with plastic cover. Pop the bowl into the microwave with the door ajar.
5.00pm Turn the risen pizza dough out onto the counter and divide into balls. Allow them to rest for 30 minutes.
5.30pm Shape pizza bases and place onto the pizza peels. Allow to rest while pizza oven heats up.
6.00pm Top pizzas and take to pizza oven to bake.
Pizza dough is really forgiving, so I could let it sit for a few extra hours and not shape until 7pm for example. It's not as time sensitive as sourdough bread.
Can You Put Sourdough Pizza Dough In The Fridge?
The great thing about sourdough discard pizza dough is that it's really forgiving.
If you want to make sourdough pizza dough in advance and store it in the fridge until you're ready to shape, place the dough in the fridge once its doubled.
It will last for up to 24 hours like this.
If you've used commercial yeast with your discard, you can leave it in the fridge for up to 3 days after doubling.
How To Cook Sourdough Pizza For Best Crust
I have cooked a lot of sourdough pizza crusts. We have pizza every single Friday night (and sometimes we have it during the week and on a Saturday too!). And that adds up to a LOT of sourdough pizza!
I have cooked sourdough pizza in an oven on a pizza stone, on perforated pizza trays, baking trays with parchment paper, in a wood fired pizza oven and in a gas fuelled pizza oven.
I have gotten the best results with our gas fuelled pizza oven. It's small and easy to fire up, it holds a constant temperature and pumps out a perfectly cooked pizza in just a few minutes.
If you don't have access to a gas fuelled pizza oven, I find the next best result on a pizza stone in the oven. If you bake a lot of pizza, it's well worth investing in a pizza or baking stone for your oven. The trick is to make sure the pizza stone is super hot before you put the pizza in. You want the crust to cook almost instantly on the searing hot stone!
If you do want to invest in a gas fuelled pizza oven, I recommend this one. It's the most similar to what I have at home. I also recommend getting yourself a few accessories to make life easier. I use a perforated pizza peel and a pizza turner.
Using Semolina Flour for Sourdough Pizza
I highly recommend using semolina flour when you are shaping sourdough pizza bases.
I use semolina on all of my pizza peels to ensure that the pizza bases are easy to slide into the pizza oven. It makes the pizza peels non stick and allow you to move the pizza bases with no issues.
You can read more about the best flour for sourdough pizza dough here.
My 3 year old loves playing with this pizza dough ... and pushing the semolina around the counter top with his toy digger! You can find my best tips for getting kids baking sourdough here!
Can You Freeze Sourdough Pizza Dough?
Yes! Sourdough pizza dough is so simple to freeze and it can free up so much time! I've got two options for freezing your pizza dough, depending on what you'd prefer:
Freeze Sourdough Pizza Dough Balls
If you want to have some pizza dough in the freezer at all time, you can divide the pizza dough into balls after it's doubled. Place each ball into a zip loc bag and then place into the freezer.
When you want to make a pizza, a bag of dough out of the freezer and allow it to defrost at room temperature. Once the dough is at room temp, shape it into a pizza base as you normally would.
Freeze Sourdough Pizza Bases
For an even faster frozen sourdough pizza, shape your dough into pizza bases. Place each pizza base onto a piece of parchment paper and then onto a pizza peel. Snap freeze the base by allow the base to freeze uncovered in the freezer for around an hour. Once all the bases are frozen, stack them (ensuring you leave the parchment paper between them) and then wrap the stack in aluminium foil or place into a large zip loc bag.
When you want to use one, take out a base and top it with whatever you like - you don't even have to let it defrost, it will defrost as you add the topping! You'll never have to order pizza in again!
You can also check out my ultimate guide to freezing sourdough pizza dough which details my method for par-baking bases for freezing too!
What To Do With Leftover Sourdough Pizza Dough?
I often have portions of sourdough pizza dough leftover, so I've created a few recipes to make sure we don't have any food waste!
- Easy Sourdough Pizza Rolls
- Fried Sourdough Pizza Dough
- Sourdough Pizza Pockets
- Sourdough Zucchini Pizza
Equipment for Sourdough Pizza Dough
You don't need a lot of specialised equipment for pizza dough, however there are a few things which can make it easier for you - and give you better tasting pizza! These are the things that I use every week when making sourdough pizza crust.
Glass Mixing Bowl - allows you to see what's happening as your sourdough pizza dough is rising.
Silicone Dough Scraper/Metal Dough Scraper - these make getting the dough out of the bowl much easier and dividing the dough a breeze!
Pizza Peel - I have 5 of these in my kitchen and we use them for so much more than just pizza! But they make pizza night a breeze and are a great alternative to parchment paper.
Pizza Stone - a good pizza stone is essential in any home sourdough baker's kitchen - it's not just useful for pizza, but can help you make amazing sourdough bread without a Dutch Oven too!
Pizza Rocker - makes slicing through molten mozzarella and crispy sourdough a breeze! I love the black blade and wooden handles on this one!
I've also put together a fully illustrated guide to the best equipment for sourdough pizza dough.
Step By Step Video for Sourdough Pizza
Frequently Asked Questions
No, you do not have to use honey in this recipe but it definitely adds flavor and color to the crust and it speeds up the doubling of the dough for a quicker pizza. If you don't want to use honey, you can substitute with a little sugar or leave it out entirely.
Sourdough pizza crust can become tough if you use too much flour. The dough should be silky and elastic (no wet and sticky) but never be tempted to add extra flour as you will risk a tough crust. Knead the dough until the gluten develops and stops it from being wet and sticky.
Absolutely! You can use sourdough starter fed or unfed. The wild yeast contained in sourdough starter is perfect for a pizza crust. It will give you an amazing bubbly pizza dough perfect for oven or wood fire baking.
There are many differences - and similarities between pizza and bread dough. You can find all the information in this comprehensive guide.
Further Reading
If you love this quick sourdough discard pizza dough recipe you might enjoy these articles:
- Easy Sourdough Focaccia Bread
- Sourdough Pasta Recipe
- Sourdough Flat Bread Recipe - perfect for tortillas!
Sourdough Discard Pizza Dough
Equipment
- Digital Scales
- Mixing Bowl
- Pizza Trays
Ingredients
- 200 g Sourdough Starter DISCARD
- 7 g Instant Yeast OPTIONAL
- 280 g Water
- 20 g Honey
- 30 g Olive Oil
- 500 g Bread Flour
- 20 g Salt
Instructions
- Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
- Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.The dough will seem a little dry and shaggy and that's ok! You can see photos of how the dough looks through the process in the recipe notes above.
- Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.Note - you can do this using a stand mixer - you can see the instructions for how to do this here.
- Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).Cover with cling wrap or a damp tea towel and leave to rise until it has doubled. See notes below for timing and how to judge it.
- Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
- Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
- Place your pizza dough onto pizza peels ready to top with your favorite toppings (see my notes in the article above for my best tips on using pizza peels).When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!! Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Notes
Nutrition
Trick for super hot stones. Oven rack 8-inches below broiler element. Add stone. Preheat oven and stone to 450-500F.
When thoroughly heated, switch to broil for ten minutes and really heat the stone.
Switch back to 450-500. Bake pizza as desired on now very hot stone.
This dough was really a sicky mess for me, never carne together like silky, nice to work with. Also the pizza ended up being quite small and the dough made holes easily. Maybe my discard was too hungry? Maybe I didn't kneed it long enough? Maybe it's too humid at my house? It's only 44% today but it is like 85°. Anyway, popped one in the oven, we'll see in about 10 min or so. Oh my starter is a rye starter. Maybe they're just stickier?
I want to come in on this sticky dough convo. I made this the first time and it was perfect. The second time, the dough was sticky. The only difference was the flour I used. If your dough is sticky, what brand bread flour did you use? It’s probably not high protein enough.
can I substitute pizza flour 00 for the bread flour?
yes you can 🙂
Can I use all purpose flour instead of bread?
I'm a newbie and this is my 2nd attempt and my dough is still too wet & sticky. I even used 15 g less water since I'm in a humid climate. I am overwhelmed with all the articles on what I could have done wrong. I've also tried bread twice and failed. Getting very discouraged. Help 😩 PS. My pancakes, crackers, biscuits, pretzels come out very good
I’ve tried to make this dough twice now using a mature active starter, following the recipe exactly, but it’s been so sticky both times! Help!
Can you use active starter of 200g instead of discard? Will the result be the same or no?
Yes you can do this, the ferment will be a little shorter than if you used discard, since the yeast is more active and happy 🙂
Thank you for this recipe. I usually buy Trader Joe’s already made dough or make my own yeast pizza dough. I plan to try this with my discard. Wanted to ask…once balls of dough have been separated into the 5 dough balls and ready to use, can I refrigerate the dough balls and if so for how long?
Yes you can refrigerate the dough balls for at least a few days with no issues 🙂
Thanks for a great recipe, can't wait to eat! I am using a 15.5 x 10"x1" pan. Would you know how much dough I need to use to get a nice, thin crust pizza?
Hi! So if I make the dough now, (2pm) w/o any commercial yeast how would I prepare or store to use tomorrow evening?
Hello 🙂
Can you freeze these at all?
What about freezing? Can I and at what step? I’d love to not buy frozen pizzas at the store anymore
Once the dough balls are separated can you freeze them? And if so, for how long? Also, how long would you let them rise after you thaw them?
Can you freeze the dough?
Can these be frozen? Would you freeze before baking or after baking? Trying to stop buying frozen pizzas!
Yes they can definitely be frozen, there's a section towards the bottom of the post on how to freeze and use from frozen 🙂
I can’t find the part on freeing do we freeze after we divide into the 5 balls and before they rise ?
You might find this guide to freezing sourdough pizza dough helpful 🙂
Loving the recipe! I’m just having trouble locating the info on freezing and defrosting. Could you point me in the right direction?
I've just written this post on how to freeze sourdough pizza dough, which includes a few different methods that you might find helpful 🙂
Love this recipe but both times my dough is just so sticky!! How do I prevent that, I measured everything out and followed the recipe exactly but still 2 times the dough is just super sticky, nothing like how you showed in the video. Please tell me how I can fix this.
Can I use organic sugar instead of honey? I need to make a vegan crust.
Yes you can use organic sugar or just leave the sweetener out altogether 🙂
I used the recipe above but omitted the yeast as my starter is pretty robust (used discard). I kneaded for at least 15 minutes but dough was still pretty sticky. Should I have kneaded longer?
Can I use regular yeast instead of instant yeast?
Found the dough to be very sticky and difficult to knead. When preparing to bake, I shaped like doing a lamination and that worked well. Will definitely do this again.
Me too! I really was hoping to solve and know what I did wrong... but not finding an answer :(. Did you find a solution?
I had the same issue- super sticky dough. Did you make this again and tweak anything for a better result?
Same, mine is incredibly sticky and I measured everything by grams so not sure why.
I am making this right now for the 1st time. I divided dough into 4 balls after kneading so I can go straight into shaping once it's doubled in size.
I think the reason why the dough is real sticky for some is because the discard varies in hydration depending on recipe.I used some flour on my work surface and it came together well
Followed recipe to the letter and it came out super sticky. Could not knead without it coating my hands....?? I did use discard with yeast and let sit for 30 mins. Was that too long to let it sit maybe?
I already started but wondering if it’s okay to use a whole wheat Starter? Does anything change? Thank you!
What would make my dough super sticky? Fairly new to sourdough. I used 200g of discard and commercial yeast. Dough very sticky after rise.
Super fun!!
Great recipe. This pizza was amazing. The instructions were very clear. I loved that I basically didn’t have to do anything once I got the crust kneaded. This is probably my new go-to recipe.
This is hands down, the best pizza dough recipe I've tried. I made it in my mixer, rather than my hand, which I don't feel made any difference. It was light, soft and delicious and fortunately, there was enough dough left over to allow me to freeze three more pizza bases. Thank you!
My dough was sticky! I followed the exact measurements and directions but it was super duper sticky. Maybe there is some other trick. It would be nice if you said “if your dough is sticky, do such and such” in your video.
I was scrolling through the comments to see exactly this...if one can freeze the dough balls to make later on. Each ball Wrapped in plastic,I imagine,right? Thank u
Hi
Did you bake your pizza crust before freezing? Or did you feeeze the dough? 😊
Had a wonderful time with this pizza recipe. Seriously, discard recipes work so well for me. My husband put his own toppings on, and it was a monster. Less is more? Not for him! But he enjoyed himself, so that's great! Thank you for sharing so much information so generously. Really, really appreciate it.
I wanted to love this but it was SO STICKY! Where did I go wrong? I’ve always had good luck with your recipes but I just kept adding flour so I could knead it. I’ll bake it anyway and hope for the best.
Love the recipe. Thank you.
I have made this twice and have a few questions. When I bulk fermented the dough I put it in a measuring cup so I could see when it was doubled. However, my dough was very sticky and loose and did not shape into a ball like your video at all. Any ideas why?
The next problem I had was that the first time I made it the base wasn’t cooked enough. So the second time I pre-baked the base which helped a bit. Once I put on all the toppings it still got mushy.
I think the problem is my dough to start with, but I’m not sure. I do use a digital scale to weigh out all the ingredients.
Last question, if I don’t always have enough starter discard for the recipe do you suggest to scale the recipe to the amount of starter I have or just use the recipe amounts as is with a reduced amount of starter, knowing that it will take much longer at the bulk fermenting stage?
Would love to try the recipe again, once I figure out what’s going wrong for me. Thank you for your help.
I've used this recipe several times and it always turns out perfectly! It's a fun dough to work with and does well with kneading by hand or in my Kitchen Aid mixer. The flavor is very good and the crust is always crisp. I'll be using this recipe for years! Thank you!!
I’m new to sourdough, so the detailed instructions and videos and extra tips/links are just what I needed. And the results were amazing! I can’t believe how well my pizza (and leftover-dough pizza rolls) turned out! Sourdough pizza will be a new regular go-to meal for our family of 4, and a great idea for entertaining! Thank you Pantry Mama!
Hi...this is a question about the stand mixer. My trusty old (40 yo) Kenwood died I was given the newest Kenwood titanium bakers model ..BUT the dough hook is so badly designed it doesn't mix what's at the bottom..and a crust forms.
So as a super baker in your experience which mixer has the power to properly mix sourdough???
Are u able to adjust the hook to mix better like u can a kitchenaid mixer?
Love this recipe! I’ve made it several times with yeast, with active starter and with freshly discarded starter (within a couple days w/no feeding) every time it worked and tasted great. I usually prep it early morning and it’s ready by dinner time. We grill our pizzas on a stone and it taste like those artesian pizzas from a restaurant. We’ve had many guest for dinner and they love our pizzas!! This last batch I decided to make them and freeze all 4 dough balls (roughly 200g each). Never froze them before but I’m trusting those who’ve gone before me and said it works well. Crossing my fingers because this would be a lifesaver for quick dinner options. Thank you Pantry Mama!!
After doing many different pizza crust recipes, this is by far the best. It is a very nice dough to work with. I now supply two households (my daughter's house and mine) with fresh sourdough discard pizza dough.
That's so awesome! Thank you 🙂 And how lucky is your daughter 🙂 xo
This has become my go to for sourdough info and recipes, the instructions and pictures are just the best.
Do you have to use bread flour or can you use all purpose flour?
It's really best to use bread flour for this recipe 🙂
After letting my dough to bulk ferment in a measuring cup, so I can know when it has doubled, it is very runny, and I can't form it into a ball or shape it. Any suggestions on how to fix this? Thanks, love the recipe.
My dough is very sticky and wet when kneading without any flour. Can this be because I live in a humid country? What would be your approach?
When adding dry yeast, how much, and when?
Thank you
This is my first attempt at making this dough, mine is super sticky.
I used my kitchenaid to knead it, and it was still sticky, I even tried kneading it by hand, the stickiness never went away.
What did I do wrong?
I have it in a warm bowl to rise, we'll see how it goes.
Thanks, Melanie
I'm rather new to sourdough starters and baking.
I'm attempting this recipe for the first time.
The directions say this isn't supposed to be sticky, but after putting the dough into my KitchenAid mixer to knead, the dough crawls up the dough hook but also sticks to the bottom of the bowl. I let the machine knead the dough for 10 minutes then gave it a rest then kneaded for another 10 minutes and the dough stuck to both my hands and the bowl.
Then I tried hand kneading and still the dough was sticky, it bounced back when I pressed my finger into the dough and didn't break right away when I stretched it. I put it into a warm bowl to rise, which it did within an hour.
When I went to take the dough out of the bowl it collapsed like the air had been let out, and it was so sticky that trying to form the dough balls was impossible, I just threw it away and am now starting over.
What did I do wrong?
How long does this typically take to ferment using yeast?
Hello thank you for your well thought out recipe!
I’m hoping you can give me some advice. I was so looking forward to working with this non sticky dough but mine was SO sticky. After kneeding longer than ten minutes it was still a sticky mess. I gave in and had to start kneeding in extra flour until it somewhat behaved. I followed your recipe scale and all exactly. Using active strong starter. Any ideas what could have gone wrong?
Thanks!!
Mine came out super flat and doughy what did i do wrong?
Question: This will be my first time trying your Quick Sourdough Discard Pizza Dough [No Yeast]. Can this dough be made a day before and kept in the refrigerator until I am ready to press it into a pizza pan? Thank you.
Yes you can do that no problems 🙂
Hi,
Can this recipe be separated and froze until needed?
Thanks
Hi, just had a quick question. I made this recipe with AP flour rather than bread flour (the latter is not available in my country). It tasted delicious and rose in the oven but the dough was *incredibly* sticky. Do you have any tips to counteract the stickiness? It was so hard to knead and shape! But we very much would love to make it again because of how tasty the pizza bases came out! Thank you in advance!
Sorry I forgot to give the stars!
Made my very first pizza and everybody in my household was delighted with the outcome. Will make it again for sure. Thank you once again Pantry Mama!
Could I use rhe dough recipe to make Bierocks?
Has this recipe been tried with a different flour? I exclusively use einkorn flour, and wonder how this would work. I am always in search of new recipes to try, and love using up excess sourdough starter.
Thank you in advance for any information you may be able to provide.
My dough was super sticky after the 1st 30 min rest. As I was kneading, I kept thinking it'd come together, but it never did. I ended up needing to add a cup of flour to the dough to be able to knead it together without sticking.
Can you think of anything I could have done wrong?
My starter is 4 months old. I fed last night and left out of fridge. I did not add instant yeast since my starter was bubbly. I made sure to zero out scale and weight ingredients properly.
I did 2 batches, 1st with bread dough and Second with all purpose flour. Both doughs turned out sticky.
Hi Kate, I love using discard for pizza!!! My way is a bit different though. I do not mix the discard with flour or anything, I just use discard.. Heat a cast iron skillet in your oven, pour enough discard to coat pan on bottom and part way up (I love the crunchy bits on the side), put back in oven till about half way done and then just put what ever toppings you want on it. Then stick it back in the oven and in 10-15 min pull the pan out, slide it onto a pizza stone, cut and enjoy!!! Timesaving way of making really good pizza!!!