Easy Pepperoni Cheese Pizza Sourdough Discard Recipe

This easy pepperoni cheese sourdough pizza discard recipe is a delightful twist on the classic pizza, incorporating the tangy flavor of sourdough into the crust for added depth and complexity. Made with simple ingredients, easy sourdough discard recipes require minimal work! With no rolling pin, bench scraper, or floured surface, you will find that this discard recipe is a great way to getting dinner on the table fast! This is one of our favorite ways to enjoy pizza and still get the amazing health benefits of the sourdough discard with zero food waste.

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Why You Will Love This Pizza Sourdough Discard Recipe

Crust: The crust is the star of the show, infused with the distinct tanginess of sourdough. It’s typically slightly chewy with a crisp exterior, offering a satisfying contrast of textures. The fermentation process of the sourdough adds tons of incredible flavor, complementing the toppings perfectly.

Sauce: The sauce is usually a classic tomato sauce, seasoned with herbs like oregano, basil, and garlic. It provides a savory and slightly tangy base that balances the richness of the cheese and pepperoni.

Cheese: A generous layer of mozzarella cheese is typically spread over the sauce. It melts beautifully in the oven, creating a gooey, stretchy layer that binds the toppings to the crust.

Pepperoni: The star topping of this pizza, pepperoni slices are placed strategically over the cheese. They add a savory, slightly spicy kick with each bite, and when baked, they often develop crispy edges that intensify their flavor.

Additional Toppings (Optional): While pepperoni is the traditional topping for this pizza, you can customize it to your liking. Common additions might include sliced bell peppers, onions, mushrooms, olives, or even additional meats like sausage or bacon.

Common Question: What is My Sourdough Discard Pizza Dough Sticky?

If your sourdough discard pizza dough is sticky, there are a few possible reasons:

High Hydration: Sourdough discard pizza dough tends to be higher in hydration compared to traditional pizza dough. The higher water content can make the dough stickier. You can try adding a bit more flour during the mixing process to reduce stickiness, but be careful not to add too much and alter the dough’s texture.

Insufficient Flour: If the dough is too wet and sticky, it might be due to not enough flour being added during the mixing process. Make sure to measure your ingredients accurately, and if the dough feels overly sticky, gradually incorporate more flour until it reaches a workable consistency.

Underdeveloped Gluten: Gluten development is crucial for the structure and texture of pizza dough. If the gluten hasn’t been adequately developed during mixing, the dough may be stickier than desired. 

Temperature: The temperature of your ingredients and environment can also affect dough consistency. If your kitchen is warm or if the ingredients are too warm, the dough might become stickier. Try working in a cooler environment or chilling the dough slightly before handling it.

Over proofing: If the dough has been allowed to ferment for too long, it can become overly sticky and difficult to work with. Pay attention to the fermentation time and temperature specified in your recipe, and try not to let the dough overproof.

Quality of Flour: The type and quality of flour used can impact dough consistency. Different brands and types of flour absorb moisture differently, so you may need to adjust the amount of flour in your recipe accordingly.

Keep in mind that your sourdough discard should be the consistency of pancake batter, which will be sticky! For instructions or tips on sourdough see How to Make A Sourdough Starter From Scratch.

What You Will Need to Make This Pizza Sourdough Discard Recipe

Large mixing bowl

Wooden spoon or Danish dough whisk (the one I use is found here).

Pizza stone or a cast-iron pan for that perfect circle

Pizza cutter or a sharp knife

Ingredients For the Sourdough Starter Discard Pizza

2 cups of active sourdough starter (fed the night before or at least 12 hours before)

1 teaspoon sea salt

3/4 cup pizza sauce or favorite pasta sauce

1 cup grated parmesan cheese

1 cup grated mozzarella cheese

Sliced Pepperoni

Fresh basil or herb of your choice (optional)

Extra virgin olive oil to drizzle on top (optional)

Easy Pepperoni Cheese Pizza Sourdough Discard Recipe

Feed your active starter the night before and stir thoroughly with your Danish dough whisk (the one I use is found here). Place plastic wrap or a tea towel over it and place it into a warm place. Allow it to ferment for at least 12 hours.

The next day, or when you are ready to bake, preheat the oven to 400 degrees.

Place the pizza stone and or a cast iron skillet in the oven that has already been preheated to 400 degrees. Allow the stone to heat for about 10 to 15 minutes.

Measure out active sourdough starter and place it in a large mixing bowl.

Place the salt into the large bowl. With a wooden spoon, thoroughly incorporate the salt into the sourdough discard. 

Carefully remove the hot cast-iron skillet or hot pizza stone from the oven.

Pour the sourdough mixture across the pizza stone. Using a spatula, spread the dough out so it is evenly dispersed across the pizza stone, leaving about a 1/2 inch radius around the edge so that it does not spew over and make a mess.

Place the hot pan into the oven and bake for 10 minutes.

After the 10 minutes is up, carefully remove the pizza stone from the oven and place it on a hot pad. 

Spread the pizza sauce over the crust, leaving about a 1/4 in perimeter for the crust. Leave more, if you like a lot of crust.

Sprinkle the mozzarella cheese on top of the sauce.

Then sprinkle the parmesan cheese over the mozarella. 

Place the pepperoni neatly or scattered across the top.

Place the pizza back into the oven and bake for another 10 minutes.

When the 10 minutes is up, you can remove the pizza from the oven or you can brown the cheese by broiling it for 1-2 minutes. Careful though, the cheese can burn really fast! I like to check after a minute and if it is not browned enough to my liking, then I will leave it for an additional minute.

Slice your pizza and serve hot!

More Sourdough Recipes

Easy Italian Sourdough Flatbread Discard Recipe

Sourdough Bread Breakfast Recipe with Egg and Avocado

Easy Same Day Sourdough Bread (Beginner’s Recipe)

Easy Sourdough Bread Recipe Without A Dutch Oven