Discard Pizza Crust (The BEST Pizza Dough!)

Friday nights in our house are sacred.

Almost every Friday, we make pizza and watch a movie together. It’s our way of connecting, slowing down, and creating a family tradition we hope our kids will remember long after they’ve grown. Over the years we’ve made so many different kinds of pizza — classic cheese, Philly cheese steak, BBQ, Thai peanut, sweet chili, you name it — but one thing never changes:

This pizza crust.

It’s the crust I make every single time.

It’s the crust everyone compliments.

And it’s the crust I bring to friends when they’ve just had a baby — frozen and ready to bake — because it’s comforting, practical, and makes life a little easier during a season when cooking feels hard.

Why This Pizza Crust Is Special

This crust is:

• Soft and chewy on the inside
• Crispy on the bottom
• Easy to work with
• Forgiving if your timing isn’t perfect

It’s also incredibly freezer-friendly, which is why I always keep extra on hand. Having pizza dough ready to go makes homemade pizza feel doable even on busy weeks.

I’ve brought this crust to countless friends’ houses, and without fail, it always gets compliments. Not because it’s fancy — but because it’s reliable, flavorful, and just really good.

How We Use It

This recipe makes:

• 2 large pizzas
• 3 medium pizzas
• 4 small pizzas

The larger the pizza, the longer it will need to bake.

Freezing + Thawing Tips

Freezing:

• I usually split mine into three equal sections and it fits snuggly into a zip lock baggie.

Thawing:

• Remove from the bag before it thaws (I just cut mine off) and place into a bowl with plastic wrap or a lid.
• Give it plenty of time to thaw and rise slightly again before baking.
• If you need to speed things up, place the dough in a bowl with a lid and set it in the oven with just the oven light on. This gentle warmth helps thaw the dough quicker without drying it out.
  ⚠️ Important: Make sure you don’t accidentally turn the oven on!

Tips for Rolling Out the Dough

Since I bake my pizzas on a pizza stone, I always roll the dough out on parchment paper. I sprinkle cornmeal over the parchment first to prevent sticking and to give the bottom of the crust a little extra texture.

I usually stretch the dough gently in the air to get it started, then place it onto the cornmeal-lined parchment. If the dough is sticky, I sprinkle a little flour on top and use a rolling pin to roll it out evenly. I leave the parchment paper under the dough and place it directly onto the pizza stone — parchment and all.

If you’re baking on a regular baking sheet or pan, you can lightly oil it if you’d like. I still prefer using cornmeal underneath for texture, but it’s optional.

Our Family’s Pizza Crust Recipe

Ingredients

• 2 cups water
• 1–2 tablespoons yeast
  (use more if you need a faster rise — about 20 minutes to 1 hour)
• 1 tablespoon sugar
• 2 tablespoons olive oil
• ½ cup sourdough discard
  (½ cup refers to the amount of flour measured before feeding. I don’t use a scale, I just use 1/2 C of flour and about 1/4 C water and then use the majority of this in my dough)
• 5½ cups flour
• 2½ teaspoons salt
• 1 tablespoon cornmeal (plus more for rolling out crust)
• 1 teaspoon garlic powder

Instructions

1. Heat water to about 105-110 degrees or warm to touch, but not scalding (or it will kill the yeast).
2. Mix warm water, sugar, and yeast. Let sit for a few minutes until foamy.
3. Add sourdough discard and olive oil to the liquid and mix until the discard is mostly dispersed throughout the liquid.
4. In a large mixing bowl, add flour, salt, cornmeal, and garlic powder. Mix together.
5. Add the wet ingredients to the dry and mix until completely incorporated.
6. Knead until smooth and elastic.
7. Cover and let rise until doubled (time will depend on how much yeast you use).
8. Divide dough into desired number of pizzas and shape. (See tips above for rolling out the dough)
9. Add toppings and bake!

Baking Instructions

I usually bake my pizzas on a preheated pizza stone, which is why I bake them at a higher temperature.

• Pizza stone:
  Bake at 500°F for 12–16 minutes
• No pizza stone:
  You can bake at 425°F for about 20–25 minutes, or until the crust is golden and cooked through.

More Than Just Pizza

This recipe has become so special to us. It is the most frequently made recipe in my kitchen.
It’s what lives in our freezer for busy nights. And most importantly, it’s what brings us together — one Friday night at a time.

If you try this crust, I hope it becomes part of your family’s traditions too. 💛