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This quick and easy sourdough discard focaccia pizza has a crispy base and melty cheese, and is baked in a 9×13 pan for easy weeknight dinners. It features a light, airy sourdough focaccia-style crust topped with sauce, cheese, and your favorite toppings. Par-baked for structure and flavor, then finished off like classic pan pizza, it’s perfect for pizza night without the long wait.
With just a bit of mixing and kneading in the beginning, the dough comes together in minutes, then rests while it rises to a soft, pillowy texture.
The crust bakes up golden, light, and airy with a chewy bite that holds up beautifully to sauce, cheese, and toppings. Par-bake it ahead of time and finish baking later for an easy make-ahead dinner or crowd-pleasing lunch.
If you’re looking for savory sourdough recipes, you’ll also enjoy my sourdough focaccia pizza bianca, which features pesto and cheese, or my crunchy sourdough discard crackers for snacking. And if you’re in the mood for something extra comforting, don’t miss my sourdough cheddar biscuits recipe—they’re buttery, cheesy, and the perfect side for just about anything.
Why You’ll Love Sourdough Discard Focaccia Pizza
- Perfect use for discard: Instead of tossing your sourdough starter discard, you can turn it into a flavorful sourdough pizza crust that’s light yet sturdy enough for toppings.
- Crispy edges, fluffy inside: Butter and olive oil in the pan give you that golden, crisp bottom while the dough stays pillowy and soft in the middle.
- Flexible and fun: You can keep it simple with mozzarella and pepperoni or load it up with your favorite pizza toppings—it’s a crowd-pleaser either way.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough discard: Adds a subtle tang and helps create the perfect focaccia-style crust. You can also use active sourdough starter.
- Instant Yeast: This will help the dough to rise since we’re using discard.
- Olive oil: Infuses flavor into the dough and gives the crust a golden, crispy edge.
- Honey: A touch of sweetness balances the savory flavors and helps activate the yeast.
- All-purpose flour: The base that creates structure and chew in the crust.
How to Make Sourdough Discard Focaccia Pizza
Here are the step-by-step instructions for making this savory sourdough pizza.
Step 1: In a large bowl, whisk together the sourdough discard, warm water, olive oil, honey, and instant yeast (Photo 1).
Add the flour and salt (Photo 2), then stir until a shaggy dough forms (Photo 3). Knead in the bowl with a large spatula or a dough scraper for 2–3 minutes.
Step 2: Cover and rest the dough (Photo 4) in a warm place for 60–90 minutes, or until noticeably puffy and soft (Photo 5).
Step 3: Generously butter a 9×13 nonstick pan and drizzle with olive oil. Transfer the dough to the pan and gently stretch it toward the corners (Photo 6). Let it rest for 10 minutes, then finish stretching if needed to reach the edges.
Step 4: Cover and let the dough rise again at room temperature for 60 minutes, or until the dough looks airy and jiggly (Photo 7).
Step 5: Preheat the oven to 425°F. Drizzle a little more olive oil over the top (Photo 8) and use your fingers to deeply dimple the dough (Photo 9). Sprinkle with Italian seasoning and red pepper flakes if using.
Step 6: Bake the dough on its own (par-bake) for 15–18 minutes, or until puffed and lightly golden brown (Photo 10). Remove from the oven and let it cool slightly.
Step 7: If using the garlic butter or oil, melt the butter with the olive oil and stir in the grated garlic (Photo 11). Let it sit for a minute to infuse, then brush over the warm crust (Photo 12).
Step 8: Spread the entire container of pizza sauce over the par-baked crust (Photo 13). Top with about 2 cups of shredded mozzarella (Photo 14) and add pepperoni or other toppings (Photo 15).
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 (Photo 16).
Serve warm with this Vegan Harvest Salad or a Roasted Pear Salad. It’s also delicious with Homemade Ranch Dressing Mix.
Tips & Notes
- This recipe is built around par-baking the crust. Par-baking creates a sturdier base that holds up to sauce and cheese without getting soggy. It also gives the crust time to develop flavor and structure. It also lets you brush with garlic butter or oil after baking for even more flavor.
- If you want to skip the par-bake, you can dimple the dough after the second rise, then top it directly with sauce, cheese, and toppings. You may want to add less pizza sauce if you skip par-baking. Bake at 425°F (220°C) for 20–25 minutes until the crust is golden and cheese is bubbling. The bottom will be softer but still delicious.
- The garlic butter sauce is a great way to add more flavor. It really helps take it to the next level. You could even make extra for dipping or brushing on after baking.
- Try brushing with garlic oil, sprinkling with shredded parmesan, or finishing with fresh basil or hot honey after baking.
- Using both butter and olive oil in the pan helps to make sure the dough does not stick. Be sure to use both or you could also use parchment paper. I recommend using butter and oil, as it gives the bottom crust good flavor and color.
- Consider serving this with extra pizza sauce since it is a thick crust.
How to Store
Store leftovers in an airtight container in the fridge. Reheat in a 375°F oven or toaster oven until warmed through and crisp again.
Make-Ahead Instructions
After par-baking, the crust can be cooled completely and covered at room temperature for up to 6 hours. Add toppings and bake just before serving.
How to Freeze Pizza Crust
To Freeze the Crust: After par-baking and cooling completely, wrap tightly in plastic and foil. Thaw before topping and baking.
Recipe FAQs
Yes! To use active dry yeast just dissolve it in the warm water with the honey and let it sit for 5–10 minutes before mixing in the flour and discard.
This recipe is developed specifically to use sourdough discard. Removing it would change the hydration and texture.
Yes—use olive oil instead of butter, and substitute dairy-free cheese.
Yes, in this recipe we’re using sourdough discard and instant yeast to help the dough to rise.
Sourdough focaccia dough makes an excellent for pizza crust!
More Sourdough Discard Recipes
- Sourdough Discard Cinnamon Roll Focaccia
- Sourdough Discard Rolls
- Sourdough Discard Cinnamon Rolls
- Sourdough Banana Bread
- Sourdough Irish Soda Bread
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Discard Focaccia Pizza
Equipment
- 9×13 nonstick metal pan metal gives best bottom crust
- Digital scale (recommended)
Ingredients
For the 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 the pan & seasoning
- 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
Optional but highly recommended garlic butter or oil (after par-bake)
For topping and finishing
- 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
- 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 a dough scraper for 2–3 minutes.
- Cover and rest the dough in a warm place for 60–90 minutes, or until noticeably puffy and soft.
- Generously butter a 9×13 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.
- Cover and let rise again at room temperature for 60 minutes, or until the dough looks airy and jiggly.
- 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.
- 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.
- If using the 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.
- Spread the entire 10 oz (1¼ cups / 283g) container of pizza sauce over the par-baked crust. Top with about 2 cups (200g) of shredded mozzarella and add pepperoni or other toppings.
- 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.
Notes
- This recipe is built around par-baking the crust. Par-baking creates a sturdier base that holds up to sauce and cheese without getting soggy. It also gives the crust time to develop flavor and structure. It also lets you brush with garlic butter or oil after baking for even more flavor.
- If you want to skip the par-bake, you can dimple the dough after the second rise, then top it directly with sauce, cheese, and toppings. You may want to add less pizza sauce if you skip par-baking. Bake at 425°F (220°C) for 20–25 minutes until the crust is golden and cheese is bubbling. The bottom will be softer but still delicious.
- The garlic butter sauce is a great way to add more flavor. It really helps take it to the next level. You could even make extra for dipping or brushing on after baking.
- Try brushing with garlic oil, sprinkling with shredded parmesan, or finishing with fresh basil or hot honey after baking.
- Using both butter and olive oil in the pan helps to make sure the dough does not stick. Be sure to use both or you could also use parchment paper. I recommend using butter and oil, as it gives the bottom crust good flavor and color.
- Consider serving this with extra pizza sauce since it is a thick crust.
- To use active dry yeast just dissolve it in the warm water with the honey and let it sit for 5–10 minutes before mixing in the flour and discard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
