Sourdough Discard Focaccia Pizza

5 from 2 votes

This quick sourdough discard focaccia pizza has a crispy base and melty cheese, and is baked in a 9x13 pan for easy weeknight dinners.

Prep Time20

Cook Time30

Rise Time2 30

Total Time3 20

Course: Dinner

Cuisine: Italian

Servings: slices

Calories: 511kcal

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 9x13 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.

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.

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.
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.