Sourdough Discard Pizza Class Materials

Please note! You will need a sourdough starter discard for this class, meaning you need to have a sourdough starter that you feed regularly. Go here for instructions on starting a starter. I also teach a free sourdough starter class every couple of months. You can follow me on Eventbrite to receive updates about that class.


  • Dry measuring cups and measuring spoons
  • 2-cup liquid measuring cup
  • Large stainless steel, glass or ceramic bowl for the pizza dough
  • Medium-size stainless steel, glass or ceramic bowl for the tortilla dough
  • Fork or Danish whisk for mixing
  • Wooden board or other smooth surface for working on
  • Pizza stone, large 12″ cast-iron skillet, round pizza pans or cookie sheets for baking the pizza
  • Medium sauce pan or skillet for making the pizza sauce
  • Knife
  • Cutting board
  • Wooden spoon to stir pizza sauce
  • Cheese grater if topping pizza with cheese
  • Rolling pin
  • Cast-iron skillet for cooking the tortillas
  • Bench scraper if you have one
  • Scraping spatula if you have one
  • A towel to wipe your hands


Pizza dough

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • ½ scant cup warm water, 105° to 115°F
  • 1 cup unfed discarded starter
  • 2 tablespoons olive oil, plus more for greasing the proofing bowl
  • cornmeal

Pizza sauce

  • 4 tablespoons olive oil
  • 2 tablespoon minced garlic
  • 4 cups chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt

Pizza toppings

Top as desired. Choose from sliced mushrooms, chopped bell peppers, caramelized onions, sliced olives, fresh basil leaves, shredded cheese, crumbled feta, cashew cheese and so on.


  • 1½ cups all-purpose flour
  • ¼ cup whole wheat flour
  • ½ teaspoon salt
  • 3 tablespoons coconut oil or unsalted butter
  • ½ cup sourdough starter discard, stirred down
  • ½ cup water

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