Sourdough Discard Pizza Sticks (protein-packed!)
Soft and cheesy sourdough discard pizza sticks made with Greek yogurt for extra protein. Quick to mix, kid-friendly, and perfect for dipping. Includes storage tips and easy topping ideas!
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Parchment paper
- Pizza peel or stone
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar (optional )
- 100 grams sourdough discard (no more than a week old to avoid a sour taste )
- 240 grams full-fat Greek yogurt (see notes on using non-fat yogurt)
- 20 grams water (plus more if needed)
- 10 grams olive oil
For the toppings
- 60-80 grams pizza sauce or marinara
- 150-200 grams shredded mozzarella cheese
- 10 grams olive oil
- 1/2 teaspoon Italian seasoning or oregano
- grated Parmesan (optional for finishing)
Instructions
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In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
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Add the sourdough discard, Greek yogurt, water, and olive oil and mix until a shaggy dough is formed. If the dough does not come together add a little more water.
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Let the dough rest for 10 minutes to hydrate, then return to it and knead it for a few minutes just to bring it together. Cover it and let it rest for 10-15 minutes (this makes shaping easier).
Need more time? The dough can be refrigerated for up to 24 hours before shaping and baking.
Shape the sourdough discard pizza sticks
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Preheat the oven to 425 degrees F with your pizza stone or steel in the oven.
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Transfer the dough to a lightly floured piece of parchment paper and press or roll it into a rectangle about ½-inch thick (10x14 inches).
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Brush the dough with olive oil and sprinkle with your favorite herbs (optional). Use a fork to poke small holes across the dough to prevent large bubbles.
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Use a pizza peel or cutting board to transfer the parchment-lined crust onto the hot pizza steel, and bake for 10 minutes or until the crust is set and lightly golden.
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Spread a thin layer of pizza sauce over the top, then sprinkle evenly with shredded mozzarella cheese and any other toppings you are using.
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Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
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Let sourdough discard pizza sticks cool for 5-10 minutes, then using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
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Store in an airtight container for up to 4–5 days in the refrigerator. Reheat at 350°F (175°C) for 6–8 minutes to re-crisp the edges.
Notes
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the sourdough discard pizza sticks and bake.
Sourdough discard: Ensure your sourdough discard is no more than a week old to avoid an unpleasant taste in the final bake.
Can I use non-fat Greek yogurt? Yes, but keep in mind that non-fat Greek yogurt is often thinner and more watery than full-fat. This can make the dough stickier. If using non-fat yogurt, withhold the added water and be prepared to add a little extra flour during mixing or kneading until the dough is soft but not sticky.
Want more protein? Add cooked sausage, pepperoni, or diced ham on top before baking.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
