Homemade pizza always feels like a treat, and this version is one of my favorites to make on the weekend. It uses cottage cheese in the dough, which might sound a little unusual at first.
Trust me, it works. Once the cottage cheese is blended until creamy, it disappears into the dough and leaves behind a soft, tender texture.
It also pairs really well with the sourdough discard. The discard gives that light sourdough tang, while the cottage cheese keeps everything moist and smooth.
Shaping the dough is easy, and the double bake makes sure the bottom gets crisp before you add your toppings. No soggy crust here.
Whether you like a classic cheese pizza or something loaded up, this crust holds it all really well.
Give it a try and it might just become your regular pizza night base.
Why I Love This Recipe
Extra Chewy Texture – The blended cottage cheese gives this crust a soft, tender chew that feels just like your favorite pizzeria dough.
Tangy Sourdough Flavor – The sourdough discard adds a gentle tang that makes every bite taste rich and homemade.
Crispy Golden Bottom – Baking on a hot sheet gives you that perfectly crisp bottom with a lightly browned, bubbly edge.
Uses Up Your Discard – This is a smart way to turn leftover sourdough discard into something delicious instead of tossing it.
The Ingredients
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 1 cup Sourdough Discard
- 2 1/4 cups Bread Flour
- 1 tsp Instant Yeast
- 1 tsp Honey
- 1 tsp Fine Sea Salt
- 1 tbsp Olive Oil
How to Make This Recipe
Step 1
Blend the cottage cheese until creamy. Stir it together with the sourdough discard, instant yeast, and honey.
Step 2
Add the bread flour and salt, then mix until no dry flour remains. Cover the rough dough and let it rest for 15 minutes.
Step 3
Knead the dough for 6 to 7 minutes, until smooth and elastic. Work in the olive oil during the final minute of kneading.
Step 4
Place the dough in a covered bowl and let it rise in a warm place for 60 to 90 minutes, until visibly puffy and nearly doubled.
Step 5
Preheat the oven to 475 F with a baking sheet inside. Shape the dough into a 13-inch circle on parchment paper and let it rest for 10 minutes.
Step 6
Transfer the dough and parchment to the hot baking sheet. Bake for 6 to 8 minutes, until the surface is set and small golden spots appear.
Step 7
Add pizza toppings to the partially baked crust. Return it to the oven for 7 to 10 minutes, until the edge is browned and the bottom is crisp.
Quick Tips
Blend the Cottage Cheese Until Totally Smooth
Don’t skip the blending step or rush it. You want the cottage cheese to be completely creamy with no lumps left at all.
If you leave little curds in there, they turn into weird wet spots in your dough that mess up the texture. From my experience, blending for a full minute gets it silky and smooth.
Use Active Sourdough Discard, Not Old Stuff
Your discard should smell tangy and pleasant, not sharp or off. Discard that has been sitting in the fridge for weeks can taste too sour and drag down the flavor.
I’ve found that discard from the last week or so works best here. If yours has a layer of dark liquid on top, just stir it back in before measuring.
Don’t Rush the Kneading Time
You really do need the full 6 to 7 minutes of kneading to build up the stretch in the dough. This is what gives you a crust that holds together and gets that nice chew.
My favorite trick here is to do the poke test. When you press the dough and it slowly springs back, you know the gluten is ready and you can stop.
Save the olive oil for the very last minute like the steps say. Adding it too early makes the dough slippery and harder to knead properly.
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Quick Answers
Why do I need to blend the cottage cheese first?
Blending turns the lumpy curds into a smooth, creamy mixture so you don’t end up with little pockets of cheese in your crust. It helps everything spread evenly through the dough.
If you skip this step, the dough can feel uneven and the texture of the baked crust won’t be as smooth and consistent.
Cottage Cheese Sourdough Pizza Crust
Ingredients
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 1 cup Sourdough Discard
- 2 1/4 cups Bread Flour
- 1 tsp Instant Yeast
- 1 tsp Honey
- 1 tsp Fine Sea Salt
- 1 tbsp Olive Oil
Equipment
- blender
Instructions
- Blend the cottage cheese until creamy. Stir it together with the sourdough discard, instant yeast, and honey.
- Add the bread flour and salt, then mix until no dry flour remains. Cover the rough dough and let it rest for 15 minutes.
- Knead the dough for 6 to 7 minutes, until smooth and elastic. Work in the olive oil during the final minute of kneading.
- Place the dough in a covered bowl and let it rise in a warm place for 60 to 90 minutes, until visibly puffy and nearly doubled.
- Preheat the oven to 475 F with a baking sheet inside. Shape the dough into a 13-inch circle on parchment paper and let it rest for 10 minutes.
- Transfer the dough and parchment to the hot baking sheet. Bake for 6 to 8 minutes, until the surface is set and small golden spots appear.
- Add pizza toppings to the partially baked crust. Return it to the oven for 7 to 10 minutes, until the edge is browned and the bottom is crisp.