Description
This easy sourdough discard pizza crust recipe transforms leftover sourdough starter into a delicious, crisp pizza base in under 30 minutes. With simple pantry ingredients and no rising time needed, it’s perfect for a quick homemade pizza night.
Ingredients
Pizza Dough
- 1 cup sourdough discard (unfed, straight from the fridge is fine)
- 1½ cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- ⅓ cup water (adjust slightly as needed for consistency)
Optional Seasoning
- Garlic powder or dried herbs for added flavor (optional)
Instructions
- Preheat your oven: Preheat the oven to 450°F (232°C). If you have a pizza stone, place it in the oven during preheating to ensure it heats evenly.
- Mix the dough: In a large bowl, combine the sourdough discard, all-purpose flour, salt, baking powder, and olive oil. Gradually add the water while stirring until a soft dough forms. Aim for a slightly tacky texture but avoid stickiness.
- Knead briefly: Lightly flour a clean surface and turn the dough out onto it. Knead the dough for 1 to 2 minutes until it becomes smooth. This dough does not require long kneading or rising times.
- Roll it out: If making individual pizzas, divide the dough in half. Roll each portion out to your desired thickness. For a thinner, crispier crust, roll the dough thinner according to your preference.
- Add toppings: Transfer the rolled dough onto parchment paper. Brush the surface with a little olive oil to help it brown. Add your favorite pizza sauce, cheese, and toppings.
- Bake: Using a pizza peel or baking sheet, transfer the pizza onto the preheated pizza stone or directly onto the oven rack. Bake for 12 to 15 minutes or until the crust edges are golden and crispy.
- Slice & serve: Allow the pizza to cool for a couple of minutes before slicing. Serve immediately and enjoy your quick sourdough discard pizza!
Notes
- Adjust water amount slightly to get the perfect dough consistency; it should be soft but not sticky.
- For extra flavor, add garlic powder or dried herbs such as oregano or basil into the dough mixture.
- If you don’t have a pizza stone, use a baking sheet inverted and preheated in the oven for a similar effect.
- This recipe makes enough for two personal pizzas; you can scale up if needed.
- Brush olive oil on the crust before adding toppings to help achieve a crispier, golden crust.
