Sourdough Discard Pizza Dough
A great way to use your sourdough discard--make it into an easy pizza crust with this quick recipe. No kneading, no waiting, use the sourdough discard straight up.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ c sourdough discard
- neutral oil
- ¼ tsp kosher salt (Diamond Crystal brand)
- marinara
- alfredo sauce
- pesto
- garlic spread
- BBQ sauce
- mozzarella
- Burrata
- Gruyere
- Parmesan
- Provolone
- blue cheese
- pepperoni
- spicy Italian sausage
- ham
- proscuitto
- chicken
- sliced mushrooms
- minced garlic
- fresh basil
- onion slices
- chili garlic oil
- bell peppers
- pineapple slices
- black olives
- arugula
- tomatoes
Instructions
- 1
Preheat the oven to 425 °F and place the cast-iron pan in the oven for 10 minutes.
- 2
Carefully remove the cast-iron pan from the oven and place it on a heat-safe surface.
- 3
Add 1 tablespoon of neutral oil to the cast-iron pan.
- 4
Pour ½ c sourdough discard onto the pan, and use a spatula to spread the batter evenly. Sprinkle ¼ tsp kosher salt over the batter.
- 5
Place the cast iron back into the oven and bake for 10 minutes. Carefully remove the cast iron and use a fisher turner to dislodge the pizza crust from the cast iron, but leave it in there. It should be almost finished cooking at this point: lightly browned in the center, more browned and not burned at the edges.
- 6
Add pizza sauce, keeping to a minimum to keep the dough crisp. This thin dough can handle about 2 tbsp sauce per 10” pizza crust.
- 7
Add cheese, protein, and toppings. Place the cast iron back into the oven again for 2 minutes, or until the toppings are golden and crispy.
- 8
Remove the cast iron from the oven. Gently move the pizza from the pan to a cutting board using a fish-turner. Cut slices and serve immediately since it will be crispy but not if you let it sit too long.