Description
A delightful pizza crust made from sourdough discard, featuring a tangy flavor and a crispy edge, perfect for any toppings.
Ingredients
Scale
- 1 cup active sourdough discard (room temperature)
- 1 1/4 to 1 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon instant yeast (optional)
- 1/2 cup warm water (adjust as needed)
- Cornmeal or semolina for dusting
Instructions
- Whisk discard, olive oil, salt, and yeast (if using) in a bowl.
- Add 1 cup of flour and half the warm water; stir until shaggy.
- Gradually add remaining water and flour until the dough pulls together but remains slightly tacky.
- Turn dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover with a towel, and let it rest for 30–60 minutes at room temperature.
- Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
- Divide dough into two for thin-crust pizzas or keep whole for a thick, chewy pie.
- On a cornmeal-dusted peel, press dough from the center outward to create a thicker rim.
- Brush the surface with olive oil; then add sauce, cheese, and toppings.
- Slide pizza onto the hot stone or baking sheet and bake for 8–12 minutes until the rim bronzes and the cheese bubbles.
- Let it rest for 3 minutes before slicing.
Notes
For gluten-free, use a high-quality gluten-free blend and 1 teaspoon xanthan gum. Avoid overworking the dough for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, pizza, crust, vegetarian, easy recipe, cooking with discard
