Easy Sourdough Discard Pizza Crust
Equipment
- Mixing bowl any large bowl will do for combining ingredients
- Wooden spoon or silicone spatula for mixing the dough
- Rolling Pin or a wine bottle in a pinch
- Baking sheet or pizza stone a pizza stone gives that classic crisp bottom, but a baking sheet works just fine
- Parchment paper makes transfer and cleanup a breeze
- Oven needs to preheat nice and hot for a great crust
Ingredients
- 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: garlic powder or dried herbs for added flavor
Instructions
Preheat your oven
- to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.
Mix the dough
- In a bowl, stir together the sourdough discard, flour, salt, baking powder, and olive oil. Add water gradually and mix until a soft dough forms. It should be slightly tacky but not sticky.
Knead briefly
- Turn the dough out onto a lightly floured surface and knead it for 1-2 minutes, just until smooth. This is a simple pizza dough recipe, so no long kneading or rising time is needed.
Roll it out
- Divide the dough in half if making personal pizzas. Roll each into your desired thickness. For a thinner, crispier crust, roll it out a bit more.
Add toppings
- Place the rolled-out dough on parchment paper, brush with a little olive oil, and top with sauce, cheese, or whatever you love.
Bake
- Transfer to the oven (use a peel or baking sheet if you're using a stone) and bake for 12–15 minutes or until the edges are golden and crispy.
Slice & serve
- Let cool for a minute or two, then cut into slices and enjoy immediately.