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Sourdough Discard Pizza Crust

Delicious Sourdough Discard Pizza Crust: No-Yeast Magic

This Sourdough Discard Pizza Crust recipe transforms leftover sourdough into a quick, delicious pizza base without yeast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 2 pizzas
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Discard Use unfed discard straight from the fridge for best results.
  • 1.5 cups All-Purpose Flour Can substitute with up to half whole wheat.
  • 1 teaspoon Salt Essential for seasoning the dough.
  • 1 teaspoon Baking Powder Leavening agent, gives the dough lift.
  • 2 tablespoons Olive Oil Opt for high-quality extra virgin.
  • 0.25 cup Water Adjust based on desired consistency.

Equipment

  • Oven
  • Mixing Bowl
  • Rolling Pin
  • Pizza Stone or Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C), allowing pizza stone to heat for at least 30 minutes.
  2. In a large mixing bowl, combine sourdough discard, all-purpose flour, salt, and baking powder. Stir in olive oil.
  3. Gradually add water, mixing until a soft dough forms.
  4. Knead the dough on a floured surface for 1 to 2 minutes until smooth and elastic.
  5. Divide the dough into two equal portions and roll out each to about ¼ inch thick.
  6. Transfer rolled dough onto parchment paper and brush tops lightly with olive oil.
  7. Slide the pizza onto the preheated stone or baking sheet and bake for 12 to 15 minutes.
  8. Remove from oven, let cool slightly, slice, and serve hot.

Nutrition

Serving: 1pizzaCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 350mgPotassium: 120mgFiber: 2gSugar: 1gCalcium: 2mgIron: 8mg

Notes

Store leftovers wrapped in plastic for up to 24 hours in the fridge, or freeze for up to 3 months.

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