Delicious sourdough discard pizza crust is super fast and there is no kneading or waiting.
Servings : 1 pizza crust
Ingredients
- Sourdough discard
- Italian Seasoning
- Salt
- Olive Oil
- Pizza Stone or Cast Iron Skillet
Instructions
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Preheat a pizza stone, or cast iron skillet, on 425 degrees.
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When the oven is preheated, and the pans are scorching hot, take them out of the oven.
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Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
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Ladle sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can’t. You just spread it out until you have a nice thin layer in the size you want. If you want to see how this looks, watch the video in the blog post.
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Hit it with another drizzle of olive oil.
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Sprinkle it with salt and Italian seasoning.
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It will already start to bake when it makes contact with the pan. This is totally good and expected.
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Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
Notes
- This recipe is super simple because it utilizes sourdough starter (active or discard); the downside is you can’t use a regular pan. You must use a cast iron or pizza stone.
- The secret to cooking this recipe is preheating the stone or cast iron skillet.
- Easy sourdough pizza crust makes a super fast meal as long as you have some sauce and cheese on hand. It really takes like no time.
- Chop up your veggie toppings while the stone or cast iron is preheating. Then sauté your veggies and/or meat while the crust is cooking, because the crust will be basically done cooking after the first bake.
- There is one downside to this impossibly easy homemade sourdough pizza crust recipe. You can’t pour regular pasta/pizza sauce on it without it getting soft, even when it is nicely browned before you add the sauce. See my tips below to get around this.
