30-Minute Sourdough Discard Pizza Crust | No Yeast!
Imagine biting into a perfectly crisp, golden pizza crust that’s both chewy and flavorful. This sourdough discard pizza base is ready in just 30 minutes, making it ideal for last-minute pizza nights.
With no yeast required, the recipe transforms your sourdough starter into a quick and satisfying crust. It’s a brilliant way to reduce waste while enjoying homemade pizza.
Why this pizza crust is worth trying
- Quick preparation: Ready in under 30 minutes, perfect for busy evenings.
- No yeast needed: Uses sourdough discard for a unique tangy flavor.
- Customizable: Easily adapts to different toppings and seasoning preferences.
Ingredients for the sourdough discard pizza crust
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup water (adjust as needed)
Step-by-step guide to making the crust
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. This ensures a crisp base for your pizza.
In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, garlic powder, and black pepper. Gradually add the olive oil and water, stirring until a dough begins to form.
Knead the dough on a lightly floured surface for 2-3 minutes until it becomes smooth and elastic. Roll it out into your desired pizza shape, keeping it about 1/4 inch thick.
Transfer the rolled-out dough onto parchment paper for easy handling. Add your favorite pizza sauce, cheese, and toppings to the crust.
Carefully slide the pizza (with the parchment paper) onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven, let cool for a minute, slice, and enjoy your homemade sourdough discard pizza!
Common questions about this recipe
What if my dough feels too sticky? Add a small amount of flour, one tablespoon at a time, until the dough becomes manageable.
Can I store the dough for later use? Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling out.
Expert tips for a perfect crust
- Use parchment paper to prevent sticking and make transferring the pizza easier.
- For extra crispiness, brush a thin layer of olive oil over the edges of the crust before baking.
- Adjust water gradually to create a dough that’s soft but not overly sticky.
What pairs well with this pizza crust
A fresh green salad with a tangy vinaigrette balances the richness of the pizza.
Garlic breadsticks make a great side for dipping into extra sauce.
Serve with a chilled sparkling water or lemonade for a refreshing accompaniment.