Description
A delightful pizza crust using sourdough discard, crispy on the outside and soft on the inside.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1½ cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- ⅓ cup water (adjust as needed)
- Optional: garlic powder or dried herbs for added flavor
Instructions
- Combine the flour, salt, and baking powder in a mixing bowl.
- Add the sourdough discard and olive oil to the dry ingredients.
- Gradually incorporate the water, mixing until a cohesive dough forms.
- Transfer the dough to a floured surface and knead for 1-2 minutes until smooth.
- Roll out the dough to about ¼ inch thickness.
- Preheat your oven to 475°F (245°C) while placing a pizza stone inside if using.
- Transfer the rolled-out dough to a baking sheet or pizza stone.
- Bake the pizza for 12-15 minutes or until golden brown and crispy.
Notes
Let the dough rest for 10-15 minutes after kneading for softer results. Experiment with different toppings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg