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Tillagd 14 oktober 2026 · Källa ↗

Sourdough Discard Pizza

There's something nostalgic and comforting about a good slice of pizza. This sourdough discard pizza brings that familiar pizzeria-style flavor and texture right into your kitchen — golden crust, gooey cheese, and total flexibility on toppings. No yeast required and minimal prep time!

Instruktioner

  1. In a medium mixing bowl, stir together the sourdough discard, flour, salt, and baking powder. Mix until it starts to come together, then add the olive oil and mix again. The dough will be soft and slightly sticky.
  2. Lightly flour your work surface and knead the dough for 2 to 3 minutes until smooth. If too sticky, dust with a little more flour.
  3. Shape the dough into a ball, return it to the bowl, cover with a clean kitchen towel, and let it rest at room temperature for about 30 minutes.
  4. Preheat your oven to 450°F (230°C), placing a pizza stone or cast iron skillet inside to heat up.
  5. Roll the dough out on a floured surface to about 1/4 inch thickness, shaping as desired.
  6. Transfer the dough to a parchment-lined baking sheet or greased skillet. Spread pizza sauce over the dough, sprinkle generously with cheese, and add desired toppings.
  7. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling.
  8. Remove from the oven and let rest for 3 to 5 minutes before slicing.

Tips för bästa skorpan

  • Preheat a cast iron pan or pizza stone for the crispiest bottom crust.
  • Don't skip the resting time — it improves flavor and texture.
  • Brush crust edges with olive oil before baking for a golden finish.
  • Shred your own cheese for smoother, better melting.

Smaksvariationer

  • Margherita – Fresh mozzarella, basil leaves, and olive oil
  • BBQ Chicken – BBQ sauce, shredded chicken, red onions, and cheddar
  • Veggie Lovers – Mushrooms, spinach, artichokes, olives, and red bell peppers
  • Hawaiian – Ham, pineapple, and chili flakes
  • Meat Supreme – Sausage, pepperoni, ground beef, and extra cheese

Förvaring

  • Make dough ahead: Up to 8 hours in advance, stored covered in the fridge.
  • Assemble ahead: Fully assembled pizza can be refrigerated covered for up to a day before baking.
  • Leftovers: Store in an airtight container in the fridge for 2–3 days; reheat in a skillet or 375°F oven.
  • Freezing: Par-bake crust 5–6 minutes, cool, then freeze. Top and bake when ready.