Sourdough Discard Pizza Crust
A crisp-edged, chewy pizza crust that turns sourdough discard into a flavorful homemade dough. Let it rise until puffy, then stretch it thin and bake it on a preheated pan or stone for a sturdy crust that holds your favorite toppings.
Prep: 25 min · Cook: 12 min · Yield: 2 · Method: Oven
Ingredients
- 1 cup sourdough discard
- 2.5 cups all-purpose flour
- 0.5 cup warm water
- 2.25 teaspoons instant yeast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Cooking instructions
- In a large bowl, stir together the sourdough discard, warm water, yeast, olive oil, and salt. Add the flour and mix until a shaggy dough forms. (about 5 min)
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Add flour a tablespoon at a time only if the dough is excessively sticky. (about 8 min)
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draft-free spot until puffy and nearly doubled, about 60 to 90 minutes. (about 90 min)
- Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F for at least 30 minutes. Divide the dough in half and shape each portion into a ball. Cover and rest for 10 minutes. (about 40 min) — 500°F
- Stretch one dough ball into a 12-inch round on a lightly floured surface, leaving a slightly thicker edge. Transfer it to a sheet of parchment or a lightly oiled pizza peel, then add toppings as desired without overloading the crust. (about 5 min)
- Slide the pizza onto the hot stone or pan and bake until the crust is puffed, deeply golden, and crisp underneath, 8 to 12 minutes. Repeat with the remaining dough or refrigerate it, covered, for up to 24 hours. (about 12 min) — 500°F