Sourdough Discard Pizza Dough
The easiest sourdough discard pizza dough recipe, delicious with your favorite toppings and made in 30 mminutes.
Equipment
- 1 seasoned and oiled cast iron skillet
- 1 oven
- 1 ladle or large wooden spoon
Ingredients
- ¾-1 cup sourdough discard
Instructions
- pre-heat well oiled cast iron skilled for 15-20 minutes at 450℉
- once heated, carefully remove skillet from oven
- pour the sourdough discard directly onto the skillet in the middle and lightly around the edges. Add a little at a time, depending on the size of your skillet you may need more or less. I eyeball this but about 1/2 cup - 1 cup should be right.
- spread the discard around the entire bottom of the skillet and up the sides using the back side of the ladle or wooden spoon.
- the discard begins cooking right away so moving quickly is key, continue gently pushing the discard around with the ladle to cover the bottom and get in all the the edges and crevices. repeat until the skillet is fully covered to form your pizza dough.
- place in the oven for about 8-10 minutes until the edges look golden brown and the bottom of the dough looks mostly cooked through.
- remove from oven and add your toppings
- place back in the oven for about 12-15 minutes to cook your toppings/melt your cheese
- remove from oven and allow to cool for a few minutes. Remove the whole pizza from the skillet using spatulas or forks. Place on a cutting board, cut, enjoy!
Notes
This super easy sourdough discard pizza dough is my favorite pizza method, I love how quick it is to make!
Be sure to move quickly once you pour in the starter as it does begin to cook. Continue pushing it around and up the edges until almost all of the skillet is covered with discard. I will go back around a few times to get the discard evenly spread and up the side walls of the skillet.
Be careful not to add too much starter at first, gauge how much you need as you pour and begin to move it around into place. Too much starter will make a thicker dough which may not cook all the way through or may be too soggy when toppings are added.
I prefer a thin and crispy crust so you can experiment with amounts to get your desired thickness!
Make sure your cast iron is well seasoned/oiled, this will prevent the pizza dough from sticking which will allow you to remove the whole pizza like magic!