The Best Sourdough Pizza Recipe

I love a good pizza and learning to make it at home quickly, easily, and with quality ingredients means we eat it with no guilt (or tummy aches!)

Thin crust sourdough pizza

Sometimes we’re moving quick and it’s noon before I realize I have not given a thought to lunch for the kids. That’s when we will make this sourdough pizza recipe or cheese sticks the fast way. It’s as easy as preheating the oven, oiling the pan, and pouring in some unfed sourdough starter (aka sourdough discard.)

First, preheat your oven and cast iron skillet to 425°F degrees.

Once you’ve preheated oil in your skillet, add discard to the skillet, smoothing it out to cover as much of the pans surface as possible. Sprinkle a pinch of salt, and a drizzle of oil on the top. Add your cast iron back to oven and bake for 10-15 mins until crust looks baked but not too golden.

Next, pull your crust out of the oven. Add a light sauce or oil and your desired toppings. Our go-to is as simple as a little oil, salt, garlic powder, onion powder, and mozzarella cheese.

As summer approaches I look forward to our seasonal favorite of pesto, tomato and cheese. Easy and delicious

Thick Crust

If you have a little more time and desire a crust that can handle some heavy handed toppings this thick crust sourdough pizza recipe is the one to choose. What you need:

• 1 cup (227g) sourdough starter unfed/discard
• 1/2 to 3/4 cup lukewarm filtered water
• 2 1/2 cups (300g) unbleached all purpose flour
• 1 teaspoon Himalayan or sea salt
• 1/2 teaspoon active yeast

To make the dough, add 1/2 cup of water to 1 cup unfed sourdough discard and stir. Add remaining ingredients and knead with a dough hook or in a stand mixer until the dough cleans the signs of your bowl. If the mixture seems really dry, you can add the remaining water a splash at a time.

Put the dough in a grease bowl and cover with a wet tea towel. Allow to rise for 4 hours or until doubled.

Once doubled, divide the dough in two and shape into a well seasoned cast iron pan or a grease baking sheet. Add your toppings and bake at 450°F for 15-20 minutes.

Sourdough Pizza: Thick Crust

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Course: Main Course

Ingredients Method

Ingredients

  

• 1 cup sourdough discard unfed
• 1/2 to 3/4 cup filtered water
• 2 1/2 cups unbleached all purpose flour
• 1/2 tsp active dry yeast
• 1 tsp sea salt

Method

 

1. To make the dough, add 1/2 cup of water to 1 cup unfed sourdough discard and stir. Add remaining ingredients and knead with a dough hook or in a stand mixer until the dough cleans the signs of your bowl. If the mixture seems really dry, you can add the remaining water a splash at a time.
2. Put the dough in a grease bowl and cover with a wet tea towel. Allow to rise for 4 hours or until doubled.
3. Once doubled, divide the dough in two and shape into a well seasoned cast iron pan or a grease baking sheet. Add your toppings and bake at 450°F for 15-20 minutes.