Sourdough Discard Pizza
Easy, soft, and flavorful sourdough discard pizza that fits perfectly in a standard sheet pan and topped with a homemade pizza seasoning.
Ingredients
Dough:
- ½ cup + 2 tbsp Warm water 142g
- 1 ½ teaspoon Bakers yeast
- 3 teaspoon Sugar 12 g
- 2 teaspoon Salt 12g
- 2 ½ cup All-purpose flour 300g
- ⅓ cup Sourdough discard 100g
- 1 ¼ tablespoon Olive oil 15g
Pizza seasoning:
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon Salt
Toppings:
- ½-3/4 cup Pizza sauce
- ½ cup Shredded cheese
- Grated parmesan cheese to taste (optional)
- ⅓ cup Spinach chopped (optional)
- ¼ cup Red onion optional
- ½ cup Italian sausage optional
Instructions
Make the dough
- In the bowl of a stand mixer add warm water, sugar, and instant yeast and stir to combine. Let rest for 5 minutes or so until the yeast blooms.
- Add sourdough discard, olive oil, flour and salt and mix on low speed using a dough hook until combined into a smooth ball. Knead in the mixing bowl for 5-10 minutes or until the dough passes the windowpane test.
- Let rise covered in a warm place until doubled (roughly an hour). In the meantime, mix the crust seasoning in a small bowl and set aside.
Prepare the pizza and bake
- Preheat oven to 425F. Prepare a sheet pan with parchment paper and spread cornmeal over the pan. Take the proofed dough out of the bowl and place it directly onto the cornmeal-covered sheet pan. Stretch and spread the dough across the pan to your desired thickness. I like to stretch my dough pretty thin until it almost touches the edges because it will puff up!
- Use a fork to perforate the dough thoroughly. Brush with olive oil and sprinkle with the prepared pizza seasoning by mixing onion powder, garlic powder, salt, and Italian seasoning.
- Spread pizza sauce over the crust, leaving room on the edges for the crust. Cover with cheese and desired toppings.
- Place the sheet pan in the open and bake for 15-17 minutes and enjoy!
Notes
- For a crispier crust, broil for 1-2 minutes after baking.
- Store in the fridge for 5-7 days. Freeze for up to 6 months.