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Quick Sourdough Discard Pizza Dough [no yeast]

Quick Sourdough Discard Pizza Dough [no yeast]

This quick sourdough discard pizza dough transforms leftover sourdough starter into a crispy, flavorful pizza crust in minutes instead of hours. Using a cast iron skillet method, it creates restaurant-quality texture with subtle tanginess from the sourdough. The recipe requires no additional yeast and reduces food waste while delivering incredible pizza.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 180 grams sourdough discard (3/4 cup)
  • 15 grams olive oil (1 Tablespoon)
  • 1 gram Italian seasoning (1/4 teaspoon)
  • 1 gram garlic powder (1/4 teaspoon)
  • 3 grams salt (1/2 teaspoon)
  • pizza sauce, cheese and favorite toppings as desired

Equipment

  • 12-inch cast iron skillet
  • oven
  • rubber spatula
  • Paper towels

Method
 

Instructions
  1. Place a 12-inch cast iron skillet in an off oven and preheat to 425 degrees F. Preheat for at least 10 minutes or until piping hot.
  2. Carefully remove the skillet from the oven and drizzle the olive oil in the center. Use a paper towel to evenly spread the oil on the bottom and sides of the skillet.
  3. Pour the discard into the hot skillet and evenly spread on the bottom and sides of the cast iron skillet with a rubber spatula. Sprinkle the Italian seasoning, garlic powder and salt on top of the discard.
  4. Place the skillet back into the hot oven and bake for 10-15 minutes or until the edges are gold brown and crispy. The pizza crust should easily pop out of the skillet.
  5. Carefully remove the hot skillet from the oven, top with pizza sauce, cheese and favorite toppings. See notes for recommendations and quantities.
  6. Pop the skillet back into the oven and bake until the cheese is melted and bubbly, about 8-10 minutes more. Slice and enjoy!

Notes

Use sourdough discard that's been fed within the last week for best results. Preheat skillet thoroughly for crispy crust. Spread discard thinly and evenly. Don't overload toppings to prevent sogginess. Have toppings ready for quick assembly.