Sourdough Pizza Crust Recipe

Sourdough Pizza Crust Recipe! The easiest ever delicious pizza crust that only takes a few ingredients and helps use up sourdough discard!

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I gots a new sourdough recipe for ya.  Excited?

Whoa, whoa, whoa there! Calm down.  I know you’re excited (and for good reason, this is sourdough after all), but we must remain focused if we are to execute this properly.  You ready?

The second I discovered this method for baking pizza crusts (which wasn’t long after learning to make my flatbread), I fell madly in love. I mean, you literally cannot get much faster and simpler than this.

The basic idea is just throwing some sourdough starter on a pre-heated pan and boom! Pizza crust.

Ummm, excuse me, but that’s way easier than the 2 day process of making pizza crust that I was accustomed to. Yes, slight exaggeration, but going from a 2 hour process to like a 20 minute process is a big deal to a busy mama!

Plus, it uses up sourdough discard!

For all my sourdough pals out there, we are always on the hunt for a good recipe to use the sourdough discard. The starter that would otherwise have to be discarded when you go to feed your main starter. This here is another perfect one for that!

Between this, my flatbread recipe, and my sourdough pancake recipe, I never have sourdough starter go to waste.

I’d rather die.

Than waste this pure gold.

Benefits of using sourdough

Sourdough is my favorite way to make breads for our family because of how much better it is for your gut health. It is made by the fermentation of flour and water using naturally occurring lactobacilli and yeast. So since it’s fermented, this crust recipe will have a more sour taste to it than traditional pizza.

It has prebiotic and probiotic benefits and is full of live cultures, making it easier to digest. It is a fermented food, and like all fermented foods, it has live cultures in it. Sourdough is known to be one of the healthiest breads to eat.

Plus, sourdough is highly nutritional and can sometimes be tolerated by those that are gluten intolerant. I struggle with hyperthyroidism and can’t tolerate gluten, but if I use an ancient grain like einkorn and ferment it using my sourdough starter, I’m actually usually able to tolerate it just fine!

Sourdough Pizza Crust Recipe

Ingredients:

• Fed sourdough starter
• Extra virgin olive oil
• Salt + Pepper
• Toppings of your choice

Step one: preheat your cast iron skillets (or pizza stones) in a 425 degree F oven. I’ve always used cast iron for this, (can’t go wrong with cast iron, man) but I know that pizza stones work well too because of their similar non-stick properties.

Step two: while the pans are preheating, this is when I will prepare my pizza toppings. Normally I’ll have already cooked some kind of meat, I’ll chop onions and other veggies, get out my home-canned tomato sauce, and gather any seasonings I feel like using.

Step three: Once your pans are scorching hot and fully preheated, you can take them back out of the oven.

Step four. Drizzle your skillets with some extra virgin olive oil.

Step five: Okay. Now this is the part that’s really gonna bother my rule-following, recipe-abiding friends out there. We are just going to start scooping our fed sourdough starter into the scorching hot pans. No measuring. I can’t give you an amount, it just depends on the size of your skillet and your crust-thickness-preferences. You just start pouring (or scooping) some into the pan and spreading it around to the edges until you have a nice thin layer the size you want.

Step six: Now shoot it with another good drizzle of olive oil, and sprinkle some salt and pepper on top.

Baking

It will already have started to bake when it made contact with the pre-heated cast iron. That’s exactly what we want to have happen, that means your pan was hot enough, so it’s a good sign.

Step seven: Stick em back in the oven until it is crispy and pulls up from the pan easily. It should take about 10 minutes.

Step eight: Now it’s time to add your toppings.

I just ladle some tomato sauce on top and spread it around. I’ll add some meat I had pre-cooked. Onions and such that I chopped while the pans pre-heated. Pineapple. A lot of times I like to crack a few eggs on top (so delish!). Add grated cheese. Whatever your favorite pizza toppings are, now is the time to add them.

Step nine: Put them back in the hot oven until the cheese is melted. If you have added eggs to this, they will have to go a bit longer. I leave them in to cook the eggs until the whites are cooked and the yolks are just barely jiggly when you shake the pan. Then take them out. But if you haven’t added eggs (which I highly recommend), then you only have to wait until the cheese is melted.

And all that’s left to do is enjoy! And don’t worry, you can thank me later.

Pizza crust making tips:

• To save time, make sure your chop up your veggie toppings while the stone or cast iron is preheating. Then if you have to sauté any veggies and/or meat then do that while the crust is cooking, because the crust will be basically done cooking after the first bake.
• The only downside to this recipe is that you can’t use a regular pan. You have to use either cast iron or pizza stone. If you try to use a regular pan it will stick to it terribly and you’ll have a huge mess on your hands.
• This is insanely simple because it uses fed sourdough starter. So there is no mixing ingredients and then waiting involved. I will even sometimes use my sourdough starter right out of the fridge if I’ve been taking a little break (as long as there’s enough).

And blessings!

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