Sourdough loves rejoice when they find not only a delicious way to use sourdough discard but an EASY way! I’ve been sent this recipe a few times from other bloggers to try and finally gave it a go. We shall never try a homemade pizza crust again now that we know this sourdough discard hack. Read on for the easiest sourdough pizza crust on the planet!
This post contains affiliate links, which means I make a small commission at no extra cost to you. Johnson Home NC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. As part of this Amazon Associates program, the Website will post customized links, provided by Amazon, to track the referrals to their website. And I thank you for using these links!
Ingredients:
- sourdough starter
- animal fat like bacon grease, lard, or tallow (or avocado oil or olive oil)
How do I make sourdough pizza crust?
Ready for it? Grab your sourdough jar. Active sourdough starter or inactive doesn’t really matter. Grab a spatula and your bacon grease, avocado or olive oil, lard, tallow… whatever saturated fat you’d like. Just please for the love of your body’s health and all things holy, do NOT use Crisco! It’s absolutely horrendous for your health but that’s a blog for another day. While you wait, here’s a great video to watch on how for almost 100 years now, we’ve been LIED to about cholesterol and saturated fats simply by selection bias in studies and clinical trials. #AncelKeys
Okay, back on track now.
Got a cast iron pan? Grab that too.
Now, grease your pan and let it get very hot. Maybe not like smoking hot but very hot.
Take the lid off your sourdough jar and pour it into the hot cast iron pan making sure to fill the entire pan. Or at least as much as possible.
I’ve found that an inactive, fallen sourdough starter that is now inactive and thus, usually thin in consistency, will spread in the pan better than a thicker, more active starter.
Cooking sourdough pizza crust
Now allow your sourdough pizza crust to cook thoroughly on one side before flipping it to cook the other side. Generally, you’ll see a few bubbles almost as if you were making sourdough pancakes.
You’ll want to cook your pizza crust on each side about 3 minutes, give or take, on medium low heat. You don’t want to burn your crust so cooking it lower and slower is a better option. If you like your pizza crust more crunchy, cook it longer. Like a crispier crust? Cook it at a higher heat but don’t leave it! You’ll want to keep an eye on it so you do not burn your crust.
Once one side is cooked like you like, carefully flip the crust in the pan to cook the other side the same way.
Boom! Done! Your pizza crust is now ready for your quick and easy homemade pizza sauce using tomatoes and herbs right in your kitchen right now. Get heavy handed on the cheese and whatever other toppings you’d like then high broil your pizza in the oven for maybe 2 minutes. Don’t take your eyes off it or you’ll definitely burn the pizza.
What does sourdough pizza crust taste like?
If you’re already into sourdough then you have a solid idea of what it tastes like:
It’s pretty tangy!
If you like the sour in sourdough, then you’ll love this pizza crust.
Original content
Sourdough pizza crust is not my original idea. What recipe in the world really even is?? Even the Bible confirms for us there is nothing new under the sun. But we have the opportunity as cooks, bakers, etc to take a recipe and make it ours.
I strongly feel like this happens even when you follow a recipe to a T. You leave your stamp on every recipe you make without even noticing it.
Maybe it’s the special flick of your wrist as you whisk eggs that make them smoother than mine. Perhaps it’s the type of salt you use that makes a difference in your chicken bone broth.
The point is this: you can borrow someone else’s recipe and inadvertently make it your own. Today’s sourdough pizza crust inspo comes from none other than THE Farmhouse on Boone. Check out Lisa’s recipe here. Even hers varies significantly from mine above.
True story: I’ve never read her recipe for sourdough discard pizza crust until just now when I needed to link her blog.
Less is more
I absolutely adore this pizza crust made at home because it is made of REAL, wholesome ingredients!
Back in the day, I would make my son tortilla wrap pizzas to take to school for lunch when he was in public school. Now that I read all labels, I see ALL the things inside of a simple tortilla wrap. I simply canNOT with those anymore.
Can I make extra sourdough pizza crust to freeze for later?
Absolutely you can!
Simply make your pizza crusts as instructed above or inspired to 😉 then let the crusts cool down before wrapping each crust in parchment paper.
Slide your cooked and wrapped crusts into a zip top gallon-sized freezer bag or wrap in freezer paper.
When you’re ready another day to use this frozen pizza crust, take it out of the freezer and put unwrapped crust on to a baking sheet or pizza stone.
Heat oven to 350 degrees and cook pizza crust for about 8-10 minutes. Just long enough for it to thaw and warm through.
Prepare pizza as you desire.
Follow along for more
Keep up to date on recent posts and sharings and more on Facebook, Pinterest, YouTube, and Instagram: @johnsonhomenc and sign up for my weekly newsletter HERE.
If you try this recipe, come back and leave a comment or share a picture on Instagram, Facebook, or Pinterest so I can see it!
Leave a Reply