Sourdough discard: About 1 cup (room temperature, ideally fresh from your starter that hasn’t been fed for at least 24 hours—don’t use unfed discard from the fridge!)
Avocado oil (or your preferred cooking oil): Enough to coat the skillet
Seasonings:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Pizza sauce: About 1/4 cup (or more depending on how saucy you like it!)
Shredded mozzarella cheese: Around 1 1/2 cups (or use string cheese—just tear it into strips)
Toppings:
Pepperoni, vegetables, mushrooms, olives—whatever you like on your pizza!
Instructions:
Preheat your oven and skillet:
Start by preheating your oven to 425°F-450°F (220°C-230°C).
At the same time, place a cast-iron skillet (or any oven-safe skillet) in the oven to heat up as well. This helps create a crisp crust when the dough hits the hot skillet.
Prepare the skillet:
Once the oven and skillet are preheated, carefully remove the skillet from the oven (it’s hot, so use oven mitts!).
Pour a small amount of avocado oil into the hot skillet (about 1-2 tbsp). Swirl the oil around to coat the bottom of the skillet. The oil helps to crisp up the dough and adds some extra flavor.
Add seasonings to the oil:
Sprinkle your salt, garlic powder, and onion powder directly into the hot oil. This allows the seasoning to flavor the oil, which will infuse into the crust as it bakes. Feel free to adjust the seasoning to your taste.
Pour in the sourdough discard:
Gently pour your room-temperature sourdough discard into the skillet. You’ll want to make sure the discard evenly spreads across the bottom of the pan. If you’re using a larger skillet, feel free to add a little more discard to cover the surface.
Add more seasoning:
Sprinkle a little more salt, garlic powder, and onion powder on top of the discard for extra flavor in the crust.
Bake the crust:
Now, carefully place the skillet back into the oven, and bake for 10-12 minutes. The crust should puff up a little and turn golden brown around the edges. If you like a crispier crust, feel free to leave it in for an extra minute or two, but keep an eye on it to avoid burning!
Add your pizza toppings:
Once the crust is baked, remove the skillet from the oven and add your toppings. Start with a thin layer of pizza sauce (1/4 cup should be enough), then add a generous amount of shredded mozzarella cheese (or tear your string cheese into strips and scatter it over the sauce).
Next, go wild with your toppings—pepperoni, veggies, mushrooms, olives, or whatever your heart desires!
Final bake:
Place the skillet back into the oven for another 8-10 minutes, or until the cheese is fully melted, bubbly, and golden. If you like a crispier top, feel free to add an extra 2 minutes.
Slice and enjoy!:
Once done, carefully remove the skillet from the oven and let the pizza cool for a minute or two. Slice it up and enjoy your homemade sourdough discard pizza!
