Thin Crust Sourdough Pizza
Learn how to make a thin and crispy sourdough pizza crust with just one ingredient, your sourdough discard!
Ingredients
- ½ cup + 2 tablespoons (160 g) sourdough starter discard see notes
Instructions
- Put one oven rack two spaces below the broiler and the other on the second level from the bottom. Put your cast iron skillet on the bottom rack and heat the oven to 450°F (232°C). Let the skillet heat for 10 minutes.
- Wear silicone gloves to take the skillet from the oven to the stovetop. Pour the sourdough starter discard into the skillet and tilt it in circles to spread the starter evenly across the bottom of the skillet. (If your starter is thick, spread evenly into the bottom of the pan with an off-set spatula.) Put the skillet back in the oven for 10-15 minutes. Check it at the 10-minute mark to prevent the crust from burning.
- Once more, use silicone gloves to remove the skillet from the oven. Switch the oven broiler to LOW. Add your toppings onto the pizza crust. Move the skillet under the broiler for 1-2 minutes, keeping an eye on it to avoid burning. Remove the skillet from the oven and transfer the pizza to a cutting board. Serve right away.
Video
Notes
- Active starter can be used but you will want to stir it down to remove the bubbles before pouring it into the skillet.
- How to Freeze and Reheat: Once the crusts have cooled completely, place a piece of parchment paper between each one. Transfer them to a freezer-safe bag and freeze for up to 3 months. When ready to use, thaw the crust for about 20 minutes. Heat a cast iron skillet over medium-high heat with a light coat of oil. Cook the crust for 4 minutes on each side, add your toppings, and transfer the skillet under a low broiler for 1-2 minutes to finish cooking.
Nutrition
Serving: 1pizzaCalories: 171kcalCarbohydrates: 36gProtein: 5gFat: 0.5g