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crispy sourdough discard pizza crust - featured image

Crispy Sourdough Discard Pizza Crust Recipe with Easy Garlic Oil Base

  • Author: Sarah Wasserman
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Description

A quick and easy crispy sourdough discard pizza crust with a flavorful garlic oil base that delivers a perfect thin crust with a subtle tang and chewiness.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed starter
  • 1 ½ cups (180 g) all-purpose flour, plus extra for dusting
  • 2 tablespoons (30 ml) olive oil, plus 3 tablespoons (45 ml) for the garlic oil base
  • ¼ cup (60 ml) warm water (about 100°F/38°C)
  • 3 large garlic cloves, finely minced or pressed
  • 1 teaspoon (6 g) salt for the dough, plus a pinch for the garlic oil
  • ½ teaspoon (1.5 g) active dry yeast (optional)
  • 1 teaspoon dried oregano or Italian seasoning (optional)

Instructions

  1. Activate the yeast (optional): In a small bowl, combine ¼ cup (60 ml) warm water with ½ teaspoon (1.5 g) active dry yeast and a pinch of sugar. Let it sit for 5 minutes until foamy.
  2. Mix the dough: In a mixing bowl, combine 1 cup (240 ml) sourdough discard, 1 ½ cups (180 g) all-purpose flour, 1 teaspoon (6 g) salt, 2 tablespoons (30 ml) olive oil, and the activated yeast mixture (if using). Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Lightly flour a surface and knead the dough for about 5 to 7 minutes until smooth and elastic but still a bit tacky. Add flour sparingly.
  4. Let it rest: Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest for 15 to 20 minutes.
  5. Prepare the garlic oil base: Heat 3 tablespoons (45 ml) olive oil in a small skillet over low heat. Add 3 minced garlic cloves and a pinch of salt, cooking gently for 2 to 3 minutes until fragrant but not browned. Remove from heat and set aside.
  6. Shape the dough: Transfer the dough to a floured surface and stretch or roll it into a roughly 10-12 inch (25-30 cm) circle, about ¼ inch (6 mm) thick. Transfer onto parchment paper.
  7. Brush with garlic oil: Generously brush the garlic oil all over the dough.
  8. Preheat the oven: Heat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  9. Bake the crust: Slide the parchment with dough onto the hot stone or baking sheet. Bake for 10 to 12 minutes until edges are golden and crisp.
  10. Add toppings and finish baking: Remove crust, add toppings, and return to oven for another 5 to 7 minutes until cheese melts and edges brown further.

Notes

Do not skip the garlic oil base for best flavor and crispness. Use warm water to activate yeast gently. Flour sparingly to avoid tough crust. Preheat baking surface for a crispy bottom. Watch oven closely to avoid burning garlic. For thinner crust, roll dough thinner but reduce bake time accordingly.

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of the pizza cru
  • Calories: 180
  • Fat: 5
  • Carbohydrates: 28
  • Fiber: 1.5
  • Protein: 5

Keywords: sourdough discard, pizza crust, garlic oil base, quick pizza, crispy crust, easy pizza dough, waste reducing recipe

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Find it online: https://flavorfullrecipes.com/crispy-sourdough-discard-pizza-crust-recipe-with-easy-garlic-oil-base/