30-Minute Sourdough Discard Pizza (No Yeast)
This 30-minute sourdough discard pizza is the ultimate "zero-waste" recipe for busy bakers. By using a hot cast-iron skillet and a no-yeast dough, you can transform inactive starter into a restaurant-quality, cracker-thin crust that is shattered-glass crispy on the bottom and full of artisan tang—no kneading or rising time required.
Equipment
- 1 Oven
Ingredients
Pizza Dough
- 1 Cup Sourdough Discard (unfed/inactive)
- ½ to ¾ Cup All-Purpose Flour (plus extra for dusting)
- 1 tbsp Olive Oil
- ½ tsp Salt
- 1 tsp Dried Oregano or Garlic Powder (optional)
- 1 tbsp Baking Powder (for a standard batch using about 1 cup of discard).
The Sauce
- 1 ¼ cup Pizza Sauce (don't over-sauce!)
- 1 ¼ cup Low-moisture Mozzarella cheese
Instructions
- Step 1: Preheat & Prep. Turn broiler to HIGH. Heat a 12-inch cast-iron skillet on the stove over medium-high heat until smoking hot (approx. 450°F).
- Step 2:Mix the Dough. In a medium bowl, whisk the flour and baking powder together, then add the sourdough discard, oil, and salt. Aim for a soft, sticky 'thick batter' consistency rather than a firm ball.
- Step 3: The Skillet Fry. Drizzle oil in the hot skillet. Drop the dough in and press out to the edges. Cook for 3-5 minutes until the bottom is deep golden brown with "leopard spots."
- Step 4: Top & Broil. Spread a thin layer of sauce and cheese. Place the skillet under the broiler for 3-5 minutes until the cheese bubbles and the edges char. Let rest on a wire rack for 2 minutes before slicing
Notes
- Recipe Note: If your discard is very old (1+ week), add ½ tsp of baking soda to the dough to neutralize the acid and boost the "Maillard" browning reaction
- Carbohydrates: 42g
- Protein: 9g
- Fat: 8g