Antipasto Sourdough Pizza
No special equipment sourdough discard pizza recipe! This Roman style pizza bakes right in an oiled baking sheet. The simple sourdough discard dough can be prepped in the morning (before work is perfect!). In the evening, all it needs is toppings and a bake in the oven. Salty pepperoni, zingy pepperoncini and briny olives are a delicious trio atop a bed of mozzarella and parmesan.
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 9x13 pizza crust Recipe below
- 4-5 tbsp pizza sauce
- 1 ½ cups shredded mozzarella off the block
- ½ cup shredded parmesan
- 1/2 Cup pepperoni, sliced thin
- 2 tbsp black olives drained, sliced
- Melted butter for basting crust
- Oregano red chili flakes and parmesan for serving, if desired
Sourdough Discard Pizza Crust
- 2 cups (285g) pizza flour
- 1 cup (180g) sourdough discard
- ½ cup 115g warm filtered water
- ½ tsp (2g) sugar
- 1 tsp (7g) salt (Redmond’s Real Salt)
- 2 tbsp (25g) Extra virgin olive oil
Instructions
- Preheat oven to 400F.
- Wipe a 9x13 baking sheet with oil. Stretch dough to fit pan. Push outward with palm.
- Form a lip to act as the crust.
- Evenly sauce pizza. Leave crust bare.
- Layer on both cheeses.
- Then, sprinkle on pepperoncini and olives.
- Baste crust with melted butter.
- Bake for 25 minutes.
- Increase oven temperature to 425F.
- Bake until golden, an additional 5-7 minutes.
- Serve with dried oregano, red chili flakes and parmesan, if desired.
Sourdough Discard Pizza Crust
- In a large bowl, combine all ingredients.
- Oil hands as needed. Knead until a ball forms, 2 minutes. Texture with be a little rough.
- Lightly oil bowl and dough ball.
- Cover bowl with plastic wrap.
- Let rest 8-12 hours.
- Dough is ready to be baked.