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Crispy Sourdough Discard Pizza Crust Recipe with Easy Garlic Oil Base

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A quick and easy pizza crust recipe using sourdough discard that yields a crispy, flavorful crust with a garlic oil base. Perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed, room temperature)
  • 1 ½ cups (180 g) all-purpose flour
  • ¼ cup (60 ml) warm water (lukewarm, about 95°F/35°C)
  • 2 tablespoons (30 ml) olive oil (extra virgin)
  • 3 cloves garlic, finely minced
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (2 g) sugar

Instructions

  1. Warm the water: Pour about ¼ cup (60 ml) of lukewarm water into a small bowl, warm to about 95°F (35°C).
  2. Mix the dough: In a medium bowl, combine sourdough discard, all-purpose flour, salt, baking powder, and sugar. Add warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms.
  3. Knead briefly: Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Dust with flour if too sticky.
  4. Rest the dough: Place dough back in bowl, cover, and let rest for 20-30 minutes.
  5. Prepare garlic oil base: Gently heat 1 tablespoon olive oil and minced garlic in a small saucepan over low heat for about 5 minutes without browning the garlic.
  6. Preheat oven to 475°F (245°C). Place pizza stone inside if using.
  7. Shape the crust: Roll or stretch dough into a 12-inch (30 cm) circle on a floured surface. Transfer to parchment-lined baking sheet or preheated pizza stone.
  8. Brush with garlic oil: Generously brush garlic-infused olive oil over the dough surface and edges.
  9. Bake crust: Bake for 8-10 minutes until edges turn golden and crust starts to crisp.
  10. Add toppings and finish baking: Remove crust, add toppings, then bake for another 8-12 minutes until cheese melts and crust is golden and crisp.
  11. Cool and serve: Let pizza cool on a wire rack for 5 minutes before slicing.

Notes

Do not overheat garlic oil to avoid bitterness. Rest dough to relax gluten and improve texture. Use a pizza stone or preheated heavy baking sheet for best crispiness. Adjust water if discard is thick. For gluten-free, use gluten-free flour blend and xanthan gum. Garlic oil can be made ahead and stored refrigerated.

Nutrition

Keywords: sourdough discard, pizza crust, garlic oil, crispy pizza, quick pizza dough, easy pizza recipe, no yeast pizza, sourdough pizza

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