Are you hoarding a massive amount of sourdough discard in your fridge? You know who you are. 😉 I bake every day and tend to accumulate sourdough discard. And my family is totally okay with that, because this extra large sourdough pizza recipe requires a whole lot of discard and is one of our favorite easy, weeknight dinner solutions.
So if you need to get rid of that stockpile of discard in your fridge and fast, look no further.
This recipe does require a 17 inch cast iron skillet or a large pizza stone. I highly recommend investing in one of these if you’re the type of person who finds yourself sometimes swimming in discard.
The Recipe
Start by placing your skillet or pizza stone in the oven and preheating to 425 degrees. When your oven is done preheating, remove the skillet or pizza stone and pour in 700 – 800 grams of sourdough discard (I told you this recipe will use up a lot!) Top with a drizzle of olive oil and sprinkle with Italian seasoning to taste. You’ll want to take a wooden spoon and spread your olive oil and seasoning around on the top of the discard.
Put your pizza crust back in the oven to bake for 10 minutes. After 10 minutes, remove your crust from the oven and add any toppings of choice. We often like to use marinara sauce, vegan cheese (due to my son’s cows milk protein allergy), and whatever veggies we have growing in our garden.
Place your pizza back in the oven for 10 minutes. If the crust isn’t cooked all the way through, place back in the oven for additional 5 minutes. Exact cooking times may vary depending on your cast iron or pizza stone.
The finished product is a super easy and delicious way to use up a large amount of discard in one meal and is a life saver on busy days.
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