What’s better than pizza? Homemade pizza! I’ve been making homemade pizza for years now and time after time it’s better than delivery.
Living off grid, we don’t have the luxury of ordering pizza to our front door. For one, a delivery driver would never drive up our 500ft gravel driveway. But two, it would take at least an hour before we even got our pizza. By then it would probably be cold and soggy. So ordering pizza is not really an option when I’m looking for an easy meal to feed my family.
Also, how many busy moms can agree, making a meal dedicated to a specific weeknight makes life so much easier. In our home, Friday is pizza night. It’s one day a week I don’t have to thaw out meat and figure out what i am going to make for dinner. I just scrape up whatever meat we have in the fridge that has to go. Left over Taco meat, chicken, or pork. I always have pepperoni in the freezer as a fall back.
Making pizza could not be easier-I promise! I love making pizza for that main reason. Not only does it come together quickly but it’s also way more nutritious than delivery pizza.
With this being a discard sour dough recipe all you need is your starter. It can either be with your sourdough discard or recently fed starter. I have tried both and they both come out delicious.
Some things to note:
- If you like your crust thin and crispy, cut the dough in half and make two pies. Or use it all on one pie for a crust that’s thick and airy. Both are just as delicious, it all depends how many mouths you need to feed.
- To get maximum bubbles in your crust, I recommend starting the dough either the day before or first thing in the morning. If time is not on your side, no worries. Use warm water and after making your dough, try to let it rest for about 5-10 minutes before rolling it out. Allowing your dough to rest will help you roll it out and not have it bounce back.
Substitution: if you do not have a sour dough starter you can use one packet of yeast.
Since Fridays are our pizza nights, Friday morning I like to start the dough. Put it to the side and not think about dinner again until 5pm. Earlier the better but again, don’t over think it. With any sour dough recipe the longer it sits the better nutritional value it’ll have but also developed better flavor.
To a mixing bowl, add your flour and water
Then starter
salt, and 4 ingredient pizza crust seasoning. (If your not long fermenting your dough use warm water)
Once combined, your dough should hold a finger print if you poke it. If the dough is to wet, add a little more flour
Cover with a damp dish towel or shower cap and let sit until you are ready to make pizza.
Now it’s time for the fun part; making the actual pizza.
First preheat your oven to 425 degrees
Hot tip: pizza will not come out soggy if it goes into a hot pre heated oven. 425 is my recommended oven temperature.
On a floured surface, roll out your dough
Transfer to a baking tray
Drizzle olive oil on your crust
Add your sauce.
Note: I just use whatever pasta sauce I have in my pantry. But have also made it fresh with tomatoes from my garden. Both come out delicious.
Add cheese
Note: In my freezer, I always have sharp cheddar cheese. It’s my husbands favorite cheese. It’s super versatile and easy to keep stocked in my house. I’ve also tried mozzarella, parmesan, and even goat cheese. Use this opportunity to get rid of any cheese you have in your fridge that needs to go. Mix and match! You can’t go wrong.
Add your toppings.
Note: Get creative! Make a veggie lover with mushroom, peppers, and onions. Go wild with meat, bacon, chicken and pepperoni. Or just keep it a classic cheese pizza.
Put in the oven for 20-30 minutes until the cheese and crust has a little bit of color to it.
Let sit and cool for a few minutes before cutting. No one wants all of there cheese to slip off onto the floor after taking their first bite.
Some of our favorite pizza combinations:
Veggie lover – mushrooms, peppers, and caramelized onions with sharp cheddar cheese
Husbands favorite – pepperoni and onions with sharp cheddar cheese
Bbq – bbq pulled pork with goat cheese
Three cheese – cheddar, Parmesan, and mozzarella
I hope this recipe brings your family just as much joy as it does mine. I’d love to hear what some of your favorite pizza combinations are!
Enjoy!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
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