Grilled Sourdough Discard Pizza
Experience the delicious flavors of this Grilled Sourdough Discard Pizza, crafted with a tangy sourdough discard and an easy Greek yogurt dough. Cooked to perfection on the grill, this pizza boasts a crispy crust with a smoky flavor that pairs perfectly with your favorite toppings. Ideal for summer cookouts or a unique weeknight dinner, this pizza is sure to impress.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
“OO” or all-purpose flour
Baking powder
Baking soda
Salt
Greek yogurt
Sourdough discard
Pizza sauce
Mozzarella cheese
Pepperoni
Olive oil
Any other desired toppings
Tips for making Grilled Sourdough Discard Pizza:
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly for the best flavor and texture in the dough. This adds a pleasant tang and helps with leavening.
Incorporate Greek Yogurt: Greek yogurt adds moisture and richness to the dough while providing a slight tangy flavor. It also helps activate the leavening agents in the self-rising flour mixture. DO NOT use whole milk yogurt or any other alternatives for the measurements in this recipe.
Proper Dough Hydration: Mix the sourdough discard and Greek yogurt thoroughly with the flour to achieve the right dough consistency. The dough should be soft and slightly sticky but not too wet.
Preheat the Grill: Preheat your grill to medium-high heat. A hot grill ensures a crispy crust and prevents the dough from sticking.
Oil the Grates: Brush the grill grates with oil to prevent the dough from sticking and to achieve beautiful grill marks on the pizza crust.
Roll Thin: Roll out the dough to a thin, even layer. Thin dough cooks more quickly and evenly on the grill, resulting in a crispy crust.
Pre-cook One Side: Place the rolled-out dough directly on the grill and cook for 1-2 minutes until the bottom is set and has grill marks. This helps create a sturdy base for the toppings.
Add Toppings Carefully: Remove the pre-cooked dough from the grill and add your desired toppings. Be careful not to overload the pizza, as too many toppings can make it difficult to cook evenly.
Finish Cooking on the Grill: Return the topped pizza to the grill and cook for an additional 3-5 minutes, or until the cheese is melted and the crust is crispy. Close the grill lid to help melt the cheese and cook the toppings evenly.
Rotate for Even Cooking: Rotate the pizza occasionally to ensure even cooking and to prevent any hot spots from burning the crust.
Watch the Heat: Keep an eye on the grill temperature. If the grill is too hot, the crust may burn before the toppings are cooked. Adjust the heat as necessary to maintain a consistent temperature.
Serve Immediately: For the best flavor and texture, serve the grilled pizza immediately while it's hot and fresh.
How to store and reheat Grilled Sourdough Discard Pizza:
Room Temperature: Store the leftover pizza in an airtight container or wrapped tightly in aluminum foil at room temperature for up to 2 hours. Beyond this time, it should be refrigerated to prevent spoilage.
Refrigeration: Place the leftover pizza in an airtight container or wrap it in plastic wrap and then aluminum foil. Store in the refrigerator for up to 3-4 days. This helps maintain the freshness and prevents the crust from becoming too hard.
Freezing: For longer storage, freeze the leftover pizza. Place individual slices on a baking sheet and freeze until solid. Then, transfer the slices to a freezer-safe bag or container. The pizza can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating in the Oven: To reheat refrigerated or thawed pizza, preheat your oven to 375°F (190°C). Place the pizza on a baking sheet and bake for about 10-15 minutes, or until the crust is crispy and the cheese is melted. This helps restore the original texture and flavor.
Reheating in the Microwave: For a quicker option, reheat the pizza in the microwave. Place a slice on a microwave-safe plate and heat on high for 1-2 minutes. To prevent a soggy crust, place a paper towel under the slice.
Reheating on the Grill: To achieve a freshly grilled taste, reheat the pizza on the grill. Preheat the grill to medium heat, place the pizza on the grates, and cook for 5-7 minutes, or until the crust is crispy and the cheese is melted. Rotate the pizza occasionally to ensure even heating.
Using a Skillet: Reheat individual slices in a skillet over medium heat. Cover the skillet with a lid and heat for 5-7 minutes. This method helps maintain a crispy crust while melting the cheese.
FAQs:
Q: Can I prepare the dough ahead of time? A: Yes, you can prepare the dough ahead of time. After mixing the dough, cover it tightly and refrigerate for up to 24 hours. Allow it to come to room temperature before rolling it out and grilling.
Q: What type of grill should I use? A: You can use a gas grill or a charcoal grill to cook the pizza. Both will give the pizza a delicious smoky flavor, but a charcoal grill may impart a more intense smokiness.
Q: How do I prevent the dough from sticking to the grill? A: Preheat the grill to medium-high heat and brush the grates with oil before placing the dough on the grill. This helps prevent sticking and ensures a crispy crust.
Q: Is "00" flour better than all-purpose flour for pizza dough? A: "00" flour is ideal for pizza dough as it is finely ground and gives the dough a smooth, elastic texture. If you can't find "00" flour, all-purpose flour can be used as a substitute. The dough will still be delicious, though it may have a slightly different texture.
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour may result in a denser dough. You can also use a combination of both flours for a balanced texture.
Q: What toppings work best for grilled pizza? A: Fresh vegetables, grilled meats, and cheeses work well on grilled pizza. Avoid toppings that release a lot of moisture, as they can make the crust soggy. Pre-cook ingredients like mushrooms and bell peppers for the best results.
Q: How do I achieve a crispy crust? A: Roll the dough thin and cook it on a preheated grill. Pre-cook one side of the dough for 1-2 minutes before adding toppings. This helps create a sturdy, crispy base for the pizza.
Q: Can I freeze the dough? A: Yes, you can freeze the dough. After mixing, shape it into a ball, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. The dough can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before using.
Q: How do I know when the pizza is done? A: The pizza is done when the crust is golden brown and crispy, and the cheese is melted and bubbly. This usually takes about 3-5 minutes on the grill, depending on the heat.
Q: Can I cook the pizza in the oven instead of on the grill? A: Yes, you can bake the pizza in the oven. Preheat the oven to 450°F (230°C) and bake the pizza on a preheated pizza stone or baking sheet for 10-12 minutes, or until the crust is crispy and the cheese is melted.
Q: How do I store leftover pizza? A: Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, microwave, or on the grill to restore the crispy texture.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this grilled sourdough discard pizza. Enjoy!
