Grilled Homemade Sourdough Pizza [Made from sourdough discard]
My husband and I recently got a grill, so we’ve been tying to grill as much as we can! I also am on day six of caring for my own sourdough starter. I had NO IDEA how much work went into it, but thankfully I got a more mature starter from my aunt, so I’m not starting from square one. Major kudos to those who are doing it from scratch…it’s very impressive. Having to feed and water my starter twice a day has been enough for me.
When feeding sourdough starter, you end up discarding a large portion of the growth everyday when you feed and water it. The discard can still be used, so I’ve been trying to make the most out of mine. I feel much better about using it, rather than just throwing it out.
So, grilled homemade sourdough pizza it is! I used King Arthur’s Sourdough Pizza Crust Recipe (minus the “pizza dough flavoring" they have listed. That’s not necessary.)
I let my dough rise for about 4 hours and 45 minutes before stretching it onto a cookie sheet oiled with olive oil. If the dough starts tearing a bit when you’re stretching it, cover the entire cookie sheet with a thin dishtowel and let it rise for another 15-30 minutes. I ended up letting mine rise for another hour. (There’s no harm in allowing it extra time to rise). When you remove the towel, you will notice that the dough has risen a bit more, which will allow you to stretch it further on the cookie sheet.
Once you’ve stretched the dough to your desired size, it’s ready for the grill! I recommend putting the grill on high heat, and brushing the grates with olive oil so the pizza dough doesn’t stick. When the grill is nice and hot, place the dough on the grill and cook for about 2-3 minutes (with the lid closed). You’ll know when it’s time to take it out by checking the bottom of the pizza. There should be nice grill marks on the bottom.
When it’s done, take it off the grill and put the grilled side face up on the cookie sheet. Apply your toppings. We cooked some ground beef with dried Italian seasonings (a sprinkle of red pepper flakes, rosemary, oregano, basil, thyme, black pepper, garlic powder, onion powder, sea salt and coriander). Sprinkle it on top of the pizza with cheese, jarred marinara sauce and kalamata olives (halved).
Move the grill heat to medium and put your pizza on the grates. Cook for about 3 minutes, or until the cheese is melted. Remove from the grill, slice and enjoy!
This is what the dough looks like before grilling
This is what the crust looks like after grilling
Final product!