Sourdough Pepperoni Mushroom Olive Pizza
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Make pizza dough with sourdough discard to minimize waste. This Sourdough Pepperoni Mushroom Olive Pizza has a thin and slightly tangy sourdough crust and is baked to perfection.
If you love making homemade pizza as much as I do, be sure to check out some of my other favorites like my BBQ Chicken Pizza, Homemade Supreme Pizza, or my Napoli Pizza.
Table of Contents
You will love making pizza dough with sourdough discard because it uses up your discard so you’re not wasting it. But, it also provides a slightly tangy crust that is so good with cheese and literally any toppings!
I created this Sourdough Pepperoni Mushroom Olive Pizza for my friends at Organic Prairie using their amazing Organic Pepperonis. They have the only organic pepperoni on the market, and it is so good! I can’t help snacking on it while I make pizza!
I use Organic Valley Mozzarella Cheese along with mushrooms and olives for a delicious and simple homemade pizza. This pizza dough with sourdough discard is an easy dough to make and it allows you to have fresh pizza the same day!
Why You'll Love This Recipe
Uses Sourdough Discard: This pizza crust recipe uses up sourdough discard. This not only prevents food waste, but it also provides a tangy sourdough flavor to the pizza dough which is so good!
Organic Pepperoni: I used Organic Prairie Pepperonis on this pizza. They are the only pepperonis on the market and they are so insanely good!
Flexible: I top this sourdough pepperoni pizza with just black olives. But, you can use any kind of traditional pizza toppings you like. Feel free to add bell peppers, onions, mushrooms, tomatoes, zucchini or anything else you have on hand.
Ingredients
Organic Sourdough Discard
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Red Star Organic Instant Yeast
Organic Marinara Sauce
Organic Baby Bella Mushrooms
Organic Black Olives
Ingredients
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook add the yeast and warm water and stir together.
Add the flour, sourdough discard, and fine sea salt. Mix on low until the dough comes together. Continue to knead for 5 to 10 minutes, until the dough is firm and stretchy.
Place the dough into a bowl and cover with a kitchen towel (or plastic wrap if you live in a very dry climate). Allow to rest in a warm place for 2 to 3 hours, or until doubled in size.
Step 2
Divide the dough into 2 portions and place in separate bowls, covering with a kitchen towel (or plastic wrap if you live in a very dry climate) and let rest for another hour, or until doubled in size.
Step 3
To make the pizzas: Heat your pizza oven to 900°F. (See Notes in recipe card if you don’t have a pizza oven).
Step 4
On a floured surface, roll out the pizza dough. Lightly dust your pizza peel with cornmeal. Transfer the dough to the pizza peel.
Top with sauce, mozzarella, pepperoni, mushrooms, and olives.
Step 5
Bake for 2 minutes, until the crust is golden brown, lightly charred, and the cheese is melted and bubbly.
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FAQ's
If you don't have a pizza oven, you can bake this in your kitchen oven heated to 550°F for about 10 to 12 minutes.
Yes! If you want to add any other toppings you totally can. This simple pizza dough with sourdough discard can be topped with any of your favorite pizza toppings!
Craving More?
Sourdough Pepperoni Mushroom Olive Pizza
Ingredients
Dough
- 2 grams instant yeast
- heaping ¾ cup warm water
- 318 grams all purpose flour
- 28 grams sourdough starter
- 2 teaspoons fine sea salt
Toppings
- ¼ cup marinara sauce
- 8 ounces Organic Valley Mozzarella (grated)
- 3 ounces Organic Prairie Pepperoni
- ½ cup sliced baby Bella mushrooms
- ¼ cup sliced black olives
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook add the yeast and warm water and stir together.
- Add the flour, sourdough discard, and fine sea salt. Mix on low until the dough comes together. Continue to knead for 5 to 10 minutes, until the dough is firm and stretchy.
- Place the dough into a bowl and cover with a kitchen towel (or plastic wrap if you live in a very dry climate). Allow to rest in a warm place for 2 to 3 hours, or until doubled in size.
- Divide the dough into 2 portions and place in separate bowls, covering with a kitchen towel (or plastic wrap if you live in a very dry climate) and let rest for another hour, or until doubled in size.
- To make the pizzas: Heat your pizza oven to 900°F. (See note below if you don’t have a pizza oven).
- On a floured surface, roll out the pizza dough. Lightly dust your pizza peel with cornmeal. Transfer the dough to the pizza peel.
- Top with sauce, mozzarella, pepperoni, mushrooms, and olives.
- Bake for 2 minutes, until the crust is golden brown, lightly charred, and the cheese is melted and bubbly.
Notes
Nutrition
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