GRILLED SOURDOUGH DISCARD PIZZA

Make sure your grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425F (medium-high heat).

Mix together all of the ingredients for the dough in a large bowl until a dough forms.

Lay the dough out onto a floured surface and knead with your hands a couple of times, until it becomes smooth. Add 1-2 tbsp more flour if the dough is too sticky.

Once smooth, roll the dough out into a large rectangle or circle, about a 1/2” in thickness or to your desired thinness, on a piece of parchment paper that is lightly dusted with flour.

Brush the top of the dough with olive oil.

Once the grill is ready, lift the parchment paper that the crust is on and carefully flip it onto the grill, oil side down. Peel the parchment paper off.

If the dough folds over itself here, carefully use tongs to pull out the corners/edges to lay it flat.

Cover and cook for 2-3 minutes, checking for doneness with tongs or a metal spatula to see if the bottom side has grill marks and is golden brown.

Once golden, flip the pizza onto a plate or wooden board.

On the side that has been cooked, top with any desired toppings.

Lower the grill heat slightly, and slide the pizza back onto the grill to cook the bottom side for another 3-5 minutes, until the cheese is melted and the bottom crust is golden.

Remove and transfer to a plate or wooden board. Top with desired finishing toppings. Allow to cool for 1-2 minutes before slicing.

Enjoy!