Ingredients

For the pizza dough
• 200 g sourdough discard (unfed)
• 250 g strong white bread flour
• 160 ml warm water
• 2 tbsp olive oil
• 7 g dried yeast (1 sachet)
• 1 tsp salt

For the topping
• BBQ sauce (enough to spread the base)
• 150–200 g cooked shredded chicken (leftover is perfect, if vegetarian, leave off or replace)
• 200 g mozzarella cheese, grated or torn
• 50 g cheddar cheese, grated (optional, for extra flavour)
• 1 small red onion, thinly sliced (optional)

Method

Make the dough:
In a small bowl, mix the warm water and dried yeast. Leave for 5–10 minutes until frothy.
In a large bowl, combine the flour and salt. Add the sourdough discard, olive oil, and yeast mixture. Mix until a soft dough forms. Knead for 15-20 minutes by hand or 10 minutes with a machine until smooth and elastic.

First rise:
Place the dough in a lightly oiled bowl. Cover and leave in a warm place for 2-4 hours until doubled in size.

Shape the pizza base:
Preheat the oven to gas mark 6. Punch down the dough and divide into 1 large or 2 medium pizza bases. Stretch or roll into rounds on a lightly floured surface. Then transfer onto a baking sheet onto a baking tray.

Top the pizza:
Spread an even layer of BBQ sauce over the base, leaving a small border for the crust.
Scatter over the shredded chicken, red onion (if using), and finish with mozzarella and cheddar.

Bake:

Bake in the oven for 10–14 minutes until the crust is golden and the cheese is bubbling and lightly browned.

Finish and serve:
Remove from the oven and rest for 2 minutes. Slice and serve hot.

Tips for best results
• Discard adds flavour, but yeast ensures a good rise.
• Stretch the dough by hand for a lighter crust.
• Use a very hot oven for a crisp base.
• Toss the chicken in a little BBQ sauce before topping for extra flavour.

Simple variations
• Spicy BBQ Chicken Pizza: add sliced jalapeños or chilli flakes.
• Bacon BBQ Pizza: add cooked bacon pieces.
• Smoky Pizza: Use smoked mozzarella or smoked cheddar.
• Veg BBQ Pizza: add peppers, sweetcorn, or mushrooms.

Serving ideas
• Serve with coleslaw or a green salad.
• Drizzle with garlic mayo or ranch dressing, or any other desired sauces.
• Finish with fresh coriander or spring onions.

Storing and reheating
Fridge: keep leftover slices in an airtight container for up to 2 days.
Freezer: freeze baked slices for up to 1 month.
Reheat: bake at 200°C for 5–7 minutes or until hot and crisp