The deep-dish tradition is a storied piece of American culinary history, most famously rooted in the hearty, indulgent spirit of Chicago. While the classic version often relies on a cornmeal-infused dough, the evolution toward a cast iron sourdough pan pizza blends this urban legacy with the ancient art of wild fermentation. The heavy skillet acts as a heat sink, mimicking the professional deck ovens of old-world pizzerias.
Culturally, the act of baking in cast iron speaks to a desire for longevity and reliability. These pans were often passed down through generations, seasoning over decades to create a naturally non-stick surface. When combined with sourdough discard, the result is a crust that possesses a complex acidity and a structural integrity that holds up to heavy toppings.
This style of pizza represents a bridge between the rustic, home-baked breads of the countryside and the bold, cheesy comfort of the city. It is a dish designed for sharing, meant to be placed in the center of the table while still bubbling, inviting everyone to tear into a slice of golden, oven-fired history.
Why You'll Love It
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- Honestly, that combination of the tangy sourdough discard and a buttery cast iron crust is just heaven. It reminds me of those slow Sunday afternoons where the house smells like fresh bread.
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- I mean, who doesn't love a deep-dish? The way the shredded mozzarella cheese bubbles up against the golden edge is just so comforting, yeah.
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- It's just such a grounded way to cook. Using a 10‑inch cast iron skillet gives you that perfect, satisfying crunch on the bottom that you just can't get from a baking sheet.
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- Well, look, the rich tomato sauce with that little hint of dried oregano and dried basil makes it feel like a real treat without being too fussy.
"Honestly, I never knew sourdough discard could be this indulgent. That crispy bottom is just everything!"
Essential Ingredient Guide
- sourdough discard (240 ml): This is where that lovely, subtle tang comes from. I always make sure mine is at room temperature so it wakes up properly with the yeast.
- all‑purpose flour (280 g): The backbone of our crust. I like to measure it carefully, but don't be afraid to add a pinch more on your counter when you're kneading for that smooth feel.
- sliced pepperoni (optional, 50 g): It adds such a nice, salty pop to the top. Of course, if you're not in the mood for it, the cheese and sauce are plenty on their own, wow.
- dried oregano (≈2 g): A little goes a long way here. It gives the sauce that classic, earthy aroma that just smells like a cozy kitchen.
- crushed tomatoes (240 ml): The base of our sauce. I prefer a brand that's simple and pure, letting the natural sweetness of the tomato shine through.
- sugar (15 g): Just a tablespoon to help the yeast get going. It doesn't make the bread sweet, it just gives it a little nudge to rise properly.
Complete Cooking Process
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Getting Everything Ready:
We start by waking up the yeast with warm water and sugar. It's a patient process, just letting it sit for a few minutes until those little bubbles appear.
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Deepening the Flavor:
The magic happens in the saucepan when we simmer the crushed tomatoes, tomato paste, and garlic. Letting it bubble for 10 minutes really mellows the garlic and blends those herbs together.
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Perfecting the Texture:
The secret is in the skillet heat. Pressing the dough into a hot, oiled pan ensures that the bottom gets a wonderful, fried-like crispness while the center stays soft.
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The Final Flourish:
Just before it goes in the oven, a thin ribbon of olive oil over the shredded mozzarella cheese is a must. It gives the top a beautiful, golden shine.
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The Resting Period:
I know it's hard, but let it rest for 5 minutes. This lets the cheese set just a bit so you get those clean, perfect slices.
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Preheating your 10‑inch cast iron skillet before adding the dough creates a naturally crispy bottom.
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If your dough rises too quickly, just give it a short proofing break and re‑knead gently.
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For extra flavor, try brushing the risen dough with a bit of olive oil before you add your sauce.
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Make sure to lift the sides of the dough toward the rim to get that classic deep-dish edge.
Pro Tips
You've got this, just trust your instincts and enjoy the process!
Better For You Treats
I love that we use olive oil and crushed tomatoes here, which brings some healthy fats and antioxidants to the table. It's a hearty meal, but the sourdough discard adds a nice touch of fermented goodness that feels a bit more mindful.
Ways to Make it Your Own
Feel free to play around! You could swap the 2 cups shredded mozzarella cheese for a blend of provolone and fontina, or maybe add some sautéed spinach for a bit of green. Some folks even like a sprinkle of red pepper flakes for a tiny kick.
Serving Suggestions
I usually serve this with a bright arugula salad tossed in lemon vinaigrette to cut through the richness. If you're feeling extra fancy, a drizzle of balsamic reduction over the top is just lovely, wow.
Frequently Asked Questions
→ What if I don't have a cast iron skillet?
You can use a cake pan or a heavy oven-safe skillet, though you might miss out on that specific cast iron crunch. Just be sure to grease it well!
→ Can I use the sourdough discard if it's been in the fridge for a while?
Oh, definitely. Just let it come up to room temperature first so it doesn't shock the yeast and slow down your rise.
→ My dough is sticking to the counter, is that normal?
Yeah, it happens! Just sprinkle a little more all‑purpose flour on your surface—don't overdo it, but enough to make it feel smooth under your hands.
Nutrition Facts
per serving
580
Calories
28g
Protein
52g
Carbs
24g
Fat
Taste Profile
A savory, tangy balance of fermented dough and rich tomato-cheese goodness.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will result in a slightly chewier crust.
A leaner alternative for those avoiding beef/pork.
Adds a slightly sharper flavor profile.
Recipe Variations
Try these delicious twists on the original
Vegan Cast Iron Sourdough Pan Pizza
Swap the dairy mozzarella and Parmesan for your favorite plant-based cheeses, add some sautéed spinach or roasted veggies, and use a gluten-free flour blend if needed.
Gluten-Free Cast Iron Sourdough Pan Pizza
Replace the all-purpose flour with a 2-1-4 gluten-free all-purpose blend (3 cups dry and 1 cup baking powder), adjusting the liquid until it's a sticky, doughy consistency.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Adding the dough to a cold skillet, which prevents the bottom from crisping.
- Over-filling the pizza with toppings, which can lead to a soggy center.
- Slicing the pizza immediately after baking without letting it rest.
Meal Prep & Storage
Make Ahead Tips
You can prepare the dough and let it rise, then keep it chilled in the fridge for a few hours, though you'll need to let it come to room temperature before pressing it into the skillet.
Leftover Ideas
Store slices in an airtight container in the fridge for 4 days, or wrap individually in foil and freeze for 3 months. Reheat in the oven at 375 °F (190 °C) for 10–12 minutes.
Perfect Pairings
Serve this with...
Cooking Timeline
Mix starter and let it bubble
Knead the dough until smooth
Let the dough rise in a warm spot
Simmer the sauce and heat the skillet
Assemble and bake the pizza
Cast Iron Sourdough Pan Pizza (Deep Dish)
There is something so grounding about a cast iron sourdough pan pizza bubbling in the oven. The buttery, golden crust meets a rich tomato sauce and melty mozzarella for a meal that feels like a warm hug.
Timing
Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
For the Dough
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01
1 cup sourdough discard (240 ml)
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02
1 cup warm water (240 ml)
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03
1 tablespoon sugar (15 g)
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04
1 ½ teaspoons active dry yeast (4 g)
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05
1 teaspoon salt (5 g)
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06
2 tablespoons olive oil (30 ml)
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07
2 ¼ cups all-purpose flour (280 g)
For the Sauce
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01
1 cup crushed tomatoes (240 ml)
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02
1 tablespoon tomato paste (15 g)
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03
1 garlic clove, minced (≈2 g)
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04
1 teaspoon dried oregano (≈2 g)
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05
½ teaspoon dried basil (≈1 g)
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06
¼ teaspoon salt (≈1 g)
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07
¼ teaspoon black pepper (≈1 g)
Toppings and Garnish
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01
2 cups shredded mozzarella cheese (200 g)
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02
½ cup sliced pepperoni (optional, 50 g)
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03
¼ cup grated Parmesan cheese (25 g)
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04
1 tablespoon olive oil, for drizzling
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05
Fresh basil leaves, for garnish
Instructions
First, go ahead and heat your oven to 425 °F (220 °C). In a large bowl, stir together the 1 cup sourdough discard (240 ml), 1 cup warm water (240 ml), 1 tablespoon sugar (15 g), 1 ½ teaspoons active dry yeast (4 g), and a pinch of salt. Just let that sit for about 5–10 minutes; you'll see it get all lightly bubbly, which is just lovely.
Now, add in the 2 ¼ cups all-purpose flour (280 g), 1 teaspoon salt (5 g), and 2 tablespoons olive oil (30 ml). Mix it until a rough dough forms, then move it to a lightly floured surface. Knead it for about 5–6 minutes until it feels smooth and elastic under your hands.
Cover your dough with a clean kitchen towel—I like to keep mine cozy—and let it rise in a warm spot for 30–45 minutes. You're looking for it to double in size.
While the dough is doing its thing, let's make the sauce. In a saucepan, combine the 1 cup crushed tomatoes (240 ml), 1 tablespoon tomato paste (15 g), 1 garlic clove, minced (≈2 g), 1 teaspoon dried oregano (≈2 g), ½ teaspoon dried basil (≈1 g), ¼ teaspoon salt (≈1 g), and ¼ teaspoon black pepper (≈1 g). Simmer for 10 minutes, stirring every now and then, and then just set it aside to cool a bit.
Heat your 10-inch cast iron skillet over medium-high heat for 3–4 minutes. Once the surface shimmers—wow, that's the secret—brush it lightly with olive oil using a pastry brush.
Transfer your risen dough into that hot skillet. Gently press it with your hands to reach the edges, and then lift the sides up toward the rim to make a little ½-inch high edge for that deep-dish feel.
Spread the tomato sauce evenly over the dough, but leave a 1-inch border. Sprinkle the 2 cups shredded mozzarella cheese (200 g) over the sauce, then add your optional ½ cup sliced pepperoni (50 g) and a light scatter of ¼ cup grated Parmesan cheese (25 g).
Drizzle 1 tablespoon olive oil, for drizzling, in a thin ribbon over the cheese. It really helps with the browning and gives it a beautiful shine.
Slide the skillet into the oven and bake for 18–22 minutes. You want the crust to be golden brown and the cheese to be bubbling and just slightly browned.
Carefully remove the skillet and let it rest for 5 minutes—patience is key here! Slice it with a pizza cutter and garnish with fresh basil leaves before serving.
Notes & Tips
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1
The sourdough discard adds a wonderful tang that you just don't get with regular dough.
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2
Don't rush the rise; giving the dough its time ensures a lighter, airier crust.
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3
Using a cast iron skillet is essential for that signature deep-dish crispiness.
Snacks, Appetizers & Fun Bites
Quick Cucumber Mozzarella Salad
A quick, crisp cucumber and mozzarella salad with a hint of sweet vinaigrette.
Tools You'll Need
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10-inch cast iron skillet for a perfect deep-dish crust
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Large mixing bowl for combining the dough
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Measuring cups and spoons for precise ingredients
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Whisk for blending the starter
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Pastry brush for oiling the pan
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Oven mitts to handle the hot skillet
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Kitchen towel to cover the rising dough
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Pizza cutter or sharp knife for clean slices
Must-Know Tips
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Preheat the skillet, This creates a naturally crispy bottom without needing heaps of extra oil.
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Manage the rise, If the dough rises too quickly, give it a short proofing break and re-knead gently.
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Flavor boost, Lightly brush the risen dough with olive oil before adding the sauce for extra richness.
Professional Secrets
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Searing the dough in a preheated skillet mimics a professional pizza stone.
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The olive oil drizzle on top of the cheese creates an oven-browned finish typical of artisan pizzerias.
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Lifting the dough edges creates a built-in 'crust wall' that holds in the sauce and cheese.
What readers are saying
Community reviews from home cooks like you
This exceeded my expectations. I really liked how the 1 cup sourdough discard (240 ml) and 1 cup warm water (240 ml) came together. Perfect as written.
The flavors were spot on. I really liked how the 1 cup sourdough discard (240 ml) and 1 cup warm water (240 ml) came together. Saving this for later.
I wanted to love this dish, but it didn't quite work for me. I added a bit more seasoning next time. I think with some tweaks it could be really good.
So easy and delicious. I really liked how the 1 cup sourdough discard (240 ml) and 1 cup warm water (240 ml) came together. I found it a bit sweet for my taste. Will be making this regularly.
This exceeded my expectations. I really liked how the 1 cup sourdough discard (240 ml) and 1 cup warm water (240 ml) came together. My kids even asked for seconds.
The flavors were spot on. I really liked how the 1 cup sourdough discard (240 ml) and 1 cup warm water (240 ml) came together. Highly recommend giving it a try.
Recipe by
Sofia RiveraExploring the world through food 🌍🍲 Rich flavors, exciting dishes, and endless culinary inspiration ✨
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