The tradition of the sourdough discard cast iron skillet pizza is a beautiful marriage of ancient fermentation and rustic American cookware. Sourdough itself is one of the oldest forms of leavening, dating back to early civilizations that relied on wild yeast captured from the air. For centuries, the "discard" was rarely wasted, often repurposed into crackers or pancakes to ensure every bit of nourishment was used.
Cast iron has long been the backbone of the home kitchen, prized for its ability to hold an intense, steady heat. When these two elements meet, the result is a crust that mimics the professional stone ovens of Naples, providing a dramatic sear and a deep, golden hue. This method transforms a simple home meal into a study of texture and temperature.
Culturally, this style of pizza reflects a shift toward sustainable cooking. By integrating ingredients like 1 cup all-purpose flour and sea salt with fermented discard, the modern home cook honors a cycle of patience and preservation. It is a reflective process, turning a byproduct of baking into the star of the table.
Why You'll Love It
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- Honestly, there is just something about that cast-iron sizzle that makes the kitchen feel like a real home, and this crust is just wonderful.
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- I love using the 1 cup sourdough discard; it adds a gentle, tangy depth that reminds me of the breads my grandmother used to keep on the counter.
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- It is so beginner-friendly, yeah, so you don't have to be a professional baker to get that gourmet, bubbly cheese finish.
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- The contrast between the crispy golden edge and the soft, fresh basil leaves is just... wow, it's a little slice of heaven.
"It's so comforting. That crust is exactly what I've been craving, and it's just so easy to put together!"
Essential Ingredient Guide
- 1 cup sourdough discard (room temperature): This is the heart of the recipe, really. Using it at room temperature makes the dough feel more forgiving and gives us that lovely, signature tang.
- 1 cup all-purpose flour: I use this to give the pizza its structure. It's a reliable staple that helps the dough hold onto those bubbles of air.
- 1 teaspoon instant yeast (optional for a lift): Now, you don't strictly need this, but it gives the crust a bit more height. It's like a little insurance policy for a fluffier bite.
- 1 teaspoon dried oregano: I stir this right into the dough, which is a little trick I've learned. It perfumes the whole crust with a warm, earthy scent while it bakes.
- 1 tablespoon olive oil: This keeps the dough supple and adds a richness. I mean, look, a little bit of good oil is what makes that crust truly golden.
- 1 teaspoon sugar: Just a pinch to help the yeast along and brown the crust. It doesn't make it sweet, but it balances the tang of the sourdough perfectly.
Complete Cooking Process
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Ingredient Readiness:
We start by letting the 1 cup sourdough discard come to room temperature so it blends smoothly. I also make sure the warm water is just right—about 110°F—so we don't startle the yeast.
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Flavor Development:
The flavor really begins to bloom when the 1 teaspoon dried oregano is mixed into the wet ingredients. As the dough rests for 30 minutes, those sourdough notes settle in and get cozy.
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Texture Control:
The real magic happens with the preheated cast-iron skillet. That hot surface creates a dramatic, crispy bottom that's just so satisfying, while kneading for 5-7 minutes ensures the crust is elastic.
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Finishing Touches:
After the 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese bubble away, we add the fresh basil leaves. It adds a pop of green and a fresh scent that just wakes up the whole dish.
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Serving Timing:
I always let the pizza rest for about 2 minutes after it leaves the oven. It's hard to wait, I know, but it keeps the cheese from sliding off when you slice it.
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Preheating the skillet is key for that wonderful, crispy edge you can't get in a regular pan.
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If your dough feels too sticky, just dust with a bit of flour, but don't go overboard or the crust gets tough.
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Try adding some fresh tomato slices or bell peppers on top for a little extra color.
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Use a pizza peel or flat spatula to move the dough onto the hot skillet safely.
Pro Tips
Just take your time and enjoy the process, you've got this!
Better For You Treats
I appreciate that this recipe uses 1/2 cup whole-wheat flour, which adds a bit of fiber and a nuttier taste. Plus, using the sourdough discard brings in those lovely probiotics that make it feel a bit more mindful.
Ways to Make it Your Own
You could try a Mediterranean twist with sun-dried tomatoes and feta, or maybe a Garlic-Infused version by adding two crushed garlic cloves into the dough. Honestly, it's like a blank canvas for whatever you have in the fridge.
Serving Suggestions
I love pairing this with a simple arugula salad tossed in lemon vinaigrette to cut through the richness of the cheese. A little drizzle of balsamic glaze on top makes it feel quite fancy, too.
Frequently Asked Questions
→ Can I make the dough ahead of time?
Oh, definitely. You can wrap the unbaked dough in plastic and keep it in the freezer for up to a month, just thaw it out before you're ready to bake.
→ What if I don't have a cast-iron skillet?
You can use a baking sheet, but ugh, you'll miss out on that wonderful crispy bottom. A heavy oven-safe pan is your next best bet.
→ My dough is too sticky to handle, what do I do?
Don't worry, it happens to the best of us! Just sprinkle a little flour on your hands and the surface, but keep it light so the crust stays tender.
Nutrition Facts
per serving
410
Calories
16g
Protein
38g
Carbs
18g
Fat
Taste Profile
A savory, cheesy experience with a distinct, tangy sourdough finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The crust will be lighter and softer, though you'll lose some of that nutty flavor.
Be sure to bloom it in the warm water first before adding it to the mix.
A great way to lower the saturated fat without losing too much stretch.
Recipe Variations
Try these delicious twists on the original
Mediterranean Sourdough Skillet Pizza
Swap out the standard cheese for feta and add sun-dried tomatoes, Kalamata olives, and roasted red peppers for a bright, Greek-inspired flavor.
Garlic-Infused Sourdough Pizza
Mix two crushed garlic cloves right into the dough, then finish the whole thing with a garlic-oil drizzle after it comes out of the oven for a savory punch.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Adding too much flour during kneading, which makes the crust tough.
- Forgetting to preheat the skillet, resulting in a soggy bottom.
- Over-spreading the sauce and covering the border, which prevents a nice crust rim.
Meal Prep & Storage
Make Ahead Tips
You can make the dough in advance and let it rise in the fridge overnight for even more flavor, just bring it to room temperature before stretching.
Leftover Ideas
Store slices wrapped in foil for 2 days. Reheat in the oven at 400°F for 10 minutes to bring back that original crispiness.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and place skillet inside to heat up.
Mix dry and wet ingredients and knead the dough.
Allow dough to rise in a covered, oiled bowl.
Stretch dough, add toppings, and transfer to hot skillet.
Bake until golden and bubbly, then rest and garnish.
Sourdough Discard Cast Iron Skillet Pizza
A cozy kitchen favorite where a sourdough discard cast iron skillet pizza brings together a tangy, golden crust and bubbling cheese. It is a warm, sensory experience that turns a simple afternoon into something special.
Timing
Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
Recipe Details
Ingredients
The Dough
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01
1 cup sourdough discard (room temperature)
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02
1 cup all-purpose flour
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1/2 cup whole-wheat flour
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1/2 teaspoon sea salt
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05
1 teaspoon sugar
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06
1 teaspoon instant yeast (optional for a lift)
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07
3/4 cup warm water (110°F)
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08
1 tablespoon olive oil
Toppings & Flavor
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01
1/2 cup pizza sauce
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02
1 cup shredded mozzarella cheese
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03
1/2 cup grated Parmesan cheese
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1 teaspoon dried oregano
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05
Fresh basil leaves (for garnish)
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06
Extra olive oil for drizzling
Instructions
First things first, go ahead and preheat your oven to 425°F (218°C). Now, here is the trick: put your cast-iron skillet right inside the oven for about 10 minutes. It gets it nice and hot, which is exactly how we get that wonderful, crisp bottom.
In a large mixing bowl, just whisk together your all-purpose flour, whole-wheat flour, sea salt, sugar, and that instant yeast if you've decided to use it for a bit more lift. Simple enough, right?
Make a little well in the center of your flour mixture. Pour in the sourdough discard, warm water, olive oil, and 1 teaspoon dried oregano. Stir it all together until a rough dough starts to form. It'll look a bit shaggy at first, and that's just fine.
Move the dough onto a surface you've dusted with a bit of flour. Knead it for about 5-7 minutes. You're looking for it to feel smooth and elastic. Honestly, it should be slightly tacky, but not so sticky that it's clinging to your fingers.
Tuck the dough into a lightly oiled bowl and cover it with a damp towel. Just let it relax and rise at room temperature for 30 minutes. You'll know it's ready when it's grown by about 20%.
Give the dough a gentle punch to let the air out, then roll or stretch it into a 10-inch circle. Carefully transfer it onto that preheated skillet using a pizza peel or a flat spatula. Be careful, that pan is hot!
Brush the surface lightly with olive oil, then spread your pizza sauce evenly over the dough. I like to leave a small border around the edge so the crust has room to breathe.
Sprinkle on the mozzarella and Parmesan cheeses evenly. Give it one last little drizzle of olive oil for goodness' sake, then slide the skillet back into the oven.
Bake it for 10-12 minutes. You're looking for a golden brown crust and cheese that's bubbly and just starting to brown in spots. Wow, the smell is the best part.
Pull the skillet out and let it rest for 2 minutes—don't rush it! Top it with those fresh basil leaves, slice it up with your pizza cutter, and serve it while it's hot.
Notes & Tips
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1
Using whole-wheat flour adds a lovely depth of flavor and a bit more heartiness to the crust.
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2
The sourdough discard gives the crust a tang that really balances the richness of the cheese.
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3
If the dough feels too sticky, just add a pinch more flour, but be careful not to overdo it.
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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Large mixing bowl for combining the dough
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Whisk or fork for mixing dry ingredients
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Cast-iron skillet (10-inch) for that perfect crust
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Measuring cups and spoons for accuracy
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Kitchen towel or plastic wrap for the rise
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Pizza cutter or knife for slicing
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Spatula for handling the dough
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Pizza peel or flat spatula for safe transfer to the hot pan
Must-Know Tips
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Preheat the skillet, it creates a dramatic crispy edge that you just can't get on a regular baking sheet.
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Flour usage, use just enough flour when shaping so the crust stays tender rather than tough.
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Rise time, ensure the dough rises at room temperature for at least 30 minutes to get the right texture.
Professional Secrets
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The hot cast iron acts like a pizza stone, searing the bottom instantly for a gourmet finish.
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Sourdough discard introduces organic acids that break down gluten, making the crust easier to digest.
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Adding a final drizzle of olive oil over the cheese protects it from drying out in the high heat.
What readers are saying
Community reviews from home cooks like you
So easy and delicious. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Thanks for sharing this one!
I wanted to love this dish, but it didn't quite work for me. I found it a bit sweet for my taste. I think with some tweaks it could be really good.
Perfect for a busy weeknight. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Next time I'll double the sauce. Already shared it with a friend.
Good, but not amazing. The temperature) flavor was nice, but i swapped one ingredient and it still worked. I might try it again with some adjustments.
I wanted to love this dish, but it didn't quite work for me. I would reduce the salt a little. I think with some tweaks it could be really good.
I wanted to love this dish, but it didn't quite work for me. My oven needed an extra 5 minutes. I think with some tweaks it could be really good.
This was a hit with my family. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. It took slightly longer than the recipe said. Will be making this regularly.
Good, but not amazing. The temperature) flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
My new favorite way to make Sourdough Discard Cast Iron Skillet Pizza. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Perfect as written.
The flavors were spot on. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. The texture was a touch off, but the flavor saved it. Thanks for sharing this one!
So easy and delicious. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Thanks for sharing this one!
I wanted to love this dish, but it didn't quite work for me. It took slightly longer than the recipe said. I think with some tweaks it could be really good.
Can't believe how simple this was. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Perfect as written.
The flavors were spot on. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Will be making this regularly.
The flavors were spot on. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. My kids even asked for seconds.
My new favorite way to make Sourdough Discard Cast Iron Skillet Pizza. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. It took slightly longer than the recipe said. Perfect as written.
This exceeded my expectations. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Perfect as written.
This was a hit with my family. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. It took slightly longer than the recipe said. Great addition to my recipe rotation.
I was surprised how good this turned out. I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour came together. Great addition to my recipe rotation.
Absolutely loved this recipe! I really liked how the 1 cup sourdough discard (room temperature) and 1 cup all-purpose flour 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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