The art of the sourdough pizza is a marriage of ancient fermentation and the rustic utility of the hearth. Long before modern ovens, the concept of using a hot stone or a heavy metal vessel to sear the bottom of a dough was the secret to the perfect crust in village bakeries across Europe.
Sourdough itself is one of the oldest forms of leavening, relying on wild yeast and lactic acid bacteria. This natural process creates the characteristic "tang" that defines the flavor profile, offering a complexity that commercial yeast simply cannot replicate. It is a slow dance of chemistry and patience.
Integrating this tradition with a cast-iron skillet mimics the intense, concentrated heat of a professional pizza oven. The heavy iron distributes heat evenly, frying the bottom of the crust in olive oil while the top bubbles under the oven's glow. It is a technique that honors the slow pace of the past while fitting perfectly into a modern kitchen.
Today, this method is celebrated for its sustainability, allowing home cooks to rescue their discard and transform it into something substantial. It turns a simple dinner into a reflective practice of patience and warmth.
Why You'll Love It
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- Honestly, there is nothing like that first bite of a crust that's actually crunchy on the bottom, thanks to the cast-iron skillet.
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- I love how it uses 1 cup sourdough discard; it's such a wonderful way to give that little bit of starter a purpose again.
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- It has this lovely, gentle tang that just makes the cheese and sauce pop, yeah, it's just more soulful than a standard crust.
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- Well, look, it's just so simple to pull together for the family, and the smell filling the kitchen is just... wow.
"Honestly, the crunch on this crust is just unbelievable. My kids actually asked for seconds!"
Essential Ingredient Guide
- 1 cup sourdough discard: This is where the magic happens. It gives the crust that signature tang and a bit of a bubbly texture that's just so comforting.
- 2 cups all-purpose flour: I find this keeps the dough manageable and soft. Just measure it gently so the crust doesn't end up too heavy, okay?
- 1 teaspoon honey (optional): Now, this is just a little secret. It adds a tiny hint of sweetness that balances the sourness and helps the crust brown beautifully.
- 1/2 teaspoon fine sea salt: Don't skip this, dang, it's what wakes up all the other flavors. It keeps the dough from tasting flat.
- 1 tablespoon olive oil (plus extra for greasing): It adds a bit of richness and helps with that golden crisp. I always make sure my skillet is well-greased so nothing sticks.
- 1 cup water (20–25°C): Using water at this temperature keeps the fermentation steady. It's just warm enough to be inviting but not so hot it hurts the starter.
Complete Cooking Process
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Ingredient Readiness:
I like to make sure my 1 cup water is just the right temperature before mixing. It's all about getting those ingredients comfortable with each other in the bowl.
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Flavor Development:
That 45-minute rest is where the sourdough really finds its voice. The flavors deepen and the gluten relaxes, which makes the dough so much easier to handle.
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Texture Control:
The secret is pressing the edges in the preheated skillet. Letting it sit for a few minutes before adding toppings stops the edges from curling up, ugh, we don't want that.
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Finishing Touches:
Once the cheese is bubbling and golden, I like to let it breathe for two minutes. It just sets the crust perfectly before you slice in.
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Serving Timing:
Serve it hot, straight from the pan if you can. That's when the contrast between the crispy bottom and melty top is just... wow.
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Keep your dough in a warm spot around 75°F/24°C for the best rise.
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Try brushing the final crust with a beaten egg for a glossy, caramelized look.
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For extra crunch, simmer a tablespoon of water in the pan before adding dough to create steam.
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Preheat your oven to 425°F (220°C) with an inverted skillet to get that heat moving.
Pro Tips
You've got this, just trust your hands and the process.
Better For You Treats
I love that this uses fermented sourdough discard, which is just a bit kinder to the tummy. If you're feeling mindful, you can even swap the 2 cups all-purpose flour for whole-wheat to get some extra fiber in there.
Ways to Make it Your Own
You could try a Tomato-Basil Focaccia style with pine nuts and cherry tomatoes, or go for a kick with beef sausage and red-bean pepper flakes. Honestly, the sourdough base carries almost any topping you can imagine.
Serving Suggestions
I think it's lovely paired with a roasted beet and goat cheese salad to balance out the tang. A little drizzle of high-quality extra virgin olive oil on top right before serving just makes it feel special.
Frequently Asked Questions
→ What if my dough feels too sticky to knead?
Oops, that happens! Just sprinkle in a tablespoon of flour at a time until it feels tacky but smooth in your hands.
→ Can I make this without a cast-iron skillet?
You can, but I mean, you'll miss that wonderful crunch. A baking stone is a decent backup, but the skillet is really where the magic is.
→ How do I keep the crust from getting soggy?
Just make sure you don't overload the sauce and let it rest for a couple of minutes on a cutting board before slicing.
Nutrition Facts
per serving
420
Calories
18g
Protein
48g
Carbs
14g
Fat
Taste Profile
A savory, tangy balance of fermented dough and rich, melted cheese.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Increases fiber but may result in a denser crust.
Provides a similar touch of sweetness to help with browning.
Provides a different melt and flavor profile.
Recipe Variations
Try these delicious twists on the original
Tomato-Basil Focaccia Pizza
Transform the dough after its first rest into a flat, foamy batter. Top with pine nuts and fresh cherry tomatoes, bake, and finish with a basil leaf sauce instead of marinara for a Mediterranean feel.
Spicy Pepperoni Sourdough Pizza
For those who like a bit of heat, add thinly sliced pepperoni and a pinch of red-bean pepper flakes to your toppings. Garnish with fresh oregano sprigs for that classic Italian kick.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over-kneading the dough, which can make the crust too tough.
- Adding toppings to a cold skillet, which loses the bottom crispness.
- Skipping the 3-4 minute rest in the pan, leading to curled edges.
Meal Prep & Storage
Make Ahead Tips
You can prepare the dough and let it ferment in the fridge overnight for a deeper flavor, then bring it to room temperature before shaping.
Leftover Ideas
Store slices in an airtight container for 2 days. Reheat in the oven at 350°F (180°C) for 5-7 minutes to bring back that crunch.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and heating element
Mix and knead the dough
Let dough rest and ferment
Shape dough and prepare skillet
Top and bake the pizza
Sourdough Pizza: Crispy Cast Iron Crust
A cozy, family-style sourdough pizza with a golden, crunchy edge thanks to the cast-iron pan. It's a comforting blend of tangy sourdough discard and bubbling cheese that fills the kitchen with a warm, yeasty aroma.
Timing
Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
Dough Base
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01
1 cup sourdough discard
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02
2 cups all-purpose flour
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03
1 cup water (20–25°C)
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04
1 tablespoon olive oil (plus extra for greasing)
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05
1/2 teaspoon fine sea salt
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06
1 teaspoon honey (optional)
Toppings
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01
marinara sauce
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02
shredded mozzarella
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03
fresh basil leaves (optional)
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04
extra virgin olive oil (optional)
Instructions
Start by preheating your oven to 425°F (220°C). I like to place a baking stone or even just an inverted skillet on the middle rack to get it nice and hot, then I just slide the cast-iron skillet down when it's time to cook.
In a large bowl, bring together your 1 cup sourdough discard, 2 cups all-purpose flour, 1 cup water (20–25°C), 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and that 1 teaspoon honey if you're using it. Mix it with a whisk or spoon until you have a shaggy dough. Honestly, it should be slightly tacky, but not too wet; if it feels off, just add a tiny bit of water or flour.
Turn the dough onto a lightly floured surface and knead it for about 2–3 minutes. You're just looking for it to become smooth and elastic. Put it back in the bowl, cover it with a damp cloth or plastic wrap, and just let it rest for 45 minutes at room temperature. This is where the fermentation and gluten relaxation happen.
Once it's rested, gently punch down the dough—it's kind of satisfying, really—and divide it into two equal pieces (each about 300g). Shape each into a round disc about 1/4 inch thick. Now, dust your skillet with a thin layer of flour or water and brush it lightly with olive oil.
Carefully transfer one dough disc onto that preheated skillet. I use the backside of a wooden spoon or a pizza peel to press the edges and form a little rim. Now, just let it sit for 3–4 minutes; it stops the edges from curling up while it bakes.
After it's rested, add a spoonful of marinara sauce over the base, spread it evenly, and sprinkle on your shredded mozzarella and any other toppings you love. Bake for 10–12 minutes until the cheese is bubbling, the edges are golden-brown, and the crust feels firm.
Use tongs to remove the pizza and let it rest on a cutting board for 2 minutes before slicing. If you're making the second one, just repeat the process from step 5.
Serve it up hot! I love garnishing mine with fresh basil leaves or a little drizzle of high-quality extra virgin olive oil. It's just lovely.
Notes & Tips
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1
Sourdough discard adds a wonderful tang that you just can't get with commercial yeast.
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2
Using a cast-iron skillet is the secret to that deep, crispy bottom crust.
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3
Don't rush the 45-minute rest; it makes the dough much easier to handle.
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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Cast-iron skillet (10-12" diameter) for a perfect sear
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Mixing bowl for combining ingredients
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Whisk or wooden spoon for mixing
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Digital kitchen scale (optional) for precision
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Tongs or spatula for safe removal
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Parchment paper (optional)
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Oven thermometer to ensure exact heat
Must-Know Tips
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Fermentation Temp, Let the dough ferment in a warm spot around 75°F/24°C for the best rise.
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Edge Curling, Let the dough rest in the pan for 3-4 minutes before adding toppings to keep the rim straight.
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Bottom Crunch, Pre-simmer a tablespoon of water in the pan before adding dough to create steam for a puffier bottom.
Professional Secrets
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The Glossy Finish: Brush the final baked crust with a beaten egg or hide some melty cheese under the top layer for caramelization.
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The Steam Method: Adding a tiny bit of water to the pan creates a professional-style crispiness.
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The Tempering Trick: Using water at 20-25°C ensures the sourdough discard activates properly without overheating.
What readers are saying
Community reviews from home cooks like you
Decent result for the effort. The discard flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
Decent result for the effort. The discard flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
The flavors were spot on. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Great addition to my recipe rotation.
I was surprised how good this turned out. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. The texture was a touch off, but the flavor saved it. Highly recommend giving it a try.
Perfect for a busy weeknight. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Already shared it with a friend.
So easy and delicious. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Saving this for later.
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.
So easy and delicious. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Next time I'll double the sauce. My kids even asked for seconds.
Can't believe how simple this was. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Perfect as written.
Will definitely make this again. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. My kids even asked for seconds.
Decent result for the effort. The discard flavor was nice, but my oven needed an extra 5 minutes. I might try it again with some adjustments.
This exceeded my expectations. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Thanks for sharing this one!
Will definitely make this again. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Highly recommend giving it a try.
This was a hit with my family. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. I found it a bit sweet for my taste. Saving this for later.
Absolutely loved this recipe! I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. I would reduce the salt a little. Perfect as written.
Will definitely make this again. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. The texture was a touch off, but the flavor saved it. Saving this for later.
The flavors were spot on. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Perfect as written.
I was surprised how good this turned out. I really liked how the 1 cup sourdough discard and 2 cups 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 and 2 cups all-purpose flour came together. My oven needed an extra 5 minutes. Thanks for sharing this one!
Pretty good overall. The discard flavor was nice, but my oven needed an extra 5 minutes. I might try it again with some adjustments.
My new favorite way to make Sourdough Pizza: Crispy Cast Iron Crust. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Highly recommend giving it a try.
I was surprised how good this turned out. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. Perfect as written.
So easy and delicious. I really liked how the 1 cup sourdough discard and 2 cups all-purpose flour came together. I found it a bit sweet for my taste. My kids even asked for seconds.
Recipe by
Sofia RiveraExploring the world through food 🌍🍲 Rich flavors, exciting dishes, and endless culinary inspiration ✨
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