Cast Iron Sourdough Discard Pizza
This quick and easy cast iron sourdough discard pizza will make weeknight dinner a delicious breeze!
How to Make Cast Iron Sourdough Discard Pizza
To start, you want to preheat your oven and cast iron skillet. Place your room temperature skillet into your cold oven and preheat your oven to 425°F.
Once your oven and skillet reach 425°F, leave the skillet in the oven an additional 10 minutes. This will allow your skillet to get really nice and hot.
While your skillet is in the oven, combine the sourdough discard, baking soda and spices/herbs of your choice. I used my Montreal seasoning blend and oregano leaves.
*You may want to scale this recipe up or down based on how many pizzas you need to make and what size they will be. The sourdough-baking soda ratio is 1/2 teaspoon baking soda per cup of sourdough discard. I have a 12in Lodge cast iron skillet that I believe is the perfect starter skillet. Two cups is perfect for a pizza in this sized skillet.*
Next, remove your hot cast iron skillet from the oven. Add the olive oil and carefully spread it around the bottom and sides of your skillet.
Add the discard/baking soda mixture to the hot cast iron skillet. It will sizzle and start to cook on the bottom. Spread the mixture around in the skillet and up the sides.
Bake the crust for 7-8 minutes. You are looking for the pizza crust to be firm but not overcooked. Doing it this way does not create the stereotypical pizza crust with the raised sides and flat bottom. This crust is the same depth across. I’m sure there’s a way to make it more traditional looking, but I personally do not care that much and haven’t put the effort into figuring that out.
Remove your cast iron crust from the oven and add your toppings. Pictured above is a classic red sauce with pepperoni and mozzarella. I’ve also made a breakfast pizza, a white sauce pizza, the options are endless!
Place your pizza back in the oven and bake an additional 5-8 minutes. You are just looking to melt/warm your toppings. Be cautious not to overcook your crust so it remains light and fluffy.
Cast Iron Sourdough Discard Pizza
Equipment
- 1 cast iron skillet
Ingredients
- 2 cups sourdough discard active or inactive, doesn't matter
- 1 tsp baking soda
- 1-2 tbsp olive oil
- spices/herbs to taste
- toppings of your preference
Instructions
- Place your cast iron skillet in your oven and preheat your oven to 425°F.
- Allow your cast iron skillet to get hot by leaving it in the oven 10 minutes beyond preheating temperature being reached.
- While your cast iron skillet is heating, combine the sourdough discard, baking soda and optional spices/herbs.
- Remove your cast iron skillet and add the olive oil, being sure to coat the inside of the skillet well.
- Add the discard/baking soda mixture to the hot cast iron skillet. It will sizzle and start to cook on the bottom. Spread the mixture around in the skillet and up the sides.
- Bake for 7-8 minutes. You are looking for the pizza crust to be firm but not overcooked.
- Remove from oven and add your toppings.
- Return to the oven and bake an additional 5-8 minutes, or until your toppings are melted/warm.