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.
I love this pizza crust recipe! I’ve made it a couple of times and I love how easy, quick, and delicious it is. It’s also so nice to be able to use so much of my discard.
Thank you for your feedback! I’m so glad you like the recipe.
This was a real nice deep dish in my 12″ cast iron. A real easy way to make pizza. I even put garlic herbs in the crust and it was delicious!
This is delicious and the easiest pizza crust recipe I’ve ever made!!! Wow!
Lovely base for pizza. I poured it onto heated oven tray and it baked nicely to. Great way to used up discard without adding more flour etc. Thank you
I love how easy this was, but the crust was so thick, doughy and undercooked that we ended up throwing half of the pizza away. What size cast iron skillet do you use? Wondering if maybe I cut the recipe in half and tried that instead?
Yes so I use a 12″ cast iron skillet. This recipe is easy to scale up or down based on what you’re baking it in. Remember, the sourdough:baking soda ratio is 1/2 teaspoon baking soda per cup of sourdough discard.
This was so easy and delicious! Thank you!
Crust was way too thick and didn’t cook through even with extra time. Was gooey and inedible.
You can alter the amount of dough depending on the size of your cooking vessel so it isn’t so thick. Remember, the sourdough:baking soda ratio is 1/2 teaspoon baking soda per cup of sourdough discard.
I don’t have a caste iron pan but I do have stainless steel. Would that work
I don’t see why not! I have very little stainless steel experience. As long as you can keep it from sticking, I think it should work.
Thank you for a healthy, quick meal. This one is a keeper.
I found your recipe today and I made it this evening. My husband and I both agree this is our new pizza dough recipe. It was great. I used garlic, oregano, salt, to season the crust,. This was the easiest recipe I found and so quick to make. I think the only trick is to make sure you have enough sourdough starter on hand.Thank you!
I’m so glad you and your husband enjoyed it! Thanks for the feedback!
Turned out AMAZING!
I love this and made several times and also made the crust not as thick and love it. Can I make crusts ahead of time baked and freeze them for later use?
I’m so glad you like it! I don’t think this would be a good one for freezing, but I haven’t tried.
New to sourdough and found your recipe for discard. Absolutely love it.
Can I make this ahead of time in store in the fridge or freezer? How long would it keep? How would you handle it after taking it out of the fridge or freezer? I’d like to gift this to someone. Thank you!