Sourdough Pizza Crust
This sourdough pizza crust has the most delicious flavor! It has a doughy crust and unforgettable flavor. This homemade crust is way better than store bought. It is a great way to use up some leftover sourdough discard. This step by step guide will help you make the perfect sourdough discard crust!
Why You’ll Love This Recipe
- This sourdough pizza crust has the best flavor.
- It is chewy, doughy and slightly crispy.
- There is no added yeast. Sourdough has naturally wild yeast that grows over time.
- Cooking it in the cast iron skillet gives it a smoky flavor.
- Once the dough is ready, this recipe is quick and easy.
- It can be made with wheat and gluten free ingredients or regular ingredients.
- Add any toppings you want!
- This recipe is also nut free, egg free and sugar free.
- Check out this Paleo Pizza Crust and this Gluten Free Pizza Crust for another fun recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for sourdough pizza crust. Scroll down to the recipe card for full ingredients list and instructions.
Use sourdough starter discard. Both gluten free discard and regular discard work.
Likewise, both all purpose flour and gluten free 1 to 1 flour can be used. Do not use almond flour, coconut flour, oat flour or a Keto flour.
A little olive oil adds some moisture. Feel free to use avocado oil instead.
Add in some sea salt for flavor.
Water helps the dough stick together.
Lastly, add on your favorite pizza sauce, cheese and toppings. Consider pepperoni, chicken, bacon, ham, beef, peppers, onions, spinach, olives, pesto, or other toppings.
Taste & Texture
The flavors are like classic pizza dough with some extra yeast flavor! The cast iron skillet gives it a wood fired taste.
This sourdough pizza crust is chewy and doughy.
How to Make
Step 1
This recipe can be made with gluten free ingredients or regular ingredients. Results will differ slightly.
Step 2
First, combine sourdough discard, flour, olive oil, sea salt and water in a mixing bowl. Use your hands (not a whisk or spatula) to combine. Form into a ball.
Step 3
Once combined, put a lid on the mixing bowl. Store at room temperature for 24 hours.
Step 4
After 24 hours, the dough will have risen (if using regular ingredients) and will have remained the same size (if using gluten free ingredients). Preheat oven to 500 degrees Fahrenheit. Place a large cast iron skillet in the oven to warm up.
Step 5
Flour a surface and rolling pin. Carefully roll out the pizza dough into a ¼ inch thick circle.
Step 6
Remove skillet from oven. Carefully place the circle of pizza dough in the hot cast iron skillet.
Step 7
Place the hot skillet on the stovetop. Cook over medium heat for 5 minutes or until the bottom of the crust is lightly golden and no longer wet.
Step 8
Turn heat off. Add sauce, cheese and toppings.
Step 9
Bake at 500 degrees Fahrenheit for 5 to 10 minutes or until cheese has melted.
Step 10
Finally, remove sourdough pizza crust from oven. Slice and serve pizza.
Expert Tips & Tricks
Both regular and gluten free versions work.
The dough should resemble a traditional pizza dough.
Roll pizza dough into ¼ inch thickness. Do not roll too thin or leave too thick.
Use enough flour (or gluten free flour) to help roll out the dough. Flour both your working surface and rolling pin.
Thick pizza dough will not cook all the way through.
Please be very careful when handling the cast iron skillet. It becomes scorching hot.
Bake pizza in the oven until cheese is fully melted. Keep a close eye on the pizza to prevent burning.
For a very quick and easy recipe, try this Tortilla Pizza!
Gluten Free Dough Versus Regular
This sourdough pizza crust recipe can be made with gluten free ingredients or regular ingredients.
They both yield absolutely delicious pizza crusts.
There are a few key differences.
First, the gluten free recipe will not really grow in size. The regular dough will grow overnight as it sits.
The gluten free dough may tear more easily while rolling out. Since there is no gluten, do not worry about overworking the dough. Simply repair and patch as you go.
Gluten free dough has a stronger tendency to become gummy. Make sure to cook the dough in the cast iron skillet until the middle is no longer gooey.
The gluten free version is great for those with Celiac disease, food allergies or intolerances like me!
How to Serve & Store
Serve this sourdough pizza crust with toppings of choice. Serve alongside a side salad or roasted veggies.
Store leftovers in the fridge for up to 4 days.
To reheat, bake at 300 degrees Fahrenheit until warm.
Or, air fry at 300 degrees Fahrenheit for 3 to 4 minutes.
Frequently Asked Questions
Yes, sourdough is great for pizza crust.
Sourdough has wild yeast, which means the yeast grows over time. Normal pizza dough usually has added quick yeast.
Not necessarily.
Use gluten free sourdough discard and gluten free flour.
You May Also Like
- Sourdough Chocolate Chip Cookies
- Healthy Hamburger Helper
- Buffalo Chicken Casserole
- Pizza Bowls
- Buffalo Chicken Pasta
If you make this sourdough pizza crust recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Sourdough Pizza Crust
Ingredients
Instructions
- This can be made with gluten free ingredients or regular ingredients. Results will differ slightly.
- First, combine sourdough discard, flour, olive oil, sea salt and water in a mixing bowl. Use your hands (not a whisk or spatula) to combine. Roll into a ball.
- Once combined, put a lid on the mixing bowl. Store at room temperature for 24 hours.
- After 24 hours, the dough will have risen (if using regular ingredients) and will have remained the same size (if using gluten free ingredients). Preheat oven to 500 degrees Fahrenheit. Place a large cast iron skillet in the oven to warm up.
- Flour a surface and rolling pin. Carefully roll out dough into a ¼ inch thick circle.
- Remove skillet from oven. Carefully place the circle of pizza dough in the hot cast iron skillet.
- Place skillet on stovetop. Cook over medium heat for 5 minutes or until the bottom of the crust is lightly golden and no longer wet.
- Turn heat off. Add sauce, cheese and desired toppings.
- Bake at 500 degrees Fahrenheit for 5 to 10 minutes or until cheese has melted.
- Finally, remove from oven. Slice and serve.
Notes
- This recipe makes approximately one 10 inch pizza.
- I made mine with gluten free sourdough starter discard and gluten free flour.
- Using regular discard and regular flour will yield a more fluffy, risen crust.
- The dough should resemble classic pizza dough. If using gluten free, it may be slightly more dense.
- Roll into ¼ inch thickness. Use enough flour to prevent sticking.
- The hot cast iron skillet will help cook the pizza dough.
- Please be very careful with the cast iron skillet. It gets very hot!
- Store leftovers in the fridge for up to 4 days.
- To reheat, bake at 300 degrees Fahrenheit until warm. Or, air fry.
- The nutrition facts are for ⅛ of the pizza crust without toppings.
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