cast iron pizza

Making a sourdough discard pizza in a cast iron skillet is a great way to use up leftover sourdough starter and create a delicious, crispy, and flavorful pizza. Here’s a recipe to help you make the perfect cast iron pizza with sourdough discard:

Sourdough Discard Cast Iron Pizza Recipe


  • 1 cup (240g) sourdough discard (unfed)
  • 1/2 cup (120ml) warm water
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast (optional, for extra rise)
  • 1 1/2 cups (180g) all-purpose flour (plus extra for kneading)
  • 1 teaspoon salt
  • 2 tablespoons olive oil (plus extra for the skillet)


  • 1/2 cup pizza sauce
  • 1-2 cups shredded mozzarella cheese
  • Your favorite toppings (pepperoni, vegetables, etc.)


  1. Prepare the Dough:
    • In a large mixing bowl, combine the sourdough discard, warm water, and sugar. If you’re using active dry yeast for extra rise, sprinkle it over the mixture and let it sit for about 5-10 minutes until bubbly.
    • Add the flour and salt to the mixture. Stir until a shaggy dough forms.
    • Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
    • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
  2. Preheat the Oven and Skillet:
    • Preheat your oven to 475°F (245°C).
    • Place your cast iron skillet in the oven while it preheats. This helps to create a crispy crust.
  3. Shape the Dough:
    • Once the dough has risen, punch it down to release the air.
    • Carefully remove the hot cast iron skillet from the oven and add a drizzle of olive oil to coat the bottom.
    • On a lightly floured surface, stretch and shape the dough into a round that fits your skillet. Carefully transfer the dough to the hot skillet, pressing it out to the edges.
  4. Assemble the Pizza:
    • Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
    • Sprinkle the shredded mozzarella cheese over the sauce.
    • Add your favorite toppings.
  5. Bake the Pizza:
    • Place the skillet back in the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown.
    • If you prefer a crispier crust, you can place the skillet under the broiler for the last 1-2 minutes. Keep a close eye to prevent burning.
  6. Serve:
    • Carefully remove the skillet from the oven and let the pizza cool for a few minutes before slicing.
    • Use a spatula to help lift the pizza out of the skillet and transfer it to a cutting board.


  • Yeast Addition: Adding active dry yeast is optional but can help the dough rise more quickly and provide a fluffier texture.
  • Cast Iron Care: Be careful when handling the hot skillet. Use oven mitts to avoid burns.
  • Flavor Boost: Brush the crust with a little olive oil and sprinkle with garlic powder or Italian seasoning before baking for extra flavor.

Enjoy your delicious homemade sourdough discard cast iron pizza!

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