This Cast Iron Sourdough Discard Pizza Recipe is a quick, no-yeast way to turn extra starter into a crispy, golden homemade pizza. Made with baking powder and baking soda for lift, this same-day skillet pizza has crisp edges and a beautifully set crust using simple pantry ingredients.
If you’re exploring easy weeknight dinners, this pizza works well alongside The Best Homemade Lasagna Recipe. For lighter sides, try Simple Strawberry Salad with Strawberry Vinaigrette or Italian Tomato Basil Bruschetta Recipe.
A rich dessert like Homemade Tiramisu Recipe using these Sourdough Lady Fingers Recipe pairs beautifully if you want a full Italian-inspired meal. This combination keeps homemade sourdough baking practical, approachable, and deeply satisfying.
Why You’ll Love This Recipe
- Crispy cast iron crust – Preheating the skillet creates a golden, slightly crunchy crust while keeping the interior tender.
- Quick and simple – The dough comes together in minutes using just sourdough discard and pantry staples.
- Customizable toppings – You can layer vegetables, meats, cheeses, and herbs to suit any preference.
- Tangy, flavorful base – Sourdough discard adds a subtle tang that enhances the overall flavor of the pizza.
- Perfect for same-day pizza nights – No long fermentation or special equipment needed, making it easy to bake anytime.
Ingredients
Variations & Add-Ins
- With yeast – Add ¼ teaspoon instant yeast to the batter if you prefer a slightly taller crust or are using very cold discard. This is optional and does not change the rest of the method.
- No yeast – Leave the recipe as written for a true sourdough discard pizza with a flatter, pan-style crust and classic texture.
- Seasoned crust – Stir dried Italian seasoning, garlic powder, or grated parmesan into the batter to add flavor directly to the crust.
- Thin crust – Spread the batter thinner in a larger skillet to create a flatter pizza with a crisper bite.
- Butter in the skillet – Use butter instead of olive oil for a richer flavor and a slightly softer bottom crust.
- Freezer-friendly base – Par-bake the crust without toppings, cool completely, and freeze for quick pizzas later.
Recipe Tips
Preheat the skillet fully – A hot cast iron pan ensures a crispy, golden crust and helps the pizza rise evenly.
Use room temperature discard – Let the sourdough discard come to room temperature for smoother mixing and better texture.
Adjust consistency as needed – If the discard is too thick, add a splash of milk to make it easier to spread.
Swirl the batter – Pouring and swirling the dough in the skillet helps create higher edges and a classic pan-style crust.
Bake immediately after pouring – Putting the batter into a hot skillet ensures the best puff and a crispy bottom.
Serve fresh – Pizza is best eaten right after baking; toppings can be customized, but avoid letting the crust sit too long.
Experiment with toppings carefully – Layer toppings evenly and avoid overloading the pizza to maintain a crisp crust.
How To Make Sourdough Discard Pizza
Step 1: Preheat the oven – Set the oven to 425°F (220°C) and place a cast iron skillet inside while it heats so the pan gets fully hot.
Step 2: Mix the batter – In a large bowl, stir together the sourdough discard, baking powder, baking soda, and salt until smooth.
Step 3: Adjust consistency – If the batter is very thick, stir in whole milk a little at a time until it spreads easily but still holds its shape.
Step 4: Prepare the skillet – Carefully remove the hot skillet and coat the bottom with olive oil or butter, swirling to cover evenly.
Step 5: Add the dough – Pour the batter into the hot skillet and swirl to spread across the bottom, nudging it toward the edges to make a slightly thicker rim.
Step 6: Par-bake the crust – Return the skillet to the oven and bake until set and lightly golden, 8 to 10 minutes.
Step 7: Add toppings – Spread sauce over the crust, then add cheese and toppings in light, even layers.
Step 8: Finish baking – Bake until the cheese is melted and lightly browned, 8 to 10 minutes.
Step 9: Rest and slice – Let the pizza rest 3 to 5 minutes in the skillet, then slice and serve.
Storage, Freezing, and Reheating
- Room Temperature or Refrigerator – Allow leftover pizza to cool completely before storing. This prevents condensation, which can make the crust soggy. Store slices in an airtight container for up to 3 days, placing parchment paper between stacked slices to maintain crisp edges and texture.
- Freezer – Freezing works best for par-baked crusts or individually wrapped slices. Wrap slices or cooled par-baked crust tightly in plastic wrap and freezer paper, then place in a freezer-safe bag. Freeze flat until solid to preserve the crust structure and maintain the sourdough’s subtle tang and hydration.
- Reheating or Refreshing – Reheat refrigerated or thawed slices in a 350°F oven until warmed through and the cheese is melted, which restores texture without drying the crust. Alternatively, an air fryer at 350°F for 3–5 minutes works well; watch closely and remove once the cheese is melted and the crust is heated through. Following these methods ensures your pizza maintains its intended crispiness and pan-style rise, reflecting the unique behavior of sourdough discard dough.
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Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Cast Iron Sourdough Discard Pizza
Equipment
- 10-inch to 12-inch cast iron skillet
- Large mixing bowl
- Wooden spoon or spatula
Ingredients
- 1 ½ cups sourdough discard 150 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon baking soda 5 grams
- ½ teaspoon salt 3 grams
- 1 tablespoon olive oil or butter 14 grams
- ½ to 1 cup pizza sauce 120 to 240 grams
- 1 to 1 ½ cups shredded cheese 120 to 180 grams
- Toppings of choice used lightly
Instructions
- Preheat the oven – Set the oven to 425°F (220°C) and place a cast iron skillet inside while it heats so the pan gets fully hot.
- Mix the batter – In a large bowl, stir together the sourdough discard, baking powder, baking soda, and salt until smooth.
- Adjust consistency – If the batter is very thick, stir in whole milk a little at a time until it spreads easily but still holds its shape.
- Prepare the skillet – Carefully remove the hot skillet and coat the bottom with olive oil or butter, swirling to cover evenly.
- Add the dough – Pour the batter into the hot skillet and swirl to spread across the bottom, nudging it toward the edges to make a slightly thicker rim.
- Par-bake the crust – Return the skillet to the oven and bake until set and lightly golden, 8 to 10 minutes.
- Add toppings – Spread sauce over the crust, then add cheese and toppings in light, even layers.
- Finish baking – Bake until the cheese is melted and lightly browned, 8 to 10 minutes.
- Rest and slice – Let the pizza rest 3 to 5 minutes in the skillet, then slice and serve.
Video
Notes
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
