Cast Iron Sourdough Discard Pizza
This cast iron sourdough discard pizza bakes up with a golden, crisp crust and a tender, slightly tangy center. It comes together quickly with minimal ingredients and is perfect for pizza night or a fast homemade meal.
Servings: 1 12" Pizza
Calories: 1032kcal
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 and skillet – Set the oven to 425°F and place a 10 to 12 inch cast iron skillet inside while it heats. Allow the skillet to preheat fully with the oven so the pan is hot before the batter goes in.
- Mix the batter – In a large bowl, stir together the sourdough discard, baking powder, baking soda, and salt until smooth and fully combined with no dry pockets remaining.
- Adjust the consistency – If the batter is very thick, stir in whole milk one tablespoon at a time until it reaches a pourable consistency that spreads easily but still holds its shape in the skillet.
- Prepare the skillet – Carefully remove the hot skillet from the oven using oven mitts and coat the bottom evenly with olive oil or butter, swirling to cover the entire surface including the lower edges.
- Pour and spread the batter – Pour the batter into the center of the hot skillet and use a spatula to spread it across the bottom, nudging it toward the edges to create a slightly thicker rim around the outside.
- Par-bake the crust – Return the skillet to the oven and bake for 8 to 10 minutes until the crust looks set and lightly golden across the surface. The edges should appear slightly pulled from the sides of the pan.
- Add the toppings – Spread ½ to 1 cup of pizza sauce evenly over the par-baked crust, then layer 1 to 1½ cups of shredded cheese and any additional toppings in a single, even layer.
- Finish baking – Return the skillet to the oven and bake for another 8 to 10 minutes until the cheese is melted and lightly browned at the edges and the crust is deeply golden on the bottom.
- Rest and slice – Let the pizza rest in the skillet for 3 to 5 minutes before slicing. This allows the crumb to finish setting so the slices hold together cleanly when cut and served.
Video
Notes
Preheat the skillet fully – A fully heated cast iron pan is what creates the crispy, golden bottom crust. Leave the skillet in the oven for the full preheat time before adding oil or batter.
Use room temperature discard – Cold discard can slow the reaction between the baking soda and baking powder. Pull the discard out 20 to 30 minutes before mixing if it has been refrigerated.
Keep toppings in a single even layer – This is a batter-style crust, not a kneaded dough. Heavy or uneven toppings weigh it down and prevent the center from baking through cleanly.
Rest before slicing – Letting the pizza rest for 3 to 5 minutes after the final bake allows the crumb to finish setting so slices hold together cleanly when cut.
Nutrition
Serving: 1g | Calories: 1032kcal | Carbohydrates: 90g | Protein: 50g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 133mg | Sodium: 5325mg | Potassium: 857mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2197IU | Vitamin C: 17mg | Calcium: 1354mg | Iron: 4mg