this post is about making sourdough pizza from scratch using a sourdough starter
I may be compensated for some items linked in this post at no extra cost to you.
You all know how I roll. No extra long introduction that’s unrelated to my actual blog post. So let’s get to it because we both know why you’re here: SOURDOUGH PIZZA in a cast iron skillet. Say no more. I could eat pizza for at least one meal a day. And this crust is crispy on the bottom, but thick and bubbly throughout.
It all starts, with a fed starter. A fed starter is one that’s been fed within the last 8 or so hours and has risen and bubbled.
See the bubbles in my starter?
Combine the all ingredients except the flour and whisk
Now begin adding in flour, starting with 1 1/2 cups and adding a half cup more at a time until the consistency is right
Turn the dough out onto a floured surface and knead until a smooth ball forms
Place the ball of dough back into the oiled bowl, cover, and let rise for 12-24 hours or until doubled in size. Rise time depends on lots of factors including the temperature of your kitchen. So just keep an eye on it.
Once the dough has doubled, turn it out and knead a bit until smooth
On a generously floured surface, roll the dough into a 12-16″ circle depending on the size skillet you’ll be using, then cover it and let it rest while preheating the skillet or pizza stone. I use a 16″ cast iron pan
Place your well seasoned skillet or stone in the oven while it pre-heats to 425F. When the oven is pre-heated, removed the hot skillet and transfer the dough. If the skillet is seasoned well, the dough will not stick one bit. Drizzle the dough with oil + sprinkle with salt salt & herbs if you like
Place in the oven in the middle rack for 12 minutes, then remove and add sauce, cheese, and toppings and place back in the oven at 425 for another 10-12 minutes or until the tops begins to brown.
Freeze the crust once cooled for later use if you won’t be using right away. Toppings can also be added prior to freezing for a quick meal.
Thick Sourdough Pizza Crust
- ½ cup milk or water
- 1 cup fed sourdough starter
- 1/2 t sea salt
- 2-2½ cups flour start with 1½ cups and add in ½ cup at a time
- olive oil, salt, & herbs for drizzling & topping the crust
- Combine milk, starter, and salt in a large mixing bowl and whisk
- begin mixing in flour, starting with 1½ cups and adding another ½cup at a time until the dough forms into a shaggy ball
- turn the dough out onto a floured surface and knead into a smooth ball
- oil the bowl used to mix the dough and place the dough back in, cover and let rise for 12-24 hours or until doubled. See the post for notes on rise times.
- Once the dough has doubled, turn it out onto a floured surface and knead
- Roll the dough out into a 12-16" circle depending on the size skillet or stone to be used, once again make sure the surface is generously floured so the dough doesn't stick. Cover the dough with a tea towel and let it rest while the oven pre-heats.
- Pre-heat the oven to 425°F with the skillet or stone to be used inside
- Once the oven is pre-heated and the skillet is piping hot - remove it and transfer the dough into the hot skillet. If the skillet is well seasoned the dough will not stick at all
- If you like, drizzle EVOO over the dough and then sprinkle it with sea salt & herbs prior to cooking
- Cook the pizza crust on the middle rack for 10-12 minutes
- Remove the par-baked crust from the oven and either add toppings and cook immediately for another 10-12 minutes at 425°F OR freeze the crust for later use.
- Let the finished pizza cool and set for at least 5 minutes prior to serving.