Sourdough Skillet Pizza Crust

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Craving a homemade pizza night but don’t have a crust ready to go? This easy sourdough skillet pizza crust is one of my favorite make-ahead staples to keep on hand for busy evenings. Made with simple pantry ingredients and baked in a cast-iron skillet, it creates a thick lightly crisp crust and a soft center.

Whether you’re looking for a way to use up sourdough discard or put an active starter to work, this simple recipe makes homemade pizza night quick and easy. Prepare the crust ahead of time, store it in the refrigerator or freezer, and simply add your favorite toppings when you’re ready for a quick meal.

Perfect for family pizza nights, summer suppers on the porch, or using up ingredients you already have in your kitchen, this sourdough skillet pizza crust is a recipe you’ll find yourself making again and again.

What Is Sourdough Pizza Crust?

Sourdough pizza crust is made using sourdough starter instead of commercial yeast as the leavening ingredient. The starter adds flavor and creates a crust that’s both crisp and chewy.

One of the best things about sourdough pizza crust is its flexibility. You can use an active, bubbly starter for a quicker rise or use sourdough discard to reduce waste. Learn how to make your own sourdough starter from scratch!

Kitchen Tools You May Need

• Cast-iron skillet
• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook attachment (optional)
• Danish dough whisk (optional)
• Rolling pin
• Dough scraper (optional)
• Clean dish towel or BPA-free plastic wrap

Ingredients

• 1¼ cups all-purpose flour
• ½ cup sourdough starter (active or discard)
• ¼ cup warm water
• 1 tablespoon olive oil (plus more for brushing)
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano

How to Make Sourdough Skillet Pizza Crust

Step 1: Mix the Dough

In a large mixing bowl, combine the flour and salt. In a separate bowl, stir together the sourdough starter, warm water, and olive oil.

Add the wet ingredients to the dry ingredients and mix until a dough forms, by using your hands or a dough whisk. You can also use a stand mixer fitted with a dough hook.

Step 2: Knead and Rise

Turn the dough out onto a lightly floured surface and knead for several minutes, forming a smooth dough ball. If doubling the recipe, use a dough scraper or knife to cut the dough in half.

Place the dough ball into a lightly oiled bowl and cover with a clean towel or plastic wrap.

Allow the dough to rise in a warm place for several hours, or until it has noticeably expanded. If using sourdough discard, it may not rise much if at all.

Step 3: Shape the Crust

Once the dough has sat or risen, roll it out on a lightly floured surface. Then place your cast-iron skillet into the oven and preheat to 450°F.

Step 4: Pre-Bake the Crust

Carefully remove the hot skillet from the oven using oven mitts. Transfer the dough into the skillet and gently press it to fit the bottom.

Pinch around the edges to create a crust, being careful not to burn your hands (or you can use a spoon or fork to create the crust).

Brush the top lightly with olive oil, then sprinkle with garlic powder and oregano. Bake for 10 minutes.

Step 5: Cool and Store

Remove the crust from the oven and allow it to cool completely. At this point, you can store the crust for later or instead of cooling, immediately add toppings and finish baking.

Step 6: Add Toppings and Bake

When ready to serve, add your favorite sauce, cheese, and toppings. Bake at 350°F for about 10 minutes, or until the cheese is melted and bubbly.

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Pizza Topping Ideas

One of the best things about homemade pizza is that everyone can customize their own.

Classic Pepperoni Pizza

• Pizza sauce
• Mozzarella cheese
• Pepperoni slices

Garden Veggie Pizza

• Olive oil or pesto base
• Bell peppers
• Mushrooms
• Spinach
• Feta or goat cheese

Chicken Pesto Pizza

• Pesto sauce
• Cooked chicken
• Mozzarella cheese
• Spinach

Cheesy Broccoli Pizza

• Olive oil base
• Chopped broccoli florets
• Ground turkey (or meat of choice)
• Cheddar Cheese

How to Store Sourdough Pizza Crust

Refrigerator

Store the cooled crust in an airtight container in the refrigerator for up to 1 week.

Freezer

Wrap the cooled crust and place it in a freezer-safe container or bag. Freeze for up to 6 months.

When ready to use, thaw overnight in the refrigerator before adding toppings and baking.

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A Homemade Pizza Night You’ll Love

There’s something special about gathering around the table for homemade pizza night. This sourdough skillet pizza crust is simple, budget-friendly, and a delicious way to put your sourdough starter to good use.

Whether you’re making a classic pepperoni pizza or loading it up with vegetables, this homemade crust creates a foundation for countless family meals.

Keep a few crusts tucked away in the freezer, and you’ll always be just minutes away from an easy homemade dinner.

Sourdough Skillet Pizza Crust

A simple homemade sourdough pizza crust baked in a cast-iron skillet for a crisp, chewy crust that's perfect for family pizza night. Make ahead and freeze for quick meals anytime.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Rise Time:3 hours hrs

Total Time:3 hours hrs 35 minutes mins

Course: Lunch, Main Course

Cuisine: American, Italian

Keyword: make ahead sourdough pizza crust, sourdough pizza crust recipe, sourdough skillet pizza crust

Equipment

• Cast-iron skillet
• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook attachment (optional)
• Danish dough whisk (optional)
• Rolling Pin
• Dough scraper (optional)
• Clean dish towel or BPA-free plastic wrap

Ingredients

• 1¼ cups All-purpose flour
• ½ cup Sourdough starter (active or discard)
• ¼ cup Warm water
• 1 tablespoon Olive oil (plus more for brushing)
• ¾ teaspoon Salt
• ½ teaspoon Garlic powder
• ½ teaspoon Dried oregano

Instructions

• In a large mixing bowl, combine the flour and salt. In a separate bowl, stir together the sourdough starter, warm water, and olive oil.
• Add the wet ingredients to the dry ingredients and mix until a dough forms, by using your hands or a dough whisk. You can also use a stand mixer fitted with a dough hook.
• Turn the dough out onto a lightly floured surface and knead for several minutes, forming a smooth dough ball.
• If doubling the recipe, use a dough scraper or knife to cut the dough in half.
• Place the dough ball into a lightly oiled bowl and cover with a clean towel or plastic wrap.
• Allow the dough to rise in a warm place for several hours, or until it has noticeably expanded. If using sourdough discard, it may not rise much.
• Once the dough has sat or risen, roll it out on a lightly floured surface.
• Meanwhile, place your cast iron skillet into the oven and preheat to 450°F.
• Carefully remove the hot skillet from the oven using oven mitts. Transfer the dough into the skillet and gently press it to fit the bottom. Pinch around the edges to create a crust, being careful not to burn your hands (or you can use a spoon or fork to create the crust).
• Brush the top lightly with olive oil, then sprinkle with garlic powder and oregano. Bake for 10 minutes.
• Remove the crust from the oven and allow it to cool completely.
• At this point, you can store the crust for later or immediately add toppings and finish baking.
• When ready to serve, add your favorite sauce, cheese, and toppings. Bake at 350°F for about 10 minutes, or until the cheese is melted and bubbly.

Notes

Tips

• Make sure your skillet is fully preheated before adding the dough.
• Allow frozen crusts to thaw before adding toppings.
• Use parchment paper if you’re nervous about transferring dough into a hot skillet.
• Double the recipe and freeze extra crusts for busy weeknights.
  

  How to Store Sourdough Pizza Crust

  REFRIGERATOR

  Store the cooled crust in an airtight container in the refrigerator for up to 1 week.

  FREEZER

  Wrap the cooled crust and place it in a freezer-safe container or bag. Freeze for up to 6 months.
  When ready to use, thaw overnight in the refrigerator before adding toppings and baking.

 

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