Cast Iron Sourdough Pizza

Pepperoni tops the sourdough pizza in a cast iron skillet.

5 from 9 votes

There's nothing better than a big homemade Sourdough Pizza topped with your favorite pizza toppings! This pizza is made using only 4 ingredients you probably already have in your kitchen! Next pizza night, this pizza dough recipe is the only one you will need!

Prep Time8

Cook Time35

Total Time8 35

Course: Main Course

Cuisine: Italian

Servings: Slices

Calories: 119kcal

Author: Lynn Polito

Equipment

Ingredients

350 g Warm Water
115 g Sourdough Starter Active and Bubbly
500 g Bread Flour
15 g Salt Kosher Salt, not table salt

Instructions

In a large mixing bowl, add the water and sourdough starter. Make sure the sourdough starter floats, that means it is active and ready. Mix well to dissolve the starter.
Add the flour and salt to the bowl and mix well until a shaggy dough forms. Cover with a damp kitchen towel. Perform a stretch and fold 30 minutes in and then another 30 minutes after that.
Let the dough rise at room temperature for 8-10 hours covered with a damp kitchen towel.
After the dough has risen, turn it out onto a lightly floured surface. Cut it in half and form the dough into two balls. Let them rest on the bench for 15 minutes.
Working with one dough ball at a time, stretch the dough into a pizza shape. Place the dough on your baking vessel. I like to use a cast iron skillet or pizza pan.
Preheat the oven to 450 degrees F. Place the dough into the cast iron skillet or baking pan. Bake for 10-15 minutes.
Remove the cast iron skillet from the oven and prepare your toppings.
Spread the sauce over the par-baked pizza dough. Make sure to evenly distribute the sauce over the dough.
Sprinkle with the mozzarella cheese and bake for another 5-10 minutes or until the cheese is bubbly and melted.

Notes

A kitchen scale makes sure that all the ingredients are measured properly.
Bake this pizza on a cast iron skillet, pizza stone, or baking sheet.
To prevent the dough from sticking to the baking stone, cast iron skillet, or baking sheet, use semolina flour or a fine cornmeal under the pizza dough. You can also grease the baking pan with olive oil or cooking spray too.
It may be tempting to roll out the dough, but it's best to stretch the dough. We spent a long time making those bubbles, so you don't want to pop them with a rolling pin.
Once the dough has risen, you can cover the bowl and place it in the refrigerator for up to 24 hours. Remove the dough from the refrigerator and let it come to room temperature before cutting and shaping, then bake it.

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