Thin Crust Sourdough Pizza
Learn how to make a thin and crispy sourdough pizza crust with just one ingredient - sourdough discard!
Thin, crispy, and crunchy are the words that come to my mind when describing this sourdough pizza crust. Not to mention, it's totally addicting!
If you love our traditional sourdough pizza crust but prefer more of a thin crust, this recipe is perfect for you!
This recipe is a great way to use leftover sourdough starter, and you'll have a fully prepared, fully fermented sourdough lunch or dinner in under 30 minutes.
Just add pizza sauce and your choice of toppings such as pepperoni, sausage, fresh basil, or pesto for a quick and easy meal!
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Amy's Notes
If you are ever in need of a quick and easy lunch or dinner using sourdough discard, this is definitely the one to try.
All you need is a 10" or 12" cast iron skillet and ½ to ¾ cup of sourdough starter discard.
This is my go-to recipe when we are craving a fully fermented pizza crust in a pinch. Even better, the entire crust has less than 200 calories!
One pizza could easily feed one adult or two children.
I hope you enjoy it as much as we do!
Ingredients & Equipment Needed
- sourdough starter: You will need about 160 grams, roughly ½-3/4 cup of pourable sourdough starter discard or active sourdough starter per pizza.
- oil of your choice: We use avocado oil spray but you could use olive oil or coconut oil.
- 10" or 12" cast iron skillet: I use and recommend a Lodge 12" cast iron skillet because it's affordable and durable and I can use it for other sourdough recipes.
- stiff spatula: I use and recommend this stainless steel spatula. It's great for lifting delicate sourdough crepes, pancakes, and naan.
- pizza cutter: A pizza cutter or a sharp knife easily cuts through the crispy crust.
- toppings: Add your favorite pizza sauce and toppings, the sky is the limit!
Step by Step Instructions with Photos
Step 1: Prepare the oven and skillet
Arrange one oven rack two spaces below the broiler and the other on the second level from the bottom.
Place your cast iron skillet on the bottom rack and heat the oven to 450°F (232°C). Let the skillet heat for 10-15 minutes.
Step 2: Bake the crust
Wear silicone gloves to take the skillet from the oven to the stovetop. Pour the sourdough starter into the pan and tilt it in circles to spread the starter evenly over the bottom.
Put the skillet back in the oven for 10-15 minutes. Check it at the 10-minute mark to prevent the crust from burning.
Step 3: Remove the skillet
Once more, use silicone gloves to remove the skillet from the oven. The crust should be pulled away from the pan on the sides and the surface should appear dry.
Switch the oven broiler to LOW.
Step 4: Add the toppings and broil
Add your pizza sauce and toppings to the pizza crust.
Move the skillet under the broiler for 1-2 minutes, keeping an eye on it to avoid burning.
Step 5: Serve right away
Remove the skillet from the oven and transfer the pizza to a cutting board. For the best experience serve right away.
How to Avoid a Soggy Crust
- If you use more than ¾ cup of starter, the crust will be too thick and won't get crispy.
- I've found the sweet spot with my 12" cast iron skillet to be about 160 grams, somewhere between ½ to ¾ cups.
- If you think you poured too much batter, flip the crust halfway through baking to expose the top to the hot skillet. Turn it back over before adding the toppings.
- Serve the pizza immediately for a crispy, crunchy bite!
Tips & Tricks
- Active starter can be used but you will want to stir it down to remove the bubbles before pouring it into the skillet.
- This recipe uses a thin, pourable starter at 100% hydration. If your starter is thick you will need to use an off-set spatula to help spread the starter evenly over the bottom of the pan.
- Because the crust is so thin there is no need to add salt if you're using toppings that contain salt.
- If you're looking for more flavor, I suggest stirring in ½ teaspoon of dried herbs like oregano, basil, or Italian seasoning to the starter before pouring it into the skillet.
How to Store and Reheat the Crusts
We DO NOT recommend storing the finished pizza because it will become soggy from the pizza sauce and toppings. Instead, you can batch-cook and freeze individual crusts for a quick meal.
Once the crusts have cooled completely, place a piece of parchment paper between each one. Transfer them to a freezer-safe bag and freeze for up to 3 months.
When ready to use, thaw the crust for about 20 minutes. Heat a cast iron skillet over medium-high heat with a light coat of oil. Cook the crust for 4 minutes on each side, add your toppings, and transfer the skillet under a low broiler for 1-2 minutes to finish cooking.
More recipes you may like:
- sourdough pizza crust (traditional style)
- sourdough hamburger buns
- sourdough tortillas
- sourdough pasta
More sourdough discard recipes
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Thin Crust Sourdough Pizza
INGREDIENTS
- ½ cup + 2 tablespoons (160 g) sourdough starter discard (see notes)
INSTRUCTIONS
- Put one oven rack two spaces below the broiler and the other on the second level from the bottom. Put your cast iron skillet on the bottom rack and heat the oven to 450°F (232°C). Let the skillet heat for 10 minutes.
- Wear silicone gloves to take the skillet from the oven to the stovetop. Pour the sourdough starter discard into the skillet and tilt it in circles to spread the starter evenly across the bottom of the skillet. (If your starter is thick, spread evenly into the bottom of the pan with an off-set spatula.) Put the skillet back in the oven for 10-15 minutes. Check it at the 10-minute mark to prevent the crust from burning.
- Once more, use silicone gloves to remove the skillet from the oven. Switch the oven broiler to LOW. Add your toppings onto the pizza crust. Move the skillet under the broiler for 1-2 minutes, keeping an eye on it to avoid burning. Remove the skillet from the oven and transfer the pizza to a cutting board. Serve right away.
NOTES
- Active starter can be used but you will want to stir it down to remove the bubbles before pouring it into the skillet.
- How to Freeze and Reheat: Once the crusts have cooled completely, place a piece of parchment paper between each one. Transfer them to a freezer-safe bag and freeze for up to 3 months. When ready to use, thaw the crust for about 20 minutes. Heat a cast iron skillet over medium-high heat with a light coat of oil. Cook the crust for 4 minutes on each side, add your toppings, and transfer the skillet under a low broiler for 1-2 minutes to finish cooking.
That was fun. I made it after a sourdough bread bake. 12" pan, avocado oil, oregano, rosemary, mozzarella, tomato and fresh basil leaves.
Just made this recipe for the first time and it was spectacular. I used a 12 inch cast iron skillet, once the crust was finished I added sauce, onion, pepperoni and cheese!!
What an amazing recipe… like all your recipes. I’m never disappointed.
I start on my 8” cast iron pre-heated in the oven, I spread 90 grams of starter, returned to the oven and after I can lift it from the pan I transferred the crust to my pre heated oven steel stone, let it crisp, take it out of the oven and add the toppings, return to my hot steel stone and it’s the most delicious, crispy and unbelievable crust ever!
Thank you, Ana!
How do you make the dough without the discard sticking to the hot cast iron skillet?
If your cast iron is not seasoned, lightly coat it with oil before pouring the discard into the skillet to prevent sticking.
I used parchment paper on the bottom of the skillet, before preheating it. Place the bottom of the skillet on the parchment paper and draw a circle around it and then cut. It never sticks! Thank you for this great recipe!
Tried this out yesterday. I’m a fan. Thanks so much for your simple and superb recipes.
You're welcome! 🙂
Pleasantly surprised it tasted so good! Quick, easy, and the kids loved it. Thank youuu😀 I did have to leave on broil longer than recommended time for cheese and toppings.
This turned out great! Pizza slid right out of the pan after cooking. Quick and easy lunch.
This sounds awesome. I'm very excited about trying this and most likely will try it tomorrow. Thanks so much!
How much starter would you use for a 10” iron skillet? This looks delicious!
I would use 1/2 cup and then adjust if needed on the next pizza.
How much starter and flour would you use for a 8in cast iron skillet?
I would use 1/2 cup of starter, maybe a little less, for an 8" cast iron skillet.