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.
Great pizza recipe. Whole family loved it. Favorite part was how the crust wasn’t super flakey. Almost every other recipe I have used made the crust too dry and flakey but this one was spot on.
The easiest and best tasting pizza if you like thin and crispy. Reminds me of a restaurant from when I was young who made thin pizza just like this. I needed more than 1-2 minutes under broil and even more since added mushrooms and onions to half but so delicious. Will be my go to from now on.
Omg! This is fantastic! I love a thin crispy crust! Thank you for sharing with us! ♡
Can this pizza dough be frozen?
Yes
This is so delicious and simple!! A winner for my family!
Made 1 for lunch and oh my! Soooo delicious! I mean, I've made other delicious dough before, but with how easy this was, plus the taste, def a winner!
I think I need to spread my discard a bit thinner and/or cook a tad bit longer since it was a little dough-ey and not as cooked towards the middle, but it was still great! Based on recommendation and other reviews I mixed in some Italian seasoning as well as garlic salt with parsley (container mix) and that made it so good! Almost wanted to make another, but will do that tomorrow for actual pizza night 🙂
These turned out so perfectly for us! I was in a hurry to make dinner before the kids got home and I had 3 jars of sourdough discard sitting in the fridge. I added some Italian seasoning into the discard before I stirred it as recommended, and I drizzled a little bit of olive oil into the piping hot skillet before pouring the discard. I didn't measure but eyeballed it. One was thicker than the others and it didn't matter, I just flipped it before taking it out to add the toppings. Kids loved the pizza, hubby said it was one of the best pizzas he's had. It's certainly thin crust and if you're looking for a thick, deep dish pizza this isn't it. But if you're looking for a thin crust, flavourful, easy and super quick pizza and have discard you need to use up, use this recipe!
LOVE! This is the best quick way to use instead of throw away discard! My first one was very sour, so I added in Italian seasonings, garlic powder salt and sugar. I played with the thickness in my pan, seems best to eyeball it! Some of them were transformed into appetizers for my husband to sample this evening: red pepper tapenade with bacon and gouda, chicken cheddar with balsamic glaze and turkey apple brie. All were a hit! I made several more and froze them. The perfect thin crust at the ready!
This was fast and easy. Came out much better than I expected.
Excellent use of discard! Easy and delicious! I season with Italian spice blend, garlic, and salt. Add marinara, mozarella, and toppings of choice.