Sourdough Skillet Pizza (Crispy Crust, Soft Center, No Oven Stress)

Introduction

Sourdough skillet pizza is one of the most rewarding ways to use sourdough discard or active starter while achieving a crust that is both crispy and tender. Cooking pizza in a skillet gives you exceptional control over texture, producing a golden, crackly base with a soft, airy interior. I started making skillet pizza when I wanted a homemade pizza night without heating the oven for an hour, and the results were better than expected. The natural tang of sourdough adds depth that standard pizza dough cannot match, making each bite more flavorful. This method is ideal for home cooks who want artisan-style pizza with minimal equipment and effort. Whether you top it simply with tomato sauce and mozzarella or load it with vegetables and meats, sourdough skillet pizza is versatile, satisfying, and perfect for casual dinners or weekend cooking projects.

Why You’ll Love This Recipe

This sourdough skillet pizza delivers a crisp, golden crust with rich sourdough flavor using simple techniques. It requires no pizza stone, no special oven settings, and very little hands-on time. The dough is flexible, forgiving, and easy to customize with your favorite toppings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sourdough starter
Sourdough starter provides leavening and that signature tangy flavor. You can use active starter or unfed discard, depending on your preference.

All-purpose flour
All-purpose flour creates a balanced crust that is crisp on the outside while remaining tender inside.

Olive oil
Olive oil enhances flavor and helps create a beautifully crisp base when cooked in the skillet.

Warm water
Warm water hydrates the dough and helps activate the starter for proper fermentation.

Salt
Salt strengthens the dough and balances the flavors of the crust and toppings.

Tomato sauce
Tomato sauce forms the base of the pizza and adds acidity that complements the sourdough.

Mozzarella cheese
Mozzarella melts evenly and creates a classic, stretchy pizza topping.

Pizza toppings
Pizza toppings such as pepperoni, mushrooms, onions, bell peppers, or olives allow full customization.

Directions

In a mixing bowl, combine the sourdough starter, warm water, olive oil, and salt. Gradually add the flour, mixing until a soft dough forms. Knead lightly until smooth. Cover and let the dough rest for 4 to 6 hours at room temperature, or until slightly risen and airy.

Heat a cast-iron or heavy-bottom skillet over medium heat and lightly oil the surface. Stretch the dough to fit the skillet and carefully place it inside. Cook for 3 to 4 minutes until the bottom begins to set and turn golden.

Reduce heat to medium-low. Spread tomato sauce evenly over the dough, leaving a small border around the edges. Add mozzarella cheese and desired toppings. Cover the skillet with a lid and cook for 8 to 10 minutes, until the cheese is melted and the crust is cooked through.

For extra browning, you can place the skillet under a hot broiler for 1 to 2 minutes, watching closely to prevent burning. Remove from heat and rest for a few minutes before slicing.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes one 10–12 inch pizza, serving 2 to 3 people. Preparation time is about 15 minutes, with a fermentation time of 4 to 6 hours. Cooking time is approximately 15 minutes.

Variations and Customizations

Sourdough skillet pizza is highly adaptable. For a thicker, pan-style pizza, allow the dough to rest directly in the oiled skillet for 1 hour before cooking. This creates extra air pockets and a fluffier crumb.

You can experiment with sauces such as pesto, white garlic sauce, or olive oil with herbs. Cheese options like provolone, fontina, or a sprinkle of parmesan add complexity. For a plant-based version, use dairy-free cheese and load up on vegetables like zucchini, spinach, and roasted peppers.

Whole wheat flour can replace up to half of the all-purpose flour for a nuttier flavor. If using sourdough discard, extend the fermentation slightly to improve structure and rise.

Nutrition and Dietary Info

The following nutrition information is approximate and based on one slice (8 slices per pizza).

Nutrient	Amount per serving
Calories	230 kcal
Protein	8 g
Carbs	30 g
Fat	9 g
Saturated fat	3 g
Fiber	2 g
Sugar	3 g
Sodium	420 mg

Expert Tips & Customizations

Preheat the skillet
A hot skillet ensures immediate crust formation and prevents sticking.

Control the heat
Medium to medium-low heat avoids burning while allowing the dough to cook through.

Use a lid
Covering the skillet traps steam and helps melt the cheese evenly.

Do not overload toppings
Too many toppings can weigh down the dough and cause uneven cooking.

Rest before slicing
Allowing the pizza to rest improves texture and prevents sogginess.

Storage/reheating

Store leftover pizza in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat to restore crispness, or warm briefly in the oven.

FAQs

Can I use sourdough discard?

Yes, discard works well, but the dough may need slightly longer fermentation.

Do I need a cast-iron skillet?

A heavy-bottom skillet works, but cast iron gives the best crust.

Can I make the dough ahead?

Yes, refrigerate the dough for up to 24 hours after initial fermentation.

Can I cook this entirely on the stovetop?

Yes, keep the heat low and cover the skillet to ensure even cooking.

What if my crust burns?

Lower the heat and shorten the initial stovetop cooking time.

Can I freeze the dough?

Yes, freeze after fermentation and thaw overnight before use.

Is this pizza chewy?

Yes, sourdough gives a pleasantly chewy texture with crisp edges.

Can I make it gluten-free?

This recipe works best with wheat flour, but gluten-free blends may be tested.

Why is my dough dense?

Under-fermentation or inactive starter is usually the cause.

Can I add herbs to the dough?

Yes, dried oregano or garlic powder works very well.

Conclusion

Sourdough skillet pizza is a practical and flavorful way to enjoy homemade pizza with artisan character. With its crisp crust, tangy depth, and flexible toppings, it offers a reliable method for creating impressive pizza without complicated tools or techniques. Once you try it, this skillet method is likely to become a regular part of your sourdough routine.

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