Why Make This Recipe
Nothing beats the cozy feeling of homemade pizza. It’s like a warm hug on a plate! Making your own Cast Iron Whole Wheat & Herb Sourdough Pizza Crust means you’re working with simple, wholesome ingredients. Plus, it just tastes better when you make it yourself. The sourdough starter brings a delightful tang, while the whole wheat adds richness. You can customize it with your favorite toppings, making it the star of any gathering. And if you love crusts with a bit of crunch, cooking in a cast iron skillet is a game changer.
How to Make Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
Let’s jump right in! Start by gathering your ingredients. You’ll need 1.5 cups of active sourdough starter, a mix of flour, some olive oil, sea salt, and just a touch of honey for sweetness. If you’re feeling adventurous, toss in onion and garlic powder, plus fresh herbs like oregano for that wonderful aroma.
In a mixing bowl, combine the flour, sourdough starter, olive oil, honey, and salt. Don’t forget the optional herbs and spices! Start off by mixing in half of the warm water. Gradually add a bit more until the dough feels just right—soft, but not gooey.
Let it rest for 30 minutes to 3 hours. You can run some errands or binge-watch your favorite show; it’ll be ready when you are!
While the dough proofs, preheat your oven to 450 degrees. Roll out the dough to your desired size and thickness. Poke the surface of the dough with a fork in about a dozen places. Let it sit at room temperature for another 15 minutes.
Now it’s time for some baking magic! Place your rolled-out dough in a cast iron skillet or on a pizza stone and par bake it for about 8 minutes. Once it’s just set, top it with your favorite sauce, cheese, and any toppings you love. Bake it again for 12 to 15 minutes until everything is bubbly and golden brown. Slice it up and enjoy that homemade goodness!
How to Serve Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
Serve your pizza hot, right out of the oven! It’s perfect for a casual weeknight dinner or a fun gathering with friends. Pair it with a fresh winter salad or even a warm bowl of soup. I love to enjoy it with a side of sourdough garlic rolls to soak up any leftover sauce.
How to Store Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
If there are any leftovers (and that’s a big if!), store them in an airtight container in the fridge. They’ll keep well for about 2-3 days. To reheat, pop the slices in the toaster oven for a nice crispy texture. Alternatively, you can warm them in a skillet over medium heat.
Tips to Make Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
- Experiment with different herb combinations! You can try mixing in some basil or thyme to change the flavor profile.
- Make sure your sourdough starter is active and bubbly; that’ll give your crust the best rise and flavor.
- For an extra crispy crust, heat your skillet in the oven before adding the dough. Just be careful when placing it inside!
Variation
Feeling adventurous? You can try adding cheese to the dough itself or experiment with different types of whole grain flours. A touch of spelt or rye can give your pizza a unique twist. And don’t be afraid to get creative with toppings. I’ve made a tasty version with roasted vegetables and feta cheese that was a hit!
FAQs
Can I use regular yeast instead of sourdough starter?
Absolutely! Replace the sourdough starter with about 1.5 teaspoons of instant yeast, but you’ll lose that lovely sourdough flavor.
What’s the best way to know when the pizza is done baking?
Keep an eye on the cheese! When it’s melted and bubbly, and the crust is golden brown, it’s time to pull it out.
Can I freeze the dough?
Yes! You can freeze the dough after the first rise. Just wrap it tightly in plastic wrap and store it in a zip-top bag. Defrost it in the fridge overnight before using it.
Conclusion
This Cast Iron Whole Wheat & Herb Sourdough Pizza Crust is perfect for any night of the week! You can enjoy the baking process and savor every bite with just the right crunch. If you’re interested in exploring more pizza crust options, check out this recipe for more ideas!
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Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
- Total Time: 110 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A wholesome homemade pizza crust made with whole wheat and sourdough starter, baked in a cast iron skillet for a crunchy finish.
Ingredients
- 1.5 cups active sourdough starter
- 2 cups whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon honey
- Optional: 1 teaspoon onion powder
- Optional: 1 teaspoon garlic powder
- Optional: Fresh herbs (e.g., oregano, basil, thyme)
- Warm water as needed
Instructions
- Gather the ingredients needed for the crust.
- Combine flour, sourdough starter, olive oil, honey, and salt in a mixing bowl.
- Add half of the warm water gradually until the dough feels soft but not gooey.
- Let the dough rest for 30 minutes to 3 hours.
- Preheat your oven to 450°F (232°C).
- Roll out the dough to your desired size and thickness.
- Poke the surface of the dough with a fork.
- Let it sit at room temperature for 15 minutes.
- Place the rolled-out dough in a cast iron skillet or on a pizza stone and par bake for about 8 minutes.
- Top with sauce, cheese, and toppings of your choice.
- Bake again for 12 to 15 minutes until bubbly and golden brown.
- Slice and enjoy your homemade pizza!
Notes
For an extra crispy crust, heat the skillet in the oven before adding the dough. You can also experiment with different herbs and toppings.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough pizza, whole wheat crust, homemade pizza, cast iron pizza, vegetarian pizza
