Sourdough Discard Skillet Pizza

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A Kitchen Discovery Worth Repeating

Hi, I’m Emily Truett, and this recipe came from one of those happy kitchen accidents that just stick with you. I had a bubbling jar of sourdough discard, zero flour left, and a pizza craving that couldn’t wait. Instead of tossing the discard like I usually did, I poured it straight into a hot cast iron skillet with a drizzle of olive oil and crossed my fingers. What emerged was nothing short of magic: a crisp-edged, golden-bottomed pizza crust that tasted like a cross between sourdough flatbread and the chewiest New York slice.

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This sourdough discard skillet pizza became an instant favorite in our house. It’s now my go-to when the fridge is full of toppings and time is short. Best part? No kneading, no flour, no dough rising. Just pour, bake, and devour.

You can feel the magic of sourdough even in something this quick there’s that signature tang and airy texture you normally have to coax from a day-long fermentation. It’s proof that great pizza doesn’t have to be complicated. I even started using this pour method when I make sourdough discard pizza dough in larger batches, because the skillet crust is just that good.

The Science Behind the Sizzle

Why does sourdough discard work so well in a hot skillet? It’s all about fermentation. Even though discard isn’t freshly fed, it still contains active cultures, lactic acid, and just enough gluten to create structure. When poured into a sizzling pan, the water evaporates quickly, creating bubbles and lift while the starches gel and crisp. This process mimics traditional high-hydration dough baking just without the fuss.

You’ll want to use a well-oiled cast iron pan for this. The oil helps the edges fry up like the bottom of a Detroit-style pie, while the center stays chewy. If you’ve tried recipes like sourdough discard garlic cheese bread or pretzel bites, you already know the range of what discard can do. This pizza just might be its tastiest trick yet.

Cast Iron Skillet + Discard = Pizza Magic

Pouring the Perfect Base

When it comes to this sourdough discard skillet pizza, precision isn’t the goal heat is. Preheating the skillet on the stovetop until it’s shimmering hot is the key to a crust that gets golden and crisp underneath. I like to swirl in 1 to 2 tablespoons of olive oil, making sure the bottom and edges are well-coated. Then, pour in about ¾ to 1 cup of unfed sourdough discard. You’ll hear it sizzle immediately.

Tilt the pan gently to spread the discard into an even layer. Resist the urge to stir or touch it just let the heat do its work. In under a minute, the discard will begin to set around the edges. This is your foundation, and it sets the stage for that signature crispy-chewy balance.

The amount matters. Too much discard, and you risk a soggy center. Too little, and the crust may over-crisp. A 10–12 inch skillet is ideal here. For a crunchier texture, sprinkle in a touch of cornmeal or grated Parmesan before pouring the discard like a built-in flavor boost.

Want a thicker crust? Let your discard sit out at room temperature for 30–60 minutes to bubble a bit before pouring. That helps activate the natural yeasts still hanging around in the mix. For even more flavor and stretch, try blending in a spoonful of the sourdough discard pizza dough from a previous batch.

Why Cast Iron Is the Real MVP

There’s no substitute for cast iron. Its even heat distribution and high heat retention are what allow this simple method to mimic a pizza oven. When you transfer the skillet from stove to oven, it holds the heat, giving your crust that beautiful browning underneath while toppings finish on top.

I always bake mine at 450°F for 10 to 12 minutes after the stovetop sizzle. Then, I pull it out, add sauce, cheese, and toppings, and send it back in for another 5 minutes. That two-step bake keeps the crust crisp and the toppings just-melted not soggy.

This skillet approach reminds me a lot of how I treat my sourdough snack bread a hot, oiled pan transforms humble discard into something seriously satisfying. Don’t forget to let it cool for 2–3 minutes before slicing. The crust crisps even more as it rests.

Ready for toppings, tricks, and gourmet inspiration? In Part 3, we’re layering on the good stuff.

Top It, Bake It, Love It

Sauces, Cheese & Beyond

This is where it gets fun. Once the base is baked and golden underneath, you’re just minutes away from sourdough skillet pizza greatness. For your first layer, go classic with tomato sauce and mozzarella. But don’t stop there. This crust is a blank canvas that begs for creativity.

Try a garlicky red sauce or swap in basil pesto for a fresh, herb-forward twist. A spoonful of chili crisp or roasted garlic oil adds gourmet depth with zero effort. Burrata, goat cheese, or smoked mozzarella can transform it into something downright indulgent.

One of my favorite topping combos? A swirl of spicy arrabbiata, roasted red peppers, and torn basil. Bake it until the cheese is bubbly and the edges are begging to be crisped. For extra inspiration, check out quick sourdough cheesy breadsticks those same toppings work brilliantly on pizza night.

Once you’ve added your toppings, return the skillet to the oven for about 5 minutes at 450°F. This second bake is short but essential. It allows the crust to firm up under the weight of your toppings and ensures everything melts and marries together beautifully.

Crust Tweaks for the Adventurous

Want more texture or crunch? Sprinkle cornmeal or semolina flour into the skillet before pouring the discard. That creates a toasty base that mimics stone-oven pizza. You can also mix herbs like oregano or garlic powder directly into your discard to flavor the crust itself.

Need more rise? Let the discard rest at room temp before baking, or blend in a tablespoon of active starter. Want a more structured crust? Fold in a spoonful of sourdough discard pizza dough from a recent batch.

For those who love pizza night extras, serve it with sourdough garlic parmesan knots on the side. They’re soft, cheesy, and made with discard too no waste, all flavor.

Coming up in Part 4, we’ll tackle common mistakes and expert storage tips.

Troubleshooting & Pro Tips

What Can Go Wrong (And How to Fix It)

Even the easiest recipes can have a few stumbles here’s how to avoid the most common issues with sourdough discard skillet pizza.

Problem: Crust too soft or pale? Your skillet likely wasn’t hot enough before pouring. Heat it over medium-high until the oil shimmers, then pour the discard in quickly to get that instant sizzle.
Problem: Sticking crust? Cast iron must be well-oiled or well-seasoned. Use at least a tablespoon of oil, and don’t be afraid to go up to two. Let the crust fully set before trying to remove it.
Problem: Overly sour flavor? That means your discard is a bit old. For a milder taste, use discard that’s less than five days old or stored in the fridge. And if you’re tired of throwing discard out altogether, check out this no discard sourdough starter method to streamline your baking.

Another common mistake is piling on toppings too early. Always bake the plain crust first, then top and return to the oven. This two-step bake prevents soggy centers and delivers bubbling cheese with crispy edges just like pizza night should be.

Storing, Reheating & Freezing

Leftovers? Yes, please. This pizza stores well in the fridge for up to 3 days. Reheat it in a dry skillet over medium heat or pop it in the air fryer for 3–4 minutes. The crust will crisp right back up.

Want to freeze it? Par-bake the crust (just the first bake with discard only), let it cool, then wrap and freeze. When ready to serve, top it and bake straight from frozen for 8–10 minutes.

Batch cooking more than one? Try turning this into sourdough discard pizza rolls perfect for lunchboxes or freezer meals.

FAQ Section

Can you use sourdough discard for pizza?
Yes! Sourdough discard is naturally fermented, flavorful, and perfect for a quick, pourable pizza base that crisps in the skillet.

What is the 55 rule for pizza dough?
The 55 rule refers to dough hydration 55% water to flour. Traditional doughs follow this, but sourdough discard has much higher hydration, giving it that pourable, no-knead texture.

How do you discard sourdough in a cast iron skillet?
You don’t discard it you cook it! Pour ¾ to 1 cup of discard into a hot, oiled skillet, bake, top, and enjoy. No waste, all reward.

What are common cast iron pizza mistakes?
Pouring into a cold skillet, using too little oil, topping before the crust is set, or using old discard. Always preheat and use enough oil to prevent sticking.

Conclusion

This sourdough discard skillet pizza is my favorite kind of recipe: simple, zero-waste, and packed with flavor. It’s crispy, tangy, endlessly customizable, and done in under 20 minutes. Whether it’s your first time baking with discard or you’re already making garlic parmesan knots every week, this method will fit right into your kitchen rhythm.

So grab that jar of discard, heat up your skillet, and let dinner pour itself. You’ll never look at “discard” the same way again.

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