Cast Iron Whole Wheat & Herb Sourdough Pizza Crust
This homemade sourdough pizza crust is not only soft, chewy, and delicious – it’s also hearty and nutritious, made with half whole wheat flour! Like other classic sourdough, the pizza dough is naturally-leavened and fermented to perfection, making it more comfortable on your gut and far easier to digest. This sourdough pizza crust recipe can also be cooked on a pizza stone instead of a cast iron pan, and you can also make it more white than whole wheat if you prefer.
Servings: 1 large pizza
Equipment
- Large cast iron skillet (14-15") or Pizza Stone - otherwise, split dough into two smaller pies
- Rolling pin
Ingredients
- 1.5 cups Sourdough starter – it should be at peak activity (recently fed and at least doubled in size) - in a similar state you’d add it to your bread recipes.
- 1.5 cups Flour of choice. We use 3/4 cup bread flour (or white all purpose) and 3/4 cup whole wheat.
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tbsp honey
- 1/4 cup warm water (maximum)
- 1/2 tsp onion powder, optional
- 1/2 tsp garlic powder, optional
- 2 tbsp chopped fresh oregano, or 1 tbsp dry
- choice of sauce, cheese, and toppings
Instructions
- Thoroughly combine the flour, active sourdough starter, olive oil, honey, salt, chopped herbs and seasonings as well as up to ¼ cup warm water. Start with half the water, mix, and slowly add more as needed to get a thoroughly mixed, soft dough - but not gooey and wet. The amount can vary based on how wet your sourdough starter is.
- Once combined allow the dough to proof from 30 minutes to 3 hours (or longer). Keep the dough in a mixing bowl covered with a tea towel. The longer the proof time, the more light and airy the crust will be!
- When your chosen proofing time is nearing an end, place your cast iron skillet or pizza stone in the oven and preheat at 450 degrees.
- Lightly flour the parchment paper, top of the dough ball, and rolling pin and roll out the dough to your desired size and thickness.
- Once rolled out, use a fork to poke the surface of the dough evenly in about a dozen places and allow the dough to rest at room temperature for another 15 minutes.
- Once the dough has finished resting, place it on your skillet or pizza stone and par bake the naked crust for 8 minutes.
- After 8 minutes, remove the crust from the oven and dress your pizza any way you desire. Once your pizza is dressed to your liking, put it back into the oven for a final 12 to 15 minute bake.
- Once finished baking, slice your sourdough pizza and enjoy!
Notes
*Note: When first mixing the dough, start with half the called-for water, mix, and slowly add more as needed to get a thoroughly mixed, soft dough - but not gooey and wet. The amount can vary based on how wet your sourdough starter is.