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.
Large cast iron skillet (14-15") or Pizza Stone - otherwise, split dough into two smaller pies
1.5cupsSourdough 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 cupsFlour of choice. We use 3/4 cup bread flour (or white all purpose) and 3/4 cup whole wheat.
2tbspextra virgin olive oil
1 tspsea salt
1/4cupwarm water (maximum)
1/2tsponion powder, optional
1/2tspgarlic powder, optional
2tbspchopped fresh oregano, or 1 tbsp dry
choice of sauce, cheese, and toppings
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!
*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.