I think we might starve in my house without weeknight pizzas. As much as I love a good outdoor pizza oven party with a toppings bar and a prolonged session of baking and chit-chatting, sometimes you just need something easy and hearty to throw in the oven. Enter this cornmeal skillet sourdough pizza.
This pizza takes some inspiration from one of my favorite country loaf variations, the polenta porridge country loaf. I love a cornmeal pizza, but adding dry cornmeal to the dough can sometimes give you a dry dough. I decided to approach this one with the general philosophy of country sourdough, but since you’re not making a finicky free-form hearth loaf, you can add everything at once and mix well.
I use Cairnsprings Trailblazer bread flour for this (which tends to be a thirsty flour). Because this flour is essentially a Type 85 flour, which makes it more whole grain, I usually add another tablespoon or two of water. If you’re using King Arthur Bread Flour, which is a high-protein white bread flour, or another similar, this will probably be the right amount of water. This dough is designed to be on the wet side, which gives you a really fluffy, crusty pizza. It also makes it easy to spread out in the pan.
Quick Sourdough Pizza
You can use cornmeal or polenta for the porridge addition, but be sure to use cornmeal when you dust the pan. They are both made from ground corn, but polenta is coarser and will be too toothy on the outside of the pizza.
Note that in the final recipe, the cornmeal porridge is scaled up slightly to cover loss during cooking, just to ensure there is enough porridge to cover the dough requirements. The table below shows the final dough percentages and ingredients, but you’ll need slightly more cornmeal (or polenta) and water to make the porridge.
This cornmeal skillet sourdough pizza recipe makes for an easy, hearty meal. The choose-your-own-adventure of topping your pizza is always fun, and the convenience of cooking it in a skillet eliminates the headache of shaping the rounds and trying to shimmy them off of a peel. The dough borrows some of the principles from sourdough country bread, such as a high-hydration and adding a porridge. This means the substantial crust is packed with flavor and has a pleasing, tender texture.
Handmade Sourdough Pizza Recipe
One dough ball can be saved for the next day or up to two days later. After dividing the dough and balling each piece, place one in a small, oiled container with an airtight lid. Place the container into the refrigerator. To use, remove the dough from the refrigerator an hour before you want to use it, following Step 8 onward, above, with the dough.
For more tips and tricks to making the perfect pizza at home, be sure to read through the Ultimate Guide to Sourdough Pizza.
Jennifer Latham is the author of ‘Baking Bread with Kids’ from Ten Speed Press and co-author of Bread Book with Chad Robertson. She is the former Director of Bread for Tartine Bakery. She studied philosophy and journalism at UC Santa Cruz before following her love of dough into professional kitchens. She lives, climbs, surfs and hikes in Northern California.Pizza has always been a bit of a guilty pleasure for us. I’m sure we aren’t alone here, right?! But it is something we have very, very rarely. We prefer not to eat out, plus most bread products hurt my belly. If you feel the same, I have breaking news for you –
Gluten Free 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. And then when you top this bad boy off with some organic or homegrown sauce and veggies to boot? It really can’t get much better. Before we get started, a few notes:
If you are an avid sourdough baker, the steps in this recipe will not be all that foreign for you. However, if you aren’t yet actively working with sourdough, you may need to take a step back for a moment. The recipe calls for active sourdough starter. If that isn’t something you have on hand – don’t worry! I have an easy-to-follow tutorial on how to make your own, using just three ingredients. Or, if you aren’t up for making a starter from scratch, feel free to pick up a dry (but alive!) organic sourdough starter the Homestead and Chill shop. All it needs a little water, flour, and few days to get active again.
You’ve probably already gleaned by the title that we bake our sourdough pizza crust in cast iron. To be precise, we use our favorite large 14-15″ Lodge cast iron skillet. Yeah, it looks neat – but it also provides an extra oomph of heat! Lodge also makes a pretty badass cast iron griddle/pizza pan. We have not tried this recipe using a classic pizza stone, but I imagine it would work out just fine. Be sure to preheat it, and report back to let us know how it goes!
Simple Sourdough Pizza Crust: Step By Step Guide
Finally, please note that we suggest allowing your pizza dough to proof (meaning, sit out at room temperature) for several hours after mixing, before rolling out and baking. You could rush this step and do a shorter proof time, but it may result in a less fluffy (and less nutritious) crust. Just giving you a heads up so you can plan your day accordingly!
*Check out our tutorials on how to make your own garlic powder, and also how to make onion powder! These fresh homemade seasonings are so versatile, and have unbeatable flavor!
Our active, hungry sourdough starter. She’s a tad brown because we often feed her with part whole wheat or rye flour. The two flours shown are the ones we used in this recipe, and also our go-to flours for making loaves of sourdough bread!
Sourdough Pizza Recipe
In a large mixing bowl, combine the called-for flour, active sourdough starter, olive oil, honey, salt, chopped herbs and seasonings. Lightly mix.
, mixing and assessing the consistency of the dough as you go. I typically mix my sourdough with clean bare hands. It doesn’t need to be heavily kneaded. Form the finished pizza dough into a ball, and leave it in the bottom of your mixing bowl.
If you’re accustomed to making sourdough bread, keep in mind this dough shouldn’t be quite as wet or gooey. However, it shouldn’t be crumbly and dry, like when you make sourdough crackers either! The amount of water needed will vary depending on the hydration and consistency of your sourdough starter. The last time we made this, I added the whole ¼ cup of water but found I needed to add just a pinch more flour afterwards to get it how I like it.
Cast Iron Cooking
After mixing, cover the bowl and dough with a tea towel. A damp tea towel will help it maintain even more moisture. Allow the pizza dough to proof for at least 30 minutes, up to several hours. We opt for a longer proof (about 3 hours) for a better rise! You can go beyond this if you wish. The more fermentation time, the healthier it is and easier to digest too.
Cast iron cooking brings the heat! While this is desirable for the most part, it also means things can accidentally get a bit crispy sometimes. We recently learned a trick to help prevent burning the bottom of our bread loaves or pizza: Place a spare baking sheet on the empty oven rack below the one your cast iron is sitting on. This helps absorb some of the heat before it gets to your pan. No more burnt bottoms!
Lightly flour a piece of parchment paper, cut to a size that is a tad larger than the bottom of your pan. I suggest doing this on a cutting board for added mobility – making it easier to transfer your pizza dough into the hot cast iron later. Also very lightly dust the top of the dough ball and rolling pin with flour.
Cast Iron Sourdough Discard Pizza
Next, let the rolled-out pizza crust sit at room temperature for a final 15 minutes – not yet in the hot cast iron. This will allow it to fluff back up. Ours usually form nice air bubbles during this time!
Note: If you only have a petite cast iron skillet on hand, you’ll either end up with a really thick crust, or may want to split your dough into two smaller pies.
*Note that the bottom right image was taken after the rolled pizza crust rested for 15 minutes, and is transferred into the hot cast iron as described in Step 5 below.
Deep Dish Sourdough Cast Iron Pizza
After the pizza dough has its final period of rest, remove the cast iron skillet from the oven. Carefully slide the parchment paper and pizza crust into the center of the hot pan.
Remove the crust from the oven, and smear on a layer
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