How to Cook Sourdough Pizza in a Cast Iron Skillet, Deep Dish, Pizza Stone or Dutch Oven

Hello, fellow sourdough enthusiasts! These are some of my favorite methods for cooking sourdough pizza at home: in a cast iron skillet, deep dish (Chicago style!), on a pizza stone, or even in a Dutch oven. I have two young children and we love making sourdough pizza on Friday nights to enjoy with friends and family. It’s a great way to unwind after a busy week and there’s something really special about making pizza from scratch using your own homemade sourdough starter. Plus sourdough pizza has so many healthy benefits over delivery pizza, it’s hard to go wrong. So, let’s get started!

Cast iron sourdough pizza

One of my favorite ways to make sourdough pizza is in a cast iron skillet. Cast iron is great for achieving a crispy crust and even cooking because once it gets hot it retains heat so well. To make sourdough pizza in a cast iron skillet, first preheat your oven to 500°F (260°C). While the oven is heating up, shape your pizza dough to the desired size and shape. Drizzle a bit of olive oil to coat the pan, then place the dough in the cast iron skillet and add your sauce, cheese, and toppings. Finally, bake the pizza in the oven for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

The video below is a great demonstration on how to shape your pizza dough before placing it in your cast iron pan. This method works great for any of the cooking vessels (deep dish, pizza stone or Dutch oven) as well.

Deep dish sourdough pizza

If you’re looking for something a little different, try making a deep dish sourdough pizza. To make this style of pizza, you’ll need a deep dish pizza pan or a cake pan. Preheat your oven to 425°F (220°C) and shape your dough using the same method as the video above to the size of your pan. You can use a round pan like this beautiful deep dish pizza pan from Emile Henry, or even a square pan, casserole or pie dish.

Deep Dish Pizza Pan for Chicago Style Pizza at Home from Emile Henry

Add your sauce, cheese, and toppings, and then bake the pizza in the oven for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

How to bake sourdough on a pizza stone

Many people wonder if it’s possible to bake sourdough on a pizza stone. The answer is yes, you can! A pizza stone is a great tool for achieving a crispy crust and even cooking. To use a pizza stone for sourdough pizza, first preheat your oven to 500°F (260°C). Place the pizza stone in the oven to heat up. While the stone is heating up, shape your pizza dough to the desired size and shape. Once the stone is hot, remove it from the oven and place the dough on the stone. Add your sauce, cheese, and toppings, and then bake the pizza in the oven for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Sourdough pizza in a dutch oven

Another great way to make sourdough pizza is in a Dutch oven. This method is great for achieving a crispy crust and a nice rise. Similar to the cast iron skillet, a Dutch oven really retains heat really well to ensure you’re cooking the pizza at a very high and even temperature. To make sourdough pizza in a Dutch oven, first preheat your oven to 500°F (260°C). While the oven is heating up, place your Dutch oven in the oven to heat up as well. Once the oven and Dutch oven are hot, shape your pizza dough to the desired size and shape. Remove the Dutch oven from the oven and carefully place a piece of parchment paper at the bottom before putting in your dough. This will make it much easier to pull the pizza out with the parchment paper once it’s done, so you want to have two pieces that will act as handles that you can grab when the time comes. Place the dough in the bottom of the Dutch oven but be careful because it’s hot! Add your sauce, cheese, and toppings, and then bake the pizza in the oven for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Sourdough pizza stone vs. dutch oven

So, which is better for making sourdough pizza – a pizza stone or a Dutch oven? Well, it really depends on your personal preference. A pizza stone is great for achieving a crispy crust and even cooking, while a Dutch oven is great for achieving a nice rise and a softer crust. Both methods can produce delicious sourdough pizza, so it’s really up to you to decide which one you prefer.

Honestly, the Dutch oven is probably my least favorite method of cooking pizza as it’s much deeper than it needs to be for cooking sourdough pizza. I generally alternate between my pizza stone and cast iron. My pizza stone is great for getting that nice crispy crust and the cast iron offers a more even bake throughout.

Can you cook sourdough bread in a pizza oven?

Yes, you can cook sourdough bread in a pizza oven. In fact, many professional bakers use pizza ovens to bake their bread because of the high heat and even cooking. To bake sourdough bread in a pizza oven, first preheat the oven to 500°F (260°C). Place your bread on a baking stone or in a Dutch oven and bake for 20-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Keep in mind that the baking time may need to be adjusted depending on the size and shape of the bread.

Also, some pizza ovens get as hot at 950°F (500°C). I would never cook my sourdough at that temperature unless I was specifically following a recipe that called for it. I’ve never tried it but I suspect that would burn your bread dough pretty quickly.

Sourdough pizza percentages

Sourdough pizza percentages refer to the ratio of flour to water in the pizza dough. This ratio is expressed as a percentage and can be adjusted to achieve different textures and flavors in the crust. For example, a higher hydration percentage will result in a softer, more open crumb, while a lower hydration percentage will result in a denser, more chewy crust. Experimenting with different sourdough pizza percentages is a great way to find your perfect crust.

Keep in mind that the exact percentages may need to be adjusted based on factors such as the type of flour used, the temperature and humidity of your kitchen, and the length of time the dough is fermented. It’s a good idea to play with different percentages until you find the one that produces the crust you like best.

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