Tips:

• It’s important that the cast iron skillet is piping hot! If not, the sourdough starter will still and be challenging to remove from the pan. 
• If you plan to top your pizza with sausage or raw veggies, it is important to cook these prior to assembling your sourdough pizzas. The second bake is mainly to melt the cheese, so raw meats and crunchy veggies won’t be cooked through in that short amount of time. 
• The sourdough discard pizza crust is thin and crispy, but it is important to not be too heavy on the pizza sauce, otherwise, it can become soft. Still delicious, but if you prefer a crispy crust, I like to top the crust with about 2-3 Tablespoons of sauce. 
• If you are making multiple pizza crusts, I like to remove the pizza crust after the first bake and placed it on large baking sheet, then top with toppings. Bake until the cheese is melted. That way, the cast iron skillet is free to start the next round of pizza crusts!

Ingredients & Substitutions

• Sourdough Discard - Use an active sourdough starter or discard. That said, I’ve found sourdough discard spreads more easily across the bottom and up the sides of a cast iron skillet. If using an active starter, be sure to add in the same amount in grams. You can use discard at room temp or straight from the fridge.
• Seasonings-Italian seasoning, garlic powder, and salt add great flavor to the sourdough pizza crust, but they’re all optional. Feel free to add or skip anything based on your taste.
• Olive Oil: For coating the skillet before pouring in the discard. It helps crisp the crust and keeps it from sticking.

Here are a few topping ideas we’ve loved:

• Tomato sauce and mozzarella: This one's a regular in our kitchen. A thin layer of pizza sauce, shredded or fresh mozzarella, and a sprinkle of dried oregano or red pepper flakes. If I’ve got pepperoni, olives, or onions, I’ll toss those on too.
• Pesto and goat cheese:  I spread pesto on the crust, crumble goat cheese over the top, and add sautéed onions, roasted zucchini, or halved cherry tomatoes. This combo always tastes like more work than it really took.
• Garlic, mushrooms, and greens: Instead of using sauce, I brush the crust with olive oil. Then, I layer on chopped garlic, sautéed mushrooms, and mozzarella or fontina. After baking, I sometimes throw on a handful of arugula or baby spinach for a fresh finish.