This Sourdough Pan Pizza is made deep dish-style with sourdough discard pizza dough. Baked in a cast iron skillet, the buttery, cornmeal crust makes it a fun and flavorful dinner the whole family will love.
Deep dish pizza, pan pizza, or cast iron skillet pizza - I honestly wasn’t sure what to call this recipe at first.
I originally wanted to make a sourdough deep dish pizza. But after some research, I realized deep dish has a unique crust often made with butter and cornmeal.
Since I didn’t want to add another pizza dough recipe to the blog (I already have sourdough discard and whole wheat versions), I decided to focus on bringing that classic deep dish flavor and texture in a new way.
So, I put on my sourdough blogger thinking cap and created this delicious deep dish-style sourdough pan pizza.
To get that classic buttery, cornmeal crust, I heated a cast iron skillet, coated it with butter, and sprinkled in cornmeal before adding the dough. Then, I layered it like a true deep dish - cheese first, then toppings, then sauce.
The result? A crispy, golden crust with a rich, buttery flavor and a satisfying crunch from the cornmeal. My fiancé couldn’t stop raving about how good it was, and I have to admit, I was pretty impressed too.
Trust me, this sourdough pizza recipe makes for a fun and satisfying dinner the whole family will love!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Pizza Dough- Both my sourdough discard pizza dough and sourdough whole wheat pizza dough work wonderfully in this recipe.
- Cornmeal- Adds a nice crunch to the bottom of the pizza, giving it that signature deep-dish texture. You can also use semolina flour or skip it altogether.
- Butter- Deep dish pizza often includes butter in the dough for a unique flavor and texture. To mimic that, I use lots of butter to coat the cast iron skillet.
- Marinara Sauce- In deep dish pizzas, the sauce goes on top of the cheese and toppings. I use my homemade marinara sauce for a classic flavor, but feel free to use your favorite pizza sauce.
- Mozzarella Cheese- Use low-moisture mozzarella to prevent excess liquid from making your pizza soggy. Shredding it yourself also improves both texture and flavor compared to pre-shredded cheese.
- Parmesan- Adds a nutty flavor. Use freshly grated parmesan cheese for the best flavor.
- Pepperoni- About ½ cup of pepperoni should be enough for a single layer, or just enough to cover the cheese. Feel free to swap with sausage, mushrooms, grilled chicken, or your favorite pizza toppings.
- Seasonings- I love using my homemade pizza seasoning, but you can use any pizza seasoning blend you prefer. Alternatively, a simple combination of dried oregano and garlic powder will give you a classic pizza flavor.
Tips for Success
- Preheat the skillet. Don’t skip this step! Preheating the skillet helps achieve a perfectly crispy crust on the bottom of the pizza.
- Use the middle rack. Baking on the middle rack ensures a crispy bottom and evenly cooked top, while allowing the dough to cook through fully.
- Don't overload with toppings. Too many toppings can weigh down the dough and prevent it from cooking properly.
- Cover with foil if needed. If the top is browning too quickly before the center cooks through, loosely cover the pizza with foil to prevent burning.
How to Make Sourdough Pan Pizza
Here is how to make deep dish-style sourdough pan pizza in a cast iron skillet.
Step 1: Preheat oven. Preheat your oven to 450℉ with a 10-inch cast iron skillet inside on the middle rack.
Step 2: Stretch the dough. On a lightly floured surface, stretch the pizza dough into a 12-inch circle (slightly larger than your skillet).
Step 3: Butter the skillet. Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom. Sprinkle cornmeal evenly over the butter.
Step 4: Assemble the pizza. Transfer the dough to the hot skillet, pressing it to the edges. Layer the pizza starting with mozzarella, followed by parmesan and pizza seasoning. Add pepperoni or your chosen toppings, and spread marinara sauce over everything.
Step 5: Bake and serve. Bake for 45 minutes, or until the top is golden and bubbly, and the center is cooked through. If the top browns too quickly, loosely cover with aluminum foil. Let the pizza cool for 10 minutes before slicing and serving.
Other Topping Ideas
Switch up the marinara sauce with pesto, alfredo, buffalo, BBQ, or creamy pumpkin sauce. For toppings, try grilled chicken, homemade meatballs, buffalo chicken dip, or BBQ pulled chicken instead of pepperoni.
Just be sure not to overload the pizza with toppings - too much can make it hard for the center to cook through.
Serving Suggestions
Pair this cast iron sourdough pizza with a light salad like spinach Caprese, Caesar, or arugula. Alternatively, enjoy it with roasted balsamic Brussels sprouts, sautéed asparagus, or green beans.
For something heartier, try my sourdough garlic bread (my fave!) or garlic knots.
How to Store
Store leftover pizza in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap tightly and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat in the oven or microwave before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Pan Pizza
Equipment
Ingredients
- 1 1-1 ½ pound sourdough pizza dough (or whole wheat sourdough pizza dough)
- 1 tablespoon unsalted butter
- ½ tablespoon cornmeal
- 2 cups low-moisture mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- ½ teaspoon pizza seasoning (or ¼ teaspoon each dried oregano and garlic powder)
- ½ cup sliced pepperoni (or toppings of choice)
- 1 cup marinara sauce
Instructions
- Preheat your oven to 450℉ with a 10-inch cast iron skillet inside on the middle rack.
- On a lightly floured surface, stretch the pizza dough into a 12-inch circle (slightly larger than your skillet).1 1-1 ½ pound sourdough pizza dough
- Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom. Sprinkle cornmeal evenly over the butter.1 tablespoon unsalted butter, ½ tablespoon cornmeal
- Transfer the dough to the hot skillet, pressing it to the edges. Layer the pizza starting with mozzarella, followed by parmesan and pizza seasoning. Add pepperoni or your chosen toppings, and spread marinara sauce over everything.2 cups low-moisture mozzarella cheese, ¼ cup parmesan cheese, ½ teaspoon pizza seasoning, ½ cup sliced pepperoni, 1 cup marinara sauce
- Bake for 45 minutes, or until the top is golden and bubbly, and the center is cooked through. If the top browns too quickly, loosely cover with aluminum foil.
- Let the pizza cool for 10 minutes before slicing and serving.
Notes
- Quick Tip: Don't overload with toppings. Too many toppings can weigh down the dough and prevent it from cooking properly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.
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