With a nutty flavor and fluffy (yet) chewy crust, this whole wheat sourdough pizza is absolutely delightful. Top it with your favorite pizza toppings, bake it on a cast iron skillet and enjoy.
I would have never thought a few years ago I would say I can eat a whole wheat pizza crust with no stomach pain. Growing up with a gluten intolerance always made me weary of anything wheat – until I started my sourdough journey.
This whole wheat sourdough pizza crust was made because I had two rancid bags of flour back to back. I only had 1/3 cup of all purpose flour. I did not have enough all purpose flour for our typical sourdough pizza crust.
Pizza is one of our favorite weekend meals because it is quick to make, everyone can put their own toppings on and the cook time is quick. On our weekly meal plan we often eat sourdough pizza once a week rotating between this whole wheat sourdough pizza and BBQ chicken sourdough pizza.
Other Reasons to Love this Sourdough Pizza Crust
- The dough is ‘no knead’ and comes together within 5 minutes or less. Simply mix by hand and allow the fermentation to begin!
- The fermentation time is customized to your schedule.
- There are multiple places to cook this crust: cast iron skillet, stovetop (skillet) or pizza stone.
Ingredients
To make this sourdough pizza crust, use the below ingredients:
- Whole Wheat Flour
- Providing nuttiness and texture to the crust.
- All Purpose Flour (or bread flour)
- Organic, unbleached flour is best.
- Salt
- Water
- Sourdough Starter
- To reduce needing additional leaveners (baking soda / baking powder) or instant yeast, optimal sourdough discard is at peak level.
Kitchen Tools
Pizzas are quick and require minimal tools. We prefer to cook our pizza crust on a cast iron skillet though you can use a pizza pan.
- Large Mixing Bowl
- This set comes with a lid (no need for plastic wrap or beeswax wrap during fermentation)
- Cast Iron Skillet
- The 15″ cast iron skillet is great for making personal sized whole wheat sourdough pizza crust.
- Metal Spatula
- Pizza Cutter
- This is the best pizza cutter because it protects your hands and everything comes apart. It is also dishwasher friendly (including the blades)
- We also use scissors to cut the pizza (easier for kids eating baby led weaning style.
- Rolling Pin
- Dough Scraper
- Olive Oil Dispenser
Baker’s Timeline: How to make
Adjust the timeline to your fermentation goals. We prefer long fermentation, therefore the below outlines a long fermented sourdough pizza crust.
To bake the crust quicker, allow the crust to double in size and skip the extra fermentation time in the fridge. The below timeline is for a long fermented sourdough pizza dough.
8:00 AM – (Day prior to bake) – Feed your sourdough starter long enough to allow it to reach peak size. This can take 4-6 hours depending on temperature of house and maturity of sourdough starter. Note, it will rise quicker than anticipated due to the whole wheat flour.
12:00 PM – (Day prior to bake) – In a large mixing bowl combine flour, salt, water, sourdough discard and olive oil. Do not build tension in the dough through kneading it.
Cover the dough with a shower cap, beeswax wrap, tea towel or plastic wrap and allow it to sit until it has doubled in size. Because of the whole wheat, this will occur quickly. If long fermenting the crust, place in the fridge until an hour prior to baking the pizzas.
4:00 PM – (Day of bake)
Step 1: Pull out dough one our prior to eating. Firstly, cut dough into four pieces.
Step 2: Next, heat the cast iron skillet on medium – low heat. Put oil into the cast iron skillet (avocado oil, olive oil, etc) and allow it to heat throughly. Turn the oven broiler on.
Step 3: Roll out one whole wheat sourdough pizza crust to 1/8-1/4 inch thickness and place it onto the cast iron skillet.
Steps 4 and 5: Immediately add your sauce, cheese and additional toppings to the crust. The whole wheat sourdough pizza crust is almost done cooking when it pulls away from the cast iron skillet easily. It will finish cooking in the oven.
Step 6: Move the cast iron skillet to the oven and allow the broiler to cook the pizza crust the remainder of the way, allowing the toppings to melt. This should take 3-5 minutes though it can burn within moments.
Step 7: Remove the cast iron skillet from the oven. Place the sourdough pizza crust on another surface and slice.
Finally, repeat with each crust. Make sure to oil the pan between cooking each pizza.
Storing Sourdough Pizza
How to store sourdough pizza?
Store the sourdough pizza in the fridge for 3 days in a ziplock baggie. For long term storage, place in the freezer within an airtight container or freezer safe baggie for up to 3 months.
Can you freeze sourdough pizza crust before cooking?
To freeze pizza crust before cooking, allow it to double in size then wrap in plastic wrap (or wax paper) before placing into a freezer safe bag or airtight container. Freeze for up to 3 months.
To cook, allow to thaw until room temperature. Shape, place toppings on and cook the same as you regularly would!
Can you freeze sourdough pizza crust?
Pizza crust can be frozen after cooking. Allow to cool after cooking, place them in a ziplock bag or airtight container covered by wax paper and freeze up to 3 months.
To unthaw, allow pizza crust to thaw before adding toppings. Because of the freezing and thawing, you may need to add a bit more flour so the dough is not sticky. Reheat at 350 degrees or until warm under the broiler.
Frequently Asked Questions
Can you use all whole wheat flour for this crust?
Yes! The flour amounts are interchangeable and will effect overall taste, texture and rise.
Is whole wheat flour healthy?
Whole wheat contains the fibre where all purpose is rid of it (almost completely). Because this is a sourdough pizza crust, it is gut healthy and will impact overall blood sugar levels less.
What toppings are good on pizza?
Pizza toppings are unlimited! Try: pepperoni, green olives, fresh garlic, tomatoes, turkey bacon, sausage, peppers, basil, various types of cheese, smoked chicken and pineapple.
I do not have a cast iron skillet. Can I cook this sourdough pizza in a different way?
Pizza crust can be cooked on a smoker grill, sheet pan or pizza stone. Because of this, flavor and cooking times may differ.
If the pan is not well heated prior to baking, place down floured parchment paper or cornmeal to prevent it from sticking to the pan.
Whole Wheat Sourdough Pizza Crust
Equipment
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 Pizza Slicer optional
- 1 Olive Oil Dispenser optional
- 1 Pastry Cutter optional
Ingredients
- 1/4 cup sourdough discard Both active starter and sourdough discard will work
- 1/3 cup all purpose flour
- 1 – 2/3 cup whole wheat purpose flour
- 3/4 cup water
- 1 tsp sea salt
- 1 TBS olive oil
Instructions
- Lightly mix sourdough starter, water, olive oil, salt and flour together in a bowl. Cover with a cheese cloth, beeswax wrap, plastic wrap o bowl lid. Allow to ferment on the countertop until the dough has doubled in size.If bulk fermenting, place covered in the fridge until you are ready to cook.
- Remove the sourdough starter from fridge and place on countertop. Cut dough into fourths. Allow to warm up to room temperature while preparing additional pizza toppings.
- Warm up cast iron skillet on medium – low heat. Heat broiler in oven.
- Roll out sourdough pizza dough to 1/8 to 1/4" thickness. Place one personal sized crust on oiled cast iron skillet.
- While the crust is cooking on the cast iron skillet, add sauce and desired pizza toppings. The pizza is ready to move into the oven once the crust comes away from the skillet easily and has a golden brown color. Place under skillet until cheese is melted and crust is completely cooked.
Notes
What is your favorite pizza topping? What is your least favorite pizza topping? Our favorite pizza topping is turkey pepperoni. Our least favorite would be pineapple. Let us know your favorite and least favorite pizza toppings in the comments below.
