This whole wheat sourdough pizza recipe is the perfect size to feed two hungry people, and it’s cooked in a cast iron skillet for a crispy crust and even cooking.

Having whole wheat sourdough pizza dough on hand is so convenient. You can keep the dough in the refrigerator for several days, and when the time comes that you’re needing a quick lunch or dinner, there’s a pizza crust waiting for you! I usually just top the pizza very simply, with tomato sauce, mozzarella cheese, and a few herbs.
I rarely plan ahead the exact meal that I want to have sourdough pizza.. I usually just whip up a batch of pizza dough whenever I have time, let it rise, then keep it in the refrigerator for emergency use. I personally have not tried freezing this pizza dough, but I have a suspicion it would work out beautifully. Let me know if you give it a try!

Whole Wheat Sourdough Pizza
This recipe is made using 100% whole wheat and no all purpose flour. Of course, unless your sourdough starter is fed with whole wheat flour, this pizza crust will not be 100% whole wheat, but it’s very close to it! I typically feed my sourdough starter with organic unbleached all purpose flour, but if you use whole wheat to feed your starter, that will also work just fine.
The interesting thing about using 100% whole wheat in sourdough recipes is that it gives you a much stronger sourdough flavor than you would get from using a mixture of whole wheat and all purpose flour. Because I’m quite accustomed to sourdough and enjoy the tangy flavor, I really enjoy the stronger, more sour flavor that using whole wheat gives this pizza.
If you’ve never tried a sourdough recipe using 100% whole wheat, be prepared for that strong, tangy flavor!

Sourdough Pizza for Two
This recipe will generously feed two people. I would say that it could also feed 3 people, depending on how much pizza you like to eat! Usually my husband and I will have a slice or two leftover, which is just right for a midnight snack..
If you prefer a thinner crust, a fun way to cook this pizza would be to divide the dough in half and make personal pizzas, cooking them each separately! It’s always fun putting your own toppings on a pizza just for you.

Sourdough Pizza in Cast Iron
The cast iron skillet I use to cook this pizza in is a 13 inch skillet, which is a fairly large cast iron skillet. You could easily make this recipe in a skillet larger than 13 inches as well without making adjustments to the recipe, but if you have a skillet that is less than 13 inches, you will need to add extra cooking time, because the dough will be quite thick. I wouldn’t go smaller than a 12 inch skillet.
If you want a thinner crust, you can divide the dough in half and make personal pizzas, baking them separately, or you can place them side by side on a baking sheet! If you use a baking sheet instead of a hot cast iron skillet, you will want to add 3-5 minutes to the baking time. Check the pizzas occasionally to make sure the top doesn’t over brown.

Sourdough Pizza with Discard or Active Starter
This recipe calls for an active, recently fed sourdough starter, but this recipe can also be made with sourdough discard. If you’re using sourdough discard, the dough will probably take longer to double in size than it would if you were using an active, recently fed sourdough starter. Just make sure to put it in a warm place to allow it to ferment.
If you are using sourdough discard, make sure you have a mature starter and not a brand new one. Your starter needs to be mature and able to properly rise a loaf of bread. Also, if you use sourdough discard, make sure you are measuring your ingredients by weight! 1/2 cup of sourdough discard weighs much more than 1/2 cup of fresh, active sourdough starter.

Sourdough Pizza without Yeast
This sourdough pizza recipe is made without yeast, and only uses sourdough starter to rise the dough. The reason some recipes use yeast as well as sourdough starter is to make the dough rise more quickly, thus allowing you to have sourdough pizza on the table in a much shorter amount of time! This recipe does not call for any yeast and relies entirely upon the sourdough starter to do the rising, so you will want to start your dough the day before you want to eat sourdough pizza, or at least 8 hours beforehand.

Ingredients
250g Whole Wheat Flour
6g Salt
30g Olive Oil
100g Sourdough Starter
125g Water
How to Make Sourdough Pizza
In a medium sized mixing bowl, combine the whole wheat flour, salt, olive oil, sourdough starter, and water.
Stir to combine, then knead the dough by hand or in a stand mixer for at 10-15 minutes. (If kneading by hand, do it for 15 minutes)
Place a bit of oil in a bowl and put the dough into the bowl, coating each side with oil. Cover the bowl with plastic wrap and allow the dough to ferment for 8-12 hours, or until doubled. At this point, you can move your pizza dough to the refrigerator for up to 4 days, or move straight to the next step.
Preheat your oven to 425 degrees and place your cast iron skillet* in the oven to heat up.
On a clean surface sprinkled with cornmeal, roll out your dough into a circle (Or streach it out with your hands) until it is about 13-14 inches across.
Remove the hot cast iron pan from the oven and carefully place the pizza crust into the pan. The dough will come up the sides about an inch.
Top your dough with desired toppings. I usually use pizza sauce, italian seasoning, and mozzarella, but feel free to expirament!
Place the hot skillet back into the oven and bake your pizza for 15 minutes, or until the cheese is nicely browned on top.
Notes
*I use a 13 inch cast iron skillet for this recipe. You can also use a larger skillet without any adjustments to the recipe. If you have a 12 or 12.5 inch skillet, you will need to add 3-5 minutes to the cooking time to compensate for the thicker crust.
If you prefer a thinner crust, you can divide the dough into two smaller cast iron skillets, or even spread the dough out onto a baking sheet. If you use a baking sheet, there is no need to preheat the baking sheet.
Printable recipe down below!
Whole Wheat Sourdough Pizza

This whole wheat sourdough pizza recipe feeds two to three people, and it's cooked in a cast iron skillet for a crispy crust and even cooking.
Ingredients
- 250g Whole Wheat Flour
- 6g Salt
- 30g Olive Oil
- 100g Sourdough Starter
- 125g Water
Instructions
- In a medium sized mixing bowl, combine the whole wheat flour, salt, olive oil, sourdough starter, and water.
- Stir to combine, then knead the dough by hand or in a stand mixer for at 10-15 minutes. (If kneading by hand, do it for 15 minutes)
- Place a bit of oil in a bowl and put the dough into the bowl, coating each side with oil. Cover the bowl with plastic wrap and allow the dough to ferment for 8-12 hours, or until doubled.
- At this point, you can move your pizza dough to the refrigerator for up to 4 days, or move straight to the next step.
- Preheat your oven to 425 degrees and place your cast iron skillet* in the oven to heat up.
- On a clean surface sprinkled with cornmeal, roll out your dough into a circle (Or streach it out with your hands) until it is about 13-14 inches across.
- Remove the hot cast iron pan from the oven and carefully place the pizza crust into the pan. The dough will come up the sides about an inch.
- Top your dough with desired toppings. I usually use pizza sauce, italian seasoning, and mozzarella, but feel free to expirament!
- Place the hot skillet back into the oven and bake your pizza for 15 minutes, or until the cheese is nicely browned on top.
Notes
*I use a 13 inch cast iron skillet for this recipe. You can also use a larger skillet without any adjustments to the recipe. If you have a 12 or 12.5 inch skillet, you will need to add 3-5 minutes to the cooking time to compensate for the thicker crust.
If you prefer a thinner crust, you can divide the dough into two smaller cast iron skillets, or even spread the dough out onto a baking sheet. If you use a baking sheet, there is no need to preheat the baking sheet.
Nutrition Information:
Yield:
3Serving Size:
1/3 CrustAmount Per Serving: Calories: 417Total Fat: 10.6gSaturated Fat: 1.3gCholesterol: 0mgSodium: 775mgCarbohydrates: 70.5gFiber: 10.6gSugar: 1.8gProtein: 11.7g
Nutrition information may not always be accurate
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