Rustic Sourdough Pizza (Oven or Skillet)
Golden, bubbly, and perfectly rustic — this pizza brings everyone to the table, whether you use sourdough or a quick-rise dough.
From the Cottage Kitchen Table
Friday nights in our house smell like bubbling cheese and roasted garlic. It’s the sound of a week winding down — kids wandering through the kitchen, music playing softly, and the oven humming along like an old friend.
This Rustic Sourdough Pizza is the heart of our Friday nights. It’s never fancy, but always perfect in its own way. Some weeks, it’s baked right on a pizza stone in the oven — the dough rising high and golden, the cheese blistering into those beautiful brown spots that make you want to dive right in. Other times, it’s pressed into a hot cast iron skillet, where the edges crisp and caramelize in olive oil until the crust crackles.
It’s less about how it’s baked and more about the ritual: the boys “helping” (which usually means eating half the cheese), Cory slicing tomatoes straight from the garden, and me drizzling olive oil like I’m on a cooking show no one’s watching. The toppings change with the seasons — juicy cherry tomatoes and basil in July, roasted squash and caramelized onions in October, or even simple pepperoni when we’re just too tired to overthink dinner.
Every version feels like home. Every slice feels earned.
So grab your favorite pan, heat up that oven, and let’s make a pizza that feeds more than just hunger — it feeds connection.
What You’ll Love About This Recipe
Two Baking Options: Oven or skillet — both create incredible texture and flavor.
Versatile & Seasonal: Change toppings with the seasons or whatever’s in your fridge.
Sourdough or Quick Dough: Deep flavor from sourdough starter or a fast rise for busy nights.
Family Favorite: Easy to make, fun to top, and always a crowd-pleaser.
Baker’s Notes Before We Begin
The sourdough version gives a rich, chewy crust — perfect for slow Fridays.
The quick-rise version is for those nights when you want pizza now.
Use a pizza stone or steel in your oven for a crisp base, or go with a cast iron skillet for caramelized edges.
Don’t be shy with the olive oil — it’s what gives that golden, rustic texture.
Step-by-Step: Rustic Sourdough Pizza
1. Make the Dough
Sourdough:
In a large bowl, mix starter, warm water, and flour until combined. Add salt and olive oil, knead until smooth. Cover and let rise until doubled (4–6 hours).
Quick-Rise:
In a bowl, mix warm water, yeast, and olive oil. Add flour and salt, knead until smooth. Cover and rise until doubled (about 1 hour).
2. Preheat the Oven
Set your oven to 475°F and place a pizza stone or steel on the middle rack to heat while the dough finishes rising.
If using a skillet, preheat a large cast iron pan in the oven at the same time — the hot surface gives that irresistible crust.
3. Shape the Dough
Dust your countertop with flour or semolina. Stretch the dough gently into a circle (about 12–14 inches).
For Oven: Transfer to parchment and place on a preheated pizza stone or sheet pan.
For Skillet: Carefully remove the hot skillet, drizzle with olive oil, and press the dough in (it’ll sizzle — that’s the magic).
4. Assemble
Spread tomato sauce or crushed tomatoes, sprinkle cheese, and layer your toppings.
Think: summer tomatoes and basil, fall squash and rosemary, or just whatever makes you happy in the moment.
5. Bake
Oven: Bake for 12–15 minutes, until the cheese is bubbling and the crust is golden brown.
Skillet: Bake 10–12 minutes in the hot pan, or until edges are deeply caramelized.
6. Slice & Serve
Let it rest for a few minutes before slicing — if you can wait. The cheese will be molten and the crust chewy and full of flavor.
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🍕 Tip from the Cottage
For the crispiest crust, preheat your pizza stone or skillet for at least 30 minutes. That sizzle when the dough hits? That’s what dreams are made of.
📏 Serving Size
Yield: 1 large pizza (12–14 inches)
Servings: 4–6
Serving Size: 1–2 slices per person
⏱ Time
Active Time: ~20 minutes (mixing + topping)
Fermentation Time: 4–6 hours (sourdough) or 1 hour (quick-rise)
Bake Time: 12–15 minutes
Total Time: ~5–7 hours (sourdough) or ~1.5 hours (quick-rise)
📸 Share Your Bake
If you make this pizza, tag me @sweetandsavoryhomestead — I love seeing your cozy cottage creations come to life.
From My Kitchen to Yours
Friday night pizza has never been about perfection — it’s about gathering. The dough doesn’t care if it’s a little uneven, and no one minds when a slice disappears before it hits the plate.
So here’s to slowing down, to the smell of cheese and bread filling the air, to laughter over messy counters, and to the simple joy of something homemade.
Bake it with love, share it with laughter, and savor every bite. – Dawn, Sweet & Savory Cottage
