Best Sourdough Pizza Crust Recipe On the Planet

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 If you have an active sourdough starter, then you can make the world's best sourdough pizza crust. It's so simple that you may never eat take-out pizza again!

Ready to Make the Best Sourdough Pizza Crust of Your Life?

This crust hits that perfect balance: soft and pillowy on the inside, crisp and golden on the outside, with just enough sourdough tang to keep you coming back for more.

Here’s what makes it different:

• Sourdough starter gives it flavor you just can’t fake – A long ferment adds depth, chew, and just the right amount of tang.

• The texture is next-level – Airy, light, and chewy, with a crisp exterior that holds up under toppings.

• It’s beginner-friendly, but feels pro – Whether you’re making two pizzas or five, this dough is reliable and easy to work with.

 What Readers Are Saying

Don't just take my word for it—this sourdough pizza crust has become a fast favorite with bakers everywhere:

“Perfectly crisp yet airy, and the pillowy crust reminded me of a Texas Roadhouse roll. I’ve been baking with sourdough for over a year, and this is hands down my favorite recipe yet.” – 5-star review

“WOOOOOOW! I made five large pizzas last night with this dough, and they turned out amazing.”

When readers start making this recipe on repeat—you know it’s something special.

How to Make the Best Sourdough Pizza

When it comes to crafting the perfect sourdough pizza crust, the secret starts with pure and simple ingredients, but here's the deal: it's all about high quality.

Now, I can't stress this enough. Don't even think about substituting all-purpose flour in this recipe. High-quality bread flour is the superstar here, and it's worth every penny. This flour is what takes this recipe from good to absolutely incredible. It's the key to achieving that chewy, dreamy crust.

Remember: go for the best bread flour you can find. Trust me; your taste buds will thank you later.

Use High-Quality Ingredients

The ingredients are simple, so the quality really matters. Here’s what I use and a few tips to help you get the best results:

• • Bread flour – I like King Arthur Bread Flour for its high protein content, which gives great chew and structure. But don’t stress—use whatever bread flour you can find locally.

  • Sourdough starter – Feed it the night before so it’s active and bubbly in the morning when you’re ready to mix your dough. A well-fed starter makes a big difference in rise and flavor.

  • Salt – I use non-iodized table salt most often, but kosher salt or Himalayan pink salt both work well. Go with what you enjoy and have on hand.

  • Water – I always use filtered water when working with sourdough. It keeps the wild yeast happy and helps avoid any interference from chlorine in tap water.

How to Mix Sourdough Pizza Dough by Hand

One of the things I love most about this dough? It’s so easy to mix—no stand mixer required. All you need is a large bowl and something to stir with.

I personally love using a Dutch whisk (if you’ve never tried one, it’s a game changer). It blends the ingredients quickly and gives you a smooth, cohesive dough without much effort. But a wooden spoon works just fine too!

No fancy tools. No complicated technique. Just a few minutes of mixing and you’re on your way to perfect pizza.

What you'll need:

• Large mixing bowl

• Dutch whisk or wooden spoon

• Pizza stone and pizza peel (nice to have, but optional)

I’ll share more about how hand mixing helps with fermentation and structure in the Tips for Proofing section below.

How to Mix the Dough in a Stand Mixer

If you’ve got a stand mixer and prefer to let it do the heavy lifting, you absolutely can!

Use the dough hook attachment and mix the ingredients on low speed until everything comes together into a smooth, elastic dough. This usually takes about 5 to 7 minutes, depending on your mixer.

Keep an eye on it—you’re looking for a dough that pulls away from the sides of the bowl and feels soft, slightly tacky, and well mixed.

Stand mixer tips:

• Mix on low to medium speed using the dough hook

• Scrape down the sides if needed

• Stop as soon as the dough looks smooth and elastic—don’t overmix

Step-by-Step: How to Make Sourdough Pizza Dough

• Feed your starter about 6–8 hours before you plan to mix. It should be bubbly and active when you use it.

• Place the ingredients in a large mixing bowl. (See above for tips on choosing the best ingredients.)

• Mix the dough
  Use a spoon or Dutch whisk to stir until everything is well combined.
  – Prefer to use a stand mixer? Go for it! Use the dough hook and mix on low speed for 5 to 7 minutes, until the dough is smooth and elastic.

• Knead the dough
  If mixing by hand, turn it out onto a clean countertop and knead for about 5 minutes until smooth. The dough should be soft, stretchy, and not too sticky.

• Do a few stretch and folds
  About 30 minutes after mixing, gently stretch and fold the dough once. Do it again 45 minutes later if you have time. This helps build strength and gives the dough a beautiful structure—especially helpful if mixing by hand.

• Let it rise
  After the stretch and folds, cover the dough and let it bulk ferment for the rest of the afternoon at room temperature. It should become puffy and airy over time.

💡 Pro Tip: Start your dough early—about 8 hours before you want to eat. It gives the dough time to ferment and build amazing flavor and texture.

 

Tips for Proofing Sourdough Pizza Dough

Sourdough takes its time, and that’s a good thing. Natural starters are slower-acting than commercial yeast, which means this dough needs a little extra proofing time to develop flavor, texture, and rise. Once your dough is mixed and the early stretch-and-folds are done, cover it with plastic wrap and let it rest at room temperature.

Proofing usually takes about 4 to 6 hours, but that can vary depending on a few things:

• The temperature of your kitchen

• How active your sourdough starter is

• The strength of your gluten development

Instead of watching the clock, listen to the dough.

It’s ready when:

• The surface looks a bit glossier and smoother

• You see small bubbles forming on top

• It no longer feels sticky when you touch it gently with clean fingers

Trust your dough. I’ll tell you when it’s ready.

How Much Dough Does This Make?

This recipe makes enough dough for:

• Two medium pizzas

• One very large pizza

• Four personal-sized pizzas

Once your dough has finished rising, decide how many pizzas you want to make. Then divide the dough accordingly:

• For two medium pizzas, cut the dough in half

• For four personal pizzas, cut the dough in half, then cut each half in half again

After dividing, I like to gently round each piece into a ball. Let them rest on the counter for about 10 to 15 minutes. This short rest helps the gluten relax, which makes shaping your pizzas much easier.

Now you’re ready to stretch and top your dough.

Shape It

When you're ready to shape, work on a lightly floured surface. Start in the center of the dough and gently press outward with your fingers, keeping the middle thin and leaving the edges slightly puffier.

Think of shaping it like a steering wheel. You want the center to stay nice and flat while the outer rim stays a little raised. This gives you that chewy, airy crust that browns beautifully in the oven.

Avoid using a rolling pin if you can. Using your hands helps preserve the air bubbles and gives the dough a better texture when baked.

Topping Ideas We Love

One of my favorite parts about making pizza from scratch is how customizable it is. You can keep it simple or go all out, depending on your mood (or what’s in the fridge).

At our house, Italian sausage and black olives are always a hit. My family asks for that combo on repeat. I personally love a veggie-packed pizza with bell peppers, red onion, spinach, and whatever else I can pile on.

Sometimes I go classic with fresh mozzarella, a good sauce, and fresh basil. Other times I raid the fridge and toss on leftover roasted veggies or a handful of whatever cheese I’ve got.

You really can’t go wrong here. Use what you love and have fun with it. That’s part of what makes homemade pizza night so good.

How to Bake Sourdough Pizza 

Once your dough is ready, it’s time for the best part—baking your pizza to golden, bubbly perfection.

Here’s how I like to do it:

• Preheat your oven to 450°F and place a pizza stone (or baking steel) in the lower third of the oven. Let it preheat for at least 30 minutes so it’s good and hot.

• Shape your dough on a lightly floured surface. 

• Once it’s shaped, place the dough on a sheet of parchment paper. This makes transferring it to the oven easy and mess-free, even without a pizza peel.

• Add your favorite toppings.

• Bake at 450°F for:

  • 10 to 15 minutes for individual pizzas

  • 20 to 25 minutes for a larger pizza

Bake until the crust is golden and crisp around the edges and the cheese is perfectly melted and bubbling.

 

How to Par-Bake Sourdough Pizza Crusts

Par baking, which stands for "partial baking," is a way of cooking where you partly the bake pizza crust before you put on the toppings on it.  Par-baking is awesome because you get that crispy crust we all love, and  It makes sliding your pizza into the oven a breeze. 

I've made this recipe 100's of times. Sometimes I make one large pizza for the family to share, and other times I divide it into mini pizzas. It's also great when you want to throw a pizza party and let your guests choose their toppings. But my favorite way to make it is to par-bake the pizza crusts in advance so that we can have great pizza any night of the week. 

Here are the steps to par-bake your pizza crust:

• Turn the proofed dough out onto a floured work surface
• Divide the dough depending on the size pizza you are making. 
• Gently round each piece into a tight ball. 
• Put a little flour and a towel over the top of the dough and let it rest for about 20-30 minutes
• Shape each piece of dough into a round shape that is a little thicker around the outside edge. (Picture a steering wheel)
• Lay the dough onto a parchment-lined baking sheet and bake at 350 degrees for about 8 minutes. 
• When you're ready to bake, place your par-baked crust on a wooden peel or piece of parchment and add your favorite toppings. 
• Bake the topped pizza for an additional 8-10 minutes at 450 degrees, (or until the cheese is lightly brown and bubbly). 

Not into parbaking your pizza? No worries. Keep reading for step-by-step instructions to bake your fresh dough and toppings together. 

Sourdough Pizza FAQ's

 Can I refrigerate the dough before I use it?

Yes, you can refrigerate your sourdough pizza dough. It's a great option if you want to plan ahead or if you're not ready to use it right away. Click here to learn two different ways to freeze sourdough pizza dough. 

Why do I need to let my dough come to room temperature before I shape it for my sourdough pizza crust?

Because room-temperature dough balls are easier to work with. Cold dough tends to be stiffer and less pliable, making it challenging to stretch into your desired pizza shape. 

What's the difference between baking steel and baking stone, and which one should I use in my home oven?

Baking steel and baking stone serve similar purposes, but there are differences. A baking steel retains heat more effectively than a stone, which means it stays hot for longer. This makes it ideal if you're making multiple pizzas back-to-back. A stone is a great choice for occasional pizza making. The choice depends on your baking habits and how many pizzas you plan to make at once.

 Do I need a pizza peel to make homemade sourdough pizza?

Nope, you don't need a pizza peel! Here's a simple trick: prepare your pizza crust on a sheet of parchment paper. When it's time to transfer your pizza to the oven, place the parchment paper, with the pizza on top, directly onto the hot stone or steel surface in your oven. It's an easy and effective method that doesn't require any special tools.

 

Looking for More Sourdough Pizza Dough Tips?

If you're loving this recipe and want to explore more ways to make it work for your life, here are two helpful resources to check out:

• How to Make Sourdough Pizza Dough with Discard – A great way to use up extra starter without sacrificing that chewy, flavorful crust.

• How to Freeze Sourdough Pizza Dough – Step-by-step instructions to help you prep ahead and always have dough on hand when the craving hits.

Whether you're baking for a weeknight dinner or planning a backyard pizza night, these guides will walk you through it all—no stress, just really good pizza.