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:
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Sourdough starter gives it flavor you just can’t fake – A long ferment adds depth, chew, and just the right amount of tang.
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The texture is next-level – Airy, light, and chewy, with a crisp exterior that holds up under toppings.
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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:
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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.
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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.
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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.
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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.
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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:
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Large mixing bowl
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Dutch whisk or wooden spoon
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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:
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Mix on low to medium speed using the dough hook
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Scrape down the sides if needed
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Stop as soon as the dough looks smooth and elastic—don’t overmix
Step-by-Step: How to Make Sourdough Pizza Dough
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Feed your starter about 6–8 hours before you plan to mix. It should be bubbly and active when you use it.
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Place the ingredients in a large mixing bowl. (See above for tips on choosing the best ingredients.)
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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:
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The temperature of your kitchen
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How active your sourdough starter is
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The strength of your gluten development
Instead of watching the clock, listen to the dough.
It’s ready when:
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The surface looks a bit glossier and smoother
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You see small bubbles forming on top
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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:
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Two medium pizzas
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One very large pizza
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Four personal-sized pizzas
Once your dough has finished rising, decide how many pizzas you want to make. Then divide the dough accordingly:
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For two medium pizzas, cut the dough in half
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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:
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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.
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Shape your dough on a lightly floured surface.
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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.
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Add your favorite toppings.
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Bake at 450°F for:
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10 to 15 minutes for individual pizzas
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20 to 25 minutes for a larger pizza
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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.

Sourdough Pizza Crust Recipe
Equipment
- Baking stone or baking steel
- Dutch whisk - optional
- Parchment paper - for transferring pizzas to the oven
- Pizza Peel
Ingredients
- 2 ½ cups Bread Flour 10oz, 300g
- ¾ cup Water 6oz,170g
- 1 cup Sourdough Starter 8oz, 225g
- 1 teaspoon Salt 0.25oz, 7g
Instructions
- Into a large bowl, pour the water measurement. Add the sourdough starter, bread flour measurement, and the salt.
- If you don't have a sourdough starter, you can combine 2 oz water and 2 oz flour with ½ teaspoon yeast. Stir well and continue recipe as written.
- Stir with a wooden spoon until you have a shaggy mass and there is no visible dry flour.
- Turn the dough out into a work surface and knead until smooth and elastic. About 5 minutes.
- Let the dough rest in the warmest part of your kitchen until doubled in size. ( about 4-6 hours)
- Turn dough out onto a floured work surface. Divide into 3 individual crusts or 1 large crust.
- Gently round the dough into balls. Cover and allow to rest at least 20 minutes before shaping.
- To bake immediately transfer shaped crust onto a piece of parchment and top with your choice of sauce, cheese, meats, or veggies. Bake at 450°.10-15 minutes for small crust and 20- 25 minutes for large crust.
- To par-bake pizza: Shape crust and place it on a sheet pan. Bake at 400° for 8 minutes. The dough will be cooked, but not brown. Allow to cool, then place in freezer zip locks and freeze until ready to use. Top and bake according to above directions and reduce time if needed. There is no need to defrost before baking.
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:
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How to Make Sourdough Pizza Dough with Discard – A great way to use up extra starter without sacrificing that chewy, flavorful crust.
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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.
Kailey says
Can you freeze dough before after step 7 before cooking?
Better Baker says
I have not tried freezing the dough myself, but if you do, please let me know how it turns out! It could be a great way to save time. Happy baking!
Better Baker says
That sounds fantastic! Thank you for sharing your method and tips for making ahead. Par baking and then freezing the topped crusts is a brilliant idea, especially for busy nights or special occasions.Happy baking!
Nina says
@Autumn, Did you refrigerate your dough before or after the rise?
Dawn says
Turned out great and so easy compared to others I have tried. I make it for company often. Everyone raves about it.
My only suggestion is that you update the conversions to grams for 2x and 3x the recipe. They do not change when I click on them. The US measurements update when the 2x and 3x are touched.
Better Baker says
Thank you so much! I'm thrilled to hear the recipe turned out great and that it's a hit with your company! I appreciate your feedback about the gram conversions not updating—I’m working on an update to fix that. Stay tuned! 😊
Sheryl says
@Michele C, I had a hard time with my starter until I understood the feeding process. My friend recommended a 1:2:2 ratio of starter, water, flour. It works great for me and I have good results. Best of luck to you.
Bri says
Love the taste of the dough, but I keep getting a tough bottom! I’m preheating the oven with the pizza stone and preparing the pizza on parchment paper to put in the oven when preheated. Any suggestions?
Daniell says
Turned out great! Slightly altered recipe to make a gluten free crust as well. Delicious! Thank you!
Brooke says
How long can you keep the dough in the refrigerator until ready to use?
Sheryl Underwood says
@Daniell,
I would lIke directions on gf alternative if you can share.
Thank you
Jen says
@Michele C, is it thinner than others? If so, try feeding it using 1/2 cup starter, 1/2 cup flour, and less than 1/2 cup of water a few times.
Arden says
Loved this recipe! Delicious and easy, the dough was easy to roll out. I added some garlic powder and dried basil to the dough as I added the flour and it worked really well!
Better Baker says
Thank you so much! I'm thrilled you loved the recipe! Adding garlic powder and dried basil sounds like such a flavorful twist—great idea!
Better Baker says
Great question! You can usually keep the dough in the refrigerator for up to 24-48 hours. Letting it rest longer can sometimes even enhance the flavor! Just be sure to bring it to room temperature before using.
Better Baker says
Thank you for sharing! I'm so glad it turned out great. Your gluten-free twist sounds amazing—well done!
Maria says
Woooooow! I made 5 large pizzas last night with this recipe and they turned out amazing! I prepped them the night before popped them into the fridge then brought out the next day to come to room temp to shape into pizzas and wow! They were a huge hit!
Daria says
Are we using sourdough discard or active starter for this recipe. I would like to make 16 inch pizza pies, but don’t know how much I need to double or triple this recipe in order to do so.
Better Baker says
This recipe makes one large pizza (about 14-16 inches, depending on how long you let the dough rest and relax the gluten).
It uses active sourdough, but if you're looking for a sourdough discard version, you can find that recipe here: https://betterbakerclub.com/sourdough-discard-recipes/
Susie says
I made this today per the recipe, but the dough was so loose that we had to turn it into focaccia because it couldn’t be divided for pizza. Should it have been more than 300 grams of flour?
Jamie L says
Can I put all the ingredients in my stand mixer and mix for 5 minutes?
Better Baker says
Yes! You can add all the ingredients to your stand mixer and mix for about 5 minutes.
Katelyn says
Works pretty well
James says
I just made your recipe to a tee. I weighed out everything and once dough was done I put it in a bowl with olive oil to coat it and covered in Saran Wrap. Preheated my pizza steel at 550 for a good 30-45 minutes and baked a full size pizza topped half with traditional pepperoni style, and the other half with pesto, ricotta, sun dried tomatoes, mozzarella, and little drips of fig butter. I baked on broil for 9 minutes and the undercarriage was so perfectly crisp yet airy, and the pillowy crust was reminiscent of a Texas Roadhouse roll! I will make copycat cinnamon butter for a dipping twist next time. Oh, and I am a habitual violator for making tons of recipes from Pinterest and not writing a review. However, I’ve been doing the sourdough baking for a little over a year now and this was by far my favorite dough recipe. The devil is always in the details though… make sure you have a super hot steel, active starter, and a lot of love and you are destined to love this:) thanks for sharing
Lexie says
My dough rose way faster than I expected. I don’t need to bake for a few more hours.. what can I do so it doesn’t over proof??
Better Baker says
Go ahead and shape the dough into the size balls you want for your pizzas, then pop them in the fridge until you’re ready to bake. This is actually how they do it in pizza restaurants, and it should work just fine for up to 24 hours.
Better Baker says
Wow—thank you so much for this amazing review! Your topping combos sound incredible (that fig butter twist... genius) and I’m so glad the crust turned out crisp, airy, and pillowy—exactly what I was going for. And hearing it reminded you of a Texas Roadhouse roll made my day.