Looking for Sourdough Pizza Dough Tips? We've updated our content to better serve your baking needs!
For comprehensive guidance on making pizza dough with sourdough discard, please visit our detailed blog post here. If you're interested in freezing sourdough pizza dough, check out this post, for all the tips and tricks you need to master freezing dough.
Ready to Make Sourdough Pizza Crust?
This pizza dough? It's hands down the absolute best, and here's why it's like no other.
First off, let's talk about the chewy crust that comes from using sourdough starter in your dough. It's pure pizza perfection!
Then, there's the fresh toppings. Garden tomatoes, fresh basil, and a drizzle of extra virgin olive oil are next level. But the real game-changer here is that unmistakable sourdough flavor. It's like magic how it elevates your pizza to a whole new league. This recipe is the undisputed sourdough pizza crust champion, and you're about to taste exactly why.
Keep reading to learn how you can par-bake pizza crust to get the perfect balance of a crispy exterior and a tender interior. Plus, it's a game-changer when it comes to sliding your pizza into the oven. No more fumbling with transferring the pizza dough onto the baking stone.
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
- Bread flour (I like King Arthur bread Flour)
- Sourdough starter
- Salt
- Water
Mix your pizza dough by hand
Now, let's talk about why this dough is an absolute breeze to mix. All you need is a large mixing bowl and a wooden spoon. Or, if you've got one, my personal favorite, is the Dutch whisk. I like the Dutch whisk because it effortlessly kneads the ingredients together, creating a smooth and cohesive dough in no time.
No fancy gadgets, no complicated techniques – just pure simplicity and efficiency.
- Large mixing bowl
- Dutch whisk (optional)
- Pizza stone and pizza peel (helpful, but not required)
I'll explain a little more about why I prefer to mix this sourdough pizza crust recipe by hand in the Tips For Proofing section below.
Top with fresh, delicious toppings
When it comes to toppings for this pizza, the possibilities are mouthwatering. My personal favorite toppings are a dollop of homemade pizza sauce, creamy fresh mozzarella cheese, and freshly picked basil leaves.
Here are a few other popular topping ideas:
- Pepperoni slices
- Sautéed mushrooms
- Sliced bell peppers
- Red onion rings
- Fresh spinach leaves
- Sliced black olives
- Cooked Italian sausage
- Artichoke hearts
Mix and match to create your perfect pizza masterpiece!
Step-by-step Tutorial for Making this Sourdough Pizza Dough Recipe
- Feed your starter about 6-8 hours before using.
- Place the ingredients in a large mixing bowl.
- Mix with a spoon or Dutch whisk until the ingredients are well combined.
- Turn the dough out onto a clean countertop. I use my hands to knead the dough until it's smooth and elastic, which takes about 5 minutes. If you prefer to use your mixer and a dough hook attachment, that will also work.
- Cover the dough with plastic wrap and let the dough rise.
💡Pro Tip: Start the dough early (8 hours before you want to eat).
Tips for Proofing Sourdough Pizza Dough
Remember that natural starters are slower-acting which means that sourdough pizza crust needs more time to proof.
Here's Why: Sourdough starters contain wild yeast and bacteria that work at a slower pace than commercial yeast. These microorganisms need extra time to ferment and create carbon dioxide, which makes the dough rise. This is why we need to allow for a longer proofing period.
I prefer the more gentle process of folding the dough instead of excessively kneading it.
Here's Why: To help develop the dough's structure and strength during the initial proofing( aka bulk fermentation), I fold the dough 1-2 times. Folding the dough means gently lifting and stretching it, then folding it back onto itself. This process helps develop the gluten and redistribute the yeast. During the process of folding, you'll see the dough transform from a shaggy mass to a smooth and elastic dough.
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.
How to Bake Sourdough Pizza
You don't have to parbake your pizza crust if you're feeling adventurous and want to simplify things. You can take your dough, shape it into your desired pizza shape, add your fresh and flavorful toppings, and then slide it straight into the oven.
Here's how to go about it:
- Preheat your oven to 450°F.
- Place a pizza stone in the lower ⅓ of the oven.
- Roll out the dough to the desired thickness.
- Lift the dough onto a piece of parchment paper.
- Top your pizzas with desired toppings.
- Bake at 450 degrees for 10-15 minutes for individual pizzas or 20-25 minutes for a large.
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 is a bench scraper, and how does it help with sticky dough?
A bench scraper is a handy tool that's especially useful when working with high-hydration dough, which can be sticky. It's essentially a flat, rectangular piece of metal or plastic with a handle. The scraper allows you to lift and move sticky dough without sticking to your hands or the work surface, making the dough-handling process much easier.
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
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.
Brandi Aldrich says
The actual recipe calls for 1/4 cup starter., when you hit visit. The recipe when you first open, calls for 4 cups, I only use the 1/4 and it did not rise, was not bad, just made one thin crust. I looked up a few other recipes and they called for one cup. So not sure what the amount should be.
Better Baker says
Thank you for pointing that out. I've tested and updated the recipe with the correct sourdough starter amount!
Shannon says
When you updated the amount of starter did that change the amount it makes?
In the description at the top it says it makes 3 individual or 1 large. In the actual recipe it says 4 individual or 2 large. Just wanting to know which is correct.
Thanks.
Better Baker says
Hi Shannon, I've corrected that typo. The recipe makes 1 large or 3 individuals. Thanks for point that out. Hope you enjoy the recipe!
Will says
There's also a typo in the recipe for the amount of flour. "13 oz, 3g"
I'm guessing that's supposed to be something like 364 g?
Karen Martin says
When you make and then freeze, when you want to use, how long do you have to thaw the crust before you use them.
Suzanne says
This looks so good! What a fun way to use sourdough! Does it affect the flavor much?
Vanessa says
Thanks for sharing! Does the crust keep long after baked?
Better Baker says
Hi Vanessa, So glad you enjoyed the recipe. I like to par-bake the crust ( bake until the dough is set, but not brown) and freeze them. They keep about 4 days at room temp or 3 months in the freezer.
Amanda says
Approximately how long would you say the rise takes to double in size? After the rise and 20 min rest, could I refrigerate the balls until dinner? Thank you!
Suzanne says
This looks I didn't know sourdough could be be made into pizza dough too! What a great way to keep the tummy happy!
Vanessa says
Thanks for sharing! Do they keep long?
Whitney says
I’m wondering if I could substitute Einkorn flour in place of the bread flour? My daughter does better with Einkorn and it has a higher protein content as well.
Michele C says
I desperately need help. Everything I’ve tried with my sourdough starter has failed. I know it’s my starter and not your recipe, but I don’t seem to be able to get a thick starter and I’ve been trying for 2 months now. It bubbles, rises and smells but it doesn’t look like everyone’s I’ve seen that is a good starter. I had to throw out the whole mess. Any thoughts?
Lauren Lutuvakula says
Hi!
Can these be baked frozen or do they need to thaw?
Thank you,
Lauren
Julie says
We loved it! I made it with active starter (unsure if it’s ok for discard??) and made two small pizzas and 1 medium with the dough. It was a bit hard to roll out, it kept wanting to shrink back. Overall though it was the best pizza dough we’ve ever made at home! It’s a keeper for us
Tamara says
can these be baked frozen?? or how long do they need to sit out prior to baking. there are no directions to frozen crust.
Better Baker says
If you are freezing the crust as par baked, you can bake them frozen. If you froze the dough then it should thaw and come to room temperature before baking.
CJ says
Hi! I'll be par-baking and freezing my crusts as instructed but I couldn't find instructions on how to cook the crust after freezing? Do I let it thaw before saucing and topping and baking or do I sauce and top then freeze? Do I bake from frozen?
Kekentia says
@Michele C, I had a terrible time w my starter until I started using bread flour to feed it, as opposed to AP. Not sure what other people use or what you are using but that’s just my experience. And I had to start feeding it twice a day u til it built up enough strengths to hold its own 😉 good luck!
Emily says
So I just realized that I made the dough with discard and not active starter🤦♀️ will it still rise?
Better Baker says
Oops! It may rise, just a little slower.
Cortney says
*at all
Paula Nelson says
@Cortney, I think you'll have better luck weighing ingredients than measuring. My batch is looking good!
Gio says
@Whitney,
I make it for my sister who has issues with standard flower and it works very well. She’s happy and the process wand weights are about the same.
Jennifer Clark says
I don’t think we will ever order pizza again! It was so delicious!
I wish I could add pics of my delicious pizza!
Jess W says
@Michele C, the type of flour you use is key. I use organic flour (unbleached & unenriched) to feed it—then save my bread flour for baking bread. You can stir it every 6 hours to incorporate more oxygen into it. You can also feed it twice a day (as long as you’re still discarding about 1/2 each time before you feed it).
If you need it to be more stiff, you can feed your starter only flour for one feeding or give it a bit more flour than water. I do this with mine and it has stiffened up as needed and has become stronger.
Better Baker says
Hi Sarah, you can freeze the dough by shaping the crust and freezing it on a sheet pan. Once the crust is frozen solid you can package it in a plastic bag and store it in the freezer until you need it. When you're ready to bake it just place it on the pizza pan and allow it to thaw for about 15 to 20 minutes before topping and baking. I hope this helps thank you for commenting and visiting my blog.
Better Baker says
Hi Jennifer, I am so thrilled to hear that you loved this pizza dough recipe so much. I would love to see pictures of your delicious pizza I bet it is beautiful! Thank you so much for commenting and visiting my blog!
Sue says
@Better Baker,
Can you just freeze the dough balls without parbaking them? Figured it would take up less space in the freezer
Better Baker says
Hi Sue, thank you for visiting my blog! To answer your question- yes, you can freeze the dough balls without parbaking them. They may rise a little less after defrosting, but that can also be affected by how long you leave the dough in the freezer. Please keep us posted if you give it a try!
Autumn says
The first time I made this only two of us had a pizza so I refrigerated one portion for about two days. It was even better than the freshly made dough! The flavor was much more sour and the texture was phenomenal. I'm adding that step to my prep from now on.
Better Baker says
That's a great idea, thanks for sharing!
Better Baker says
Great question!To bake a par-baked pizza, defrost the crust, top with sauce, cheese and toppings, and bake at 400 degrees F for 8-12 minutes or until browned to your liking.
Better Baker says
I totally understand! I was traveling for several months and my starter died. I ordered a new starter on Amazon and it was AMAZING! I fed it according to the instruction and baked my best loaf ever just 3 days later. Here's the link to the one I bought: https://amzn.to/3I2Q58t
Lizzy Steinhauer says
Hi there. Approximately how long does this take to double? Trying to figure out when to start it. 🙂
Better Baker says
With my sourdough starter, it takes about 4 hours to double.
Nancy says
Has anyone used a mixed to make and need dough?
Victoria says
@Michele C,
When you feed, use less water. That is what helped mine. Keep going. It took me three times and a lot of experiment to get mine going.
Drew says
Do you want the dough to rise before freezing? Like prep the dough, not par baking.
Better Baker says
Yes, because after freezing the yeast is much less active.
Better Baker says
Thanks for sharing your tips!
Amber says
My MIL loves pizza and I'd like to give her a healthier option than the frozen ones she makes now. Can I add the toppings before freezing and vacuum seal so she can just put it in the oven when she is ready?
Lisa says
OMG! This might be the best pizza I’ve ever had.
Better Baker says
That sounds like a great idea!
Better Baker says
Hi Lisa, thank you so much for trying my recipe and taking the time to comment. I hope it becomes your new favorite pizza crust recipe!
Better Baker says
I've gathered together all the tips for freezing sourdough pizza dough into this article: https://betterbakerclub.com/can-you-freeze-sourdough-pizza-dough/
Andrea says
For gluten intolerance can these sit longer after the 20 min rise?
Better Baker says
I don't have direct experience with fermenting sourdough specifically for gluten intolerance, but I have allowed the dough to sit longer than the usual time with no issues.
Jennifer says
This is very similar to how I make mine. Here’s another suggestion for making ahead. After I ferment my dough for a day or two, I par bake as you do, then top half my crusts for dinner that night and finish baking (I always double), the other half gets topped but then I wrap in plastic, then in foil for freezing. I label and when ready to cook I preheat to 450 and bake on a pizza or cookies sheet for 15 minutes. They turn out AMAZING!!! We’ve done this for bringing on vacation, last minute movie or game nights and even stock piled a bunch for parties. We have yet to get delivery since starting this practice. They’re also great to give to new moms or others in need of easy meals etc.