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.
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:
-
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.
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.