Best Sourdough Pizza Crust Recipe On the Planet - Better Baker Club (2024)

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

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Best Sourdough Pizza Crust Recipe On the Planet - Better Baker Club (1)

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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.

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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.

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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

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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.

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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

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  1. Feed your starter about 6-8 hours before using.
  2. Place the ingredients in a large mixing bowl.
  3. Mix with a spoon or Dutch whisk until the ingredients are well combined.
  4. 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.
  5. 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.

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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

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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.

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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. After preparing your dough, simply place it in an airtight container cover it tightly with plastic wrap, and store it in the refrigerator. This slow fermentation can enhance the flavor of your crust. When you’re ready to make pizza, take the dough out of the fridge, let it come to room temperature for about an hour, and then proceed with shaping and baking. It’s a convenient way to have fresh pizza dough on hand whenever you’re in the mood for homemade pizza.

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.

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Sourdough Pizza Crust Recipe

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

Print Recipe Pin Recipe

Prep Time 6 hours hrs

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 people


  • Baking stone or baking steel

  • Dutch whisk optional

  • Parchment paper for transferring pizzas to the oven

  • Pizza Peel


  • 2 1/2 cups Bread Flour 10oz, 300g
  • 3/4 cup Water 6oz,170g
  • 1 cup Sourdough Starter 8oz, 225g
  • 1 tsp Salt 0.25oz, 7g


  • Into a large bowl, pour the water measurement. Add the sourdough starter, bread flour measurement, and the salt.

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  • If you don't have a sourdough starter, you can combine 2 oz water and 2 oz flour with 1/2 tsp 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.

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  • Turn the dough out into a work surface and knead until smooth and elastic. About 5 minutes.

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  • Let the dough rest in the warmest part of your kitchen until doubled in size.

  • 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.

    Best Sourdough Pizza Crust Recipe On the Planet - Better Baker Club (17)

  • 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.

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  • 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.

Keyword Hand Kneading, Pizza, Sourdough

Tried this recipe?Let us know how it was!

Best Sourdough Pizza Crust Recipe On the Planet - Better Baker Club (2024)


How much sourdough starter to use in pizza dough? ›

The amount of sourdough starter you need to make pizza dough can vary based on the flour used and the fermentation schedule. Typically, I like to have between 10 to 20% sourdough starter in my pizza dough.

What is the secret to making good pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Is sourdough good for pizza crust? ›

My Sourdough Pizza Crust recipe makes a thin, crispy, and oh-so-flavorful crust that will make any pizza taste like an artisan pizza. It's great for preparing in advance, freezes well and makes enough for the whole family.

What makes pizza crust taste better? ›

Any pizza dough with a complex flavor has been slow-fermented. All this means is that the yeast it contains has had ample time to eat the simple sugars in the flour. The longer the yeast has had to feast – ideally 24 to 48 hours – the lighter and more flavorful the pizza dough will be.

What flour is best for sourdough pizza? ›

Simple Sourdough Pizza Crust: The details

You absolutely can use bread flour or tipo 00 flour (read more about tipo 00 flour here) if you can get your hands on either. If you have been having a hard time finding flour, Baker's Authority is a great option — great prices, too, even with shipping tacked on. 75% hydration.

What is the best flour for sourdough starter pizza? ›

In this recipe I used 00 flour for the starter as this is generally the best for Neapolitan style pizza. Strong white bread flour is a good substitute though. You can also experiment with adding some wholemeal/rye flour to your starter (eg 25%-50%).

What not to do when making pizza dough? ›

The Most Common Mistakes When Making Pizza
  1. Not Letting the Dough Rest. ...
  2. Not Kneading the Dough for Long Enough. ...
  3. Using a Rolling Pin to Form the Dough. ...
  4. Overloading Pizza Toppings. ...
  5. Not Letting the Pizza Cook for Long Enough.

What is the most important ingredient in pizza dough? ›

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

How do you make pizza dough rise better? ›

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

How to make a crispy sourdough crust? ›

Use room temperature ingredients!

This will ensure a crisp, pizza crust. It will also keep the oven temperature hot and stable, not steamy.

How do I make my sourdough crust better? ›

There is a process known as “curing” where after your loaf is fully baked, leave it on an oven rack in the oven as the oven cools down for approximately 20 or 30 minutes. This will make the crust crispier and will continue to remove some of the moisture from the loaf.

Why does restaurant pizza taste better than homemade? ›

The No. 1 reason restaurant pizza is better than homemade is that they have ovens that can reach 900°F, or even hotter, which makes for perfectly crisp and chewy crusts, with those lovely charred spots, says Kierin Baldwin, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.

How do I make the bottom of my pizza crust crispy? ›

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer.

Should you put olive oil on pizza crust before the sauce? ›

Before you add the sauce or any toppings, lightly brush the stretched pizza dough with olive oil and prick it all over with a fork. Brushing it with oil will prevent any excess moisture from seeping into the crust. No more soggy pizza crust!

How much of my starter should I use for a sourdough loaf? ›

I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different amounts. If you don't have a scale, go for 1/4 cup starter to 1/2 cup of flour to 1/4 cup water.

How much starter should I add to my dough? ›

How much of my starter should I use for a sourdough loaf? As a general rule, I like to use a 20% innoculation of active sourdough, at 100% hydration. This means that my sourdough has equal weights of flour and water, and for a dough containung 1000 grams of flour for two loaves, I will use 200 grams of starter.

What is the ratio of sourdough starter to flour? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

What is the ratio of sourdough starter to baking? ›

So, a sourdough feeding ratio is the relative amount (referring to weight) of old sourdough compared to fresh flour and water. Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work.

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