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

Equipment

  • Baking stone or baking steel

  • Dutch whisk optional

  • Parchment paper for transferring pizzas to the oven

  • Pizza Peel

Ingredients

  • 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

Instructions

  • 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.

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  • 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)

FAQs

What flour is best for sourdough pizza? ›

Using high-protein white flour (13-14% protein) in your sourdough pizza dough can lead to a chewier pizza. If you'd like to reduce the chewiness, try using a lower protein flour for the pizza dough (like all-purpose flour or Type 00 with lower protein).

Why is my sourdough pizza crust tough? ›

Why is my sourdough pizza crust tough? The longer you cook your pizza, the tougher the crust will become. If you want to make it less tough, try cooking the pizza for less time at a higher temperature. Conversely, to make your pizza crust tougher, cook it for a longer time at a lower temperature.

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 ...

What is the best flour for crispy pizza crust? ›

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

Is sourdough good for pizza crust? ›

Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses.

Can I use my sourdough bread dough for pizza? ›

No problem! Learn how to make THE BEST sourdough pizza crust with bubbly, active sourdough starter in a rectangular baking pan instead. Tips shared for make-ahead options, plus a quick “no-cook” pizza sauce” recipe that takes 1 minute to make!

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.

How do you keep sourdough crust crispy? ›

The easiest way to stop sourdough crust going soft after cooling is to turn the oven off and return the bread to the rack (out of the Dutch Oven if using) and let the bread sit in the turned off oven with the door slightly ajar. Allow the bread to sit there until the oven is cold.

How do I make my sourdough crust less chewy? ›

If you are rubbing your dough with flour before baking to accentuate your scored designs, this too can dehydrate your crust, causing it to be tougher and more chewy. Try just spraying with water before baking or minimising the amount of flour you're using on the surface of your bread.

What not to do to 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.

Should you oil pizza dough before baking? ›

Although oil in pizza dough is not required, it may be helpful. The oil improves the dough's stretchability while also keeping it hydrated. When you bake the dough, you can see how this process works, and the oil keeps the dough supple even after cooking.

Is it better to proof pizza dough longer? ›

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said. Over-proofing is another consequence of resting your dough for too long.

Does olive oil make pizza dough crispy? ›

But too much sauce makes for a soggy, weak crust. To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce. Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil.

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

The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.

What is the worlds best flour for pizza? ›

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

Is pizza flour good for sourdough? ›

Simple answer - Tipo 00 Flour is generally the best flour for pizza dough, however, for sourdough pizza dough, bread flour is a better option because it will give you stretchier, chewier dough and allows you to add a little more water. Higher hydration dough will give you a bubblier, crunchier crust.

Is bread flour or 00 flour better for pizza? ›

If you're after the authentic taste and texture of pizza, 00 flour is the way to go. And if you want to make high-quality artisan bread at home, blindly go for bread flour.

What is the best strong flour for sourdough? ›

Sourdough Flours - The best flour for making Sourdough
  • Matthews Cotswold Churchill Strong White Bakers Flour 16kg. ...
  • Matthews Cotswold Organic Premium Wholemeal Flour. ...
  • Matthews Cotswold Organic Strong White Bread Flour 1.5kg, 4.5kg & 7.5kg. ...
  • Matthews Cotswold Organic Stoneground Dark Rye Flour.

What kind of flour do you use for pizza bread? ›

There are various flours you can use for pizza dough including All-Purpose Unbleached White Flour, Cake and Pastry Flour, Artisan Bread Flour, Spelt Flour, Cassava Flour and Gluten Free 1-to-1 Baking Flour. Each flour creates a different texture, which is dependent on the amount of gluten in the blend.

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