Bake the Perfect Sourdough Pizza

There’s something magical about homemade sourdough pizza. The crackly edges, the airy bubbles, the chewy center—it’s everything we love about artisan bread, transformed into the ultimate comfort food. And the best part? With a well‑fermented sourdough pizza dough, you can bake restaurant‑quality pizza right in your home oven.

Whether you’re using my “You Bake” Sourdough Pizza Dough or making your own, here’s how to get that perfect bake from an uncooked crust—plus a few tools I love that make the process even easier.

Start With a Cold‑Fermented Dough

A long, cold fermentation is the secret to incredible flavor and texture. My dough is made with organic bread flour, organic Kamut flour, sourdough starter, and sea salt—simple ingredients that develop beautifully over time.

Store your dough in the refrigerator for up to 7 days. The longer it rests, the richer the flavor becomes.

Prep Your Oven for Success

A blazing‑hot oven is essential. Preheat to 500°F and give it plenty of time to heat thoroughly.

If you want next‑level results, consider using:

• Pizza Stone – helps create a crisp, blistered bottom crust

• Pizza Steel – heats even faster and delivers incredible oven spring

• Infrared Thermometer – ensures your stone or steel is truly hot enough

Let the Dough Relax

Remove the dough from the refrigerator 15–30 minutes before shaping. This short rest makes it easier to stretch without tearing.

How to Shape Your Sourdough Pizza Dough

Shaping is where the magic happens. Here’s the method I use every time:

1. Lightly flour your work surface.

2. Place the dough down and turn it gently to coat.

3. Using your fingertips, press and flatten the center, pushing the bubbles toward the edges—this creates that airy, puffy crust.

4. Rotate the dough as you work outward, letting gravity help stretch it.

5. Aim for a 10–12 inch round.

6. Transfer to a floured peel or parchment (I love using semolina flour or fine cornmeal to prevent sticking).

The dough may shrink slightly when you set it down—totally normal.

Add Your Toppings

Keep it simple or get creative. A few tools that make topping easier:

• Dough Scraper – for clean handling. I actually have several. The soft silicone dough scraper is great for dough handling out of the bowl and cleaning the bowl. The metal edge dough scraper is perfect for slicing the dough and cleaning any leftover flour on the counter.

• Offset Spatula – perfect for spreading sauce

• Microplane Zester – for finishing with parmesan or lemon zest

Bake to Golden Perfection

Slide your pizza onto the hot stone or steel and bake for 15–20 minutes, depending on your oven and desired crispness.

You’re looking for:

• Deep golden edges

• Bubbly, caramelized cheese

• A crisp bottom with a chewy center

Let it cool for a minute or two before slicing—this helps the toppings settle.

Why Sourdough Pizza Is Worth the Effort

Sourdough pizza isn’t just delicious—it’s easier to digest, naturally flavorful, and made with ingredients you can feel good about. The fermentation does the heavy lifting, creating a crust that’s both rustic and refined.

And once you get the hang of shaping and baking, it becomes one of the most rewarding things you can make at home.

Shop My Favorite Pizza Tools

• Pizza stone or steel

• Infrared thermometer

• Dough scraper

• Semolina flour

• Pizza peel (splurge on this one, but it is the BEST!)

• Offset spatula

These are the exact tools I use in my own kitchen and recommend to anyone wanting to elevate their homemade pizza game. *** I may receive a small commission on purchases completed through these links. However, all opinions are my own and are on products I have purchased, tested and used myself.