How to Prep, Shape & Bake Your Sourdough Pizza Dough

Thank you for bringing our artisan sourdough dough into your kitchen! Because this dough uses a natural wild yeast fermentation, it develops a deep flavor, a beautiful char, and a lighter structure. Follow these steps to get the absolute best out of your sourdough crust.

1. The Critical First Step: Thawing & Proving

Plan ahead! Sourdough thrives on a slow, cool wake-up to develop its signature texture.

• The Best Way (Overnight): Keep the dough in its wrap or place it in a lightly oiled bowl covered with plastic wrap. Let it thaw and slowly rise in the refrigerator for 12 to 24 hours.
• The Countertop Shortcut: Leave the wrapped dough on the counter at room temperature for 2 to 4 hours until completely thawed.
• The Sourdough Wake-Up (Essential): Once thawed, let the dough sit out on the counter in its covered bowl for 1 to 2 hours before shaping. Sourdough needs to be completely at room temperature to relax the gluten, otherwise, it will spring back when you try to stretch it.

2. Shaping Your Sourdough

• Do not use a rolling pin! Rolling pins squeeze out the delicate wild-yeast air bubbles that create that iconic puffy, airy sourdough crust.
• Dust your hands and countertop generously with flour (or semolina flour for extra crunch).
• Press your fingers into the center of the dough ball, pushing outward to form a defined, thick outer rim.
• Pick up the dough and gently stretch it over the backs of your knuckles, letting gravity naturally pull it into a 10-to-12-inch circle.

3. Choose Your Baking Method

Method A: Mom's Preferred Method (The Par-Bake Shortcut)

Mom’s absolute favorite trick. Par-baking guarantees a perfectly crispy, sturdy crust and completely eliminates any chance of an undercooked, soggy center.

1. Preheat your oven to 450°F (230°C).
2. Shape your dough and place it onto a lightly oiled baking sheet, pizza screen, or parchment paper. Do not add any cheese or toppings yet (a thin layer of sauce is optional if you like it baked in). [1]
3. Par-bake the naked sourdough dough for 4 to 5 minutes just until it puffs up and sets, but remains pale.
4. Remove the crust from the oven. Bonus: At this point, the par-baked crust can sit on the counter for a few hours if you are prepping ahead for a party!
5. When ready to eat, add your sauce, cheese, and toppings. Return it to the oven for an additional 5 to 7 minutes to melt the cheese and crisp the edges to a golden brown.

Method B: The Direct Bake Method (The Blazing Hot Stone)

For those who want to bake the pizza all at once using traditional high heat.

1. Preheat your oven to 500°F (260°C) with a pizza stone or an upside-down baking sheet placed on the lowest rack for at least 30 to 45 minutes.
2. Shape your dough and place it onto a piece of parchment paper.
3. Add your sauce, cheese, and toppings.
4. Use a pizza peel or a flat cutting board to slide the pizza (together with the parchment paper) directly onto the blazing hot stone or sheet.
5. Bake for 8 to 12 minutes until the crust is deeply golden with beautiful dark sourdough spots and the cheese is bubbling.