Crispy Sourdough Pizza (No Stone or Steel)

My sourdough pizza crust features a crisp, golden base and an open, airy crumb made with active sourdough starter. This easy pan-baked method includes par-baking tips, a 1-minute “no-cook” pizza sauce, and a step-by-step video to guide you.

I used to think making sourdough pizza at home required a vault of professional tools – the steel, the stone, the peel! And while helpful for Neapolitan-style pizza, there’s a faster workaround if you’re starting from scratch.

My pan-style sourdough pizza recipe is baked in a standard 9×13-inch pan you probably already own (think: sourdough brownies or lasagna). The results are spectacular: light and airy with crispy, cheesy edges the whole table will fight over!

The dough is adapted from my popular sourdough focaccia recipe in Artisan Sourdough Made Simple with a few tweaks for pizza: less flour for a thinner crust, bread flour for extra strength, and a new dimpling technique to even it out.

How To Make Sourdough Pizza, Step-by-Step Recipe

Below you’ll find clear step-by-step instructions. For a printable version with measurements, scroll to the end of this post.

Step 1: Make The Dough

To start, combine the sourdough starter and water in a large mixing bowl. Add the flour and salt. Mix with a fork, and then finish by hand to fully incorporate the flour. Cover and let rest for 30 minutes at room temperature.

Then fold the dough over itself several times, similar to the stretch and fold method, to create a rough ball. The dough is now ready to rise!

Step 2: Bulk Rise

Transfer the dough to a lightly oiled high-sided 2 qt. dough tub. Cover and let rise overnight at room temperature, about 68 F for 10-12+ hrs. The dough is ready when it has almost doubled in size.

Note: if your ambient temperature is warmer /colder than 68 F, the dough will take shorter/longer to rise, respectively. Watch the dough and not the clock. Rise times will be different for every baker.

Get ahead tip: During the bulk rise, use this time to make the pizza sauce, grate the cheese and gather any additional toppings you will need.

Step 3: Dimple The Pizza Dough {2 Times}

Coat a non-stick 9×13-inch baking pan with olive oil and then place the dough inside. With oiled fingertips, gently dimple and stretch the dough to reach the corners and sides. If the dough is relaxed, it will naturally spread out. If it’s tight, which is normal after a long rise, the dough will resist. Simply take note of your dough at this stage. Don’t force it. Watch my video for visual instruction.

Cover and rest in a warm spot for 30 minutes. Then dimple the dough again, just like you did before, gently lifting and stretching it as you go. Cover and rest for another 30 minutes.

Best warm spot to rise pizza dough? Sourdough pizza dough benefits from a warm rise during the dimpling stage, about 78 F. It really aerates the finished dough when baked. To create your own “warm spot” which is necessary when the ambient temperature is cold, you can do two things: set a proofing box to 78 F OR keep the dough (covered) in a switched off oven with the light turned on for heat. Both tips work like a charm in my drafty kitchen.

About The Baking Pan

I use this non-stick baking pan for sourdough pizza and sourdough focaccia. It’s truly non-stick. Because it’s made with dark, heavy gauge aluminum you will nail a perfect, golden pizza crust every time. Unfortunately, the price has gone up since my initial purchase (as with everything these days). But trust me when I tell you: it’s worth the investment. Remember, it’s not a single use item.

What about glass or ceramic pans? Any pan will work. But glass and ceramic pans conduct heat differently, which means the pizza crust won’t brown the same. Experiment as you see fit, moving the pan closer to the heat source if necessary during baking.

Step 4: Par-Bake the Pizza Crust

Bake on the bottom rack @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is golden brown. Use tongs to peek underneath the dough to double check.

Understanding the Par-Bake: Par-baked pizza crust is essential to pan pizza. First, it supports the weight of heavy toppings like sausage, mushrooms, olives, caramelized onions etc. Second, because the dough is baked prior to adding the sauce and cheese, it ensures the dough is fully cooked before the cheese melts (a common problem, fyi). Finally, par-baked pizza crust allows you to make pizza in advance- this is key for timing. Store wrapped par-baked pizza crust at room temperature for up to 6 hours. Or keep in the freezer for up to 3 months.

Step 5: Assemble & Bake Pizza

Top the par-baked pizza crust with tomato sauce. I spread it all over the surface including the crust. Season with salt and pepper. Add the basil leaves, a fresh grating of Parmesan cheese and drizzle with olive oil. Sprinkle with mozzarella cheese taking it to the corners and sides for crispy edges. Bake @ 450 F, middle or top rack this time, until the cheese is melted and broiled in some spots, about 12-15 minutes. You can even stick it under the broiler to really crisp it up.