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Sourdough Pizza Crust

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Turn that sourdough discard into a delicious pizza crust! It is a great way to use your starter in a quick and easy recipe.

Piece of white pizza topped with ham, cheese and eggs.

     I have been wanting to share this recipe with you for quite some time… but our pizzas always disappear so quickly and I never measure what goes on top… so it is hard to post.  But it is high time I tell you how we love to make our dough.  Afterall, pizza is pizza and we need to be able to make lots of it!

Pizza on cast iron pizza pan cooking over wood fire.

    This sourdough pizza crust is easy and delicious.  It takes a little longer than a strictly traditional yeast dough, but it yields a soft and delicious  crust.  You can hasten it a bit if you need, but the longer proof time really gives that sourdough a chance to work its magic.

Slice of giant stuffed pizza with whole wheat sourdough crust on top and bottom of toppings.

     Do you have a favorite pizza dough recipe?

Sheet pan filled with pizza topped with kale, sausage and cheese.
Yield: 2 12" pizzas or one 13x18 sheet pan pizza

Sourdough Pizza Crust

Close up of side of savory apple bacon pizza with sourdough crust.

Turn that sourdough discard into a delicious pizza crust! It is a great way to use your starter in a quick and easy recipe.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes


  • 1 cup sourdough discard or starter straight from the fridge
  • 1/2 cup warm water
  • 1/2 tsp yeast
  • 1 1/2 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp salt


  1. In a mixing bowl, dissolve the sourdough starter in the warm water.
  2. Stir in remaining ingredients.
  3. Turn onto a lightly floured counter top and knead until smooth and elastic, about 7 minutes.
  4. Place in a greased bowl and cover with a damp towel. Place in a warm spot and allow to rise until doubled in size, about two hours depending on the heat of your kitchen. If you need it to rise faster, you can up the yeast by another 1/4 tsp or preheat your oven to 200°F, turn off the heat and then place the dough in the warm oven.
  5. Divide the dough in half and form each part into a ball. If you’d like, you can freeze one of them at this point. Otherwise, cover the dough with the damp cloth again and let rest for 15 minutes.
  6. Preheat the oven to 475°F. It is best to preheat a pizza stone or cast iron pizza pan at this stage also.
  7. Roll or press dough into a 12″ circle. Arrange your toppings over the dough.
  8. Carefully put prepared pizza in hot oven. Bake for 12-15 minutes or until the cheese is beautifully bubbly and brown the the crust has a light golden brown color.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 188Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 293mgCarbohydrates: 40gFiber: 4gSugar: 0gProtein: 6g

All nutritional information is estimated and will depend on the exact ingredients you use.

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I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Thanks for sharing!



Wednesday 6th of May 2020

I want to try this, but why do you add yeast when the sourdough is supposed to replace/act like yeast?


Thursday 7th of May 2020

Mostly to speed up the process. I keep my sourdough in the refrigerator and usually only feed it weekly. So to use it as the only leavener would take quite a while. Adding a little instant yeast speeds up the rise while and using the discard gives it some great sourdough flavor.


Friday 27th of March 2020

Can I use self rising flour or do I have to use white whole wheat flour?


Saturday 28th of March 2020

I am not sure I'd use self rising, because it has leavener in it. Though I am not sure it would hurt anything either. Additional all purpose would be great or whatever your favorite flour is.


Friday 27th of March 2020

Do I have to use white whole wheat flour or can I use something else?


Saturday 28th of March 2020

You can use additional all purpose instead.


Tuesday 10th of March 2020

Once you take the saved dough out of the freezer, then what? Do you just leave it on the counter until it gets to room temperature or is there something else to do?


Thursday 19th of March 2020

Let it come to room temperature, then roll it out and proceed like normal!


Tuesday 6th of March 2018

Hi Carlee, Bubbles (my starter) is looking good (I think). I plan to make this pizza for dinner on Thursday. Hvaing never baked using a sourdough starter before I am quite excited!... If that works out your cresant rolls are next!



Thursday 8th of March 2018

Yay! I can't wait to see what you make with Bubbles. There are so many possibilities!

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