Last week I shared my new love affair in the bread world – this totally rockin’ sourdough recipe that is well worth every rest and rise.  Since that recipe calls for fed sourdough starter, it requires removing a portion of the starter which is then…what?  Washed down the drain?  No!  Not that.  You can make sourdough waffles, yes.  I do love waffles but when I realized another option was pizza dough, you can guess which one I chose.  I wondered if maybe the sourdough flavor would be a bit odd in pizza but no, it was very tasty.  It wasn’t super strong either, but noticeable and I already have a few ideas of topping combos I think will go especially well on this crust.

The dough had a slightly different texture and required a somewhat gentler hand while shaping.  It did not hold up to tossing, as I normally do.  I employed the same techniques for baking the pizza as outlined in my post on making pizza dough, and they turned out a great pizza.  The bottom was crisp and the rest was nice and chewy, all thanks to the baking stone.  I did experiment with freezing this dough and just as with my normal pizza dough, this freezes beautifully.  So there you go…if you’re feeding your sourdough starter, make a ball of pizza dough and freeze it for later.  Done and done.


1 cup sourdough starter, unfed (straight from the fridge)
½ cup warm water (about 110˚ F)
1¼ cups all-purpose flour
1¼ cups bread flour
1 tsp. salt
½ tsp. instant (rapid rise) yeast


  • 01

    Place the sourdough starter in a bowl.  Add in the warm water, flours, salt and yeast.  Stir together until a dough starts to come together.  Knead until just barely sticky, adding more flour as needed 1 tablespoon at a time, until the dough is the desired texture.  The dough should be smooth and somewhat elastic.  Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap.  Let the dough rise until doubled in bulk (this may take 2-4 hours).  Once the dough has doubled in size, gently deflate.*  Transfer the dough to a floured work surface and roll the dough out into a 14-inch disc for a large pizza.  Top as desired.  Bake as directed (see this post for tips).

  • 02

    *At this point, the dough can be frozen.  Simply form into a ball, cover tightly with plastic wrap, and place in a freezer safe bag until ready to thaw and use.  I like to thaw frozen dough in the fridge the day before I plan to use it.


  • Denise Wesely

    Hmmm, you must have known my sour dough starter is ready to get used today. Plus, I dried some cherry tomatoes over the weekend. Cannot wait to make this pizza!

  • megan @ whatmegansmaking

    This is a great idea! I know I got tired of waffles every time I didn’t want to throw out a cup of starter. We eat tons of pizza, so this is perfect :)

  • Elizabeth from Indy

    Looks good! We just made your regular pizza dough last night for dinner…it’s just so yummy!

  • Kelsey

    Who would ever throw out sourdough starter? That is so wrong!

  • Parrish

    My husband will love this! Sourdough is his favorite!!

  • This sounds delicious! I’m usually very loyal to the Pioneer Woman’s pizza crust, but I love the tangy flavor of sourdough, and would love to give this a try!

  • Kayla W

    Sourdough pizza crust is such a great idea!

  • Claudia Annie Carone

    you have a beautiful blog! now following you! a kiss :)

  • Ashley @ Wishes and Dishes

    Mmm I love waffles and pizza so I’d have a hard time choosing :) Looks delish!

  • SK

    Oh boy, this is sooooooo tempting. I had sour dough bread planned for this weekend… now I cannot wait to get started.

  • :D I love pairing the sourdough with the veggies on that pizza!

  • collector_of_masks

    Thanks for posting this recipe. My starter is new and I did not want to throw any away used this Saturday night. It was fantastic. Will become a regular.

  • Kristin

    My daughter has to cut down on unsoaked wheat products. She has managed to embrace my dense, chewy loaves of whole spelt wild sourdough but she is still missing pizza. I promised her I’d try making a pizza crust from the sourdough. This looks perfect. I did omit the extra yeast and added a little olive oil. My starter is whole rye but otherwise i used white spelt. I’ll leave it to raise at least 7 hours regardless of how fast it raises. That picture looks so good and the recipe is so easy I just threw it together on a work break. I’m looking forward to seeing how this comes out this evening.

  • Abi Hunter

    fab recipe! i made pizza and a loaf and they were both delicious, thanks so much :)
    pics here

  • Wiltshirek

    I tried this twice now and no rise. :( So bummed.

  • annieseats

    Sorry to hear that!