This High-Protein Sourdough Pizza Dough sneaks in a scoop of whey protein for about 3g extra protein per slice. Same sourdough flavor, just more satisfying.

A cheese pizza on a pizza peel made with high-protein sourdough pizza dough.

After making my high-protein sourdough bread, I still had a big tub of unflavored whey protein concentrate sitting in my pantry. And while I do lift weights, I’m not really a protein shake person.

So I started thinking… okay, how else can I use this? Of course, sourdough pizza dough felt like the obvious next step.

The first time I tried it, I got a little overenthusiastic and added two scoops. Big mistake... it turned into a gluey mess. Turns out whey protein can mess with gluten development a bit (learned that the hard way).

After some testing, I found that one scoop is the sweet spot, which adds about 3g of protein per slice of pizza. Huge win!

This high-protein sourdough pizza dough is such a good option if you want to indulge in pizza night but also want to sneak in a little extra protein. You can top and bake it however you normally would. It still bakes up chewy, bubbly, and crispy, just like my classic sourdough pizza dough.

I hope you try it and love it as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
Whey Protein- I use one scoop of unflavored whey protein concentrate. Mixing it into the dry ingredients first helps it distribute evenly, preventing clumps and ensuring a more consistent dough texture.
Water- Warm water (about 80–90°F) helps encourage fermentation.
Bread Flour- Provides structure and chew. All-purpose flour can be used but the crust may be slightly softer and less chewy.
Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.

Ingredients to make high-protein sourdough pizza dough. Each ingredient is labeled with text. They include active sourdough starter, whey protein, bread flour, water, salt, and olive oil.

Tips for Success

Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most consistent results every time.
Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take longer.
Expect a slightly tighter dough. Whey protein absorbs liquid differently than flour, so this dough may feel a bit firmer or less elastic than a traditional sourdough pizza dough.
Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.

How to Make High-Protein Sourdough Pizza Dough

Follow these step-by-step photos to make sourdough protein pizza dough with whey protein powder. Full details are in the recipe card below.

Step 1: Mix dough. Combine bread flour, whey protein, and salt. In a separate bowl, mix water, starter, and olive oil, then add dry ingredients. Stir until a sticky dough forms and no dry flour remains. Rest 20 minutes.

Water, active sourdough starter, and olive oil whisked together in a bowl.

Sourdough protein pizza dough mixed in a bowl.

Step 2: Stretch and fold. With damp hands, perform a set of stretch and folds. Repeat 3 more times (4 total rounds), resting 15 minutes between each set.

High-protein sourdough pizza dough being stretched and folded in a bowl.

Sourdough protein pizza dough in a bowl after being stretched and folded.

Step 3: Bulk ferment. Let dough rise until puffy, airy, and nearly doubled (4–12 hours depending on temperature and starter strength).

High-protein sourdough pizza dough in a straight-sided container before bulk fermentation.

High-protein sourdough pizza dough in a straight-sided container after bulk fermentation.

Step 4: Shape. Turn dough onto a lightly floured surface. Shape into a tight ball by folding and pulling it toward you to build surface tension.

Sourdough pizza dough with whey protein being shaped on a floured counter.

High-protein sourdough pizza dough being shaped on a floured counter.

Sourdough protein pizza dough shaped into a dough ball on a floured counter.

Step 5: Proof. Let rest at room temperature for about 1 hour for same-day use, or refrigerate up to 72 hours for a longer, more flavorful ferment.

High-protein sourdough pizza dough stretched out on a pizza peel.

Baker's Timeline

Here’s a sample timeline to help you plan your sourdough protein pizza dough.

8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
8:30–9:30 AM: Perform stretch and folds.
9:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
3:30–4:00 PM: Shape.
4:00-5:00 PM: Proof (or refrigerate up to 3 days).
5:00 PM: Make pizza.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.

How to Store

Wrap high-protein sourdough pizza dough tightly in plastic wrap and refrigerate for up to 3 days.

For longer storage, freeze individual dough balls in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.

Serving Suggestions

Use this high-protein sourdough pizza dough anywhere you’d normally use classic sourdough pizza dough. It’s perfect for everything from mushroom, buffalo chicken, or white pizza to calzones or pizza rolls.

A slice of high-protein sourdough pizza showing the texture of the crust after baking.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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