FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
pizza dough recipe with sourdough starter
- Total Time: 120 minutes
- Yield: 1 large pizza (10–12 inches) 1x
- Diet: Vegetarian
Description
This gourmet sourdough pizza dough recipe features a tangy, chewy crust with a roasted garlic and rosemary swirl, requiring a two-day cold proof for enhanced flavor and texture.
Ingredients
- 100 g active sourdough starter
- 500 g bread flour
- 350 ml lukewarm water
- 10 g fine sea salt
- 1 head garlic, peeled (about 10–12 cloves)
- 2 sprigs fresh rosemary, leaves finely chopped
- 60 ml extra virgin olive oil, plus more for confit and drizzling
- flaky sea salt, for garnish
Instructions
- Combine Dough Ingredients: In a large bowl, combine the bread flour and lukewarm water. Mix until all dry flour disappears, then cover and let the mixture rest for 30 minutes (autolyse). Add the active sourdough starter and fine sea salt, mixing thoroughly until fully incorporated.
- Perform Stretch and Folds: Perform a series of stretch and folds on the dough in the bowl every 30 minutes for 2-3 hours. Allow the dough to bulk ferment at room temperature (around 70°F) for 3-4 hours, or until it has increased in volume by about 50%.
- Roast Garlic Confit: Preheat oven to 275°F (130°C) and place the peeled garlic cloves and chopped rosemary in a small, oven-safe dish. Pour enough extra virgin olive oil to fully cover the garlic cloves (approx. 1/4 cup) and bake for 45-60 minutes, until the garlic is very soft and slightly golden. Let the confit cool completely.
- Integrate Confit Paste: Mash the roasted garlic cloves with a fork, mixing them with the rosemary and infused oil to form a coarse paste. Transfer the bulk fermented dough to a lightly floured surface. Stretch the dough into a large rectangle and spread the cooled confit paste over two-thirds. Fold the un-spread portion over the middle third, then fold the remaining spread third over the top to create a three-layer fold. Repeat this process one more time to distribute the flavors evenly.
- Cold Proof Dough: Form the dough into a smooth ball and place in a lightly oiled bowl. Cover tightly and refrigerate for 12-24 hours.
- Shape and Bake Pizza: One hour before baking, preheat your oven to its highest setting (450-500°F) with a pizza stone inside. Gently stretch the cold dough into a 10-12 inch round on a well-floured surface. Transfer to a floured pizza peel, then slide onto the preheated stone. Bake for 8-15 minutes, until the crust is deeply golden brown and puffed.
Notes
Use bread flour for a high protein content to achieve a chewy texture and strong air pockets. The long cold proof (12-24 hours) develops a deep tangy flavor and makes the dough easier to handle. The garlic and rosemary confit should be cooled completely before integrating into the dough.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Pizza Dough
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6th of pizza
- Calories: 450 calories
- Sugar: 2 g
- Sodium: 1600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg