Dough is too sticky during shaping.

The high hydration (around 70%) can make the dough difficult to handle; use extra flour on your hands and work surface, but apply it gently to avoid deflating the bubbles.

Dough is dense and lacks air bubbles.

This often happens if the sourdough starter was not active enough, or if the dough was not allowed enough time during bulk fermentation (Step 2) to increase in volume by 50%. Ensure you are using an active sourdough starter for this pizza dough recipe.

Dough rises too fast.

Your kitchen may be too warm; try placing the dough in a cooler area during bulk fermentation, or shorten the bulk fermentation time.

Crust burns before fully cooked.

Make sure the oven temperature is high enough (450°F+), but adjust if your oven runs hot. Ensure the pizza stone is fully preheated for at least 30-45 minutes.

pizza dough recipe with sourdough starter, enriched with a Roasted Garlic and Rosemary Swirl

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I’ve tried a lot of pizza dough recipes over the years, but this next-level pizza dough recipe with sourdough starter has become my favorite for family pizza night. The combination of sourdough’s tangy depth and a roasted garlic and rosemary swirl creates a crust with a perfectly chewy-crisp texture and a rich flavor profile. This high-quality pizza experience feels gourmet but is entirely approachable for home bakers, transforming a regular family dinner into a special occasion. While the cold proof takes two days (mostly hands-off), the results are well worth the wait for an unforgettable family meal that elevates easy dinner ideas.

Ingredients

100 g (3.5 oz) Active Sourdough Starter: Make sure your starter is recently fed and very active (bubbly and doubled in size). This ensures a strong rise and a light, airy crumb structure for this particular pizza dough recipe with sourdough starter.
500 g (17.6 oz) Bread Flour: Bread flour has a higher protein content (typically 12-14%) than all-purpose flour. This high protein level develops strong gluten, which creates the desirable chewy texture and large air pockets in this pizza dough recipe with sourdough starter.
350 ml (1.5 cups) Lukewarm Water: The ideal water temperature for mixing with sourdough starter is between 80-90°F (26-32°C). Avoid cold water, which slows down fermentation, or hot water, which can kill your starter’s microorganisms.
10 g (0.35 oz / 2 teaspoons) Fine Sea Salt: Salt is essential for controlling fermentation speed and enhancing the overall flavor of the crust. Add the salt after the initial autolyse phase when using an active starter, as it can inhibit water absorption.
1 Head Garlic (about 10-12 cloves), peeled: The garlic cloves will be roasted until soft and sweet, providing a foundation of rich flavor for the confit swirl. Look for plump, fresh garlic heads without any green shoots or blemishes.
2 Sprigs Fresh Rosemary, leaves finely chopped: Rosemary pairs perfectly with garlic and gives the crust an aromatic, herbaceous note. Fresh rosemary provides a much stronger flavor than dried, which tends to lose potency during roasting.
60 ml (1/4 cup) Extra Virgin Olive Oil, plus more for confit and drizzling: The olive oil acts as the base for the garlic confit, enriches the dough, and adds moisture. Using high-quality extra virgin olive oil enhances the flavor profile significantly.
Flaky Sea Salt, for garnish: Used as a finishing element on the baked crust to add a bright burst of flavor and a satisfying texture. This is an optional but highly recommended touch for presentation and taste.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Prepare the Sourdough Dough (Day 1): 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.
Bulk Fermentation and Stretch & Folds (Day 1): Perform a series of stretch and folds on the dough in the bowl every 30 minutes for 2-3 hours. This process develops strength in the dough structure without high-effort kneading. 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%.
Make the Roasted Garlic and Rosemary 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, then mash the garlic cloves with a fork, mixing them with the rosemary and infused oil to form a coarse paste.
Integrate the Swirl (Day 1): Gently transfer the bulk fermented dough to a lightly floured surface. Stretch the dough into a large rectangle (approx. 12×16 inches) and evenly 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. This step is where this pizza dough recipe with sourdough starter really stands apart from standard recipes.
Cold Proof (Day 1-2): Form the dough into a smooth ball and place in a lightly oiled bowl. Cover tightly and refrigerate for 12-24 hours. This essential cold proof significantly develops flavor and makes this pizza dough recipe with sourdough starter much easier to handle when shaping on Day 2.
Shape and Bake (Day 2): 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, with visible caramelized swirls. This is my favorite family-friendly approach for a high-quality pizza dough recipe with sourdough starter.

Sourdough Pizza Dough Make-Ahead and Freezing Tips

Sourdough pizza dough is uniquely suited for make-ahead convenience due to its long fermentation time. The cold proof in the fridge (Step 5) can be extended to 48 hours for even better flavor development, making this a great option for meal prep recipes. For freezing, after the bulk fermentation (Step 2) and swirl integration (Step 4), form the dough into a ball and lightly oil it. Place the oiled dough ball in a freezer-safe bag or container, removing excess air, and freeze for up to three months. To thaw, move the dough to the refrigerator overnight, then let it sit at room temperature for 1-2 hours before shaping and baking.

Troubleshooting Your Sourdough Pizza Dough

Problem: Dough is too sticky during shaping. Solution: The high hydration (around 70%) can make the dough difficult to handle; use extra flour on your hands and work surface, but apply it gently to avoid deflating the bubbles.
Problem: Dough is dense and lacks air bubbles. Solution: This often happens if the sourdough starter was not active enough, or if the dough was not allowed enough time during bulk fermentation (Step 2) to increase in volume by 50%. Ensure you are using an active sourdough starter for this pizza dough recipe.
Problem: Dough rises too fast. Solution: Your kitchen may be too warm; try placing the dough in a cooler area during bulk fermentation, or shorten the bulk fermentation time.
Problem: Crust burns before fully cooked. Solution: Make sure the oven temperature is high enough (450°F+), but adjust if your oven runs hot. Ensure the pizza stone is fully preheated for at least 30-45 minutes.

FAQs

How do I know if my sourdough starter is active enough?

Your starter should have doubled in volume after feeding (usually within 4-8 hours) and have lots of bubbles on top and throughout. If it doesn’t pass the float test (a small piece floats in water), it may need another feeding before making this sourdough pizza dough.

Can I use all-purpose flour instead of bread flour for this recipe?

Yes, but your pizza crust will be less chewy and may not puff up as much due to the lower protein content. For a truly professional result in a high-quality pizza dough recipe with sourdough starter, bread flour is preferred.

Is a cold proof really necessary for sourdough pizza dough?

Yes, it is essential for developing complex flavor, improving texture, and making the dough easier to stretch without tearing. A long cold proof creates the superior flavor profile of a good sourdough pizza crust.

Can I make this dough without the garlic and rosemary swirl?

Absolutely; simply omit Steps 3 and 4 for a classic sourdough pizza crust. The base pizza dough recipe with sourdough starter is excellent on its own for easy dinner ideas.

How long can I store the baked pizza dough?

The baked crust is best served immediately, but leftovers can be stored in an airtight container for up to 3 days and reheated. Reheat on a sheet pan at 350°F until crispy again for best results.

What toppings pair best with this enriched crust?

Because the crust itself is highly flavorful from the garlic and rosemary, simple toppings like fresh mozzarella, high-quality tomatoes, and basil or prosciutto work best. Keep it light so the flavor of the crust shines through in this family-friendly meal.

Conclusion

This enhanced pizza dough recipe with sourdough starter, enriched with a fragrant garlic and rosemary swirl, is a simple way to create a memorable meal at home. Pin this recipe for your next family dinner and enjoy the incredible results of a high-quality, homemade crust.