Tired of bland pizza crusts that merely serve as a vehicle for toppings? It's time to transform your homemade pizza experience with something truly special: our Garlic Herb Sourdough Pizza Dough. This recipe takes your pizza night from ordinary to extraordinary, infusing every bite with rich, savory flavors and that signature sourdough tang.

Using sourdough discard not only provides a phenomenal texture – think delightfully chewy with a perfect crispy edge – but also adds a complexity that yeasted dough simply can't match. Combined with the aromatic punch of garlic and a fragrant blend of Italian herbs, this crust becomes the star of your pizza, not just the base!

The Magic of Sourdough in Pizza

Sourdough brings a unique character to pizza dough that's hard to beat. The wild yeasts and bacteria in your starter contribute to a slower fermentation process, which develops deeper, more nuanced flavors. This results in a crust that is both tangy and slightly sweet, with an incredible airy structure that puffs beautifully in a hot oven. Beyond taste, the fermentation can also improve the digestibility of the dough for some individuals. Learn more about the fascinating process of sourdough baking on Wikipedia.

Infusing Flavor: Garlic & Herbs

What sets this pizza dough apart is the generous incorporation of garlic powder, dried oregano, basil, and rosemary directly into the mixture. This ensures that every inch of your crust is bursting with savory, herbaceous notes. The aroma alone as it bakes will make your kitchen smell like your favorite Italian pizzeria! This flavorful foundation means even a simple Margherita pizza becomes a gourmet delight.

Essential Ingredients for Your Flavorful Base

Gathering the right ingredients is the first step to a perfect garlic herb sourdough pizza dough. The beauty of this recipe lies in its simplicity and the power of quality components working together.

• Active sourdough discard
• Warm water
• All-purpose or bread flour
• Fine sea salt
• Olive oil
• Garlic powder
• Dried oregano
• Dried basil
• Dried rosemary

Crafting Your Sourdough Pizza Masterpiece

Making sourdough pizza dough is a rewarding process. Patience is key, especially during the fermentation stages, but the results are absolutely worth it. You'll love the feeling of creating something so delicious from scratch.

Tips for an Unforgettable Crust

• High Heat is Your Friend: For that coveted crispy crust, preheat your oven to its highest possible setting (usually 500-550°F or 260-290°C) with a pizza stone or steel inside. Let it heat for at least 30-60 minutes to ensure it's screaming hot.
• Gentle Handling: Once the dough has proofed, handle it gently when shaping. This preserves the airy pockets created during fermentation, leading to a lighter, chewier crust.
• Don't Overload: While tempting, too many toppings can weigh down your pizza and make the crust soggy. Aim for a balanced distribution to allow the crust to shine.

Serving Suggestions and Creative Pairings

This garlic herb sourdough pizza dough is incredibly versatile. It's the perfect foundation for classic toppings like a simple tomato sauce and fresh mozzarella, allowing its inherent flavors to take center stage. For a fresh and vibrant side, consider pairing your pizza with a light salad like our Delightful Apple Arugula Salad with Maple Pecans: A Refreshing Recipe. If you're looking to explore other Italian-inspired flavors to complement your pizza night, you might enjoy trying The Ultimate Olive Garden Alfredo Sauce Copycat (Clara's Recipes) for another rich and delicious creation!

Get Ready to Bake!

Making your own garlic herb sourdough pizza dough is an experience that promises incredible flavor and immense satisfaction. This recipe isn't just about making pizza; it's about embracing the joy of baking and creating unforgettable meals right in your own kitchen. So, fire up that oven, gather your ingredients, and prepare for the ultimate pizza night!

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Garlic Herb Sourdough Pizza Dough

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• Total Time: 14-26 hours (includes fermentation)
• Yield: 2 (12-inch) pizzas 1x
• Diet: Vegetarian

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Description

Craft a uniquely flavorful and crispy pizza crust using sourdough discard, infused with aromatic garlic and a medley of dried herbs.

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Ingredients

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200g active sourdough discard (100% hydration)
300g warm water (90-95°F/32-35°C)
500g all-purpose flour (or bread flour)
10g fine sea salt
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary

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Instructions

Step 1: In a large bowl, whisk together the warm water and sourdough discard until well combined. Stir in the olive oil.
Step 2: Add the flour, salt, garlic powder, dried oregano, dried basil, and dried rosemary to the liquid mixture. Mix with a sturdy spoon or by hand until a shaggy dough forms and no dry streaks of flour remain.
Step 3: Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
Step 4: After the rest, gently knead the dough in the bowl for 2-3 minutes until it smooths out slightly. You can also perform a series of stretch and folds every 30 minutes for 2 hours (4 sets total) for better gluten development.
Step 5: Cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F/21-24°C) for 2-4 hours, or until it has visibly increased in size by about 20-30% and looks bubbly.
Step 6: Transfer the dough to the refrigerator for a cold ferment for at least 12 hours, and up to 24 hours. This develops flavor and makes the dough easier to handle.
Step 7: On pizza day, remove the dough from the refrigerator 1-2 hours before baking to bring it closer to room temperature. Gently divide the dough into two equal portions and shape each into a tight ball.
Step 8: Preheat your oven to its highest setting (500-550°F/260-290°C) with a pizza stone or steel inside for at least 30-60 minutes.
Step 9: On a lightly floured surface, gently stretch or roll out one dough ball into a 12-inch circle. Transfer it to a piece of parchment paper or a well-floured pizza peel.
Step 10: Add your desired toppings, then carefully slide the pizza onto the preheated stone/steel. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
Step 11: Remove from the oven, let cool for a few minutes, then slice and serve immediately. Repeat with the second dough ball.

Notes

For best results, use a kitchen scale for accurate ingredient measurements. If you prefer a stronger garlic flavor, consider adding 1-2 cloves of minced fresh garlic along with the powder. Adjust the hydration slightly if your sourdough discard is particularly thick or thin.

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/2 pizza (based on 2 servings per pizza)
• Calories: 350 kcal
• Sugar: 1g
• Sodium: 680mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 0mg

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