Roasted Garlic Pizza Dough

A ball of risen roasted garlic pizza dough on a cutting board dusted with flour with a head of roasted garlic next to it.

Mixing soft, oozy cloves of roasted garlic into your pizza dough gives it a caramely, garlicky infusion that’s the perfect match for your favorite toppings!


  • 2 small or 1 big head of roasted garlic- follow this recipe 
  • 3 1/2 C bread flour, plus more for kneading
  • 2 1/4 tsp or 1 envelope of instant dry yeast
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1 1/2 C warm water – 110 degrees 
  • 2 TBS olive oil, plus more for drizzling


  1. Add the bread flour, yeast, sugar, and salt to a bowl and whisk to combine. Squeeze the cloves of roasted garlic into the bowl and stir to combine.
  2. Slowly pour the warm water into the flour/garlic mixture while you mix with your other hand. Placing a damp paper towel under the bowl will help keep it still while you do this. Pour in the 2 TBS of olive oil while you continue to mix with your hand.
  3. Turn the mixture over with your hands until it forms a messy ball. Sprinkle some flour on a clean countertop and dump the bowl onto it. Knead the dough together by pushing the heel of your hand into it and stretching it out. Fold it back onto itself and rotate it a quarter-turn. Add more flour when the dough gets sticky. Repeat this process for 5 minutes, until the dough is a nice smooth ball and is no longer sticky. Don’t stop! It really does take 5 minutes.
  4. Drizzle a little oil into a bowl and spread it around and up the sides. Put the ball of dough in the bowl and cover the bowl with plastic wrap. Place it in a warm spot; I like to set mine on a heating pad (see notes). Let the dough rise for 1 hour; it should double in size.
  5. Divide the dough in half and, if you want to save half for another time, store it in the fridge or freezer (see notes). To bake the half you are using, use your fingertips to gently spread it out onto an oiled pizza pan or baking sheet (see notes) until it fits the shape of the pan. Top it with your favorite toppings and bake at the highest temperature your oven will go to until the edges and bottom are golden brown (use a spatula to lift it up and check) – about 15 minutes.


  • The recipe time includes the hour it takes to roast the garlic; this step can be done ahead of time. The garlic will keep for many days in the fridge.
  • I use a heating pad set to the lowest setting (86 degrees) to help my dough rise. You don’t want it much warmer than that. If you think yours is too hot or if you are using a metal bowl, which will conduct heat, place a dish towel on top of the heating pad as a buffer.
  • This recipe makes 2 pizza doughs; to save one for another time, put it in a ziplock bag and store in the refrigerator for up to 3 days or in the freezer for 3 months. Thaw before using and let it come to room temperature on the counter. It may be hard to stretch dough that has been refrigerated; if it keeps springing back to its original size, let it sit for 15 minutes or so and try again.
  • I like to use a high-temperature oil, like vegetable, canola, or grape seed oil for the pizza pan/baking sheet. I’ve found that olive oil will turn the bottom of the crust black as it bakes. 

Keywords: Homemade pizza dough, roasted garlic pizza dough