Garlic Pizza Dough
Ingredients
- 3½ cups all-purpose flour or bread flour
- 1 packet 7g active dry yeast
- 1½ cups warm water 110°F
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs optional
Instructions
- Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add olive oil, minced garlic, and garlic powder. Stir.
- Add flour, salt, and herbs. Mix until shaggy dough forms.
- Knead on floured surface for 8 to 10 minutes until smooth.
- Shape into ball. Place in oiled bowl. Turn to coat.
- Cover with damp towel or plastic wrap.
- Let rise 1½ to 2 hours until doubled.
- Punch down dough.
- Divide in half for large pizzas or quarters for small pizzas.
- Roll out on floured surface into desired shape.
- Transfer to pizza pan. Add toppings.
- Bake at 450°F to 475°F for 12 to 15 minutes.
Notes
- Use both fresh garlic and garlic powder for maximum flavour
- Do not skip rising time — dough needs to develop
- Knead until smooth and elastic
- Let cold dough come to room temperature before rolling
- Pre-bake plain crust for 5 minutes for extra crispiness
- Make ahead and freeze for up to 3 months
- Thaw frozen dough overnight in fridge
- Works for breadsticks, calzones, and stromboli too
- Double the garlic for extra garlic lovers