Name: Homemade Garlic and Herb Pizza Dough Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 cups (260 grams) bread flour; 1 package (2 1/4 teaspoons) active dry yeast; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; 2 cloves garlic (minced); 2/3 cup warm water; 1 tablespoon olive oil (plus additional for the bowl); Cornmeal (for dusting)

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Introduction

This homemade garlic and herb pizza dough is a flavorful base for your favorite pizza toppings. Infused with Italian seasoning and fresh garlic, it offers a deliciously aromatic crust that’s both soft and crispy. Perfect for a cozy night in or entertaining friends.

Two soft dough balls with small black herb bits are placed on a floured white marbled surface. The dough balls have a smooth texture with visible specks of herbs, with one ball closer to the front and larger in size, while the other one is smaller and further back. In the background, there is a blurred garlic bulb and some green basil leaves resting on the same surface, adding a touch of fresh color. The overall scene is bright with a calm kitchen setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260 grams) bread flour
1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon Italian seasoning
2 cloves garlic (minced)
2/3 cup warm water
1 tablespoon olive oil (plus additional for the bowl)
Cornmeal (optional)

Instructions

Step 1: In a mixing bowl, combine all the dry ingredients and spices, including the bread flour, yeast, sugar, salt, Italian seasoning, and minced garlic. Stir to blend evenly.
Step 2: Pour the olive oil and warm water around the edges of the bowl. Using a dough hook on low speed, mix the ingredients for about 5 minutes until the dough comes together.
Step 3: Lightly oil the inside of the bowl, then turn the dough in the oil to coat it completely. Cover the bowl and let the dough rise in a warm spot until it doubles in size, about 45 to 60 minutes.
Step 4: Preheat your oven with a pizza stone inside at 450°F (230°C) for at least 30 minutes to ensure it’s thoroughly heated.
Step 5: Punch down the risen dough and divide it into two equal balls for individual pizzas.
Step 6: Press the center of a dough ball to flatten it into a disc. Stretch and turn the dough by pressing the right side with your right hand and pulling the left side with your left hand, forming a roughly 9-inch circle. For a thicker crust, aim for a 7-inch circle instead.
Step 7: If using, sprinkle cornmeal on a pizza peel to prevent sticking. Place the stretched dough onto the peel and quickly add your sauce, cheese, and toppings.
Step 8: Slide the prepared pizza onto the preheated pizza stone and bake for 9 to 11 minutes until the crust is golden and the cheese is bubbling.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes or fresh herbs like basil or oregano to the dough.
If you don’t have a pizza stone, bake the pizza on a preheated baking sheet turned upside down for a crispier crust.
Using bread flour helps develop gluten for a chewy, airy crust, but all-purpose flour can be substituted if needed.
Letting the dough rise longer (up to 2 hours) can increase flavor complexity.

Storage

Store any unused dough in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 2 days. Before baking, allow it to come to room temperature and rise slightly again. Baked pizza is best eaten fresh but can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for best results to maintain crispness.

How to Serve

A smooth, round dough ball sits on a white marbled surface dusted lightly with flour, showing small dark herb flecks evenly mixed into the light beige dough. The dough has a slightly bumpy texture with tiny air bubbles visible, resting gently with soft shadows at its base. In the blurred background, a garlic bulb and some green leaves are partially visible, adding a fresh touch to the scene. A soft cloth with light green stripes is also faintly seen, enhancing the cozy kitchen atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but the texture may be less chewy and airy compared to bread flour, which has higher gluten content ideal for pizza dough.

What can I do if my dough is sticky?

If the dough feels too sticky to handle, lightly flour your hands and work surface. Avoid adding too much flour at once to prevent a tough crust.