Description
This Homemade Garlic and Herb Pizza Dough recipe creates a flavorful, versatile base for your favorite pizza toppings. Infused with minced garlic and Italian seasoning, the dough is soft yet chewy, and achieves a perfect crust when baked on a preheated pizza stone at high temperature. Ideal for making two medium-sized pizzas with a delicious homemade touch.
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 cloves garlic (minced)
- 2/3 cup warm water
- 1 tablespoon olive oil (plus additional for the bowl)
Optional
- Cornmeal (for dusting)
Instructions
- Combine Dry Ingredients: Add the bread flour, active dry yeast, granulated sugar, kosher salt, Italian seasoning, and minced garlic into a mixing bowl. Stir well to evenly distribute all the dry components and herbs.
- Add Wet Ingredients and Mix Dough: Pour the olive oil and warm water around the edge of the bowl. Using a dough hook on a mixer, mix the ingredients on low speed for about 5 minutes until a cohesive dough forms.
- Oil and Let Dough Rise: Drizzle some additional olive oil into a clean bowl and turn the dough in the bowl to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place until it doubles in volume, around 45 to 60 minutes.
- Preheat Oven and Pizza Stone: Place a pizza stone in the oven and preheat the oven to 450°F (232°C). Allow the stone to heat for at least 30 minutes to ensure a crispy crust.
- Divide and Shape Dough: Punch down the risen dough and divide it into two equal balls. Press the center of each dough ball to start forming a circle. Using your hands, stretch and turn the dough to form a 9-inch circle for a thinner crust or 7-inch for a thicker crust.
- Prepare for Topping: Lightly sprinkle cornmeal onto a pizza peel or baking sheet if available. Place the shaped dough onto the cornmeal to prevent sticking and prepare for toppings.
- Top the Pizza: Quickly add your desired sauce, cheese, and toppings onto the dough to keep it from becoming soggy.
- Bake the Pizza: Transfer the topped pizza onto the preheated pizza stone. Bake for 9 to 11 minutes or until the crust is golden and the cheese is melted and bubbly.
Notes
- Warm water should be between 100-110°F (38-43°C) to activate the yeast without killing it.
- Using a pizza stone ensures an evenly cooked, crispy crust but a baking sheet can be used alternatively.
- If you don’t have a pizza peel, parchment paper can help transfer the pizza to the stone.
- Letting the dough rest longer up to 2 hours can develop more flavor via slow fermentation.
- Additional herbs like rosemary or basil can be added to the dough for variation.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: homemade pizza dough, garlic herb pizza dough, pizza crust recipe, easy pizza dough, Italian pizza dough
