Description
Experience the delightful warmth of homemade garlic pizza with a crispy crust and aromatic garlic butter.
Ingredients
Scale
- 1⅔ cups (400mls) warm water
- 2¼ teaspoons (7 grams) active dry yeast
- 1 teaspoon honey
- 4 cups (500 grams) bread flour
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- Semolina or extra flour for pressing out pizzas
- 1 bulb of garlic (10–12 cloves), minced or pounded to a paste
- 4 ounces (115 grams) salted butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 pound (450 grams) mozzarella, sliced
- ½ cup finely grated Parmigiano Reggiano cheese
Instructions
- Mix together warm water, active dry yeast, and honey. Set aside for 10 minutes until bubbles form.
- Add flour to the water and yeast mixture and combine until it comes together. Let it stand for 5 minutes.
- Add oil and salt, and mix for 5-7 minutes until smooth and elastic.
- Cover the bowl with plastic wrap and allow the dough to rise for 1½ to 2 hours until doubled.
- Scrape the dough out onto an oiled surface and gently press it out while folding.
- Divide the dough into 4 portions, shape into balls, and let rise for 30 minutes.
- Preheat oven to 480ºF (250ºC) if using a pizza stone.
- Prepare the garlic butter by melting butter with minced garlic.
- Press each dough ball into a circle about 8-9 inches, let it rest, and brush with garlic butter.
- Add mozzarella and sprinkle with Parmigiano Reggiano cheese.
- Bake for 8-10 minutes until cheese is bubbling and edges are golden.
- Remove from oven, sprinkle with flaky salt, cut into wedges, and serve immediately.
Notes
For best results, ensure the dough rises in a warm, draft-free environment.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg