Description
Homemade buttery garlic pizza delivers a delightful blend of crispy crust and rich, aromatic flavors. Melted cheese and fresh herbs create a perfect balance that will transport diners straight to Italy’s culinary heart.
Ingredients
Scale
- 3 ½ cups (440 grams) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups (360 ml) warm water
- 1 tsp sugar
- 1 tsp salt
- 2 tbsps (30 ml) olive oil
- 2 cups (226 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
- ¼ cup (57 grams) unsalted butter
- 4 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- fresh basil or parsley, chopped (for garnish)
Instructions
- Yeast Activation: Whisk yeast into lukewarm water with sugar, letting the mixture transform into a frothy, bubbling elixir that signals readiness after about 7 minutes.
- Dough Formation: Combine flour and salt in a large mixing bowl, creating a central well to receive the activated yeast and olive oil, then blend ingredients into a cohesive, slightly tacky dough with smooth, consistent texture.
- Kneading and Proofing: Transfer dough onto a floured surface, employing rhythmic kneading techniques to develop gluten, then place in a lightly oiled ceramic bowl covered with a clean towel, allowing it to rise in a warm, undisturbed location until volume doubles (approximately 1-1.5 hours).
- Dough Preparation: Gently deflate the risen dough, stretching and shaping it into a canvas ready for garlic-infused butter and toppings, ensuring an even, thin base that promises crispy, golden edges.
- Flavor Infusion: Melt butter with minced garlic, creating an aromatic spread that will be generously brushed across the pizza dough, imparting a rich, savory essence to every bite.
- Topping and Baking: Arrange selected toppings with artistic precision, then slide the pizza into a preheated oven set at 475°F (245°C), baking until the crust achieves a golden-brown perfection and cheese melts into a molten, bubbling landscape.
- Serving: Remove pizza from the oven, let it rest briefly, then slice into wedges, revealing the enticing layers of crisp crust, melted cheese, and garlic-butter brilliance.
Notes
- Yeast Activation Precision: Ensure water temperature is between 100-110°F (37-43°C) for optimal yeast performance, preventing kill or under-activation.
- Dough Hydration Secret: Keep dough slightly sticky but not overly wet; add flour gradually during kneading to achieve perfect elastic consistency.
- Rising Environment Control: Position dough in a warm, draft-free spot like inside an unheated oven with a pan of hot water to maintain consistent temperature and humidity.
- Gluten Development Technique: Knead systematically using heel-of-hand pushing motions, rotating dough quarter-turns to develop strong, stretchy gluten network evenly.
- Prep Time: 20 minutes (plus 12 hours rising time)
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 310
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 30 mg