basic pizza dough recipe with Roasted Garlic and Rosemary Infusion

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I think a truly great pizza starts with a great crust, and this basic pizza dough recipe is my go-to for family dinner nights.

This simple basic pizza dough recipe yields a beautiful focaccia-style crust that is soft and airy on the inside with a perfect golden-brown exterior. The aroma of roasted garlic and rosemary fills the kitchen, turning a simple meal into a memorable experience. It’s an easy dinner idea that feels gourmet but requires minimal effort, proving that homemade doesn’t have to be hard. The results are a wonderfully tender and flavorful crust that’s perfect for dipping in a good extra virgin olive oil or serving alongside a hearty soup.

Ingredients

500g (4 cups) Bread Flour
Bread flour has higher protein content than all-purpose flour, creating the gluten structure necessary for a chewy, high-rising crust. You can substitute all-purpose flour, but the final texture may be less airy and slightly denser.
350ml (1 ½ cups) Warm Water
Keep the water temperature between 40-45°C (105-115°F) to ensure optimal yeast activation. Water that is too hot will kill the yeast; water that is too cold will inhibit rising.
7g (2 ¼ teaspoons) Active Dry Yeast
This is the standard amount for this quantity of flour, providing a strong rise for a soft, fluffy crust. Make sure your yeast is fresh; test it by checking for foamy bubbles after mixing with water and sugar.
10g (2 teaspoons) Granulated Sugar
Sugar acts as food for the yeast, helping to activate it quickly and ensuring a robust rise. It also aids in browning the crust and balances the savory flavors. (You can also substitute 1 teaspoon of honey or agave if that’s what you have on hand.)
10g (1 ½ teaspoons) Fine Sea Salt
Salt is essential for controlling yeast activity and strengthening the gluten network, leading to a better texture. Add salt with the flour to prevent direct contact with the yeast initially, which can hinder rising.
30ml (2 tablespoons) Extra Virgin Olive Oil (for dough)
A small amount of oil makes the dough softer, improves elasticity, and adds richness to the finished crust. It also prevents sticking during the kneading and rising process.
1 whole head garlic, peeled, cloves left whole (approx. 10-12 cloves)
The garlic cloves will be slow-roasted in the oil, infusing it with a sweet, mellow flavor and becoming soft and spreadable. Use whole, fresh garlic cloves for the best flavor infusion.
2 sprigs fresh rosemary, leaves stripped from one sprig
Rosemary pairs perfectly with garlic and olive oil; the stripped leaves infuse the oil during roasting. Ensure the rosemary is fresh for maximum aroma and flavor.
120ml (½ cup) Extra Virgin Olive Oil (for infusion)
This quantity of oil is used specifically for roasting the garlic and rosemary to create the flavorful topping. High-quality extra virgin olive oil enhances the flavor of the final dish.
2g (½ teaspoon) Red Pepper Flakes (optional)
Adds a subtle hint of heat to balance the richness of the garlic and oil. Adjust according to personal preference; omit if serving to sensitive palates.
5g (1 teaspoon) Flaky Sea Salt (for garnish)
Finishing salt adds a satisfying crunch and bursts of savory flavor right before serving. Don’t skip this step for the best presentation and taste.
½ sprig fresh rosemary, finely chopped (for garnish)
A final sprinkle of fresh herbs provides a vibrant aroma and visual appeal to contrast the baked crust.

Instructions

Begin by making the roasted garlic and rosemary infusion:
In a small saucepan, combine 120ml (½ cup) extra virgin olive oil, the peeled whole garlic cloves, and the stripped rosemary leaves.
Heat over very low heat for 20-25 minutes, or until garlic is golden and very soft, without browning excessively; avoid high heat to prevent bitterness.
Remove from heat and let cool slightly while you prepare the basic pizza dough recipe; the oil should be fragrant and infused.
Activate the yeast mixture:
In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar.
Let stand for 5-10 minutes, until foamy bubbles appear on the surface; this confirms the yeast is active and ready to use.
If the mixture does not foam, the yeast may be old or the water temperature was incorrect, and you should start over with fresh yeast.
Form the shaggy dough:
Add the bread flour and fine sea salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms and most of the flour has been absorbed.
Add 30ml (2 tablespoons) extra virgin olive oil and knead briefly in the bowl for 2-3 minutes to incorporate the oil.
Knead the dough:
Turn the shaggy dough out onto a lightly floured surface.
Knead continuously for 8-10 minutes until it is smooth and elastic; the dough should spring back slowly when poked lightly with your finger.
Form the kneaded basic pizza dough recipe into a tight ball.
Let the dough rise:
Lightly grease a clean bowl with a little olive oil. Place the dough ball in the bowl, turning it once to coat.
Cover the bowl securely with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Avoid drafts during rising by placing the bowl in a slightly warm oven (turned off) or near a sunny window; I find putting the dough in the oven with the light on works perfectly on a cold day.
Prepare for baking and press the dough:
Preheat your oven to 220°C (425°F). Lightly grease a 30×20 cm (12×8 inch) baking pan or a large round pizza pan with olive oil.
Gently punch down the risen basic pizza dough recipe to release excess air and transfer it to the prepared pan.
Using your fingertips, gently press and stretch the dough to fill the pan, creating small dimples across the surface; let the dough rest for 10 minutes to relax the gluten before topping.
Top and bake:
Drizzle the cooled roasted garlic and rosemary infused oil over the dimpled dough. Arrange the confit garlic cloves evenly over the surface and scatter the remaining whole rosemary sprig leaves (if desired) and red pepper flakes (if using) over the top.
Bake for 20-25 minutes, or until the crust is deeply golden brown and the garlic is caramelized; the dough should sound hollow when tapped on the bottom.
Finish and serve immediately:
Carefully remove from the oven and slide the basic pizza dough recipe onto a dark ceramic or wooden cutting board.
Immediately sprinkle generously with flaky sea salt and the finely chopped fresh rosemary for added flavor and visual appeal.
Serve warm, cut into squares or wedges, allowing the glossy, aromatic surface and roasted garlic pieces to be prominent in each slice.

Make-Ahead Tips for Easy Weeknight Meals

Planning for quick meals? This basic pizza dough recipe works perfectly for make-ahead convenience. You can prepare it in advance using cold fermentation, freeze portions for later, or even par-bake the base to drastically cut down on cooking time during busy weeknights.

Cold Fermentation (Make Ahead Dough): Prepare the basic pizza dough recipe through the kneading stage (step 4). Place the dough ball in a lightly oiled bowl covered tightly with plastic wrap and refrigerate for 24-48 hours. This slow, cold rise develops a more complex, sour flavor profile, making for a richer taste when you finally bake it.
Freezing Instructions: After the first rise, gently punch down the dough and form it into a tight ball. Wrap it tightly in plastic wrap, then place it inside a large freezer-safe zip-top bag. Freeze for up to 3 months. To use, thaw the dough overnight in the refrigerator before proceeding with step 6 (pressing into the pan).
Pre-Bake Focaccia Base: For extra quick meals, you can par-bake the plain dough base (without any toppings) for 10-12 minutes. Let it cool completely, then wrap tightly in foil and store for up to 2 days at room temperature. Top and finish baking when ready to serve.

Recipe Variations for This Basic Dough

Focaccia Sandwiches: This recipe makes an excellent base for hearty family sandwiches. Once baked, slice the focaccia horizontally and fill with fresh mozzarella, roasted vegetables, or a simple pesto spread.
Topping Alternatives: If you prefer a more traditional pizza experience, skip the garlic infusion. Simply top this basic pizza dough recipe after rising with a high-quality canned tomato sauce, fresh mozzarella, and your favorite traditional toppings before baking.
Make it Cheesy Garlic Bread: Add 1 cup of shredded Parmesan or mozzarella cheese along with the roasted garlic and rosemary before baking for an extra rich and decadent side dish.

FAQs

How do I know if my yeast is active?

Active dry yeast must first be proofed. After mixing with warm water and sugar, it should become foamy and bubbly within 5-10 minutes. If no bubbles appear, the yeast is dead, and the dough will not rise. Ensure you always check the expiration date on your yeast package.

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

Yes, you can substitute all-purpose flour for the bread flour in this basic pizza dough recipe. The resulting texture will be slightly less chewy and airy because all-purpose flour has less protein. The kneading time may also be slightly reduced to prevent overworking the less robust gluten structure.

My dough isn’t rising; what did I do wrong?

The most common issues are water temperature (too hot or too cold) or expired yeast. Ensure your warm place for rising is free from drafts, and that you’ve given it enough time (up to 1.5 hours). If it’s still not rising after 45 minutes, check your yeast.

Can I make this dough in a stand mixer?

Yes. After combining ingredients as outlined, use a stand mixer fitted with a dough hook for about 6-8 minutes on medium-low speed. The basic pizza dough recipe is ready when it pulls away cleanly from the sides of the bowl and feels smooth.

What’s the best way to store leftovers?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place a slice or two in a 180°C (350°F) oven for 5-10 minutes or use an air fryer to crisp up the edges. I find the air fryer works best to revive the crispy bottom texture.

Can I adjust the amount of garlic and rosemary in the infusion?

Yes, feel free to adjust to your personal taste. For a milder flavor, reduce the number of garlic cloves. For a stronger rosemary taste, I sometimes add another full sprig during the infusion process for an extra aromatic kick.

Conclusion

This basic pizza dough recipe is a true game-changer for home cooks who want maximum flavor with minimal effort. By using simple techniques like slow-roasting the garlic, you can create an impressive, focaccia-style base that tastes like gourmet cooking without the difficulty.

Bookmark this recipe and make it part of your weekly rotation, pairing it with soups, salads, or simply enjoying it as a hearty snack with family and friends. Save this easy basic pizza dough recipe to Pinterest for later!

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Basic Pizza Dough Recipe