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homemade pizza crust recipe
- Total Time: 140 minutes
- Yield: 1 large pizza crust (6 servings) 1x
- Diet: Vegetarian
Description
This recipe creates an aromatic, flavor-infused pizza crust by incorporating roasted garlic and fresh rosemary directly into the dough. It requires kneading and rising time but yields a chewy texture and savory flavor far superior to store-bought dough.
Ingredients
- 1.5 cups warm water (105-115°F)
- 2.25 teaspoons instant dry yeast
- 2 teaspoons granulated sugar
- 4 cups bread flour, plus more for dusting
- 1.5 teaspoons fine sea salt
- 4 tablespoons extra virgin olive oil, divided
- 8 medium garlic cloves, peeled
- 2 sprigs fresh rosemary
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh rosemary, for garnish
- Flaky sea salt, for garnish
Instructions
- Prepare Garlic Infusion: Preheat oven to 350°F (175°C). Combine garlic cloves, 2 fresh rosemary sprigs, and 2 tablespoons olive oil in a small, oven-safe dish. Roast for 20-25 minutes, or until the garlic cloves are tender. Mince the roasted garlic and set aside the infused oil and rosemary sprigs.
- Activate Yeast: In a large mixing bowl, whisk together the warm water, instant dry yeast, and granulated sugar. Let the mixture sit for 5-7 minutes until a foamy layer forms on top.
- Mix Dough Ingredients: In a separate large bowl, combine the bread flour and fine sea salt. Gradually add the yeast mixture to the dry ingredients, along with the remaining 2 tablespoons uninfused olive oil, the minced roasted garlic, and 1 tablespoon finely chopped fresh rosemary. Mix with a wooden spoon until a shaggy dough forms.
- Knead Dough: Turn the shaggy dough out onto a lightly floured work surface. Knead continuously for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
- First Rise: Lightly grease a clean large bowl with some of the reserved infused olive oil. Place the dough in the greased bowl, turning to coat, then cover with plastic wrap. Let the dough rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
- Shape and Rest: Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and shape into a round or rectangle. Transfer the shaped dough to a pizza stone or baking sheet lined with parchment paper and let it rest for another 10-15 minutes.
- Bake Crust: Preheat oven to 450°F (230°C). Brush the surface of the dough with the reserved roasted garlic-rosemary infused olive oil. Bake for 8-10 minutes if par-baking before adding toppings.
- Add Finishing Touches: Once baked, drizzle with any remaining infused olive oil and garnish with 1 teaspoon fresh rosemary leaves and a pinch of flaky sea salt before serving.
Notes
To speed up the first rise, place the covered bowl in a slightly warmed oven (just turned off) to reduce rising time by about 30 minutes. Use bread flour for a chewier crust texture, or substitute all-purpose flour for a softer crust. Do not substitute dried rosemary for fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pizza Dough
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 crust
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg