Pizza Dough Recipe With All Purpose Flour

I believe that every home cook deserves a pizza night that feels both effortless and special. This Za’atar and roasted garlic infusion transforms a basic pizza dough recipe with all purpose flour into something extraordinary. The aroma from the oven as this crust bakes is rich and inviting, setting the stage for a hearty, family-friendly meal. It’s truly a game-changer for anyone looking for a flavorful pizza dough recipe with all purpose flour that doesn’t rely on expensive specialty flours. This recipe is simpler than you think to create, and I find it makes a fantastic special weekend meal.

Ingredients

• 300 g (2.5 cups) All-Purpose Flour: This forms the base for our flavorful pizza dough recipe with all purpose flour, offering a perfect balance of tenderness and chew. Have extra flour ready for dusting during kneading.
• 7 g (2.25 tsp) Instant Dry Yeast: The leavening agent for a fluffy, well-risen crust. Instant yeast lets you skip proofing and mix directly into the dry ingredients (make sure it’s fresh for best results).
• 5 g (1 tsp) Fine Sea Salt: Essential for flavor and structure; it also controls yeast activity to prevent over-rising. Use fine sea salt or kosher salt for the cleanest flavor.
• 5 g (1 tsp) Granulated Sugar: Feeds the yeast to encourage a good rise and contributes to the golden-brown color of the final crust.
• 15 g (1 tbsp) Za’atar Spice Blend: The key ingredient that infuses the dough with a distinctive Mediterranean flavor. The blend typically includes sumac, sesame seeds, and thyme, giving the pizza a unique earthy tang. (If you don’t have za’atar, try substituting with an equal amount of Italian seasoning for a different but equally savory flavor profile.)
• 200 ml (3/4 cup + 2 tbsp) Lukewarm Water: Activates the yeast and creates steam during baking for a soft interior. The temperature should be 100-110°F (38-43°C); hotter water will kill the yeast.
• 1 head Garlic: Roasted garlic provides a rich, sweet, and nutty flavor base for the sauce. Roasting transforms the harsh flavor of raw garlic into a sweet paste.
• 15 ml (1 tbsp) Extra Virgin Olive Oil (plus extra for bowl): Adds richness and elasticity to the dough. Using good quality extra virgin olive oil enhances the flavor profile. (Use regular light olive oil if that’s what you have in the pantry.)
• 30 ml (2 tbsp) Extra Virgin Olive Oil (for roasted garlic oil): Used specifically to mash with the roasted garlic pulp to create the finishing oil for brushing onto the crust.
• 150 g (1.5 cups) Low-Moisture Whole Milk Mozzarella Cheese (shredded): The primary cheese for a classic melt and stretch. Low-moisture mozzarella prevents the pizza from becoming soggy.
• 75 g (0.75 cup) Provolone Cheese (shredded): Adds a sharp, tangy flavor to contrast with the mozzarella. Provolone melts beautifully and provides extra depth to the cheese blend.
• 50 g (0.5 cup) Feta Cheese (crumbled): Provides bright bursts of tangy, salty flavor. Crumble a block of feta rather than using pre-crumbled for better quality.
• 5 g (1 tbsp) Fresh Parsley (chopped): Garnish for a fresh, vibrant finish. Add immediately before serving to maintain its bright green color and fresh taste.

Instructions

1. Prepare the Roasted Garlic Oil: Preheat your oven to 350°F (180°C). Slice off the top 1/4 inch of the garlic head, drizzle with 1 tsp olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until cloves are soft and golden brown. Let cool slightly, then squeeze the pulp into a bowl. Mash with a fork and stir in the remaining 2 tbsp olive oil to create roasted garlic oil; set aside.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, instant dry yeast, salt, sugar, and za’atar spice blend. Ensure the dry ingredients are fully combined before adding liquid.
3. Form the Dough: Pour the lukewarm water and 1 tbsp olive oil into the dry ingredient mixture. Mix with a spoon or your hands until a shaggy dough forms. This dough will be slightly sticky at first, which is normal for this pizza dough recipe with all purpose flour.
4. Knead the Dough: Turn the shaggy dough ball onto a lightly floured work surface. Knead continuously for 8-10 minutes. The dough is ready when it becomes smooth, elastic, and feels soft under your hands. You should see the za’atar flecks distributed throughout the dough as you work it. If the dough feels dry or stiff, add a teaspoon of water and keep kneading; avoid over-kneading, which can make the crust tough.
5. First Rise: Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm spot for 60-90 minutes, or until doubled in size. If your kitchen is cold, place the bowl in an oven with the light turned on to create a warm microclimate.
6. Prepare Toppings and Oven: While the dough rises, shred the mozzarella and provolone cheeses and combine them with the crumbled feta. Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside for at least 30 minutes. The high heat from a preheated surface is essential for a crispy crust from this pizza dough recipe with all purpose flour.
7. Shape and Top: Gently punch down the risen dough and transfer it to a lightly floured surface. Stretch or roll the dough into a 12-inch circle. Place the dough on parchment paper or a pizza peel dusted with flour. Brush the surface with half of the prepared roasted garlic oil (leaving a small border) and top evenly with the cheese blend. I usually make a double batch of this specific pizza dough recipe with all purpose flour on a Sunday evening and freeze half, so I only have to worry about toppings on a busy weeknight. This makes for a great easy dinner idea for the family.
8. Bake and Finish: Carefully slide the pizza (with the parchment paper, if using) onto the preheated pizza stone. Bake for 12-15 minutes, rotating halfway through. The crust will be golden brown and the cheese bubbly with caramelized spots. Remove from oven, let rest for 2-3 minutes, then drizzle with the remaining garlic oil and sprinkle with fresh chopped parsley.

Make-Ahead Tips and Freezing Instructions

This pizza dough recipe with all purpose flour is excellent for make-ahead preparation, making it a perfect addition to your weekly meal prep recipes. After the first rise, punch down the dough and shape it into a ball. Place it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature for at least 30 minutes before shaping.

• Freezing the Dough: If you want to freeze the dough, divide it into individual portions after the first rise, shape into balls, and wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
• Freezing leftover roasted garlic oil: The roasted garlic oil can be frozen in ice cube trays for later use on other pizzas or breads. Once frozen, transfer cubes to a freezer bag for easy storage.

Troubleshooting Common Pizza Dough Issues

Why won’t my dough rise?: Ensure your water temperature is not too hot (above 110°F/43°C) as this kills yeast. Also verify that your yeast is fresh and active. If your kitchen is cold, find a warmer spot (like a turned-off oven with the light on) for the rising process.

My crust is tough/chewy: Avoid over-kneading, especially if using a stand mixer. Make sure the dough is elastic but not overly stiff; the texture should feel soft and pliable after kneading. Allow sufficient rest time after shaping for gluten to relax to prevent a tough result from this pizza dough recipe with all purpose flour.

My pizza crust is soggy in the middle: Ensure your baking surface (pizza stone or baking steel) is properly preheated in the oven for at least 30 minutes at a high temperature (450°F/230°C). Avoid overloading the pizza with too many toppings, especially wet ones. For a crispier bottom, you can pre-bake the crust for a few minutes before adding toppings.

FAQs

Can I use bread flour instead of all purpose flour for this recipe?

Yes, you can use bread flour for a chewier crust. Bread flour absorbs slightly more water, so you might need to add a touch more liquid to match the dough consistency of this pizza dough recipe with all purpose flour. The resulting pizza will have a different texture but still be delicious.

What other toppings pair well with Za’atar and roasted garlic?

Good choices include grilled vegetables like eggplant or bell peppers, olives, or fresh herbs like oregano. You could also add different cheeses like halloumi or goat cheese for more tang.

What is the best way to reheat leftovers?

Reheat slices in a 350°F (175°C) oven on a baking sheet for 5-10 minutes. Alternatively, place a slice in a nonstick skillet over medium heat and cover with a lid for a crispy bottom and melted cheese.

Can I make this pizza dough recipe with all purpose flour without Za’atar?

Yes, simply omit the Za’atar for a plain roasted garlic pizza dough. You could also substitute the Za’atar with Italian seasoning or dried oregano for a different flavor profile.

How do I get a crispy crust at home?

The high heat from a preheated pizza stone or baking steel is essential for a crispy crust. Make sure the oven is fully preheated for at least 30 minutes before baking. I also recommend rolling the dough relatively thin and not overloading it, which helps prevent a soggy bottom.

Conclusion

This pizza dough recipe with all purpose flour provides a unique, flavorful alternative to traditional pizza night, making family meals more exciting. Don’t wait—try making this unique pizza for your next family dinner and save this recipe on Pinterest so you can find it easily next time.

pizza dough recipe with all purpose flour

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• Author: Grace Miller
• Total Time: 150 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This recipe uses all-purpose flour to create a pizza crust infused with za’atar and roasted garlic, offering a rich and savory flavor profile for a family-friendly meal.

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Ingredients

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• 2.5 cups all-purpose flour
• 2.25 tsp instant dry yeast
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 tbsp za’atar spice blend
• 0.75 cup + 2 tbsp lukewarm water
• 1 head garlic
• 1 tbsp extra virgin olive oil (for dough)
• 2 tbsp extra virgin olive oil (for garlic oil)
• 1.5 cups shredded low-moisture whole milk mozzarella cheese
• 0.75 cup shredded provolone cheese
• 0.5 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped

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Instructions

1. Prepare Roasted Garlic Oil: Preheat your oven to 350°F (180°C). Slice off the top 1/4 inch of the garlic head, drizzle with 1 tsp olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until cloves are soft and golden brown. Let cool slightly, then squeeze the pulp into a bowl. Mash with a fork and stir in the remaining 2 tbsp olive oil to create roasted garlic oil; set aside.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, instant dry yeast, salt, sugar, and za’atar spice blend.
3. Form the Dough: Pour the lukewarm water and 1 tbsp olive oil into the dry ingredient mixture. Mix until a shaggy dough forms.
4. Knead the Dough: Turn the shaggy dough ball onto a lightly floured work surface. Knead continuously for 8-10 minutes until the dough becomes smooth, elastic, and soft under your hands.
5. First Rise: Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover the bowl and let rise in a warm spot for 60-90 minutes, or until doubled in size.
6. Prepare Toppings and Oven: While the dough rises, shred and combine the mozzarella, provolone, and feta cheeses. Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside for at least 30 minutes.
7. Shape and Top: Gently punch down the risen dough and transfer it to a lightly floured surface. Stretch or roll the dough into a 12-inch circle. Place the dough on parchment paper or a pizza peel dusted with flour. Brush the surface with half of the prepared roasted garlic oil (leaving a small border) and top evenly with the cheese blend.
8. Bake and Finish: Carefully slide the pizza onto the preheated pizza stone. Bake for 12-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly. Remove from oven, let rest for 2-3 minutes, then drizzle with the remaining garlic oil and sprinkle with fresh chopped parsley.

Notes

If za’atar is unavailable, try substituting with an equal amount of Italian seasoning. Avoid over-kneading the dough, which can make the crust tough. If your kitchen is cold, place the bowl in an oven with the light turned on to create a warm microclimate for rising.

• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 290 calories
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 11 g
• Cholesterol: 26 mg