Garlic Pizza Recipe

5 from 60 votes

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With a thin and crispy crust, melted mozzarella, and the intense taste of garlic, this Garlic Pizza is sure to satisfy your cravings. Perfect for a family dinner or a party appetizer, this recipe is simple to make and guaranteed to impress.

Prep Time27

Cook Time8

Rising and Resting Time3

Total Time3 35

Servings: wedges

Author: Marcellina

Ingredients

Homemade Pizza Dough

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

Toppings

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 cheese, sliced (See Note 1)
½ cup finely grated Parmigiano Reggiano cheese ((Parmesan cheese))

Instructions

Mix together warm water, active dry yeast and honey. Set aside 10 minutes or until bubbles form.
Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 5 minutes.
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic. It will seem a little wet and sticky but that's perfect.
Cover the bowl with plastic wrap and allow the dough to rise for 1½ - 2 hours or until doubled.
Use a dough scraper or firm spatula to scrape the dough out onto an oiled surface. Don't use extra flour.
Gently press out the dough with oiled hands. Just a bit, not too much. Imagine it as a square. Lift one side of the square and fold it over to the other side. Press it down. Then continue in this way, lifting and folding all four sides. This strengthens the dough. Then repeat.
Using a knife or the dough scraper, divide into 4 portions. Shape each into a ball tucking the edges underneath to pull the surface tight.
Set the dough balls on a large baking sheet that has been sprinkled with semolina flour. Rub some oil on the top of each ball and loosely cover with plastic wrap or a kitchen towel.
Allow to rise for 30 minutes in a draught-free spot.
If using a pizza stone, place it in the oven. Preheat oven to 480ºF/250ºC.
In the meantime, prepare the garlic butter sauce. In a small saucepan, over low heat, melt the butter with the minced garlic. Allow the butter to gently cook the garlic for 1 or 2 minutes. Don't let the garlic color at all. Set it aside until needed.
After 30 minutes of rising, take one ball at a time and press it out with oiled fingertips. Then stretch the dough into a circle about 8-9 inches (20-23cm), keeping the edge thicker. You may need to add a little sprinkle of flour to prevent sticking.
Place the pressed out pizza base on to a pizza pan that has been sprinkled with semolina flour. If the surface is dry, rubbed with some olive oil so that it doesn't dry out. Set aside for 15 minutes. Repeat with remaining dough balls.
Brush the pizzas with garlic butter mixture then sprinkle with chopped rosemary.
Divide the mozzarella cheese slices evenly over the pizzas and sprinkle with grated Parmigiano Reggiano cheese (Parmesan cheese).
I like to bake pizzas in either of two ways. One method is to use a flat aluminum pizza pan, which conducts heat effectively. Alternatively, you can assemble the pizza on parchment paper, then use a baking sheet or pizza paddle to slide the pizza and paper onto a preheated pizza stone in the oven.
Bake the pizzas for 8-10 minutes (a little longer if you want crispy pizzas) until the cheese is melted and bubbling and the edges are puffed and golden.
Remove from the oven, sprinkle with flaky salt and cut into wedges. Serve immediately.

Notes

Use low-moisture mozzarella. If you have fresh mozzarella, be sure to drain it well and press out any extra moisture; otherwise, the pizza will be watery.

Tips for Success

Use top-quality ingredients to produce the best pizza!
Mince or pound the garlic for an even distribution of flavor.
Don't use store-bought, pre-minced garlic. Too many preservatives, and it doesn't taste good.
Slice the mozzarella cheese. Don't grate it.
Press and stretch the dough into shape. Don't use a rolling pin.
Preheat the oven to the correct high temperature.

For more information and FAQ's, read the post above.

Nutrition