Description
Homemade Buttery Garlic Pizza delivers an irresistible symphony of flavors that dance across your palate with rich, comforting Italian charm. Melted cheese, golden crust, and robust garlic notes will make you crave another slice of this delectable culinary creation.
Ingredients
Scale
Pizza Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups (360 milliliters) warm water
- 3 ½ cups (440 grams) all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons (30 milliliters) olive oil
Garlic Butter Topping:
- ¼ cup (57 grams) unsalted butter
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
Cheese Topping:
- 2 cups (226 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Activate the yeast by whisking it into lukewarm water with a touch of sugar, allowing the mixture to bloom and become foamy for about 7 minutes.
- Create a flour foundation in a spacious mixing vessel, incorporating salt and forming a well in the center for the activated yeast and olive oil.
- Gently fold and press the ingredients together, transforming them into a cohesive, slightly sticky dough with a uniform texture.
- Transfer the dough onto a lightly dusted work surface, using rhythmic kneading motions to develop gluten and create a smooth, springy consistency.
- Nestle the dough into a lightly oiled ceramic bowl, draping a clean kitchen towel over the top to trap warmth and encourage rising.
- Allow the dough to rest and expand, roughly doubling in volume, which typically takes approximately 1-1.5 hours in a draft-free environment.
- After rising, softly deflate the dough with gentle pressing, preparing it for shaping and topping with garlicky, buttery goodness.
Notes
- Keep water temperature between 100-110°F to activate yeast perfectly without killing it.
- Add a pinch of extra sugar helps yeast bloom faster and creates more robust fermentation.
- Use bread flour for chewier, more professional-style pizza crust with stronger gluten development.
- Letting dough rise slowly in cool environment develops deeper, more complex flavor profile.
- Prep Time: 20 minutes (plus 12 hours rising time)
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg