Who doesn’t love easy savory recipes?! This homemade pizza dough is calling and you need to answer. Perfect for a quick dinner or lunch any day of the week. Below I have all the ingredients and instructions for my favorite roasted garlic and mozzarella pizza.
Ingredients & Equipment Needed For This Recipe
- Raw Garlic Cloves– Make sure you peel the skin off. Don’t worry if you miss some it will float to the top of the oil so you can remove them.
- Vegetable Oil– This is the best oil I have found works for this. It’s not too heavy and takes on a lot of the garlic flavor.
- Active Dry Yeast– If you only have instant, you don’t have to activate the yeast and you can just add all the ingredients in the mixer or bowl and mix!
- Water– Warm water to be exact.
- Brown Sugar– Can also substitute with honey or maple syrup.
- All-Purpose Flour
- Extra Virgin Olive Oil– You can also use some of the garlic oil from the roasted garlic for even more flavor.
- Kosher Salt– Salt of choice when it comes to cooking and baking.
- Extra Virgin Olive Oil– Again, can go with garlic oil instead.
- Minced Garlic– Can be fresh garlic or pre-minced.
- Fresh or Dried Oregano– I dry herbs all summer so I like to use them fresh when I can. In the winter months I’ll go for dried.
- Salt & Pepper– To your own taste. I don’t like a tooon of pepper, so I don’t add a ton.
- All Purpose Flour– Used to thicken the sauce.
- Half & Half OR Whole Milk– You can use either one for this recipe!
- Set of Measuring Cups & Spoons (Liquid too) OR Digital Kitchen Scale if using Metric
- Stand Mixer– To make the pizza dough it would be easier to use a stand mixer but you can definitely mix by hand as this dough isn’t very wet dough.
- Small Sauce Pot– For making the white sauce for the pizza.
- Rubber Spatula– Used for mixing the white sauce.
- Small Glass or Metal Dish– This will be for roasting the garlic. I like to do this with a few heads of garlic and keep in the fridge!
- Pizza Stone or 1/2 Sheet Pan– For making the pizza! I suggest using the sheet tray upside down so that you can place the pizza on top (or bottom hah) much easier.
- Parchment Paper– Used so that the pizza doesn’t stick to the counter.
My Kinda Professional Tips For Homemade Pizza Dough
- Roast the garlic & make the white pizza sauce while the dough is resting/mixing or even before. You can put both on the pizza while it is still warm.
- The pizza dough can be made ahead of tike and kept in the fridge OR wrapped up and put into the freezer.
- The dough will gain some more flavor if it sits in the fridge for 24 hours before using.
- Get that oven warmed up with either a pizza stone or 1/2 sheet tray to bake the pizza on. This will make for an extra crunchy crust.
- This dough will yield TWO pizzas, so keep that in mind when you are making your dough. I try to go for 10″ rounds for my pizzas.
- Roll out the dough thinner than you think. The crust will rise while it bakes so the thicker you have if before it goes in the oven the longer it will take to bake. A good rule of thumb is about 1/8″ of an inch thick.
- If you don’t want bubbles give the dough a few pokes with a fork. Although I kind of like some air bubbles for a crispy texture.
Homemade Pizza Dough
- Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
- Stand Mixer
- Small Sauce Pot
- Rubber Spatula
- Small Glass or Metal Dish
- Pizza Stone OR 1/2 Sheet Pan
- Parchment Paper
Roasted Garlic (use 1/4 cup for recipe)
- 2 heads Garlic Cloves, no skin
- 2 Cup Vegetable Oil
Pizza Dough (makes 2 pizzas)
- 1 pkg Active Dry or Instant Yeats (7 g)
- 1 Cup Warm Water (240 ml)
- 1 Tbl Brown Sugar (10 g)
- 2 3/4 Cup All-Purpose Flour (375 g)
- 1 Tbl Extra-Virgin Olive Oil (10 ml)
- 1 tsp Kosher Salt
White Pizza Sauce (for 1 pizza)
- 1 Tbl Extra-Virgin Olive Oil (10 ml)
- 2 Tbl Minced Garlic (30 g)
- 1/4 tsp Oregano, fresh or dried
- to taste Salt & Pepper
- 2 Tbl All-Purpose Flour (30 g)
- 3/4 Cup Milk or Half & Half (255 ml)
1 Cup Mozzarella Cheese
- Pre heat the oven to 250° F 121° C). Peel the garlic and place into a small baking dish that can go in the oven. Cook for 45 minutes or until the garlic is fork tender.
- Remove from oven and let cool about 20 minutes before storing in a close-able container and keeping the the fridge.
White Pizza Sauce
- In a small sauce pot over medium heat, combine together the oil, garlic, oregano, salt, and pepper cook until the garlic starts to brown. Add in the all-purpose flour and continue to cook for 1-2 minutes.
- Add the milk in slowly until all gone. Continue to cook until the sauce starts to become thick, about 1-2 minutes. Let cool about 10 minutes before using.
- In the mixing bowl of the stand mixer or in a medium mixing bowl, combine together the water yeast and brown sugar. Let bloom 5 minutes. If using instant yeast you can skip the blooming part and add the remaining ingredients on top as you would after the blooming.
- Mix on medium speed for 5 minutes. Scrape as needed if there is any flour left on the sides of the bowl.
- Mix another 5 minutes. At this point you can either make two pizzas or just one. I usually just eyeball half the dough and double wrap and place in the freezer. With the other half, keep in the mixing bowl with plastic wrap or a towel over top and let double in size.
- Once doubled, punch the air out of the dough and roll out on the a well floured area into about a 10" circle, pretty thin. At this point go ahead and pre-heat the oven to 400° F (204° C) and place either the pizza stone or the sheet pan to heat up in the oven as well.
- Place your rolled out dough on the parchment with a small sprinkling of cornmeal (so the dough doesn't stick). Let proof about 15 minutes before adding your toppings.
- Bake for 15 minutes with the parchment paper. Remove the parchment paper and bake another 10-15 minutes, depending on how crispy you like your pizza.
- Carefully remove from oven and let cool 5 minutes before cutting and enjoying!
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