Friday, June 7, 2013

Garlicky Pizza Crust

Taste: I have been making pizza for years, and this is hands down my favourite dough recipe. It is to die for. It has butter, garlic, and Parmesan lathered on the crust, and it bakes up beautifully.
Amount: 1 large thick pizza, or 2 large thin pizzas - I would go thick crusted all the way.
Time: 2 1/2 hours.
Source: How Sweet It Is

  • 1 1/8 cup warm water (100-105 degrees)
  • 3 teaspoons instant yeast
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 5 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 tablespoons Parmesan cheese
In the bowl of a stand mixer fitted with a paddle attachment, combine water, yeast, honey, and olive oil until mixed. Add 2 1/2 cups flour, salt, garlic powder, and dried basil, stirring until the dough comes together. Switch out the paddle attachment for the dough hook, and work in the remaining flour until your dough is tacky without being sticky. You may not need all of the remaining 1/2 cup flour to achieve this. Continue kneading on low for 5 minutes. Lightly coat a large bowl with olive oil then place the dough inside, turning to coat. Cover with a clean towel and place in a warm place to rise for 1 1/2 hours - I put my dough in the oven with the light on to rise, mind that you don't turn the oven on.

Preheat the oven to 375 degrees F.

After the dough has risen, punch it down and place it on a floured surface. Using a rolling pin and your hands, form it into a circle to fit the size of your pizza pan. Or, from a rectangle to fit on a baking sheet. Gently place the dough on whichever lightly greased baking pan you are using, and cover with the towel for 10 minutes. While the dough is rising again, melt the butter and mix it with the garlic and Parmesan cheese.

When the dough is done rising again, poke the surface with a fork every couple of inches and then brush all but about 1 tablespoon of the butter mixture all over, focusing on the edges. Bake the crust for 8 minutes. Remove from the oven, and top as desired. I'm a mozzarella, feta cheese, and tomato girl myself. But, BBQ chicken with onions or chicken Alfredo is also a favourite. Once topped, place the pizza back in the oven for 10 minutes. It won't be done yet, but I like to slide the pizza directly onto the oven grate at this point to get a crunchier crust. Bake an additional 10-15 minutes until the crust is golden and the cheese is melted and is starting to get brown spots.

Remove the pizza from the oven and immediately brush the crust with the remaining 1 tablespoon of the butter mixture. Maybe even sprinkle a little Parmesan on top for fun. Let cool for a couple minutes, slice, and serve.

No comments:

Post a Comment

Thank you for taking the time to leave a comment! I love them oh so much. I respond via email so please be sure to have your email linked. If not check back for responses via the thread.