A classic homemade pizza dough infused with roasted garlic for a mellow, savory flavor and a crisp-chewy crust.
By james
Servings
4
1 piece Garlic head
3 tbsp Olive oil
3 cup Bread flour
1 tsp Instant yeast
1.5 tsp Fine sea salt
1 tsp Honey
1 cup Warm water
1 tsp Dried oregano
Calories
456 kcal
Protein
15g
Carbs
72g
Fat
12g
Fiber
3g
Sugar
6g
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Roast the Garlic
1. Preheat your oven to 200°C (400°F). Slice off the top quarter of the garlic head to expose the cloves, drizzle with 1 tbsp of olive oil, wrap tightly in foil, and roast for 40–45 minutes until the cloves are deeply golden, soft, and caramelised. Allow to cool slightly, then squeeze the roasted cloves out of their skins into a small bowl and mash into a smooth paste with a fork.
1 piece Garlic head,
1 tbsp Olive oil
Make the Dough
2. In a large bowl, whisk together the bread flour, instant yeast, fine sea salt, and dried oregano. In a separate jug, combine the warm water (around 38°C / 100°F) with the honey and the remaining olive oil, then stir in the mashed roasted garlic paste until loosely incorporated.
2 tbsp Olive oil,
3 cup Bread flour,
1 tsp Instant yeast,
1.5 tsp Fine sea salt,
1 tsp Honey,
1 cup Warm water,
1 tsp Dried oregano
3. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or dough scraper until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test — stretch a small piece; it should become translucent without tearing.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and leave to rise at room temperature for 1 to 1.5 hours until doubled in size. For deeper flavor, refrigerate overnight (8–16 hours) after the initial 30 minutes at room temperature.
Shape & Use
5. Once risen, punch down the dough and divide into 2 equal balls for two 30 cm (12-inch) pizzas, or 4 balls for individual-sized pizzas. On a lightly floured surface, stretch each ball by hand — starting from the centre and working outward — to your desired thickness (about 0.5 cm for a crisp-chewy base). Avoid using a rolling pin, which deflates the air bubbles.
6. For best results, place stretched dough on a preheated baking stone or an inverted baking tray. Bake at 250°C (480°F) with your toppings for 10–12 minutes, until the crust is deeply golden and blistered at the edges. The dough can also be wrapped tightly in plastic wrap and refrigerated for up to 3 days, or frozen for up to 1 month.
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By james