Quick Post: I found this on Pinterest the other day and knew that this would be on the menu this week! We finished the whole pizza 🙂 Next time I will have to double the recipe to make sure there are leftovers. I love the texture of the crust because the butter made it slightly toasty and pleasantly crisp. I will make this again, but I will plan ahead next time to let this dough age in the fridge for a few hours to give the dried herbs and garlic powder time to meld and flavor the dough. Thanks for reading, enjoy!
Garlic Bread Pizza Crust – adapted from How Sweet Eats
- 1 1/8 cups warm water (100-105 degrees)
- 3 teaspoons active dry yeast
- 1 1/2 tablespoons honey
- 1 1/2 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons unsalted butter
- 2 garlic cloves, pressed or very finely minced
- 2 tablespoons parmesan cheese
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 hour.
Once the dough has finished rising, roll it out and finish with your favorite pizza toppings. I used pepperoni, fresh mozzarella, Pecorino Romano and parmesan cheese. Spoon the garlic butter over the edges of the dough. I baked the pizza off in a 475 degree oven for 10 minutes on top of my pizza stone.