Garlic Herb Pizza Dough Recipe

There’s something incredibly satisfying about crafting the perfect pizza dough with your own two hands. With just a sprinkle of herbs and a touch of olive oil, this recipe transforms any kitchen into a pizzeria oasis. Join me as we dive into doughy goodness and create a masterpiece you can truly call your own. 🍕

I adore making pizza dough bursting with bold flavors, and my Garlic Herb Pizza Dough is a stellar example. The strong aroma of garlic powder paired with dried oregano, basil, and rosemary elevates this dough from the ordinary to a doughnut.

Yes, a doughtnut. (You can apply a similar approach to your pizza crust, too.

Just do a five-spice blend instead of the garlic and herbs.)

Garlic Herb Pizza Dough Recipe Ingredients

• Active Dry Yeast: Essential for leavening, creates airy texture.
• Olive Oil: Adds healthy fats, improves dough elasticity.
• All-Purpose Flour: Provides carbohydrates, forms dough structure.
• Garlic Powder: Enhances flavor, adds zest and aroma.
• Dried Oregano: Offers antioxidants, earthy herbaceous taste.

Garlic Herb Pizza Dough Recipe Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water (about 110°F/43°C)
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

How to Make this Garlic Herb Pizza Dough Recipe

1. In a tiny dish, mix the tepid water with the sugar and yeast. Stir in a calm manner, then allow it to sit for roughly 5 minutes, or until it is bubbly with vigor.

2. In a sizeable mixing bowl, blend the flour, garlic powder, oregano, basil, thyme, and rosemary. Mix thoroughly.

3. In the center of the flour mixture, make a well and put into it the yeast mixture, the olive oil, and the salt.

4. Using a wooden spoon or a mixer with a dough hook attachment, mix the ingredients together until a form of a dough, shaggy in nature, appears. It may take a minute or two. When done, you should see what looks like a partially combined mass in the bowl.

5. Move the dough to a surface that has been lightly floured; the amount should not exceed the amount used for rolling out pie crusts. Knead the dough for 7-10 minutes, working in any flour you might need to keep the dough from sticking to your hands or to the work surface. If the dough has an odd, thick consistency, it may be okay to add a little more flour to your hands or the surface to get back to a smooth and elastic variety. If you feel you might need a few extra minutes to help reach the goal, go ahead and take your time. On the other hand, if this feels like it could be done in a quicker fashion, don’t hesitate to speed it up if you can without risking the integrity of the dough.

6. Put the dough that has been kneaded into a bowl that has been lightly oiled, and turn the dough so it is coated with the oil. Cover it with a clean kitchen towel or plastic wrap.

7. Let the dough rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.

8. When the dough has risen, gently punch it down and move it back to a surface that is lightly dusted with flour.

9. If you want to make smaller pizzas, divide the dough into portions. If making a large pizza, use the dough as it is. Shape and thickness—totally up to you; roll out the dough to whatever thickness and shape you like.

10. Move the flattened dough to a pizza stone or a separate baking sheet. Brush it with a scant amount of olive oil; then pile on your favorite pizza toppings and bake to your taste.

Garlic Herb Pizza Dough Recipe Equipment Needed

1. Small dish
2. Large mixing bowl
3. Wooden spoon or electric mixer with dough hook attachment
4. Clean work surface
5. Measuring cups and spoons
6. Kitchen towel or plastic wrap
7. Pizza stone or baking sheet
8. Pastry brush

FAQ

• What can I use if I don’t have active dry yeast?You can substitute instant yeast equally; however, because instant yeast works fast, reduce the rising time slightly.
• How long should I let the dough rise?Allow the dough to rise in a warm area for about 1 to 1.5 hours or until it has more than doubled in size. Directions may state that dough should be allowed to rise for a certain amount of time, but always check with your eyes and hands and feel for the right cues.
• Can I use fresh herbs instead of dried?Yes, but use a total of three times the amount of fresh herbs because dried herbs are more potent with flavor.
• How can I make the dough ahead of time?Following the initial rise, deflate the dough, then enclose it tightly in plastic wrap and stash it in the refrigerator, where it can safely rest for up to 3 days.
• What if my dough is too sticky?Little by little, add the flour, almost a tablespoon at a time, until the dough comes together. It should feel smooth and slightly tacky—not sticky, though. You might need to add more or less flour, depending on the humidity, altitude, and temperature of your kitchen, and, of course, the exact nature of your particular flour. When in doubt, go by feel.
• Is there a substitute for olive oil?Another neutral oil like canola or vegetable oil can be used, but adding olive oil to the dough imparts a distinct flavor.
• Can I freeze the pizza dough?Indeed, you can freeze it after the first rise. The way to do it is to wrap it tightly in plastic wrap and a freezer bag. Then, you can pop it in the freezer for up to three months. Thaw overnight in the fridge, and you’re good to go.

Garlic Herb Pizza Dough Recipe Substitutions and Variations

If you have instant yeast on hand, you can use it to replace active dry yeast, but the amount is slightly different. The yeast used in instant dry yeast is ground a little more finely than the yeast used in active dry yeast. Because of this, instant dry yeast is a little more potent than active dry yeast and also works a little faster. If you want to use active dry yeast instead of instant dry yeast, you should use an equal ratio of 1 for 1 when swapping these out.
Substitutes for All-Purpose Flour:

Bread flour: This is the best substitute for all-purpose flour, as it has similar properties and is made from the same type of flour. However, bread flour has a higher protein content, giving the baked goods a chewier texture.
Melted butter: For a richer flavor, use melted butter instead of olive oil.
Garlic Powder: Use 2 minced garlic cloves in place of garlic powder.
Basil, dried: substitute 2 tsp. of finely chopped fresh basil.

Pro Tips

1. Hydration and Temperature Check Always ensure the water is warm (around 110°F/43°C) before mixing with the yeast to activate it properly. If the water is too hot, it can kill the yeast.

2. Flavor Development For an even more flavorful dough, consider letting the dough rise in the refrigerator for 24 hours after the initial rise. This slow fermentation enhances the taste and texture of the crust.

3. Kneading Technique When kneading, use the heel of your hand to push the dough away from you, fold it over, and then turn it. This process helps develop gluten, giving the dough structure and elasticity.

4. Prove in the Right Spot Find a warm, draft-free spot in your kitchen for the dough to rise. If your kitchen is cool, you can preheat your oven to the lowest setting for a few minutes, then turn it off and let the dough rise inside.

5. Shape with Care When shaping the pizza dough, avoid using a rolling pin as it can deflate the dough and make it tougher. Instead, use your hands to gently stretch the dough outwards to maintain the airiness.