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Garlic and herb pizza dough recipe

Garlic and herb pizza dough recipe



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  • Recipes
  • Dish type
  • Bread
  • White bread
  • Garlic bread

This is a wonderfully tasting, garlic and herb enriched pizza dough. Simple as pie!

249 people made this

IngredientsServes: 10

  • 250ml warm water (45 degrees C)
  • 3 tablespoons olive oil
  • 3 tablespoons caster sugar
  • 1 teaspoon salt
  • 340g bread flour
  • 2 teaspoons finely chopped garlic
  • 2 1/4 teaspoons dried active baking yeast
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil leaves

MethodPrep:15min ›Cook:15min ›Extra time:5min resting › Ready in:35min

  1. Combine water, olive oil, sugar, salt in tin of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
  2. Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for colour and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 240 C / Gas 9.
  3. Roll out dough on a lightly floured surface. Spray a large pizza tin with oil spray. Place dough on tin and add your choice of pizza toppings.
  4. Bake in preheated oven until golden brown, about 12 to 15 minutes.

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Reviews & ratingsAverage global rating:(263)

Reviews in English (199)

by TUNISIANSWIFE

THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.-17 Mar 2006

by MIHAELA

This could be a good recipe, but what ruins it is the fact that the amount of flour is woefully inadequate. I was in a hurry and ended up having to take the time to add flour to the 'finished' dough, which was a gooey, sticky mess. Messy and time-consuming to try to fix it so it could be usable.-11 Mar 2002

by Tanaquil

We have been on a homemade pizza craze here. I have tried 3 pizza crusts from this site so far. This one was good---but it was a little too sweet I thought! Might cut down on the sugar next time? It did make a beautiful crust, very 'deep dish' like. Also, I baked at 400 and it was fine. Came out very nice.-30 Apr 2007


Garlic and Herb Pizza Dough

In a food processor combine flour, yeast, basil, garlic clove and salt. Cover and process for 10 seconds or until ingredients are combined. Add olive oil.

With the machine running, pour only enough of the warm water through feed tube to form a ball of dough (you may not need all of the water). To knead the dough, process for 1 minute.

Turn dough out onto a lightly floured surface and shape into a ball. Cover with a slightly damp towel and let rest 10 minutes. Continue as directed in pizza recipe.

Associated Recipes

Margherita Pizza

Fresh mozzarella, a zesty sauce and dressed baby arugula and basil top this flavor-filled pizza.

Game Night Pizza

Load a homemade crust with choices of tomatoes, peppers, onions, salad greens, meat and cheese.


Homemade Pizza Dough

Ingredients

  • 7 cups All Purpose Flour
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 cups Warm Water (105 degrees F)
  • 2 tablespoons Vermouth
  • 1 Packet Active Dry Yeast (1/4 oz)
  • 1/3 cup Olive Oil

Instructions

Start with 2 1/2 cups of warm water. The temperature of the water should be around 105 degrees F. Add sugar and Vermouth. Add the active yeast and stir until the yeast is well mixed in the water.

Leave the water and yeast to bloom for 10 minutes. The surface of the water will be covered with foamy bubbles.

In a large bowl add flour, salt, and shredded butter. Mix until the salt and butter is well incorporated into the flour. Make a well in the middle of the flour. When the yeast is done blooming add the mixture to the flour along with oil.

Use a spoon to incorporate the water and flour. When the flour is moistened add it to a floured surface.

Set the timer for 10 minutes and begin to work the dough by kneading it with your hands.

Spray a large bowl with oil and add the dough. Rub the dough around until it is covered in oil. Cover the bowl with plastic wrap. Let the dough rise for 2 hours, or even overnight.

After 2 hours punch the dough down and cover the bowl back for another 30 minutes.

Now the dough is done! Use this dough to create several pizzas and even cheesy garlic bread knots.


Dough Balls with Garlic Herb Butter

For many, classic dough balls are a childhood favourite – and for good reason! Recreate the magic at home in your Ooni pizza oven. Served with a herby garlic butter dip, small and big hands alike can enjoy these simple but delicious doughy comforts.

Equipment
Cast Iron Skillet Pan
Small terracotta ramekin
Pastry brush

Ingredients
500g (17.6oz) classic pizza dough
60g (2.1oz) soft butter
Handful parsley, finely chopped
3-4 cloves garlic, crushed
Olive oil, for greasing

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Lightly grease your Cast Iron Skillet Pan with olive oil. Divide your dough into roughly 18-20 portions and use your hands to shape each portion into a small ball. Use the friction between the edge of your hands to pull and smooth the balls from the bottom.

Place your terracotta ramekin dish in the centre of the skillet, then add your dough balls in a circular pattern round the ramekin and round the edges of the pan. Don’t worry If there are small gaps between the balls, they will expand in the heat of the oven.

Once your dough balls are nestled in, cover the skillet with a tea cloth and leave to rest at room temp for 30 minutes.

Fire up your Ooni pizza oven. Aim for 500˚C ( 952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

In a bowl, combine your soft butter, parsley and crushed garlic and mix together until combined. Set aside.

Turn your hot oven completely off and place the skillet inside. Cook for 3-4 minutes in the residual heat, turning halfway through. This helps cook the bottom of the dough balls first. Once the balls have puffed up and are beginning to smell cooked, turn the oven back onto a low flame. Cook for a further 4-5 minutes, making sure to turn the skillet regularly to ensure an even cook.

When the dough balls are cooked and golden brown, remove the skillet from the oven and place it on a wooden chopping board. Spoon your garlic butter into the hot ramekin, and brush an even layer of the butter mix across the dough balls with your pastry brush.

Serve right away while the butter is still melting – tear away the dough balls and dip them into the warmed, garlicky herb butter. Be quick to grab yours, they won’t last long!


What goes on this Herb and Garlic Cheese Pizza?

This pizza keeps things really simple with minimal ingredients, so quality counts. Extra virgin olive oil, nice fresh herbs, a good mozzarella or Italian cheese blend, fresh parmesan or pecorino-romano, and fresh garlic. Lots of it. You’ll notice there’s no red sauce involved here. That’s because our base is a blend of olive oil and fresh garlic. Here’s a breakdown of everything you’ll need:

  • Extra virgin olive oil.
  • 3-4 large cloves of garlic. This will depend on how garlicky you want it, but the more the merrier if you ask me!
  • Fresh parsley, basil, oregano, and rosemary.
  • A good quality mozzarella, shredded. A nice fresh Buffalo mozzarella is a nice treat, but you can use any good mozzarella. Another fantastic option is using a blend of mozzarella and provolone, if you’ve got it on hand.
  • Fresh parmesan or pecorino-romano.


Step 1

Preheat grill to the highest setting.

Step 2

Roll out the pizza dough on a lightly floured surface.

Step 3

Brush lightly with oil. Poke holes all over with a fork. Once ready, bake for 3 – 4 minutes.

Step 4

Whilst the dough is baking make the garlic butter by combining the remaining oil and butter in a pan.

Step 5

Heat over medium heat, till the butter has melted.Turn the heat down to low.Then add Garlic, Oregano, Parsley.

Step 6

Allow to cook for 1 minute and then remove from the heat. Add a pinch of salt. Open the grill and add the garlic butter carefully. Bake for a further 2 minutes.


Homemade Pizza Dough

Ingredients

  • 7 cups All Purpose Flour
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 cups Warm Water (105 degrees F)
  • 2 tablespoons Vermouth
  • 1 Packet Active Dry Yeast (1/4 oz)
  • 1/3 cup Olive Oil

Instructions

Start with 2 1/2 cups of warm water. The temperature of the water should be around 105 degrees F. Add sugar and Vermouth. Add the active yeast and stir until the yeast is well mixed in the water.

Leave the water and yeast to bloom for 10 minutes. The surface of the water will be covered with foamy bubbles.

In a large bowl add flour, salt, and shredded butter. Mix until the salt and butter is well incorporated into the flour. Make a well in the middle of the flour. When the yeast is done blooming add the mixture to the flour along with oil.

Use a spoon to incorporate the water and flour. When the flour is moistened add it to a floured surface.

Set the timer for 10 minutes and begin to work the dough by kneading it with your hands.

Spray a large bowl with oil and add the dough. Rub the dough around until it is covered in oil. Cover the bowl with plastic wrap. Let the dough rise for 2 hours, or even overnight.

After 2 hours punch the dough down and cover the bowl back for another 30 minutes.

Now the dough is done! Use this dough to create several pizzas and even cheesy garlic bread knots.


FOR THE DOUGH:

  • 1/2 teaspoon honey
  • 1 cup water
  • 2 and 1/4 teaspoon active dry yeast
  • 1 teaspoon olive oil, plus more for bowl
  • 2 and 1/2 cups bread flour, plus more for work
  • 3/4 teaspoon kosher salt

FOR THE KNOTS

  • 6 tablespoons butter
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • kosher salt

Recipe Summary

  • 3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
  • 1 ¼ teaspoons salt
  • ½ teaspoon fast-rising dry yeast
  • 1 ½ cups ice water, or as needed
  • 2 tablespoons olive oil
  • 1 tablespoon granulated garlic
  • 1 tablespoon Italian seasoning
  • ½ teaspoon olive oil

In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)

Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.

Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).

Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.


Trader Joe's Garlic and Herb Pizza Dough

The pros: Trader Joe's Garlic and Herb Pizza Dough is inexpensive, quick, easy, little wait time, you are only limited by your own creativity.

The cons: Short shelf life but can be frozen.

The verdict: For $1.19 you get a pound of pizza dough that just needs to be brought up to room temperature. If you take this out before you pre-heat your oven it will pretty much be at the temperature you need it to (the joys of having an electric oven, you gas powered people might be up and running a bit quicker). The dough should be room temperature when you start manipulating it. You can make pizza, rolls, bread sticks or calzones.

I personally wouldn't recommend making zeppoles with this. I'm sure someone has a recipe but not sure the flavor on this one would work. The dough was nice and light out of the oven and was easy enough to work with. The flavor is going to be a hit or miss depending upon what you like. I thought this would taste a lot more like garlic, but I felt like the oregano took over here. Basil is a nice finishing herb and I'm not always a fan of putting it in a baked good as basil loses its freshness. It didn't amaze me, but it wasn't bad either. We enjoyed making rolls and pizza. The rolls were perfect for dipping in good olive oil (not from Trader Joe's). We will probably buy this again. Making pizza dough is very easy, but finding the time isn't always easy.

Here is the visual rundown of what you can expect if you purchase this item:

The bag in the refrigerated aisle:

The nutritional information:

After being baked a couple different ways you get:

Would I buy this again? Yes. Trader Joe's Garlic and Herb Pizza Dough was made of more herbs like basil and oregano than garlic but it was good. It wasn't amazing, just a nice change from plain pizza dough.

Want to see more items I've reviewed from Trader Joe's? Click on Thoughts & Reviews of Trader Joe’s for a searchable list.