Italian Garlic Pizza Dough: The Art of Homemade Pizzas!
Today I took on one of my biggest fears-- bread items with yeast! I have been the queen of finding ways around using yeast for years. However, I decided I wanted to give this pizza dough recipe a try. It turned out amazing! I will be keeping this one for years to come. I doubled the recipe that you'll see below, so if you have a larger family, just double it. Instead of 2 cups of flour, use 4 and so on.
Who doesn't love pizza?
Ingredients:
2 c. of flour
1 1/2 tsp instant yeast
S&P to taste
1 tsp baking powder
1 TBSP italian seasoning
Minced Garlic (use 1/2 - 2 TBSP depending on your like of garlic. I used 2 TBSP when I doubled the recipe and there was still good flavor)
1 tbsp olive oil
3/4 c. warm water
Now let's get cooking!
1.) I used my kitchen aid, if you don't have a kitchen aid, you are going to need to make sure your forearms are ready for this. Add your ingredients in the order listed above into your mixing bowl and mix until it all combines. *If you are using a kitchen aid, or other stand-up mixer be sure to use the HOOK attachment, NOT the paddle attachment, my hook attachment is pictured in my ingredients below*
2.) Once your dough is together, take a bit of olive oil and rub it around the ball, it will keep the dough from sticking to the mixing bowl while it rises. Cover the bowl with a towel and let the dough rise for 30 minutes.
* if your dough is really sticky add more flour. If it is too dry, add a little more warm water. Be sure the water is warm and not hot. If it is too hot, then it will start cooking the yeast and will not rise correctly*
Ok, so 1/2 hour passes...
3.) Take your dough and break it in half, so you should have 2 dough balls. On a floured surface (I just did it on my counter) start flattening your dough. Take a rolling pin and start rolling the dough in different directions to stretch it out to the thickness you desire.
There's really no rhyme or reason. You can make the dough as thick or thin as your like, just remember that the dough may take less or more time depending on how thick you leave it.
4.) Once the dough is rolled to where you want it, put it on your baking pan and cover it again with a towel. Let is rest for 20 minutes while you prep your other ingredients.
You can top your pizzas with whatever you'd like! On my first pizza I did 1/2 of it with smoked turkey and cheese with traditional tomato sauce. On the other 1/2 I broke it into 2 quarters and did a bacon breakfast pizza on one side with rosemary garlic butter, and then a balsamic onion and yellow squash vegetarian pizza on the other quarter.
On my second pizza I did a garlic butter twisted crust, with a bacon and balsamic onion herb pizza (this one was my favorite, hands down!)
5.) Once your dough has risen, add your toppings!
6.) into the oven at 425F for 12-20 minutes depending on the thickness of your crust. I did my pizzas for 15 minutes.
Voila! An italian masterpiece all your own!
Who doesn't love pizza?
Ingredients:
2 c. of flour
1 1/2 tsp instant yeast
S&P to taste
1 tsp baking powder
1 TBSP italian seasoning
Minced Garlic (use 1/2 - 2 TBSP depending on your like of garlic. I used 2 TBSP when I doubled the recipe and there was still good flavor)
1 tbsp olive oil
3/4 c. warm water
Now let's get cooking!
1.) I used my kitchen aid, if you don't have a kitchen aid, you are going to need to make sure your forearms are ready for this. Add your ingredients in the order listed above into your mixing bowl and mix until it all combines. *If you are using a kitchen aid, or other stand-up mixer be sure to use the HOOK attachment, NOT the paddle attachment, my hook attachment is pictured in my ingredients below*
2.) Once your dough is together, take a bit of olive oil and rub it around the ball, it will keep the dough from sticking to the mixing bowl while it rises. Cover the bowl with a towel and let the dough rise for 30 minutes.
* if your dough is really sticky add more flour. If it is too dry, add a little more warm water. Be sure the water is warm and not hot. If it is too hot, then it will start cooking the yeast and will not rise correctly*
Ok, so 1/2 hour passes...
3.) Take your dough and break it in half, so you should have 2 dough balls. On a floured surface (I just did it on my counter) start flattening your dough. Take a rolling pin and start rolling the dough in different directions to stretch it out to the thickness you desire.
There's really no rhyme or reason. You can make the dough as thick or thin as your like, just remember that the dough may take less or more time depending on how thick you leave it.
4.) Once the dough is rolled to where you want it, put it on your baking pan and cover it again with a towel. Let is rest for 20 minutes while you prep your other ingredients.
You can top your pizzas with whatever you'd like! On my first pizza I did 1/2 of it with smoked turkey and cheese with traditional tomato sauce. On the other 1/2 I broke it into 2 quarters and did a bacon breakfast pizza on one side with rosemary garlic butter, and then a balsamic onion and yellow squash vegetarian pizza on the other quarter.
On my second pizza I did a garlic butter twisted crust, with a bacon and balsamic onion herb pizza (this one was my favorite, hands down!)
5.) Once your dough has risen, add your toppings!
6.) into the oven at 425F for 12-20 minutes depending on the thickness of your crust. I did my pizzas for 15 minutes.
Voila! An italian masterpiece all your own!
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