The best pizza dough with garlic butter crust and vegetable toppings.
Video Tutorial
Recipe
Yield: 4 small pizzas or 2 medium pizzas
Oven temperature : 425℉/220℃
Bake time : 15 to 17 minutes.
Pizza dough
- 1 cup warm water
- 2¼ tsp instant/active dry yeast (1 packet)
- 2 tsp sugar
- 3 cups all purpose flour
- 1¼ tsp salt
- 2 Tbsp olive oil + more for coating.
Garlic butter
- 4 Tbsp unsalted butter
- 1 Tbsp minced garlic/ garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
Other ingredients
- Cornmeal or semolina
- Pizza sauce
- Mozzarella cheese/pizza cheese
- Vegetable toppings of your choice
- More Italian seasoning/dried oregano(optional)
- Red chili flakes(optional)
Instructions
Pizza dough:
◻︎Take warm water in a bowl/jar. (Do not use cold or hot water). Add sugar and yeast to warm water, mix and let it rest for 10 minutes to activate the yeast.
◻︎Take warm water in a bowl/jar. (Do not use cold or hot water). Add sugar and yeast to warm water, mix and let it rest for 10 minutes to activate the yeast.
◻︎In a mixing bowl, add flour and salt. Give it a mix. Add the activated yeast mixture to the flour. Combine together with a wooden spoon to form a shaggy dough. Add olive oil. Transfer the dough on a floured surface and knead it for complete 5 minutes. If using a stand mixer, mix the dough for 4 minutes on medium speed using a hook attachment.
◻︎Place the dough in a greased bowl, coat the dough with oil as well. Cover and let it rest for 1 hour, until doubled in size.
◻︎Cut the dough into 2 or 4 equal portions. Do not knead the dough now, just roll them slightly. Cover and let them rest for 15 minutes.
◻︎Preheat the oven to 425℉/220℃.
◻︎Garlic butter: Melt the butter and add finely chopped garlic/garlic powder, Italian seasoning and salt. Stir it well and keep it aside.
◻︎Now sprinkle some cornmeal/semolina on a parchment paper or a pan. Place one dough portion on it and start stretching the dough using fingers into a thin round. Make it thinner, as it will puff up during baking. Transfer parchment paper on a baking tray/sheet.
◻︎Spread the pizza/tomato sauce on to it, add mozzarella cheese( i have added ¼ cup of cheese on each pizza), vegetable toppings of your choice, dried oregano and red chili flakes.
◻︎Bake the pizza in a preheated oven for 15 to 17 minutes, or until the crust and cheese are golden brown.
◻︎Add any garnish or seasoning of preference. Enjoy!
Repeat the process with the remaining dough balls. Refrigerate or freeze the dough and use it later. Bring them to room temperature before using.
◻︎Place the dough in a greased bowl, coat the dough with oil as well. Cover and let it rest for 1 hour, until doubled in size.
◻︎Cut the dough into 2 or 4 equal portions. Do not knead the dough now, just roll them slightly. Cover and let them rest for 15 minutes.
◻︎Preheat the oven to 425℉/220℃.
◻︎Garlic butter: Melt the butter and add finely chopped garlic/garlic powder, Italian seasoning and salt. Stir it well and keep it aside.
◻︎Now sprinkle some cornmeal/semolina on a parchment paper or a pan. Place one dough portion on it and start stretching the dough using fingers into a thin round. Make it thinner, as it will puff up during baking. Transfer parchment paper on a baking tray/sheet.
◻︎Spread the pizza/tomato sauce on to it, add mozzarella cheese( i have added ¼ cup of cheese on each pizza), vegetable toppings of your choice, dried oregano and red chili flakes.
◻︎Bake the pizza in a preheated oven for 15 to 17 minutes, or until the crust and cheese are golden brown.
◻︎Add any garnish or seasoning of preference. Enjoy!
Repeat the process with the remaining dough balls. Refrigerate or freeze the dough and use it later. Bring them to room temperature before using.
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