Rosemary & Garlic Dough Pizza


This little twist on a traditional dough will give any iconic Italian pizza a great burst of flavour. Versatile and delicious, this recipe can be prepped in advance and enjoyed on any night of the week!

For best results we recommend using a standing mixer with a dough hook. Alternatively, you can knead by hand.

  1. Add the water and yeast into a mixing bowl and allow to stand for at least 5 mins until the yeast is activated (little bits will rise to the top). In a separate bowl, incorporate the flour, salt, powdered garlic and rosemary.
  2. Once the yeast is activated, add in the flour mixture and mix on a medium speed. The dough should form into a ball - if it’s sticking to the bottom and sides of the bowl, slowly add 1tbsp flour. Make sure not to add too much extra flour – the dough should still be slightly sticky.
  3. Let the dough knead for 5 mins until it’s shiny and springs back when a finger is pressed into it. If kneading by hand, this process may take up to 10 mins.
  4. Remove the dough from the bowl. Lightly brush the dough with oil and wrap tightly with cling film and a tea towel.
  5. Place the dough in a warm, dry place until the dough has doubled in size. This can take up to 4 hours.
  6. When ready to make your pizzas, pre-heat the oven to 200°C and place your pizza stone (or large baking sheet) inside.
  7. Divide the dough into 4 equal pieces. Roll into a ball and keep covered while you prepare the toppings.
  8. To shape the dough, use your fingers to gently stretch it out into a circle. Avoid using a rolling pin to ensure you achieve a light and airy but crisp dough.
  9. Once the dough is about half the size of your pizza stone, place it over the back of your hands and continue to stretch until it fits the stone. For a thick crust, allow the edges of the dough disc to be slightly thicker.
  10. Arrange the toppings onto your pizza dough.
  11. Once the pizza is ready to be placed in the oven, lightly dust the pizza stone with flour and carefully place pizza on top. Cook for 8-10 mins.

If you’re looking for some topping inspiration, we recommend trying pesto, charred tenderstem broccoli, ricotta and mozzarella. Bellissimo!


Prep time: 30 Minutes (+ 4 Hours Dough Resting)

Cook time: 10 Minutes

Serves: 4

  • 500g ‘00’ flour or plain flour (plus additional for dusting)

  • 1 tsp salt

  • 1.5 tsp dried rosemary

  • 1 tsp powdered garlic

  • ½ tsp dried yeast (not fast action)

  • 400ml warm water

  • Oil