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.
- 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.
- 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.
- 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.
- Remove the dough from the bowl. Lightly brush the dough with oil and wrap tightly with cling film and a tea towel.
- Place the dough in a warm, dry place until the dough has doubled in size. This can take up to 4 hours.
- When ready to make your pizzas, pre-heat the oven to 200°C and place your pizza stone (or large baking sheet) inside.
- Divide the dough into 4 equal pieces. Roll into a ball and keep covered while you prepare the toppings.
- 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.
- 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.
- Arrange the toppings onto your pizza dough.
- 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