Garlic and herb pizza dough

    (252)
    35 min

    This is a wonderfully tasting, garlic and herb enriched pizza dough. Simply pop all of the ingredients into a bread maker, let it do its business, then roll out the dough, top with your choice of toppings and bake. Simple as pie!


    240 people made this

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (252)

    Reviews in English (192)

    by
    70

    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  (Review from Allrecipes US | Canada)

    by
    45

    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  (Review from Allrecipes US | Canada)

    by
    30

    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  (Review from Allrecipes US | Canada)

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