With a thin and crispy crust, melted mozzarella, and the intense taste of garlic, this Garlic Pizza is sure to satisfy your cravings. Perfect for a family dinner or a party appetizer, this recipe is simple to make and guaranteed to impress.
Mix together warm water, active dry yeast and honey. Set aside 10 minutes or until bubbles form.
Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 5 minutes.
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic. The dough should just stick to the bottom of the bowl but not the sides. If it sticks to the sides, it's too wet - a little extra flour. If it lifts from the bottom of the bowl, it's too dry - add a little water.
Cover the bowl with plastic wrap and allow the dough to rise for 1½ - 2 hours or until doubled.
Divide into 4 portions and roll into a ball tucking the edges underneath to pull the surface tight. Set the dough balls on a large baking sheet that has been sprinkled with semolina flour.
Allow to rise for 30 minutes.
Preheat oven to 480ºF/250ºC.
In the meantime, prepare the garlic butter sauce. In a small saucepan, over low heat, melt the butter with the minced garlic. Allow the butter to gently cook the garlic for 1 or 2 minutes. Don't let the garlic color at all. Set it aside until needed.
After 30 minutes of rising, take one ball at a time and press it out with your fingertips. Then stretch the dough into a circle about 8-9 inches (20-23cm), keeping the edge thicker. You may need to add a little sprinkle of flour to prevent sticking.
Place the pizza dough on a pizza tray that has been sprinkled with semolina flour. Set aside for 15 minutes. Repeat with remaining dough balls.
Brush the pizzas with garlic butter mixture then sprinkle with chopped rosemary.
Divide mozzarella slices evenly over the pizzas and sprinkle with grated Parmigiano Reggiano cheese (Parmesan cheese).
Bake the pizzas for 7-8 minutes (a little longer if you want crispy pizzas) until the cheese is melted and bubbling and the edges are puffed and golden.
Remove from the oven, sprinkle with flaky salt and cut into wedges. Serve immediately.
Notes
Tips for Success
Use top quality to produce the best pizza!
Mince or very finely chop the garlic for even distribution of flavor.
Slice the mozzarella cheese. Don't grate it.
Press and stretch the dough into shape. Don't use a rolling pin.
Preheat the oven to high temperature.
For more information and FAQ's, read the post above.