Garlic Basil Pizza Dough

It’s Monday. The start of a long week. You don’t feel like cooking, but you also don’t want to spend money on ordering out for pizza. Your fridge is pretty well-stocked, but what can you make with all that stuff?

I bring you the delicious answer to your problems: Garlic basil pizza dough.

A few months ago I was looking for a recipe for pizza dough that didn’t require having a pizza stone (because I didn’t have one). I wanted a recipe I could whip up, spread on a pizza pan and eat for dinner, without too much labor.

After a couple tries and adaptations of other recipes I found, I came up with this concoction, which results in a thick, fluffy, healthy pizza dough that you can put any kinds of toppings on. My favorite is barbecue sauce, cheddar cheese, red onions and leftover chicken. Yum.

Without further ado, here’s the recipe.

Garlic basil pizza dough

1 cup whole wheat flour
2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
2 tsp. olive oil
1.5 cups warm water
1 0.25 ounce package active dry yeast
garlic powder/minced garlic/garlic salt/fresh garlic

Preheat oven to 350 degrees.

Mix yeast and warm water together first; then add the rest of the ingredients except for the last two.

If you want to let it rise (optional), stick the dough in the fridge covered for as long as you want.

As you knead the dough on a floured surface, generously knead in the basil and garlic – as much as you want! The dough will expand and you’ll be adding toppings, so unless you don’t like basil and garlic at all (why are you making this, again?), you can’t really add too much.

Spray pizza pan with cooking spray, then spread dough on it. Fold over the outside edges to make a crust, if you want.

Cook for about 8 minutes, then remove from oven and add toppings. After adding toppings, cook for 20-25 minutes or until crust is browning and cheese is melted and bubbling.

A few notes:

  • You don’t have to add wheat flour if you don’t think you’ll like it. The dough works fine with 3 cups all-purpose flour; however, the wheat flour makes it a bit healthier. I wouldn’t recommend doing half-and-half, because the crust won’t be as fluffy.
  • You can add any spices you want. Crushed red pepper sounds good to me for next time.
  • You don’t have to bake it before you put the toppings on, but in my experience, it turns out better that way.
  • If you want to make pizzas with thinner crusts, divide the dough in half and use two pizza pans.


Filed under in the kitchen

3 responses to “Garlic Basil Pizza Dough

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  3. l

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