Garlic Pizza Dough Recipes – Flavorful Homemade Dough Ideas

Skip the takeout and make a garlic-scented pizza crust that tastes like your favorite pizzeria. A good dough is the backbone of great pizza, and a touch of garlic makes it unforgettable. Whether you love a thin, crisp base or a chewy, airy crust, this dough delivers big flavor without fuss.

You’ll find two easy ways to infuse garlic—right in the dough and with a quick garlic oil you brush on top. Once you try it, plain dough won’t cut it anymore.

What Makes This Recipe So Good

• Layered garlic flavor: We use both minced garlic in the dough and a simple garlic oil glaze for extra aroma and taste.
• Adaptable texture: Make it thin and crisp or thicker and chewy by adjusting the rise and baking time.
• Pantry-friendly: Simple ingredients—flour, yeast, water, oil, salt, and garlic—turn into something special.
• Make ahead friendly: The dough rests well in the fridge and actually tastes better the next day.
• Perfect for any oven: Works in a home oven, on a pizza stone or steel, or even a cast-iron skillet.

Shopping List

• Bread flour (or all-purpose flour; bread flour gives a chewier crust)
• Warm water (about 105–110°F)
• Instant or active dry yeast
• Extra-virgin olive oil
• Garlic (fresh cloves; or use granulated garlic as a backup)
• Sugar or honey (a small amount to feed the yeast)
• Kosher salt
• Optional add-ins: Red pepper flakes, dried oregano, parsley, grated Parmesan

Instructions

1. Proof the yeast (if using active dry): In a small bowl, mix 1 cup warm water with 1 teaspoon sugar and 2¼ teaspoons active dry yeast. Let stand 5–10 minutes until foamy.For instant yeast, skip proofing and add it directly to the flour.
2. Mix the dry ingredients: In a large bowl, combine 3 cups bread flour and 2 teaspoons kosher salt. If you like, add 1 teaspoon dried oregano for a herby backdrop.
3. Add garlic and liquids: Stir in 2–3 cloves finely minced garlic. Add the proofed yeast mixture (or warm water if using instant yeast), plus 2 tablespoons olive oil.Mix with a spoon until a shaggy dough forms. If it’s very sticky, add 1–2 tablespoons more flour; if dry, sprinkle in a splash of water.
4. Knead: Knead on a lightly floured surface for 7–9 minutes until smooth, springy, and slightly tacky but not sticking to your hands. You can also use a stand mixer with a dough hook on medium-low for 6–8 minutes.
5. First rise: Place dough in a lightly oiled bowl, turning to coat.Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 60–90 minutes. For deeper flavor, refrigerate the dough for 12–24 hours after a brief 20-minute counter rest.
6. Make garlic oil: In a small pan, gently warm 3 tablespoons olive oil with 1–2 minced garlic cloves over low heat for 2–3 minutes.Do not brown. Stir in a pinch of red pepper flakes and parsley if you like. Set aside.
7. Preheat your oven: Place a pizza stone or steel on the middle rack and preheat to 500–550°F for at least 30 minutes.No stone? Use an inverted sheet pan or a cast-iron skillet.
8. Shape the dough: Turn the risen dough onto a lightly floured surface. For two medium pizzas, divide in half.Press each piece into a disk, then stretch from the center out, leaving a slightly thicker edge. Avoid a rolling pin if you want more air bubbles.
9. Par-bake for extra crisp (optional): Transfer to parchment. Brush lightly with garlic oil and par-bake 3–4 minutes.This helps with wetter toppings.
10. Top and bake: Brush the crust with more garlic oil. Add sauce, cheese, and toppings. Bake 7–10 minutes, until the crust is golden with charred spots and cheese is bubbling.For a skillet pizza, preheat the skillet, add a drizzle of oil, press in the dough, top, and cook on the stove 2 minutes before baking 8–10 minutes.
11. Finish: Brush the hot crust edges with the remaining garlic oil. Sprinkle with Parmesan and parsley if using. Let rest 2 minutes before slicing.

Keeping It Fresh

• Short-term: Wrap unused dough tightly and refrigerate up to 3 days.Bring to room temperature for 45–60 minutes before shaping.
• Long-term: Freeze dough balls (lightly oiled and wrapped) for up to 3 months. Thaw overnight in the fridge, then rest at room temperature until pliable.
• Leftover baked pizza: Store slices in an airtight container in the fridge up to 4 days. Reheat on a skillet or in a 425°F oven for 6–8 minutes to restore crispness.
• Garlic oil: Use the same day or within 24 hours stored in the fridge.Always refrigerate garlic-in-oil mixtures to reduce risk of spoilage.

Health Benefits

• Garlic perks: Garlic contains allicin and other compounds linked with potential heart and immune benefits. You also get big flavor without extra salt.
• Olive oil fats: Extra-virgin olive oil provides monounsaturated fats and antioxidants. It helps create a tender crumb too.
• Control over ingredients: Homemade dough means you set the salt level, skip additives, and choose whole-food toppings.
• Swaps to boost nutrition: Replace 25–30% of the white flour with white whole wheat flour for extra fiber without a heavy texture.

Pitfalls to Watch Out For

• Overheating garlic: Burnt garlic tastes bitter.Keep the garlic oil over low heat and look for a gentle sizzle only.
• Water too hot: Water above 120°F can kill yeast. Aim for warm bath temperature—about 105–110°F.
• Too much flour: A stiff dough won’t rise well. The dough should feel soft and slightly tacky, not dry.
• Skipping the rest: Dough needs time to relax.If it snaps back while shaping, let it rest 10 minutes, then try again.
• Underheating the oven: A hot surface makes better crust. Preheat your stone or steel thoroughly for best oven spring.

Alternatives

• No-yeast quick dough: Mix 2½ cups flour, 2 teaspoons baking powder, 1 teaspoon salt, ¾ cup water, 2 tablespoons olive oil, and 1 teaspoon garlic powder. Rest 10 minutes.It won’t be as chewy but works fast.
• Garlic herb dough: Add 1 tablespoon chopped fresh rosemary or 2 teaspoons dried Italian seasoning to the flour for a fragrant crust.
• Roasted garlic version: Mash 1 whole head of roasted garlic and knead it into the dough for sweet, mellow garlic notes.
• Whole wheat blend: Use 2 cups bread flour and 1 cup white whole wheat flour. Add 1–2 tablespoons extra water if needed.
• Dairy-boosted: Replace part of the water with 1/3 cup warm milk and add 2 tablespoons grated Parmesan to the dough for richness.

FAQ

Can I use garlic powder instead of fresh garlic?

Yes. Use 1 to 1½ teaspoons granulated garlic in the dough.

For the oil, stir in ½ teaspoon garlic powder after you warm the oil rather than heating it directly with the powder.

What’s the best flour for pizza dough?

Bread flour gives a chewier, more elastic crust thanks to higher protein. All-purpose flour works well too and produces a slightly softer bite. If you have 00 pizza flour, it creates a tender, blistered crust at high heat.

How do I get big airy bubbles?

Use a well-hydrated dough, avoid overworking during shaping, and bake on a thoroughly preheated stone or steel.

A longer cold ferment in the fridge (12–48 hours) also improves oven spring and flavor.

Why is my dough tearing?

It’s likely under-hydrated or too cold. Let the dough warm up at room temperature and rest for 10–15 minutes to relax the gluten. Lightly oil your hands and stretch gently from the edges.

Can I grill this pizza?

Yes.

Stretch the dough, brush with garlic oil, and grill over medium-high heat 2–3 minutes per side. Add toppings after the first flip and close the lid to melt the cheese.

How much salt should I use if I only have fine table salt?

Use slightly less. If the recipe calls for 2 teaspoons kosher salt, start with about 1½ teaspoons fine table salt, then adjust next time to taste.

Do I need sugar in the dough?

It helps jump-start yeast and browning, but it’s optional.

If skipping sugar, make sure your oven is very hot and give the dough a full rise.

In Conclusion

A great garlic pizza dough is simple, flexible, and big on flavor. With a quick garlic oil and a reliable base dough, you can turn any topping into a standout pie. Keep the dough slightly tacky, give it time to rise, and preheat your baking surface well.

Once you master this method, homemade pizza night will be faster, tastier, and a whole lot more satisfying.