Greek Garlic Pizza Dough

29 Sep

Book: Pizza Doughs and Crusts

Flavorful garlic and Greek Kasseri cheese lend a tantalizing taste and aroma to this matchless pizza dough. If Kasseri is not available, substitute it with freshly grated Kefalotiri, Bitto, Grana Padano, or Sardo.

  • 1 1/4 cups warm water
  • 1 package active dry yeast
  • 1/2 teaspoon date sugar or brown sugar
  • 4 ounces (1 cup) grated Kasseri cheese
  • 2 garlic cloves, crushed
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 3 cups bread flour
  1. Place the water in a large bown and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
  2. With a wooden spoon, beat the Kasseri cheese, garlic, oil, salt, and 2 3/4 cups of flour into the yeast mixture to form a soft, sticky dough.
  3. Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a  time, until smooth and elastic (8-12 minutes). Form the dough into a ball.
  4. Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm, draft-free place. Let the dough rise until doubled in size (about 1 hour).
  5. With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
  6. The dough is now ready to be patted, stretched, or rolled according to the recipe.
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