Olive Oil Pizza Dough

29 Sep

Book: Pizza Doughs and Crusts

Adding olive oil to pizza dough, creates a thick, hard crust with a cake-like texture. This dough is ideal/or toppings that are very moist.Ingredients

  • 2 garlic cloves, crushed
  • 1/4 cup olive oil
  • 1 cup warm water
  • 1 package active dry yeast
  • 1/2 teaspoon date sugar or brown sugar
  • 3 1/2 cups bread flour
  • 1 teaspoon sea salt


Place the crushed garlic cloves on a work surface and mash, crush, or chop them a second time until well pulverized. Place the mashed garlic in a small bowl along with the olive oil and set aside.

In another small bowl, combine the warm water, yeast and sugar, and stir until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).

In a large bowl, combine 3% cups of the flour and the salt. Make a well in the center of the flour and add the yeast mixture and garlic oil. With a wooden spoon, beat the ingredients together to form a soft, sticky dough. Turn the dough onto a well-floured work surface. With floured hands, knead the dough,~ddingm ore flour, a little at a time, until smooth and elastic (8 to 12 minutes). Form the dough into a ball.

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).

With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes. The dough is now ready to be patted, stretched, or rolled according to the recipe.


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