Ultimate Garlic-Infused Pizza Dough for the Bread Machine
Elevate your homemade pizza experience with this Ultimate Garlic-Infused Pizza Dough. Perfectly crafted in a bread machine, this recipe yields a wonderfully soft and chewy crust that serves as the ideal canvas for your favorite toppings. With the addition of aromatic minced garlic and optional dried herbs like oregano and basil, this dough not only boasts an incredible flavor profile but also a delightful aroma that will fill your kitchen. Whether you're making a classic cheese pizza or a flavorful calzone, this dough will impress family and friends alike. Plus, you can prep it in advance—refrigerate for up to 24 hours or freeze it for later use, ensuring you always have the perfect pizza base on hand!
1
Servings
N/A
Calories
8
Ingredients
Ingredients
warm water
6 ounces ((3/4 cup))
dry skim milk powder
3 teaspoons
olive oil
2 tablespoons ((or use vegetable oil))
minced fresh garlic
1 tablespoon ((adjust to taste))
bread flour
2 cups
sugar
2 teaspoons
salt
1 teaspoon
dry yeast
2 teaspoons
Instructions
1
Pour the warm water into the bread machine pan, taking care to sprinkle the dry skim milk powder over the water. Then, layer in the olive oil and minced garlic.
2
Add the bread flour, followed by the sugar, salt, and finally, the dry yeast. Ensure the yeast does not come into direct contact with the salt at this stage.
3
Select the dough cycle on your bread machine and start the process. During the first 4-5 minutes of kneading, check the dough consistency. If the dough seems either too sticky or too dry, adjust by adding a little more flour or water as needed to achieve a soft, semi-sticky dough.
4
Once the dough cycle is complete, remove the dough from the machine and place it on a lightly floured surface. Knead gently into a tight ball to develop a uniform texture.
5
Cover the dough with a clean cloth and let it rest for 20 minutes to allow the gluten to relax. For preparation convenience, you can refrigerate the rested dough for up to 24 hours or even freeze it for longer storage.
6
When ready to use, stretch the dough into your desired size and shape for your pizza pan, ensuring an even thickness throughout.
7
*Note*: For a thicker crust, allow the stretched dough to rise on the pan covered with a clean tea towel for about 20 minutes before topping with your favorite sauce and ingredients.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Garlic-Infused Pizza Dough?
It is a soft and chewy bread machine pizza crust recipe infused with aromatic minced garlic and optional herbs.
How many servings does this pizza dough recipe yield?
This recipe yields enough dough for 1 serving or one pizza base.
Can I make this dough in a bread machine?
Yes, this recipe is specifically designed to be prepared using the dough cycle of a bread machine.
What is the first step in preparing the dough?
Pour warm water into the bread machine pan and sprinkle dry skim milk powder over it, then add olive oil and minced garlic.
Why should yeast not touch the salt initially?
The yeast should not come into direct contact with salt at the start to ensure the salt does not inhibit the yeast's activity.
How much warm water is required?
The recipe requires 6 ounces or 3/4 cup of warm water.
What type of flour is recommended for this recipe?
Bread flour is recommended to achieve the best chewy texture.
Can I use vegetable oil instead of olive oil?
Yes, you can substitute vegetable oil for the 2 tablespoons of olive oil.
How much garlic should I add?
The recipe calls for 1 tablespoon of minced fresh garlic, though you can adjust this to your taste.
What should I do if the dough is too sticky during kneading?
If the dough is too sticky during the first 4-5 minutes of kneading, add a little more flour until it reaches a soft, semi-sticky consistency.
What should I do if the dough is too dry during kneading?
If the dough appears too dry during the initial kneading phase, add a small amount of water as needed.
Which bread machine setting should I use?
Select the standard 'dough' cycle on your bread machine.
What should I do after the dough cycle is complete?
Remove the dough from the machine and place it on a lightly floured surface, then knead gently into a tight ball.
How long does the dough need to rest?
The dough should rest covered with a clean cloth for 20 minutes to allow the gluten to relax.
Can I refrigerate this pizza dough?
Yes, you can refrigerate the rested dough for up to 24 hours before use.
Is this dough suitable for freezing?
Yes, the dough can be frozen for longer storage and used later.
How do I prepare the dough for a thicker crust?
Allow the stretched dough to rise on the pan, covered with a tea towel, for about 20 minutes before adding toppings.
What is the purpose of dry skim milk powder?
The dry skim milk powder helps create a softer crumb and enhances the dough's texture.
Can I use this dough for calzones?
Yes, this dough is an ideal base for both classic pizzas and flavorful calzones.
How much yeast does this recipe use?
The recipe requires 2 teaspoons of dry yeast.
How much sugar and salt are included?
The recipe uses 2 teaspoons of sugar and 1 teaspoon of salt.
What is the total amount of bread flour needed?
You will need 2 cups of bread flour.
How do I ensure an even thickness when shaping?
Stretch the dough into your desired shape on the pan, making sure to apply even pressure throughout.
Does this dough have optional ingredients?
Yes, you can optionally add dried herbs like oregano and basil to the dough for extra flavor.
What category of food does this recipe belong to?
This recipe is categorized under 'Breads'.
What is the ideal texture of the dough after kneading?
The final dough should be soft and semi-sticky with a uniform texture.
Can I prep this dough in advance?
Yes, its ability to be refrigerated for 24 hours or frozen makes it perfect for advance preparation.
What kind of garlic is best for this recipe?
Fresh minced garlic is recommended for the best aromatic flavor profile.
Do I need to cover the dough while it rests?
Yes, cover it with a clean cloth to prevent the surface from drying out while the gluten relaxes.
What is the benefit of letting the dough rise on the pan?
Allowing it to rise on the pan for 20 minutes results in a thicker, airier crust.