Description

This Cheesy Basil & Garlic Pizza features a perfectly airy homemade dough infused with subtle garlic flavor, topped generously with mozzarella and Parmesan cheeses, fresh basil, and minced garlic. Baked to golden perfection, this delightful pizza offers a delicious combination of crispy crust and gooey cheese with aromatic herbal undertones, making it an ideal comfort meal or a crowd-pleaser.

Ingredients

Scale

Dough Ingredients

1 and 1/3 cups (320ml) warm water (at about 110°F) – Activates the yeast for a perfect dough rise
2 and 1/4 teaspoons active dry yeast – Essential for making the dough airy and light
1/2 teaspoon sugar – Helps to activate the yeast and kickstart fermentation
3 and 1/2 cups (440g) all-purpose flour – Forms the backbone of the pizza dough
2 tablespoons (30ml) olive oil – Adds richness to the dough and helps with crisping the crust
3/4 teaspoon salt – Enhances the flavor of the dough and balances the toppings
1 teaspoon garlic powder – Infuses the dough with a subtle garlic flavor

Topping Ingredients

1 and 1/2 cups (150g) shredded mozzarella cheese – Provides gooey, melt-in-your-mouth texture
1/2 cup (50g) grated Parmesan cheese – Adds a sharp, nutty flavor to the cheese blend
Fresh basil leaves – Freshens up the pizza and adds an aromatic lift
2 garlic cloves, minced – Brings a pungent, earthy depth to the pizza
Cornmeal – To sprinkle on the baking pan to prevent sticking and create a crispy texture

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Instructions

Prepare the Dough: In a small bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes foamy, signaling that the yeast is activated.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, garlic powder, and salt to evenly distribute the seasoning.
Form the Dough: Create a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil. Mix everything until a rough dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic, which is crucial for a good texture.
Let Dough Rise: Place the kneaded dough into a lightly oiled bowl, cover with a damp towel, and leave it to rise in a warm spot for approximately 1 hour or until it doubles in size.
Preheat Oven: Approximately 15 minutes before baking, preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
Prepare Baking Surface: Sprinkle cornmeal liberally over a baking sheet or pizza stone to prevent sticking and to add texture to the crust.
Shape Dough: Punch down the risen dough to release air bubbles, transfer it to a floured surface, and roll it out into a 12-14 inch diameter circle or preferred shape.
Place Dough on Baking Surface: Transfer the rolled-out dough carefully onto the cornmeal-coated baking sheet or pizza stone.
Add Garlic: Evenly scatter the minced garlic cloves across the surface of the dough for aromatic flavor distribution.
Add Cheese Base: Sprinkle half of the shredded mozzarella and grated Parmesan cheeses evenly over the dough, creating a flavorful cheese layer.
Add Fresh Basil: Tear fresh basil leaves and scatter them over the cheese layer to add an herbal aroma and freshness.
Add Remaining Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the pizza to finish the cheesy topping.
Bake the Pizza: Place the pizza into the preheated oven and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and lightly browned.
Cool: Remove the pizza from the oven and allow it to rest for a few minutes, letting the cheese set slightly and making it easier to slice.
Garnish and Serve: Garnish with additional fresh basil leaves for extra flavor and color, and optionally drizzle a little olive oil over the top before slicing and serving.

Notes

Using warm water at about 110°F is crucial to activate the yeast properly without killing it.
Kneading the dough well develops gluten, giving the crust good structure and chewiness.
Letting the dough rise until doubled in size ensures a light and airy crust.
Preheating the oven and baking on a pizza stone or a well-prepared baking sheet improves crust crispiness.
Fresh basil is best added before baking for aroma and after baking for freshness and visual appeal.
Adjust baking time slightly depending on your oven’s performance and thickness of the dough.
Cornmeal prevents sticking and gives the bottom crust a nice texture.