Equipment
Ingredients
Crust
- 350 g bread flour
- 3 g rosemary, dried
- 3 g salt
- 3 g black pepper, ground
- 120 ml olive oil
- 60 ml water
- 4 roasted garlic cloves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 594 kcal
- Protein
- 9 g
- Carbohydrates
- 69 g
- Fat
- 31 g
- Fiber
- 3 g
- Sugar
- 0 g
- Sodium
- 295 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 129 mg
- Calcium
- 29 mg
- Iron
- 4.4 mg
- Magnesium
- 23 mg
- Phosphorus
- 104 mg
- Zinc
- 0.7 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.70 mg
- Riboflavin
- 0.44 mg
- Niacin
- 5.2 mg
- Folate
- 161 mcg
- Water
- 29 g
Sources: USDA FoodData Central
Method
Place the bread flour, dried rosemary, salt, and black pepper into the bowl of a food processor.
Add the olive oil, water, and roasted garlic cloves to the flour mixture.
Process the ingredients until they combine into a single, cohesive mass of dough.
Transfer the dough to a lightly floured surface and knead by hand until the texture is smooth.
Shape the dough into a flat disk and let it rest at room temperature for 10 minutes.
Preheat your oven to 200°C (400°F).
Place the dough onto a baking sheet and roll or press it into your desired shape and thickness.
Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and firm.
Chef's Notes
- For an even more intense garlic flavor, roast the garlic until deeply caramelized, then mash it into a paste before adding to the food processor.
- Ensure your dried rosemary is fragrant. If it's old, the flavor will be diminished. Consider lightly toasting it before adding to the dough for a more potent aroma.
- Don't over-process the dough initially; you want it to just come together. Over-processing can lead to a tough crust.
- When shaping, be gentle. If the dough springs back too much, let it rest for another 5-10 minutes before continuing.
- For a crispier bottom, preheat a pizza stone or baking steel in the oven and transfer the shaped dough onto it for baking.
Storage
Refrigerator: 3 days — Store in an airtight container or wrapped tightly in plastic.
Freezer: 1 month — Wrap tightly in plastic wrap and place in a freezer bag.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp.
Troubleshooting
Dough is too sticky to handle
Cause: High humidity or excess water measurement
Fix: Add bread flour one tablespoon at a time while kneading until manageable
Prevention: Measure liquids precisely using a scale or graduated cylinder
Crust is tough or overly chewy
Cause: Over-kneading or over-processing the dough
Fix: Cannot be fixed
Prevention: Stop processing as soon as the dough forms a ball
Cultural Context
While pizza is famously Italian, this specific crust recipe, with its emphasis on roasted garlic and rosemary, draws inspiration from the rustic, herb-infused flavors common in Southern Italian and Mediterranean cooking. These ingredients are often used to enhance the natural sweetness of dough and add aromatic depth, making it a versatile base for various toppings.
