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Like many families, mine enjoys pizza on a semi-regular basis. However, I’ve got them ‘spoiled’ now to prefer my homemade pizza instead of one cooked from the freezer section or ordered at a restaurant. Considering it is around $15 for a large pizza from the major chains up here, my pocketbook is happy to have me do homemade pizza!
Garlic Herb Pizza Crust is one of their all-time favorites, especially if I am making a stuffed crust pizza in that batch.
Making Garlic Herb Pizza Crust
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When I first started making homemade bread and pizza, I used a bread machine. This is great when you have a small family and just need a single large pizza. I’ve gone through a few different machines and currently have a Cuisinart Breadmaker that I do like. However, we’ve ‘upgraded’ to using the Bosch stand mixer to do a triple batch of dough.
Tools Used When Making Pizza at Home
There are a few tools I use in the pizza making process.
While the recipe can be made with just bread flour, I like to do a 50/50 split of bread flour and whole wheat. I grind in an L’EQUIP Nutrimill Grain Mill and if time allows I use the L’equip Flour Sifter Attachment for the Bosch to help ‘plump’ up the whole wheat flour. The germ that is separated in the sifting process just gets folded back into the dough.
For this crust, fresh garlic produces the best results. Rather than chopping with a knife, I use a Garlic Twist that does the job with a few ‘twists’. I like it a LOT more than the old garlic press I had.
When it is time to stretch the dough, I do the initial fussing by hand. But, I then switch to the Norpro Deluxe Pastry and Pizza Roller to get it to fit the pan.
Finally, I like to use either a pizza stone OR line the pans with parchment paper to make it easy to transfer to the cooling rack. If you do not cut ON the Parchment Paper, you can re-use it a few times to stretch your dollar. What I do not recommend is a silicone mat as the pizza cooks at a high temperature that most cannot accommodate.
This recipe is from The Best Pizza Is Made at Home (Nitty Gritty Cookbooks) by Donna Rathmell German. I LOVE this book and have only made a handful of the recipes so far.