Homemade Thick Crust Pizza with Roasted Garlic and Mozzarella
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INGREDIENTS
Dough:
- 2.2 pounds/1 kilogram pizza flour
- 2½ cups+ 1 teaspoon/620 grams cold water
- 1 teaspoon/5 grams dry yeast
- 2 tablespoons/40 grams olive oil
- 2 flat tablespoons/35-40 grams salt
Sauce:
- 1 garlic head
- 2 tablespoons olive oil
- 2 tablespoons/30 grams soft butter
- 1 teaspoon salt
- 1 heaping tablespoon tomato paste
- ½ cup parsley, chopped
INSTRUCTIONS
Dough:
- In a bowl, combine water, yeast, and flour. Gradually mix in olive oil while kneading. Cover and let rest for 30 minutes.
- Add salt and fold the dough to incorporate. Cover and let rise for another 30 minutes.
- Repeat folding every 30 minutes until the dough is less liquid and uniform.
- Divide into 2 balls, cover, and refrigerate overnight or up to 72 hours.
Sauce:
- Cut the tip off a head of garlic, place it on a baking sheet with parchment paper and aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap and bake in a preheated oven at 350°F (180°C) for 40-60 minutes.
- Extract the garlic and mix with all the sauce ingredients.
Assembly:
- Remove the dough balls from the fridge about an hour before use.
- Preheat the oven to 465°F (240°C) for about 40 minutes with an inverted baking tray, dedicated steel surface, or pizza stone inside.
- Create indentations on both sides of the dough on a floured surface, shake off excess flour, and carefully transfer to the hot baking tray or surface.
- Place the spread in the center of the dough and bake for 5-7 minutes until lightly browned. Remove, sprinkle with mozzarella, and return to the oven for another 7-10 minutes until golden.
- Sprinkle with chopped parsley and crushed chili, then cut into desired sizes.
RECIPE NOTES
MY NOTES
FAQ
Can I use whole wheat flour for this recipe?
Yes, you can use whole wheat flour instead of pizza flour, but it will affect the texture and flavor of the dough. Whole wheat flour has more fiber and a denser consistency compared to pizza flour, resulting in a heavier and slightly more crumbly crust. You might need to adjust the water content, as whole wheat flour absorbs more liquid. To balance the texture, consider using a mix of whole wheat and all-purpose flour. The flavor will be nuttier and more robust.
What can I use as a substitute for dry yeast?
If you don’t have dry yeast, you can use fresh yeast or instant yeast as substitutes. Fresh yeast should be used at a ratio of three times the amount of dry yeast. For example, if the recipe calls for 5 grams of dry yeast, use 15 grams of fresh yeast. Instant yeast can be used in the same quantity as dry yeast. Alternatively, you can make a natural sourdough starter, though it requires several days to develop properly.
What is the best type of mozzarella to use?
The best type of mozzarella for this homemade thick crust pizza recipe is low-moisture, part-skim mozzarella. It melts well, provides a stretchy texture, and has a balanced flavor that complements the other ingredients. Fresh mozzarella, while delicious, has a higher moisture content, which can make the pizza soggy. If you prefer fresh mozzarella, drain and pat it dry before using. Shredded mozzarella is convenient and melts evenly, making it a popular choice for achieving a perfect, golden-brown finish.
How long can the dough be stored in the fridge?
The dough can be stored in the fridge for up to 72 hours. This extended refrigeration allows the dough to develop more flavor and a better texture through a slow fermentation process. Ensure the dough is tightly covered or placed in an airtight container to prevent it from drying out or absorbing odors from the fridge. Before using, let the dough come to room temperature for about an hour, which will make it easier to work with and improve its elasticity.
How can I make the dough crispier?
To make the dough crispier, use a high-protein flour, which helps develop gluten for a firmer texture. Preheat your oven with a pizza stone or steel to ensure high heat transfer. Roll the dough thin and avoid overloading it with toppings, which can make it soggy. Brushing the crust with olive oil before baking enhances crispiness. Baking at a high temperature, around 475°F (245°C), and allowing the pizza to bake until golden brown will also result in a crispier crust.
Can I freeze the dough balls for later use?
Yes, you can freeze the dough balls for later use. After dividing the dough into balls, wrap each one tightly in plastic wrap and place them in an airtight container or freezer bag. Dough can be frozen for up to three months. When ready to use, thaw the dough in the refrigerator overnight and then let it come to room temperature for about an hour before stretching and baking. Freezing dough is a convenient way to have homemade pizza ready anytime.
Can this homemade thick crust pizza be made gluten free?
Yes, you can make this homemade thick crust pizza recipe gluten free by using a flour blend designed for baking. Ensure the blend contains a mix of rice flour, tapioca starch, and xanthan gum to mimic the elasticity of gluten. Follow the same recipe steps, but note that gluten free dough can be stickier and harder to handle. Allow the dough to rest and hydrate properly. Check that all other ingredients, such as yeast and toppings, are certified gluten free to avoid cross-contamination.
How do I know when the garlic is fully roasted?
You can tell the garlic is fully roasted when the cloves are soft, golden brown, and can be easily pierced with a fork. The garlic will also have a sweet, caramelized aroma. Typically, this takes about 40-60 minutes in a preheated oven at 350°F (180°C). If the garlic is still firm or pale, it needs more time. Be sure to check it periodically to avoid burning, as over-roasted garlic can become bitter.
What should I do if my dough is too sticky?
If your dough is too sticky, gradually add small amounts of flour while kneading until it reaches a manageable consistency. Avoid adding too much flour, as it can make the dough tough. Lightly flour your hands and the work surface to prevent sticking. Letting the dough rest for 10-15 minutes can also help, as it allows the flour to absorb more moisture. If the dough remains overly sticky, refrigerate it for 30 minutes to make it easier to handle.
Can I prepare the sauce ahead of time and store it?
Yes, you can prepare the sauce ahead of time and store it. Once made, let the sauce cool completely before transferring it to an airtight container. Store it in the refrigerator for up to one week. For longer storage, freeze the sauce in portions using freezer-safe containers or bags for up to three months. Thaw the sauce in the refrigerator overnight before using. Preparing the sauce in advance saves time and ensures you have a flavorful base ready for your pizza.
Why preheat the oven with the baking tray or stone inside?
It is necessary to preheat the oven with the baking tray or stone inside since it ensures that the tray or stone reaches the optimal temperature for baking, which helps create a crispy crust and evenly cooked pizza. Preheating for at least 40 minutes at the desired temperature allows the heat to be retained and transferred effectively to the dough. Skipping this step can result in uneven baking, a soggy crust, and longer cooking times.
How can I make the dough rise faster?
To make the dough rise faster, place it in a warm, draft-free area. You can create a warm environment by preheating your oven to 100°F (38°C) for a few minutes, then turning it off and placing the dough inside. Another method is to place the dough bowl over a pot of warm water. Adding a bit more yeast or using warm (not hot) water in the initial mixing can also speed up the rising process. Avoid excessive heat, as it can kill the yeast.
What is the best way to reheat homemade thick crust pizza?
The best way to reheat frozen homemade thick crust pizza is in the oven. Preheat your oven to 375°F (190°C). Place the frozen pizza directly on the oven rack or a preheated baking sheet for a crispier crust. Bake for 10-15 minutes or until the cheese is bubbly and the crust is heated through. For a softer crust, place the pizza on a baking sheet and cover it with aluminum foil. Microwave reheating is quicker but can result in a soggy crust.
