Garlic Herb Pizza Crust with Parmesan Butter Finish
A homemade pizza dough infused with garlic powder, basil, and oregano, then topped with a rich garlic butter and Parmesan mixture. The crust develops a golden exterior while maintaining a light, airy texture inside. Perfect for family pizza nights or weekend entertaining when you want something more flavorful than basic pizza dough. The herb-infused base and double garlic butter treatment - once before baking and again after - creates layers of savory flavor that complement any toppings you choose.
Ingredients
- 1 ⅛ cups warm water
- 3 teaspoons active dry yeast
- 1 ½ tablespoons honey
- 1 ½ tablespoons olive oil
- 2 cups Gold Medal white whole wheat flour or whole wheat flour
- 1 cup unbleached all-purpose flour(optional)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 2 tablespoons garlic, minced
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Combine water, yeast, honey and olive oil in large bowl, whisk lightly and let rest until puffed and foamy
- 2
Add flour, salt, garlic powder, basil and oregano, stir until dough comes together
- 3
Knead on floured surface until smooth and elastic, adding flour as needed, or mix with dough hook until dough pulls away from bowl sides
- 4
Shape into ball, place in greased bowl, cover and let rise
- 5
Preheat oven, punch down dough and place on floured baking sheet or pizza stone
- 6
Pat into thin crust without rolling pin, let rest while melting butter with garlic and Parmesan
- 7
Brush butter mixture onto crust focusing on edges, add desired toppings and bake until golden and cheese is melted
- 8
Melt remaining butter with remaining Parmesan, brush onto finished crust and let rest before slicing
Tips
Don't use a rolling pin when shaping the crust as this breaks up air bubbles and creates a denser texture
Let the yeast mixture get properly foamy before adding flour to ensure good rise
Pat the dough gently and let it rest before adding toppings so it doesn't shrink back
Good to Know
Store baked crust wrapped at room temperature 2 days or freeze up to 3 months
Dough can be made 1 day ahead and refrigerated, bring to room temperature before shaping
Let pizza rest 10 minutes after baking for easier slicing and cheese to set
Common Mistakes
Don't skip the yeast proofing step to avoid dense crust
Don't over-flour the dough to avoid tough texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dough ahead of time?
Yes, prepare the dough through the first rise, then refrigerate up to 24 hours. Bring to room temperature before shaping and adding toppings.
What if my yeast doesn't foam during proofing?
The yeast may be expired or the water too hot. Start over with fresh yeast and water around 110F, which should feel warm but not hot to touch.
Can I freeze the baked pizza crust?
Yes, wrap the cooled baked crust tightly and freeze up to 3 months. Thaw at room temperature and reheat briefly before adding fresh toppings.