Garlic Bread Pizza Crust.
I’ve been seriously craving the Pizza Hut dinner box. I mean… SERIOUSLY.
Yes, Pizza Hut. Please tell me you’ve seen it advertised.
Now I firmly believe that people in this world are cut from two cloths: those who love Pizza Hut, and those who hate it. I, unabashedly, adore it and have since I was a child. Which didn’t help my cause, considering alllll my family members – including that guy I’m now married to – decided that they would rather have the hometown pizza joint’s pizza instead of the mass chain produced pie almost every.single.freaking.time.
Okay. Whatever. I totally understand. Sometimes I want that too. I’m not saying that the hometown pizza isn’t delicious. It usually is. But Pizza Hut is, like… Pizza Hut. It’s always the same. And it’s comforting to know that if I order a pan pizza, I’m going to ingest one of the thickest but fluffiest but chewiest smothered-in-butter, crunchy on the outside and soft on the inside crusts. And if I order a thin crust, I’m going to get super slim and crispy crust and pretend that I’m eating healthy pizza with extra cheese, which is delicious even if you have to eat six pieces just to feel full.
The fact is that I love food so much (I mean, like SO MUCH) that every singly solitary bite I put in my mouth? I want it to be fabulous. I want to 100% love it. I want to live it. I want it to thrill me. And more often than not, I want it to make me feel good. No… great. Or amazing.
I am no where near a snob about my eats. It’s just that since we want to love, enjoy and FLIP OUT over nearly every bite we take? We spend time choosing what we will be eating during the week, especially if it includes going out to a restaurant. Really? We just want to freaking love it. I want to remember it.
Hence why I’ve been suffering through each and every Pizza Hut dinner box commercial for about three weeks. Going out for a nice little date or getting a $10 dinner box? Easy delicious.
Actually, I’m lying. The real reason I’ve been suffering? Is, uh… because I was embarrassed to tell my husband that no, I really don’t want to go out for filet with lobster sauce or pear gorgonzola pizza. I’d rather sit here in my sweat pants and order the damn PIZZA HUT DINNER BOX! Food blog what?? I just caaaaaan’t stop thinking about how good it sounds.
But that all changed this week.
As we were hanging … the commercial came on and I couldn’t hold it in anymore. I screamed “OMG I want that dinner box SO bad! I don’t know why, it just looks amazing. Pizza… breadsticks… CINNASTICKS! Ugh. I can’t even take it.”
But! But but but… he’s all “I KNOW! I’ve been craving it too. It looks so good. I want to dominate it with a liter of diet Mountain Dew. But I didn’t want to tell you because I love homemade pizza so much!”
Hmmmmm. Okay. Communication wins again.
So… we still haven’t ordered the Pizza Hut dinner box. I think we had full plans on doing so this weekend, but… but… then I made this. A few weeks ago while traveling, my husband had a garlic bread pizza crust and didn’t really stop talking about. I didn’t stop thinking about it. I increased my go-to dough recipe a bit for a thicker, fluffier crust, then covered every square inch with melted butter and garlic and even parmesan.
Absolutely
no
words.
Garlic Bread Pizza Crust
makes one pizza
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
5 tablespoons unsalted butter
2 garlic cloves, pressed or very finely minced
2 tablespoons parmesan cheese
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Preheat oven to 375 degrees F.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.
Bring the dough back out and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.
Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over top if desired. Serve!
Note: I realize that if you buy yeast in the packets, it can be a pain to measure 3 teaspoons. If you don’t want to do that, I suggest making a double recipe of this crust. However! I also prefer buying jars of yeast these days instead of packets, and just keeping it in the fridge, so I suggest doing that.
Yes. Really.
311 Comments on “Garlic Bread Pizza Crust.”
Per your recommendation, I am making this right now. Omg the garlic crust is intoxicating and incredibly perfect.
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I just finished eating this, topped with oregano garlic butter and cheese, to accompany our bowls of chilli con carne. Absolutely superb. This is exactly how I like my pizza bases – crunchy on the outside and fluffy on the inside. The best recipe I’ve found – no need to look any further. And easy. Thanks so much!
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Found this recipe on Pinterest and made it tonight. I cheated and threw everything into the Breadmaker. What an amazing crust! This is going to be our new go-to pizza crust, and we make pizza every Friday night. Thank you for sharing this. Oh, and I love those jars of yeast also.
Thank you Amy, I was wondering if I could use my bread machine for this on the dough cycle. Can’t wait to try it.
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Good info. Lucky me I discovered your blog by chance (stumbleupon). I’ve book-marked it for later!
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This is my go-to recipe for homemade pizza. I love it and so does everyone that I make it for. It’s in the oven right now! Thanks for a great recipe.
Saw this on a friend’s pinterest page and decided to try it for myself…… A little corner of England salutes you!
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This pizza was so delicious it literally pisses me off. Nothing in this world should be this AHHH-mazing. My taste buds did a jig upon placing the first piece in my mouth!!
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OMGosh. I just found this through Pinterest but laughed so hard reading your back story that I might just have to start following your blog! Thanks ;)
I made this crust 2 times this week and both times were great! However, I changed it up a little as I am vegan. The first time I used the white flour as called in the recipe and the second time I opted for whole wheat flour! Both were great, but my husband and I prefer the whole wheat version. This crust is the perfect combination between firm and soft.. Its definitely going the be my forever pizza crust! Thanks so much
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Can you give me a guesstimate of calories on the crust?
My family and I are pizza snobs. Not fancy pizzas with spinach, or asparagus and goat cheese. No I mean we love pizza, cheesy, garlicy, tasty pizza, but it has to be good. This looks good, mouth watering, taste bud burning because you cant wait for it to cool off good. So I will be trying this, this weekend. I have been making our pizzas for years now and think I have to give this a try. Thank you for sharing.
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I shouted out, tell your husband you want stay in pizza! And just then, I read in the article that you told him and he agreed :) lol I enjoyed the article not because of the recipe but because of the story and the suspense, and the fact that I could relate to wanting food because I’ve seen it somewhere or wanting fast food as opposed to fancy food… :) although I’m surprised you guys never ordered the box.
Your pizza recipe looked delicious but my son and I cannot eat gluten so I experimented and made this exactly the same just using gluten free flour. It makes more of a thin crust which we love but it’s delicious! We have our go to crust for pizza now. Thanks!
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I tripled this recipe and it made 4 huge pizzas. I baked them on my stone and they turned out awesome. One was with just pepperoni, one deep dish, one loaded with peppers, bacon ,pepperoni, and onions and one made into garlic bread sticks(only because I ran out of pizza sauce). Like another reviewer said, you just can’t go wrong with this recipe!
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This pizza dough did not work out well for me. I followed everything the instructions said and found out that parts if the instructions were missing. It doesn’t tell you when to put the dough in the pan and after rolling it out I’m sitting there like okay so I should roll the dough in the pan? Also the pizza dough was way to elastic it didn’t have enough flour when I followed the instructions exactly. I left the dough in the oven for another fifteen minutes. I recommend baking the dough first then adding toppings and baking it again. Plus after following the instructions exactly the first time I took it out the oven the pizza had a undercooked middle. Very doughy with no crunch or bite. Overall with my added flour and extra oven time it was good the butter and garlic flavor was great.
Without a doubt this is the best crust I have ever made and I’ve been baking for a long time. The only thing I will change next time is to use a smaller garlic clove. I’m planning to make a double recipe and freeze up 3 thinner ones. The only thing I can’t figure out is how to prebake them.
This is the best crust I have ever made. Next time I will use a smaller clove of garlic. I want to make a double recipe and freeze up three. I do want to prebake and I can’t figure out how to do that and freeze them. Any ideas?