Description

This Cheesy Basil & Garlic Pizza is a delightful homemade treat featuring a perfectly airy and light dough infused with garlic flavor, topped with a blend of mozzarella and Parmesan cheeses, fresh basil leaves, and minced garlic. Baked until golden and bubbly, this pizza combines aromatic herbs and cheesy goodness for a satisfying meal that’s easy to make and sure to impress.

Ingredients

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For the Dough

1 and 1/3 cups (320ml) warm water (at about 110°F) – Activates the yeast for a perfect dough rise
2 and 1/4 teaspoons active dry yeast – Essential for making the dough airy and light
1/2 teaspoon sugar – Helps to activate the yeast and kickstart fermentation
3 and 1/2 cups (440g) all-purpose flour – Forms the backbone of the pizza dough
2 tablespoons (30ml) olive oil – Adds richness to the dough and helps with crisping the crust
3/4 teaspoon salt – Enhances the flavor of the dough and balances the toppings
1 teaspoon garlic powder – Infuses the dough with a subtle garlic flavor

For the Topping

1 and 1/2 cups (150g) shredded mozzarella cheese – Provides gooey, melt-in-your-mouth texture
1/2 cup (50g) grated Parmesan cheese – Adds a sharp, nutty flavor to the cheese blend
Fresh basil leaves – Freshens up the pizza and adds an aromatic lift
2 garlic cloves, minced – Brings a pungent, earthy depth to the pizza
Cornmeal – To sprinkle on the baking pan to prevent sticking and create a crispy texture
Optional: Olive oil for drizzling on top

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Instructions

Prepare the Dough: In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, garlic powder, and salt to evenly distribute the seasonings throughout the dough.
Combine Ingredients: Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir to form a rough dough.
Knead the Dough: On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic, which develops the gluten for structure.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and allow it to rise in a warm place for about 1 hour or until it doubles in size.
Preheat the Oven: Heat your oven to 475°F (245°C) to ensure it is sufficiently hot for baking a crispy crust.
Prepare the Baking Surface: Sprinkle cornmeal on a baking sheet or pizza stone to prevent sticking and enhance the bottom crust crispiness.
Shape the Dough: Punch down the risen dough to release air, transfer to a floured surface, and roll it out into a 12-14 inch circle or desired shape.
Transfer Dough: Carefully place the rolled dough onto the prepared baking sheet or pizza stone.
Assemble the Pizza: Evenly scatter the minced garlic cloves over the dough, then sprinkle half of the mozzarella and Parmesan cheeses over the base. Tear fresh basil leaves and scatter them atop the cheese.
Add Remaining Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the pizza for a luscious cheesy topping.
Bake the Pizza: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.
Cool Slightly: Remove the pizza from the oven and let it cool for a few minutes to set the cheese for better slicing.
Garnish and Serve: Garnish with additional fresh basil leaves and optionally drizzle with a little olive oil for extra richness before slicing and serving.

Notes

Ensure the water is warmed to about 110°F to avoid killing the yeast or slowing yeast activation.
Kneading is important for a chewy, elastic crust; avoid under-kneading.
Letting the dough rise until doubled ensures a light, airy crust.
You can substitute fresh garlic powder with finely minced fresh garlic in the dough for a stronger garlic flavor.
Using a pizza stone results in a crisper base but a baking sheet works perfectly as well.
This recipe serves one large pizza approximately 12-14 inches in size; multiply ingredients for more servings.
For a more intense basil flavor, add some basil to the dough or brush with pesto post-baking.
Olive oil drizzle at the end is optional but adds richness and shine to the pizza.