Garlic Herb Pizza Dough Recipe

This is my go-to dough recipe, and i have used this tons of time to prepare a dough that has a crispy crust but is also soft and tender from the inside. 

The added herbs, egg and garlic powder adds a very nice taste to the dough and hence you can also use this recipe to bake a very tasty bread. 


  • All-purpose flour                                                          2 and 1/2 cups
  • Olive Oil (any vegetable oil)                                      2 Tbsp
  • Crushed Oregano and Basil (Optional*)                1 Tbsp
  • Fine Sugar                                                                     2 Tbsp
  • Salt                                                                                  1 tsp
  • Garlic Powder                                                               1 tsp
  • Yeast                                                                               1 package (i usually add half a packet if i am keeping it to rise at a warm place for 2-3 hours)
  • Milk and water mixture (half and half)                1 cup
  • Egg (optional)                                                              1 Medium


  • Prepare the yeast by dissolving it in the Milk and water mixture at 110°F-115°F. Let this mixture stand until yeast begins to foam. (I added the yeast directly to my bowl as the yeast i use doesn’t needs to be prepared). 
  • In a large mixing bowl combine the flour, salt, sugar, garlic powder and herbs (crushed oregano and basil*). 
  • Now add the olive oil and egg (optional*) and mix well.
  • Start needing the dough by adding the yeast and milk/water mixture you created in step one. Don’t add all at once or the dough might get too soft. 
  • Process until dough forms a sticky ball.
  • Transfer to a lightly floured surface and KNEAD the dough until smooth (add more flour if dough is very sticky, about 1 minute).
  • Brush a large bowl lightly with olive oil and transfer the dough to this prepared bowl, now turn dough in bowl to coat it with oil.
  • Cover the bowl with plastic wrap and let the dough rise in warm area until doubled in volume.
  • Your dough is ready to be worked :).

Note : Can be prepared 1 day ahead. Store the dough in airtight container in refrigerator.



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