Pan de Pizza al Ajo

Ingredientes

• 240 ml Warm Water (at 40-46°C)
• 1 sachet Dried Active Yeast (or Fast Action / Easy Bake Yeast)
• 380 grams Plain Flour
• 1 tsp Mixed Herbs
• 1 tsp White Sugar
• 1 tsp Salt
• 2 tbsp Olive Oil
• 6 cloves Garlic (minced)
• 70 grams Unsalted Butter (Bring to room temperature to soften)
• 6 grams Flat Leaf Parsley (finely chopped)
• 10 grams Parmigiano Reggiano (Optional)
• Mozzarella (Optional)

Preparación

1. 1

   --- Garlic Pizza Bread- Homemade Dough - Prepare at least 2 hours ahead ---

2. 2

   Yeast: If using active yeast*, add 1 sachet Dried Active Yeast to a jug of 240 ml Warm Water (at 40-46°C), stir and set aside for at least 10 minutes, whilst you prepare the dry ingredient. *If using fast action / easy bake yeast, add in at the same time as other ingredients in the next step and add the water at same time as the oil.

3. 3

   Mix: Measure and mix the following dry ingredients into a large mixing bowl* if mixing by hand.380 grams Plain Flour1 tsp Mixed Herbs1 tsp White Sugar1 tsp Salt*Or the mixer bowl with a dough hook if you are using a mixer.

4. 4

   Pour: Once the yeast and water mix has become frothy, add to the dry ingredients.

5. 5

   Oil: Add 2 tbsp Olive Oil.

6. 6

   Mixer: If using a mixer with a dough hook allow the machine to knead for about 8 minutes.If kneading by hand - Use a large spoon to mix together, until too stiff then use your hands to form a large dough ball, it will be sticky at this point.

7. 7

   Knead: Turn out onto a floured worktop or board and knead for about 12 minutes until smooth and not sticky.

8. 8

   Rise: To give your garlic pizza bread dough the best rise, place it in a bowl and cover it with a damp cloth. Place the bowl in a warm area away from any draughts. For the best results, the dough should double in size and be ready to shape in around two hours.* Take your butter out of the fridge now, to reach room temperature for the garlic butter.

9. 9

   --- Shaping pizza dough ---

10. 10

    Rolling: For a large thin crust pizza base (as seen on this post) use a rolling pin to help stretch it into a large and even circle.For a thick base, gently hand stretch the dough. Put flour on both sides and use your palms to shape it. It will make a smaller, deep pan base.

11. 11

    Grease a pizza pan / baking tray with some oil or butter.

12. 12

    Place onto the greased pizza tray and use your hands to shape it to the base. We like to make a 1 inch crust area thicker than the rest.

13. 13

    --- Garlic Butter Topping ---

14. 14

    Add: Preheat the oven to 200°C fan/ 220°C/ 425°F/ Gas Mark 7. Add garlic butter topping ingredients into a bowl.mince or finely dice 6 cloves Garlic 70 grams Unsalted Butter room temperaturefinely chop 6 grams Flat Leaf Parsley*Optional - finely grate 10 grams Parmigiano Reggiano

15. 15

    Combine: Mix together until well combined.

16. 16

    Spread garlic butter over the pizza baseOptional -Add extra cheese, such as mozzarella or cheddar, if you like cheesy garlic bread.

17. 17

    Leave a 1-inch crust around the outside without the garlic butter.

18. 18

    Preheated: Place in preheated oven for 10-12 minutes.

19. 19

    Remove when golden and crisp

20. 20

    Serve: Slice, serve and savour!