Equipment
Ingredients
Crust
- 350 g bread flour
- 3 g rosemary, dried
- 3 g salt
- 3 g black pepper, ground
- 120 ml olive oil
- 60 ml water
- 4 roasted garlic cloves
Nutrition (per serving)
Method
Place the bread flour, dried rosemary, salt, and black pepper into the bowl of a food processor.
Add the olive oil, water, and roasted garlic cloves to the flour mixture.
Process the ingredients until they combine into a single, cohesive mass of dough.
Transfer the dough to a lightly floured surface and knead by hand until the texture is smooth.
Shape the dough into a flat disk and let it rest at room temperature for 10 minutes.
Preheat your oven to 200°C (400°F).
Place the dough onto a baking sheet and roll or press it into your desired shape and thickness.
Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and firm.
Chef's Notes
- For an even more intense garlic flavor, roast the garlic until deeply caramelized, then mash it into a paste before adding to the food processor.
- Ensure your dried rosemary is fragrant. If it's old, the flavor will be diminished. Consider lightly toasting it before adding to the dough for a more potent aroma.
- Don't over-process the dough initially; you want it to just come together. Over-processing can lead to a tough crust.
- When shaping, be gentle. If the dough springs back too much, let it rest for another 5-10 minutes before continuing.
- For a crispier bottom, preheat a pizza stone or baking steel in the oven and transfer the shaped dough onto it for baking.
Storage
Refrigerator: 3 days — Store in an airtight container or wrapped tightly in plastic.
Freezer: 1 month — Wrap tightly in plastic wrap and place in a freezer bag.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp.
