Print Recipe
5 from 1 vote

Pizza Dough + aglio e origano Pizza - Garlic and Oregano Pizza

Easy and fast pizza crust recipe with a savory and flavorful topping.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Italian
Servings: 6
Author: Dan from Platter Talk

Ingredients

  • for the crust
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 3/4 cup white wine
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon yeast
  • 1/4 cup water or more wine on reserve
  • for the topping
  • 1/2 cup fresh oregano leaves coarsely chopped.
  • 5 garlic cloves thinly sliced
  • 1/4 cup grated Parmesan cheese

Instructions

  • for the crust
  • In large metal or glass mixing bowl add flour, salt, wine, olive oil, and honey. In small cup, add yeast and 1/2 tablespoons warm water, just enough to dissolve yeast upon stirring and add to flour mixture. Stir thoroughly. After ingredients are well mixed, knead with hands for 10 to 15 minutes. Add additional wine or water, a little at a time if necessary so that dough is slightly moist and easily pliable. You want your dough to spring back when gently pulled. After adequately kneaded, place back in large bowl, cover with a kitchen towel, and place in a warm spot. Allow to rise for at least an hour. If you want, you can let it sit for a half hour, punch it down and knead again for a couple of minutes and then allow it continue to rise.
  • While dough is rising, prepare your pizza baking surface with a light, even coat of olive oil. My preferred method of baking a pizza is with a stone. If you have a stone, preheat your oven to it's highest sitting, preferably at least 500 degrees F. If you are using a metal baking sheet, preheat oven to 425 degrees F.
  • Bake your pizza between 12 and 18 minutes, depending on the oven temperature and basking surface you are using. Don't be afraid to check your pizza at 10 to 12 minutes, take a peak at the undercrust. When it's medium-dark brown in color, it's probably ready
  • for the topping
  • Place oregano and garlic on crust 5 minutes before taking it out of the oven. Evenly distribute cheese over other ingredients either at this time or immediately upon removing from oven upon completion of baking.

Notes

Consistency of dough can vary depending on variables such as humidity and other conditions. Adjust ratio of dry ingredients (flour) to wet ingredients (wine, water, and olive oil) to optimize pliability.
Sugar can be substituted for honey, in the above recipe use 1/8 cup of sugar in lieu of honey.
Leftover white wine that has been sitting in your refrigerator, recorked and properly stored, is perfect for this recipe. Dry wine works great, but I've even experimented with red wine or (fresh) beer with good results. Flavor to your taste.
If you have a stand mixer and you don't want to knead by hand, try using a dough hook on a low sitting. I find kneading somewhat therapeutic and for some reason, it feels good to know that my dough is made completely by hand, literally.
For the crispiest of crusts, the dough should be placed on a hot stone. If you are a newbie at making your own dough, I suggest practicing a few times on a cold stone or metal baking sheet until you are comfortable with handling and shaping the dough quickly and efficiently. There is nothing wrong with making a pizza on a cold stone, the bottom of the finished pizza just won't be as crispy.
Placing a formed dough on a hot stone requires finesse and practice. Once you get proficient at dough-handling, you can shape the ready dough with hands and forearms and plop it on a hot stone after achieving a size of dough that closely approximates the size of your stone. I like to make sure my dough is a little on the moist size in order to be able to quickly work the sides of the dough out towards the edges, once it is placed on the stone.