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Garlic Bread Pizza

<h2>how to make garlic bread pizza</h2>
You cannot beat the punchy flavour of a wood-fired garlic bread pizza. Homemade <a href=”https://www.fuegowoodfiredovens.com/shop/food/pizza-dough/frozen-sourdough-pizza-dough-balls/”>pizza dough</a> brushed all over with butter that has been flavoured with garlic, fresh basil, parsley and oregano and then charred in a blistering wood-fired oven with some rosemary leaves for the perfect starter to any barbecue or pizza night! You can also add tomato passata made from San Marzano plum tomatoes or fresh mozzarella for a cheesy garlic pizza bread.

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Preparation time
2hr and 30 mins + 24hr proving
Cooking time
2 mins
Serves
6 people
Ingredients
Method
  1. Pre-heat your oven at 400°C.
  2. To make the garlic butter, mix all the ingredients in a bowl and set aside. Lightly dust a clean surface with some flour or semolina flour and place your dough ball in the centre. Leaving one inch on either side of the diameter of the dough ball, press the dough with all fingers to flatten, turn to the other side and repeat the process. Turn back to the original side and repeat the process one more time.
  3. Use your right hand to hold the flatten dough one inch in to keep the edge puffy and place your left hand’s thumb and index fingers on the top side of the dough and the rest of fingers below and pull the dough to stretch. Flip the dough over to your forearm with your palm open and flip back to the bench. Repeat the process a few times to stretch the dough evenly.
  4. Brush the pizza base with garlic butter, sprinkle some rosemary leaves and drizzle with some olive oil.
  5. Transfer your pizza base onto a pizza peel which is also lightly dusted with semolina flour and stretch the edges of the pizza base, so it’s fully laid out.
  6. Using your pizza peel, slide your pizza into your Fuego oven. Using a turning pizza peel pick the pizza from the side, bring to the front of the oven and turn it round. Do not turn your pizza inside the oven, as it will pick too much ash. Keep your eyes on the pizza, as failing to turn regularly will result in very charred black edges. Once you have a puffed crust which is darkly charred in spots, remove from the oven with your turning peel and slide into a serving platter. Watch out, the pizza will be extremely hot once removed from the oven; you may need to leave it a minute to cool.

Perfectionists in the Art of Wood-Fired Cooking.