Garlic Parmesan Italian Pizza crust Fast2eat

Garlic Parmesan Italian Pizza crust Fast2eat
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There is nothing better than homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

When it comes to making homemade pizza crust, this pizza crust is a food revelation. If you like pizza and garlic Parmesan bread, this recipe combines the two. Who knew we could mix the two wonders of the world into one glorious, delicious recipe?

For inspiration, take a look at these Pizza Toppings Suggestions.

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Garlic Parmesan Italian Pizza crust Fast2eat
Prep Time: 10 minutes
Cook Time: 15 minutes
Waiting time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Garlic Parmesan Italian Pizza crust makes delicious, better-tasting pizza. When it comes to making homemade pizza crust, this pizza crust is a food revelation. It's to die for!
Servings: 16 slices
Author: Susana Macedo


  • 1 1/3 cups Water - 27-32°C/80-90°F
  • 2 tbsp Olive oil
  • 4 cups All-purpose flour
  • 1/4 cup Parmesan cheese - Grated
  • 1/2 tsp Garlic powder - Do NOT use garlic salt, which has more salt than garlic
  • 2 tbsp Italian seasoning - Dried
  • 1 tsp Salt
  • 2 tsp Instant dry yeast


  • Pour the warm water into the pan of the bread machine, add olive oil, and add the flour on top of the water. Sprinkle with salt, and top with the yeast.
  • Select the “Dough” setting. Press “Start/Stop”.
  • When the machine signals (after 1 hour and 30 minutes), the dough is finished. Press “Start/Stop”.

Do not let the pizza dough rise for too long at room temperature. Over-proofing can easily ruin your pizza

  • Once you remove the dough from the bread pan, shape it immediately or put it covered in the refrigerator (better option – see notes)or freeze it.

Shaping the dough

  • Flour hands lightly. Divide the ball into two even pieces for a thick-crust pizza or in quarters for a thin-crust pizza.
  • Shape each piece of the dough into a ball. It is easier to roll out a circle by starting with a ball!
  • Just roll out the dough with a dusted rolling pin and pull it into shape.
  • I always roll my pizza crust out on a parchment paper sheet or a silicone mat. So, you don’t risk making a mess when spreading flour on the surface.

If your dough is elastic, allow it to rest

  • If your dough is elastic and begins to spring back as you roll, it continues to contract to a smaller size, no matter how much you roll and stretch it.
  • Allow dough rest for 5-10 minutes to allow the gluten to relax, and you will be able to shape it. Because you are stretching the gluten strands, they are bound to get a bit upset. After a short rest, they should become more cooperative.
  • Put it on a baking sheet covered with parchment paper or sprayed with olive oil. Then use your fingers or hands to spread dough to the edges of a pizza pan. And you are ready to top it.

The third rise (optional)

  • For a thin and crispy crust, add the sauce, cheese, and toppings and immediately get it into the oven.
  • For a thick and chewy crust (but still crispy on the bottom), brush crust with oil. Cover and let dough stand for about 15 minutes until almost double in size after it has been kneaded.


  • Spread pizza sauce (Tomato and/or Basil Pesto) over dough.
  • Sprinkle toppings over the sauce - At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspiration, take a look at these Pizza Toppings Suggestions.

Baking the pizza

  • Bake in a hot oven (220-230ºC/425-450ºF) on a stone or heavy and dark-coloured pizza steel pan for an extra-crusty crust.
  • Bake for about 10-20 minutes until cheese gets bubbly, and the crust is golden brown.
  • Bake thin crusts quickly, thicker crusts longer. Be sure to keep a close watch on your pizza because, when you’re cooking at a high temperature, there’s a fine line between delightful and crispy and scorched.

Cut the pizza

  • When your pizza is done, take it out of your oven and allow it to cool for about 5 minutes to let the cheese set up.
  • In most cases, you can easily slice your pizza directly in the pan.
  • However, if it is a non-stick pan, transfer your pizza to a good-sized cutting board to avoid damaging the pan’s surface.



You can easily make a homemade Italian seasoning
2 tbsp Italian seasoning = 1 1/2 tsp oregano + 1 tsp marjoram + 1 tsp basil + 1 tsp thyme + 1/2 tsp rosemary + 1 tsp sage.
All dried.
Don’t let the pizza dough rise for too long
Over-proofing can easily ruin your pizza.
If you let the dough rise for too long, it will interfere with texture. When you wait for too long, your pizza could end up with an unpleasant taste.
Worst of all, the pizza may collapse in the oven resulting in a deflated pizza.
The final product will be 20% less than the original product.
Allow the pizza dough to rise in the refrigerator
When the dough rises slowly in the refrigerator, it enhances flavour and texture. It’s even better if you make it a day before.
You can make a double batch of pizza dough to have on hand and keep it in the refrigerator wrapped in plastic wrap. While the length of time is up to debate, cooking professionals recommend up to 48 hours.
Using a bread machine’s dough cycle will knead the dough until it reaches the desired consistency. It also allows the dough to have the first rise (fermentation) before it is removed.
You should NOT leave the dough inside the bread machine.
After the dough cycle ends, remove dough from the bread machine and divide it into two balls, fold the dough according to instructions and let it rise rises slowly in the refrigerator for up to 24 hours (Or in the freezer for more extended periods).
Put it in an airtight recipient and place the dough in the fridge for preparation the day after. You can also use a self-sealing plastic bag. All you need is to oil the surface of the bag. It should also be large enough to accommodate the rising dough in the refrigerator. So, make sure you leave a space for a 10% buffer.
Just after withdrawing the dough from the fridge, it is advisable to warm it to room temperature before baking.
If you stretch your dough and it springs back, the problem could be the temperature. If you roll out the dough when it’s still cold, it will be elastic and will continue to contract to a smaller size no matter how much you roll and stretch it. For best results, keep your dough at room temperature (21°C/70°F). So, let it rest for about 30 minutes until it gets up to room temperature and rises a bit.
Pizza toppings suggestions
Not sure what to put on your crust? There is a list of several toppings suggestions to accompany the dough you choose at http://fast2eat.com/pizza-toppings/.
Have some fun by creating your own combination of pizza toppings by mixing and matching toppings as desired. That’s what pizza is all about.
Build your pizza in this order:
  • Crust
  • Sauce - Go easy on the sauce.
  • Toppings - top with cheese and topping of your choice
    • Cheese - Sprinkle cheese over the sauce before other toppings
    • Meat - Defrost the meat before adding to your pizza
    • Veggies - Be mindful of ingredients that will exude water as they bake
    • A light sprinkle of additional cheese
    • Herbs, arugula, spinach or lettuce - Add fresh herbs after baking
Turn the oven up high
Pizza restaurants cook their pizzas at temperatures of 370-425°C/700-800°F, which of course, you definitely can’t do in your home oven. However, if you want to cook the perfect pizza at home, the higher you turn the heat up, the better. The higher temperature will give you a perfectly browned crisp pizza.
You’re probably used to set your oven at a temperature of between 175-190°C/350-375°F when you bake your bread, which is good. However, pizza crust is an altogether different story. You want your crust to be cooked quickly, making the outside beautifully crisp and the inside pleasantly chewy.
So, start by preheating your oven to a temperature of 230°C/450°F.
Then turn it back to 220°C/425°F when you put the pizza in the oven.
Be sure to put your pizza on the middle-to-lower part of your oven rack to keep your cheese from burning.
When your pizza is done, take it out of your oven and allow it to cool for 5-10 minutes to let the cheese set up. In the majority of cases, you can easily slice your pizza directly in the pan.
This recipe makes enough dough for two 35cm/14-inch thin pizzas or two 30cm/12-inch thick pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough for up to 2 days or freeze for up to 3 months.
If freezing, you must make it rise once before freezing it. This will give you many advantages, such as your dough will become much more manageable and light. You don’t have to worry about it as most bread machine's dough setting finishes the first rise cycle.
How to Thaw Pizza Dough
Thaw dough in the refrigerator overnight before using.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Also check:

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch, Lunch
Cuisine : Italian
Keyword : Appetizer, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Dough Cycle, Easy, easy-to-prepare, Garlic Parmesan Italian Pizza crust, garlic parmesan pizza crust recipe, Grain, Homemade bread, Homemade pizza, homemade pizza dough, how to make garlic pizza crust, Nut-free, Oven-Baked, Party, Pizza, pizza base recipe, pizza dough recipe, quick & easy, quick pizza dough recipe, quick tasty appetizer, Snack


Calories: 149kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 177mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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