
Cheesy Garlic Bread Pizza by Baking The Goods. Made with 72 Hour Pizza Dough and baked on Baking Steel.
When my pal, Andris, the brilliant mind behind Baking Steel sent me a box load of their fresh new product, 72 Hour Pizza Dough, I wasn’t sure where to start. I had all of these wacky pizza ideas, including one for a sausage and rhubarb pizza with red onions and briney green Castelvetrano olives
If you aren’t familiar with Baking Steel, you need to get acquainted immediately. It’s basically a thick slab of heavy ass steel that you heat up in your oven on the hottest setting possible, for about an hour, until it’s basically as hot as the surface of the sun. You throw a homemade pizza on that surface and within mere minutes you bake up fancy, pizzeria quality pizzas in your home oven. Complete with the bubbliest cheese and toppings you can dream up and a gorgeous array of leoparding, you know those charred up and bubbly bits that give the crust a deep flavor and chewy texture. It still blows my mind every time I bake such a dreamy pizza in my home oven, and I owe it all to my Baking Steel
Over the past year and a half I’ve made myself a brand ambassador for Baking Steel because the product literally changed my whole homemade pizza game. The hubs and I were considering building a giant rammed earth, hut style pizza oven in our backyard, which likely would have ended in disappointment and talk of divorce. I can only imagine the fights we would have gotten into trying to build that thing from scratch. Then I found Baking Steel on Instagram and had to see for myself. I happened to visit Boston shortly after following Baking Steel and Andris kindly invited me out to their test kitchen to give it a go. Let’s just say I was sold on it immediately. The first pizza we popped into the oven was, hands down, of the best pizzas I’d ever tasted in my life, anywhere – even in Italy. It was a simple little thing with pepperoni
Baking Steel
I put my rhubarb pizza idea on the back burner (for now) so I could really test out the new dough and give it my honest to goodness opinion. I needed a simple recipe that complimented the dough nicely without distracting from it. Cheese pizza is nice but who doesn’t love a cheese covered, aromatic mix of garlicky, herbed up butter
I am a super fan of red sauce so I serve this Cheesy Garlic Bread Pizza with a big ol’ side of of my favorite Keep It Simple Red Sauce for dipping. But you’ll need your own bowl because I double dip with wild abandon and no apologies. Get yourself a side of red sauce
Check out the new 72 Hour Pizza Dough program from Baking Steel and do that dough, people. But first, get yourself a Baking Steel



The Cheesy Garlic Bread Pizza all starts with that aged, 72 Hour Pizza Dough. Look at all of those bubbles, it’s alive with flavor! This pizza is made with a handful of simple yet flavorful ingredients, that’s the best kind of recipe.



To achieve that maximum garlic bread flavor, the base of this Cheesy Garlic Bread Pizza is a simple mix of butter



A key component to keeping your pizza dough from sticking to the peel is a nice finely ground Semolina Flour like this one from Bob’s Red Mill



Using a pastry brush



The Cheesy Garlic Bread Pizza easily slides off a pizza peel



Cheesy Garlic Bread Pizza fresh out the oven! Always with a side of red sauce made with San Marzano Tomatoes



Loads of savory, garlic butter, fresh parsley and bunches of bubbly browned cheese and crispy bits all baked on a thin, chewy crust. Pizza heaven.



I like to serve my Cheesy Garlic Bread Pizza by the plateful

Cheesy Garlic Bread Pizza
- Total Time: 10 minutes
- Yield: 2
Description
Classic garlic bread now in the form of pizza with bubbly, rich, garlic butter loaded with mozzarella, parmesan, aromatic garlic and fresh parsley. All baked to perfection on a thin, pizzeria style crust with a big ol’ side of red sauce for dipping.
Ingredients
72 HOUR PIZZA DOUGH
- 1 round fresh pizza dough – delivered, homemade or store bought (https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/)
CHEESY GARLIC BREAD PIZZA
- 3 tablespoons unsalted butter (- at room temperature)
- 2 cloves garlic (- finely chopped)
- 2 tablespoons fresh parsley (- finely chopped)
- 1/2 teaspoon sea salt flakes
- 1 cup fresh mozzarella (- grated)
- 4 tablespoons fresh parmesan or pecorino (- finely grated)
- 1 cup red sauce for dippin’ (- https://bakingthegoods.com/2017/01/27/browned-butter-mizithra-dunderi-with-red-sauce/)
Instructions
CHEESY GARLIC BREAD PIZZA
- Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel, pizza stone or a baking sheet on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour. *Be sure to place a baking sheet on the lower rack to catch any butter drippings so you don’t wind up burning butter all over the floor of your oven.
- Combine the softened, room temperature butter, garlic, parsley and sea salt together in a small bowl. Set aside, preferably near the oven to slightly melt the butter so it’s easy to spread on the dough.
- Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12″ round and place on top of the semolina sprinkled peel.
- Using a pastry brush or the back of a spoon, spread the garlic butter liberally all over the pizza dough. Top with the cheeses, reserving a bit of parmesan to sprinkle on after it bakes.
- To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel or stone. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel or stone.
- Bake for about 90 seconds, then open the oven and carefully rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake at 500° and cook for about 1-2 more minutes.
- Carefully remove the pizza from the oven and brush the crust with kiss of garlic butter. Top with more freshly grated parmesan & parsley as desired. Slice and serve immediately with a big ol’ side of red sauce for dippin’!
Notes
*Be sure to place a baking sheet on the lower rack to catch the melted butter that might drip off of the pizza so you don’t end up with a mess on your oven floor.
*FYI, your fire alarm will likely sound during the baking process, mine does every single time. Just keep a watchful eye on your pizza so you don’t end up burning it because it bakes up fast.
*For the ultimate pizza use this recipe for 72 Hour Pizza Dough from Baking Steel. It is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home.
*I highly recommend using a Baking Steel for homemade pizza. It changes the whole home pizza game.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Cuisine: Pizza
This post was made is in partnership with Baking Steel. Follow Baking Steel on Instagram and Facebook, or check out bakingsteel.com to shop their impressive product line and check our their new Kickstarter campaign for the 72 Hour Pizza Dough Delivery program.
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