+To prepare the dough:
°1 1/8 teaspoon active dry yeast
°1 teaspoon granulated sugar
°3/4 cup lukewarm water
°1 1/2 tablespoons olive oil
°3/4 teaspoon salt
°1/2 teaspoon white vinegar
°1 1/2 – 2 cups bread flour (bread flour works best, but anything works well)
+To prepare the garlic cheese filling:
°1 1/2 tablespoons salted butter
°1 clove minced garlic
°1/4 cup freshly grated Parmesan cheese
°1 c mozzarella cheese
°Marinara pasta sauce for dipping as desired
* instructions :
In the large bowl of a stand mixer, mix 1/2 cup warm water with the sugar and yeast. Stir the mixture and leave for 5 minutes.
Add the remaining 1/4 cup of warm water, olive oil, salt, and vinegar.
Start mixing on medium-low speed and gradually add flour – knead for about 6 minutes, or until dough is smooth and elastic (it should be sticky, but not so sticky that it sticks to your clean finger, mine is ready usually with 1 1/2 cups flour) Cover Cover with a dry towel and leave in a warm place for an
Preheat the oven to 500 degrees Fahrenheit with a pizza stone inside or a cookie sheet turned upside down.
Combine melted butter and garlic in a small bowl and set aside.
Gently beat the dough. Lay a large piece of parchment paper on your counter and use your hands (or a rolling pin, but it’s easiest with your hands) to roll the dough into a rectangle about 1/3 inch thick.
Spread the butter and garlic mixture evenly over the dough to the edges. Garnish with parmesan cheese and mozzarella.
Gently transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven.
Bake for 8 minutes or until golden and bubbling. Served with marina sauce for dipping.