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White Garlic Pizza Sauce: The Ultimate Guide to Making It at Home

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Delicious homemade white garlic pizza with a creamy, flavorful sauce and your favorite toppings.

Ingredients

Scale
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons chopped fresh parsley, for garnish
  • 8 ounces mozzarella cheese, shredded
  • 4 ounces provolone cheese, shredded
  • Cooked chicken, shredded (about 1 cup)
  • Fresh spinach leaves (about 2 cups)
  • Sliced mushrooms (about 1 cup)
  • Red pepper flakes, for sprinkling (optional)

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt. Make sure the yeast isn’t expired; otherwise, your dough won’t rise properly.
  2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, or the dough will become tough.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This step is crucial for a light and airy crust.
  5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it in half (or into smaller portions if you prefer smaller pizzas).
  6. Second Rise (Optional): For a slightly more flavorful crust, you can let the dough rise again for another 30 minutes. This step is optional but recommended for a better texture. Cover the dough with a clean kitchen towel during this second rise.
  7. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Be careful not to burn the butter.
  8. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Don’t let the garlic brown, as it will become bitter.
  9. Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
  10. Add the Milk and Cream: Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Continue whisking until the sauce is smooth.
  11. Simmer and Thicken: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. The sauce should be thick enough to coat the back of a spoon.
  12. Season the Sauce: Stir in the salt, pepper, garlic powder, and onion powder. Taste and adjust the seasonings as needed.
  13. Add Parmesan Cheese: Remove the saucepan from the heat and stir in the grated Parmesan cheese until melted and smooth.
  14. Garnish: Stir in the chopped fresh parsley. The sauce is now ready to use.
  15. Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
  16. Prepare the Pizza Dough: On a lightly floured surface, stretch or roll out one portion of the pizza dough to your desired shape and thickness.
  17. Transfer to Baking Sheet or Pizza Stone: Carefully transfer the pizza dough to a baking sheet or a preheated pizza stone. If using a baking sheet, you can lightly grease it with olive oil or sprinkle it with cornmeal to prevent sticking.
  18. Add the Sauce: Spread a generous amount of the white garlic pizza sauce evenly over the pizza dough, leaving a small border for the crust.
  19. Add the Cheese: Sprinkle the mozzarella and provolone cheese evenly over the sauce.
  20. Add Toppings (Optional): If desired, add your favorite toppings, such as cooked chicken, fresh spinach, and sliced mushrooms.
  21. Bake the Pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza to prevent burning.
  22. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Sprinkle with red pepper flakes (optional) and extra Parmesan cheese. Serve immediately and enjoy!

Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overcrowd the pizza with toppings.
  • Adjust the sauce seasonings to your taste.
  • Get creative with toppings!
  • A pizza stone helps create a crispy crust.
  • Don’t overbake the pizza.
  • Let the dough rise properly for a light and airy crust.
  • Knead the dough well for a chewy crust.
  • Use warm water for the dough to activate the yeast.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://www.yumcrafty.com/white-garlic-pizza-sauce/