Garlic and olive-oil pizza base
Units
Temperature
Servings
Ingredients
Garlic oil
- 30 ml extra-virgin olive oil rounded
- 1 small garlic clove, finely grated rounded
- 0.75 g fine salt rounded
- 0.25 g black pepper rounded
Method
Method
- Make this only when the pizza dough and toppings are ready. Stir the olive oil, grated garlic, salt, and pepper together in a small clean bowl.
- Leave for 5 minutes, then brush the full 35 ml lightly and evenly over one 30 cm pizza, stopping short of the rim. Top and bake immediately.
- If it cannot be used at once, cover and refrigerate it immediately. Never leave garlic in oil standing at room temperature.
Notes
- This formula intentionally makes only what one pizza needs. Do not prepare a countertop bottle of homemade garlic oil.
- Refrigerate at 4°C or colder and discard after 4 days, counting the preparation day as day 1. Never store it at room temperature. Freezing small labelled portions is the safe long-term route.
- Raw grated garlic is strong and can scorch on an exposed crust. Keep the film thin and cover most of it with the planned toppings.
Sources consulted
- Christoph Mayer’s house notes are the primary source for the one-pizza quantities.
- National Center for Home Food Preservation, Freezing Garlic-in-Oil states that room-temperature garlic in oil risks botulism and limits refrigerated storage to 4 days.