Garlic Oil Pizza Base

This garlic oil base transforms your Neapolitan pizza into a light, aromatic pizza bianca. It’s perfect when you want the dough’s flavor and texture to shine without the acidity of tomato sauce. Try it with fresh mozzarella, ricotta, mushrooms, or prosciutto for a delicate, savory balance. The aglio e olio variation adds a gentle chili warmth layered into the oil itself.

Ingredients

• 1–2 tsp Garlic Oil (per pizza)
• Thin slices of cooked garlic from the infused oil (optional)

Optional Toppings

• Fresh mozzarella or burrata
• Ricotta cheese
• Mushrooms, caramelized onions, or roasted peppers
• Prosciutto, arugula, or fresh basil

Aglio e Olio Variation

• ½–1 tsp Chili Garlic Oil, blended into the garlic oil (per pizza)

Directions

Prepare the Dough

Stretch or shape one portion of prepared Neapolitan pizza dough to your desired size, leaving a slightly raised edge for the crust.

Apply the Garlic Oil Base

Brush or spoon garlic oil evenly over the surface of the dough.

• For subtle flavor – use about 1 tsp per pizza
• For stronger flavor – use up to 2 tsp and scatter a few garlic slices on top

For Aglio e Olio

Blend chili garlic oil into the garlic oil before brushing the dough.

• Gentle heat – ½ tsp chili garlic oil per pizza
• Bolder heat – 1 tsp chili garlic oil per pizza

Add Toppings

Top lightly with cheese and desired ingredients. Avoid adding too much oil or moisture, which can soften the crust during baking.

Bake

Bake according to your Neapolitan dough instructions—typically at 475–500°F / 245–260°C until the crust is blistered and golden, about 1½–2 minutes in a very hot oven or on a preheated baking steel.

Finish

Drizzle with a touch more garlic oil after baking, if desired. Slice and serve immediately.

Notes

Preparation

• Use Homemade Garlic Oil or Chili Garlic Oil for best flavor and consistency.
• For a lighter pizza, use less oil and keep toppings minimal—Neapolitan-style pizza cooks best when lightly topped.

Serving Suggestions

• Top with mozzarella, ricotta, or burrata for a rich pizza bianca.
• Add roasted vegetables, mushrooms, or caramelized onions for earthy depth.
• Finish with prosciutto, arugula, or basil after baking for a fresh touch.

Variations

• For truffle oil aroma, drizzle a few drops just before serving.
• Combine equal parts garlic and chili oil for a subtle, smoky spice.
• Use herb-infused olive oil (e.g., rosemary or thyme) for a Mediterranean twist.