Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.
Recipe information
Yield
Makes 1/4 cup (60 grams)
Ingredients
1-1/2 teaspoons (5 grams) minced garlic
1/4 cup (55 grams) extra virgin olive oil
Preparation
Combine the garlic and oil in a small bowl. Cover and store in the refrigerator for a day or two.
Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright Ā© 2014, published by Ten Speed Press, an imprint of Random House LLC.
Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at tonygemignani.com.
