How to Make Garlic Oil for Pizza: Easy Steps!

When we pass in front of the pizza shop, we notice a very nice smell of garlic oil. I figured out how to make that garlic oil at home, and it’s so much better than anything from the store. The taste of the pizza is really different and so good when you make it at home. There is an advantage; you can make it exactly how you like it. Also, this is a great place to start; if you’re up for trying something new in the kitchen, It’s way easier than you might think, and once you try it, you’ll probably wonder why you ever bothered with the store-bought stuff.

Ingredients

Basically, all you need is:

Olive oil (I usually go for extra virgin, but use whatever you’ve got)
Fresh garlic (the fresher, the better)

You can also add:

Some fresh herbs like rosemary or thyme
A bit of salt
Red pepper flakes if you like it spicy

How to Make It

You’ve got two main ways to get that garlicky goodness into your oil:

The Hot Method:

Chop up your garlic.
Throw it in a pan with the oil on super low heat.
Let it bubble away gently for about 15-30 minutes. You want it to smell good, not turning brown and crispy.
Let it cool down, then strain if you want.

This way, it is quicker and gives you a stronger flavor, but you gotta keep an eye on it so you don’t burn the garlic.

The Cold Method:

Chop up your garlic.
Mix it with oil in a jar.
Let it sit on your counter for at least a day or longer if you want it stronger.

This way is pretty foolproof, and the oil might last a bit longer, but you need to be patient.

Quick safety note: To avoid any nasty bacteria, make sure you cook the garlic properly if you’re heating it up. And don’t leave garlic oil sitting out at room temperature for ages – that’s just asking for trouble.

Straining and Storing Your Liquid Gold

Straining is totally optional, but if you want smooth oil without garlic bits floating around, here’s what you do:

Let it cool down if you heat it up.
Pour it through a fine strainer into a bowl.

When it comes to storing your garlic oil:

Use a clean jar or bottle.
Slap a label on it so you remember what it is and when you made it.
Stick it in the fridge. The cold-infused stuff always goes in the fridge. The heated oil can hang out on your counter for a bit, but the fridge will make it last longer.

It should be kept in the fridge for a few weeks to a month. But always give it a sniff test before using it. If it smells off, don’t risk it – chuck it out.

One more safety thing: Garlic oil can be a breeding ground for nasty bacteria if you’re not careful. So cook that garlic well if you’re heating it; always refrigerate it, and if it looks or smells funky, don’t change it.

Using Your Awesome Garlic Oil on Pizza

Before you bake your pizza:

Brush some on your dough before adding toppings. It’ll make your crust extra tasty.
Mix a bit into your pizza sauce for a flavor boost.
Toss your veggies or meats in it before they go on the pizza.