Is there anything yummier than fresh dough balls out the over with warm garlic to dip? Whether you want to create garlic dough balls, or even cheese dough balls – this recipe will soon be your go to for fluffy dough balls that are a real crowd pleaser.
Made with Allinson’s Olive Oil Dough, our quick dough balls disappear in a flash, and make a great starter for our Deep Pan Pizza – which is also made with Olive Oil dough.
Once you bring Pizza Express copycat dough balls to your kitchen – you’ll never go back!
If you're a fan of this recipe try out our highly rated Pizza Dough recipe!
9 ingredients6 steps
Vegetarian
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
1 tspBillington's Unrefined Golden Caster Sugar
2 tspSalt
300mlWarm water
50mlOlive oil
Plus
200gButter (unsalted) (soft)
4Garlic clove(s) (crushed)
2 tbspParsley (finely chopped, or thyme, chives or basil)
Utensils
Baking tray
Nutritional information per 48g serving
Energy 188cal
Fat 11g
of which Saturates 5.7g
Carbohydrates 19g
of which Sugars 0g
Protein 3.4g
Salt 0.5g
Method
Step 1
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.
Step 2
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.
Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut into 40 pieces (weigh out if you like), shape into balls and sit slightly spaced apart on lightly floured baking sheets.
Step 5
PROVE
Cover the dough again with clean tea towels and leave to prove until doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6). Meanwhile mash together the butter, garlic and herbs with some seasoning.
Step 6
BAKE Bake for 5-8 minutes, until golden and when you tap the bottoms of the dough balls they sound hollow. Cool for 10 minutes, then eat with the garlic butter.
I made this last night and they are great. They took a little longer to bake than the recipe stated, but that may have been to being in the US and trying convert gas mark6/200C to my American stove!
Love this?
Looks very professional, super fun to make and I know will taste amazing!
