Herbed Pizza Dough
October 12, 2011
"I have two favourite pizza dough recipes and this is one of them. The reason I like this one, is because you can change up the herbs as you like. For example you can use 1/2 tsp oregano, 1/2 tsp thyme and 1/2 tsp cilantro for an Italian style crust. Or, you can use 1 tsp rosemary and 1/2 tsp parsley for Greek style crust and so on. The list is endless be creative and have fun with this crust. I have always used dry herbs for this pizza dough, so I don’t know how fresh herbs would work. This makes enough for 2, regular crust medium pizzas. Please keep in mind that flour types are different from one country to another so start off with a bit of flour and add more as needed."
- Serving Size: 1 (116.2 g)
- Calories 254.8
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.3 mg
- Sodium - 8 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 1.8 g
- Sugars - 0.7 g
- Protein - 6.6 g
- Calcium - 13.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Turn oven light on to keep oven warm for dough to rise.
Add 2 cups of flour and all the above ingredients in the order above into your stand mixing bowl.
Mix using a dough hook, adding the remaining flour a bit at a time, until it forms a smooth elastic ball, about 3 to 4 minutes.
Place it in a greased bowl and cover with a clean cloth.
Place in the warmed oven until the dough doubles in size, about 30 to 40 minutes.
Remove dough from oven.
Sprinkle a bit of flour out onto a work surface and roll out pizza dough into desired shape.
Sprinkle enough cornmeal on pizza pan so pizza will not stick and place dough onto pan.
Return to warmed oven and let rise another 10 minutes.
Remove from oven and preheat to 400 degrees Fahrenheit.
Add your sauce and toppings.
Bake for 12 to 14 minutes or until bottom of crust is golden brown.
Allow to cool a few minutes before slicing.
Tips & Variations
No special items needed.