herbed-pizza-dough

herbed-pizza-dough

  • Prep Time: 1 hrs 10 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8

    • About This Recipe

    “You can also knead this by hand if you do not have a mixer.”

    Ingredients

  • 2 3/4 cupsbread flour
  • 1/2 cupflour( for “working” the dough)
  • 7ounceswarm water
  • 1tablespoonyeast
  • 1tablespoonmixed herbs( for pizza, oregano, parsley, etc.)
  • 1tablespoonchopped sun-dried tomato
  • 1teaspoonsalt
  • cooking spray

    • Directions

  • Dissolve the yeast in the water until foamy (about 10 minutes).
  • Place in mixer bowl and add salt, herbs, dried tomatoes and flour.
  • Knead on low (speed 2 on Kitchen Aid) until ball forms and climbs up dough hook (takes about 5 minutes).
  • Place in bowl that has been sprayed lightly with cooking spray.
  • Cover and set in a warm place to rise (1-2 hours).
  • Makes a crust for a large (12″ or more) pizza.
  • You can probably knead this by hand for 10 minutes and get the same results.
  • I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato.
  • Baked on a perforated pizza pan for 20 minutes at 425F.

    • Reviews

  • “This was really good–I used mostly wheat flour and doubled the recipe. USed oregano and garlic powder, as well as a little minced garlic, AND the sun-dried tomatoes called for in the recipe. I have made this twice now and both times I thought it was very good. I topped one pizza (since I doubled it I had two pizzas) with pesto and tomatoes and mozzarella cheese, and the other pizza with plain pizza sauce, tomatoes and yellow squash.Thanks for the great recipe Evangelia!”

  • “OOPS!! I also made pizza sauce tonight and combined my reveiw for that…the shiraz has nothing to do with this recipe! pardon my air-headed-ness. (thats how good this dough is)”

  • “This turned out to be a very tender and crispy pizza dough.We wanted a dough that would work for pizzas on the grill…as seen on a food network show…these worked great!They didnt stick to the grill and were the perfect texture for any style of cooking.A few changes…I didnt have bread flour.only regular..soo rising time took a tad longer (no worries though cause I knew what was up) and we didnt do the sun dried tomatoes.We will deffinately be repeating this recipe.Note…texture was not initially what I expected but that may be why it was a nice crisp dough.”

  • “This turned out wonderful and tasted outstanding! Really full of flavor and crusty on the outside and chewy inside. I cooked it in my convection oven at 400F and it couldn’t of turned out more perfect.Thanks for posting an excellent recipe LikeItLoveIt….”

  • “This really good and pretty healthy too.I used ordinary spaghettie sauce and mozarella cheese on it.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST