Easy Cheesy Herb Pizza Dough
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Homemade pizza dough 🍕 has become more popular in the last decade and people are getting all the accessories to make their own. From pizza stones, to scrapers, to imported 00 flour, to pizza ovens, this new trend gives bakers an opportunity to experiment with ingredients and showcase their creativity!
 
There are a lot of you out there who either don’t know how to make pizza dough or are intimidated by it. I was once also “intimidated” but because of my curiosity 🕵️‍♀️ and sense of adventure, I took the chance to make it and I have to say I won’t go back to store-bought pre-made pizza crust ever again, unless I am forced to.
 
Making pizza dough is pretty straight forward. The most important component of dough making is “TIME” ⏰. If you want to have awesome, flavorful dough, start the day before. If time is an issue, letting your dough rise at least twice works just fine.
 
What I’m sharing with you today is my Easy-Cheesy Herb Pizza Dough. As the title mentions, it’s easy! I add cheese 🧀 with herbs because I love these ingredients. Now you can adapt yours with ingredients you love or make it plain without the cheese and herbs. Don’t expect to see Frankie tossing dough up in the air in the video 📽. I’m too clumsy for that and very accident prone as well. I want to scrape my dough off the rolling mat not the ceiling…lol 😂!
 
Don’t be afraid and really give it a shot. If you follow the directions and take your “time”, I guarantee you’ll love the results and perhaps just like me, you won’t go back to premade pizza crusts bought from the store. I’m sure you’ll become a great pizzaiolo in no time…
Bon Appétit! 🍽
 
NOTE: Besides this one, I have other recipes including my Rustic Italian Pizza Dough, Mushroom Lovers Pizza Dough, Green Onion Pizza Dough, Best Foolproof Cauliflower Pizza Dough, and Ancient Multi Grain Pizza Dough which will be posted in the near future so stay tuned!
 
Here are some great pizza recipes you’ll love with this homemade pizza dough… 🍕🥰
– Hawaiian Ham Bacon Pizza
– Seafood Pizza
– Calzone
– Sombrero Pizza
– BBQ Pulled Pork Pizza
– Greek Pizza
– Meat Lovers Pizza
– Quattro Formaggi Pizza • Four Cheese Pizza
and for more pizza and pasta recipes 🍕🍝, click on this link… Recipe Category • Pasta & Pizza
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Easy Cheesy Herb Pizza Dough

Easy-Cheesy Herb Pizza Dough

People love to make their own pizza but somehow they still buy the pre-made pizza crusts from the store. Making it from scratch is so easy...give it a try!
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Servings 2 -12 inch pizza doughs

Hover to scale

Prep Time 20 minutes
Cook Time 0 minutes
Passive Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Ingredients
  

  • 1 cup warm water (between 105-110ºF)
  • 2 1/4 tsp. active dry yeast
  • 1 tsp. honey tips & tricks
  • 2 1/2 cups bread flour, divided
  • 1/4 tsp. ground Himalayan sea salt
  • 1 tbsp. Italian seasoning see Recipe
  • 1 tbsp. dried rosemary
  • 1 1/2 tsp. garlic powder
  • 1 cup shredded cheese, such as Monterey Jack Habañero
  • 2 tbsp. extra-virgin olive oil, plus more for the bowl tips & tricks
  • Corn meal, for dusting

Directions
 

  • In the bowl of a stand mixer, mix together water, yeast and honey; let stand for 10 minutes or until the mixture is foamy and bubbly.
  • Meanwhile, in a medium bowl, combine 2 cups flour, salt, Italian seasoning, rosemary, garlic powder and cheese. Reserve the remaining ½ cup of bread flour on the side.
  • Insert the dough hook attachment and pour in olive oil with 2 cups flour mixture to the yeast. Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tbsp. at a time of the reserved 1/2 cup until the dough ball forms and clings to the dough hook, cleaning the sides of the bowl. Increase speed to 4 and kneed for 4 minutes.
  • Meanwhile, lightly coat a large bowl with olive oil; set aside.
  • Transfer dough to the work surface and form a ball by pulling under. Place it into the prepared bowl and turn to coat with oil; cover with a clean dish towel.
  • Transfer the bowl to a draft-free area such as an oven with the heat off. Let it rise for 1 hour or until it doubles in volume.
  • Punch dough to deflate, form a ball by folding under, turn it over, cover and transfer back to it's draft-free area for another rise of an hour.
  • Punch once again and transfer onto a lightly floured work surface. Divide dough into 2 equal pieces and form 2 balls by folding under.
  • Place one ball on the floured mat, flour the rolling pin and roll out into a 12-inch diameter - if it starts stretching back, stop rolling and let the gluten rest.
  • Preheat the oven to 500ºF.
  • Transfer each rolled dough onto a corn meal dusted pizza pan. Add pizza sauce, leaving about 1-inch around the edge, and add toppings of your choice. Transfer topped pizza to the preheated oven and bake for 8-12 minutes or until the dough is lightly browned and crisp.

Notes

Footnote: You can proof your dough overnight; after kneading, cut it into 2 pieces and transfer dough to an oiled bowl. Cover with plastic wrap and let it sit for 8 to 24 hours in your refrigerator. When ready to roll, let dough sit at room temperature for 30 minutes.

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