Mediterranean Pizza Dough
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Life can be full of surprises! I thought I would become a reporter (I was almost there), get married 👰 before my 30s’ (got married mid-fifties), being a mother (found out I can’t have children), and being already retired… looks like I’m certainly not there yet!
 
Another surprise was to find a passion for cooking and baking as well…
I started cooking seriously in my mid-20s’ and then baking came soon after. If you told me 30 years ago that one day, I’d love making pizza dough from scratch, I would say – “yeah, right!” 🤨. Just like bread, I love the whole process: yeast proofing, rising, kneading, dough proofing, and baking.
 
On the website, I posted a few pizza dough recipes such as Easy-Cheesy Herb, Rustic Italian, Green Onion, and Best Foolproof Cauliflower which won a few prizes 🏆. Now, let’s add another tasty one… my Mediterranean Pizza Dough!
 
This dough recipe is so fabulous! With the added roasted red peppers, they not only give a nice color to the dough but also bring a mix of sweet, smoky 🔥 and tangy flavor. This pie dough adds a delicious dimension to your creative pizza!
 
There are two options when it comes to roasted red peppers. Either you use a jar bought from the store 🛒 or do it yourself. If you’ve decided to use up your bell peppers, there’s a great tutorial on how to do it so click here to find out how… How to Roast and Peel Peppers
 
Like any other pizza dough recipe, the process is pretty much the same…
It’s mixed and kneaded until the dough clings around the attachment before rising twice for 1 hour ⏰ each time. From here, the Mediterranea Pizza Dough is divided into two equal balls, roll them out into 14-inch diameters and then you’re ready to proceed with your pizza recipe!
 
Just to let you know, the dough will be sticky and it’s okay as long as it bounces back which indicates that the gluten has developed and as a result, you’ll end up with a light, airy, well-risen crust. Before its first rise, simply grease your hands 🖐 lightly when forming a ball by pulling under.
 
This Mediterranean Pizza Dough is easy to make 👩‍🍳👨‍🍳 with amazing results! I use it when I make some of my pizza recipes such as Pepperoni, Oysters, Greek, etc. Incredibly delish, this is a great base for your creative pies!
Bon Appétit! 🍽
 
Check out these other great pizza and pasta recipes… 😀
– Shrimp Pizza
– Cacio e Pepe
– Sombrero Pizza
– Creamy Tortellini Boscaiola
– Caribbean Jerk Chicken Pizza
– Baked Ziti
– Pizza Rustica
– Pappardelle with Pancetta & Mushrooms
– Quattro Formaggi Pizza – Four Cheese Pizza
and for even more pizza and pasta recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta
 

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

Mediterranean Pizza Dough

Mediterranean Pizza Dough

Super tasty, this Mediterranean Pizza Dough is a great base for many pizza recipes! It adds another layer of deliciousness to them…
5 from 12 votes
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Servings 2 14-inch pizza dough

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Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 2 hours 15 minutes

Ingredients
  

  • 2 1/4 tsp. dry active yeast
  • 1 cup lukewarm water (between 105ºF-110ºF)
  • 1 tbsp. honey tip & tricks
  • 3 cups bread flour, divided
  • 1 tbsp. Greek seasoning see Recipe
  • 1 tsp. garlic powder
  • 1/2 tsp. ground Himalayan pink salt
  • 1/3 cup roasted red peppers, drained and finely diced tips & tricks
  • 2 tbsp. olive oil, plus more for hands and bowl tips & tricks

Directions
 

  • In the bowl of a stand mixer, add active dry yeast, lukewarm water and honey. Stir well and let it sit for 15 minutes or until foaming.
  • Meanwhile, in a medium bowl, add 2 ½ cups flour, Greek seasoning, garlic powder and salt; whisk well and set aside.
  • When the yeast is alive, add dry ingredients, roasted red peppers, and oil.
  • With the dough hook attachment, process on speed 2 for 2 minutes before increasing to speed 3. Mix until the dough clings around the hook, adding a tbsp. at a time of reserved flour.
  • Increase to speed 4 and knead for 4 minutes.
  • With lightly oiled hands, pull dough under, forming a ball. Place it in a large lightly greased bowl and swirl around to coat.
  • Cover with a clean dish towel and transfer to a draft-free area such as an oven (with the temperature off). Let it rise for 1 hour.
  • After 60 minutes, punch the dough, pull it under to form a ball, place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
  • Punch it again to deflate it and place it on a lightly floured work surface; form a ball. Divide evenly into two pieces using a bench scraper.
  • After forming each piece into a ball, flour the work surface again as well as the dough ball and rolling pin. Roll out the dough into two 14-inch diameters – if it starts to retract, let the gluten relax for a minute or two before continuing.
  • Transfer each rolled-out pizza dough onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.

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