Rustic Italian Pizza Dough
David and I enjoy having homemade pizza at least once a month. It’s so easy to make plus it’s economical. What’s great about making your pie at home 🏡 is you can create new taste sensations with ingredients sitting in your refrigerator. It’s also a great way to use up any leftovers.
Now, if you really want to go the whole nine yards, making 👩🍳 your own pizza dough is absolutely amazing! Contrary to what people might think, it’s not difficult at all and it’s so rewarding. I love the smell of dough while it’s proofing and going step by step to the final product… awesome!
As you might guess, I like variety and of course, I wouldn’t be satisfied with only one dough recipe therefore I had to create others like this one… my Rustic Italian Pizza Dough! This pie dough is incredible! With sun-dried tomatoes 🍅 and other popular ingredients used in Italian cooking, this is a unique recipe you won’t find at your local pizzeria.
The secret to making good pizza dough is to not rush anything. You have to let it rise a couple of times and the entire process takes about 2 hours ⏰. When it’s time to roll it out, if the dough starts shrinking, take a break and let the gluten settle down.
Besides today’s Rustic Italian Pizza Dough, there’s another popular one which is my Easy-Cheesy Herb Pizza Dough 🧀🍃. As I mentioned earlier, there are more dough recipes that I’ve created like my Ancient Multigrain, Green Onion Pizza Dough, Best Foolproof Cauliflower Pizza Dough, and Mushroom Lovers plus a couple more that I’m still working on so stay tuned…
This tasty Rustic Italian Pizza Dough is a great canvas for your pizza recipes 🍕. The color is enticing and the flavor is just beautiful! This is the perfect crust to make at your next pizza lovers dinner.
Bon Appétit! 🍽
Here are more delicious pizza recipes for you to enjoy…🍕😋
– Hawaiian Ham Bacon Pizza
– Quattro Formaggi Pizza • Four Cheese Pizza
– Pepperoni Pizza
– Mediterranean Artichoke Chicken Pizza
– Seafood Pizza
– Meat Lovers Pizza
– BBQ Pulled Pork Pizza
– Greek Pizza
– Caribbean Jerk Chicken Pizza
– Sombrero Pizza
and for even more pizza and pasta recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta
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Rustic Italian Pizza Dough
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Ingredients
- 2 1/4 tsp. active dry yeast (or 1 packet)
- 1 cup warm water (between 105ºF to 110ºF)
- 1 tbsp. honey tips & tricks
- 2 1/2 cups bread flour (reserved 1/2 cup)
- 1/4 cup jarred sun-dried tomatoes, drained and finely chopped
- 1/2 tbsp. dried basil
- 1/2 tbsp. dried oregano
- 2 tsp. garlic powder
- 1 tsp. ground thyme
- 1 tsp. ground marjoram
- 1/2 tsp. ground Himalayan pink salt
- 2 tbsp. sun-dried tomato oil from the jar
- unbleached all-purpose flour for work surface, as needed
- 1 tsp. olive oil tips & tricks
Directions
- In the bowl of a stand mixer, combine yeast, warm water and honey; stir and let it sit for about 15 minutes.
- Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
- Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture.
- With the dough hook attachment, process on speed 2 for 2 minutes, scraping the sides of the bowl using a spatula.
- Process again on speed 3, adding a tbsp. at a time of the reserved flour, until the dough clings around the hook and releases from the sides of the bowl. Increase to speed 4 and knead for 4 minutes.
- Place dough on a lightly floured work surface and with floured hands, pull it under to form a ball.
- Transfer dough ball to a large lightly greased bowl, gently swirling it around to coat it with oil.
- Cover with a clean dish towel and place the bowl in a draft-free spot such as an oven (with the temperature off); let it rise for 1 hour.
- After 60 minutes, punch the dough down and pull it under, forming a ball again. Place it back in the bowl, cover and return it to its draft-free spot for a second rise of an hour.
- Punch it again to deflate and place it on a lightly floured work surface; knead the dough for a couple of minutes.
- Form a ball and divide evenly in two pieces using a bench scraper. Take each piece and pull the dough under to form a ball.
- Flour the work surface again as well as the rolling pin. Roll out the dough into a 12-inch diameter starting from the center out to the edges.
- Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.
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