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, a few years ago, I shared another one with you … my Easy-Cheesy Herb Pizza Dough. It’s also a lovely recipe but 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
– Seafood Pizza
– Meat Lovers Pizza
– BBQ Pulled Pork Pizza
– Greek Pizza
– Sombrero 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
Rustic Italian Pizza Dough
Hover to scale
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 sea 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.
Don't forget to rate and comment on this recipe!
