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!
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.