Rustic Italian Pizza Dough
This flavorful Rustic Italian Pizza Dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust
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.