HERB PIZZA DOUGH
Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 1 pizza dough
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
- In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
- Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
- Place the dough on a lightly floured work surface using some of the ½ cup flour.
- Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
- Form the dough into a ball.
- Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
- Place dough on work surface lightly dusted with the remaining flour.
- Punch the dough down.
- By hand, gently press dough out into desired shape.
- Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
- Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
- Lift the edge of the pizza to form a slight rim.
- Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
- Top as desired.
- Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.
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Withgod Asogwa
[email protected]I would give this recipe a 3 out of 5. The dough was a bit bland, but the herbs helped to add some flavor.
Oogii ogi
[email protected]This recipe is a keeper! The dough is easy to make and the herbs give it a wonderful flavor. I've made it several times now and it's always a hit.
Agouwa Chikezirim
[email protected]Not bad, but not great either.
MISTER RABBIT
[email protected]I made this recipe for a party and everyone loved it! The dough was perfectly cooked and the herbs added a delicious touch. I will definitely be making this again.
Faye Ritz
[email protected]The dough was a bit too wet for my liking, but the flavor was good.
Steve Billock
[email protected]This recipe is a great starting point for creating your own unique pizza dough. I like to add different herbs and spices to create different flavor profiles.
James Odom
[email protected]Meh.
DarnnyTord
[email protected]I've tried many pizza dough recipes, but this one is by far the best. The dough is soft and chewy, with a perfect amount of crispiness. The herbs add a wonderful flavor that pairs perfectly with any toppings.
Daniel Spanky
[email protected]Not a big fan of this recipe. The dough was too dry and difficult to work with, and the flavor was bland.
Pasang Lama
[email protected]This pizza dough recipe with herbs is a real game-changer. The dough is so flavorful and easy to work with, and the herbs add a delicious touch. I've made it multiple times now, and it's always a hit with my family and friends.