A garlic and herb seasoned pizza dough that can be used for either high-rise pizza crusts or rolled out for thin-crusted pizzas.
Garlic and Herb Pizza Dough
Ingredients Makes: 2 x 18” pizza crusts
4 cups unbleached all-purpose flour (can sub up to 1 cup with Whole Wheat)
3/4 tsp sea salt
2 Tbsp liquid honey
4 1/2 tsp instant yeast (2 packets)
2/3 tsp garlic powder
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp onion powder
1 1/2 cups warm water (about 110ºF)
1/4 cup extra-virgin olive oil
Ensure the yeast is active. It is a good idea too ensure the yeast is working and active. Do this by warming 1 1/2 cups of water to 110 degrees Fahrenheit; and by using a meat or candy thermometer.
Stir in 2 tablespoons of honey to give the yeast something to eat, and then stir in the 4 and 1/2 teaspoons or 2 packets of yeast. Gently stir, cover and allow the ingredients to proof for 10 minutes; a foamy top should form up to an equal amount of the liquid. If no or very little foam appears than the yeast is not active. Now that the yeast has been proofed, stir in the olive oil.
Combine dry ingredients. In a large bowl combine the flour, sea salt, and seasonings together which include the garlic powder, basil, oregano and onion powder.
Add the yeast and knead the dough. Slowly add the active yeast and water mixture to the flour mixture, and knead on low speed until the dough comes together (or knead with your hands for about 5 minutes). The dough will be slightly sticky.
Let the dough rise. Form the dough into a ball and lightly apply some olive oil to the outside of it. Put the dough in a bowl and cover with a lid. Empty the oven and then turn the oven on to bake for just 1 minute only to warm it up then turn the oven off. Turn on the oven light to keep the oven mildly warm. Place the bowl with the dough in the warmed oven, and allow it to rise for about 1 hour, or until it has doubled in size.
Roll out risen dough. Once the dough has risen, punch it down to release the air bubbles. Divide the dough in two equal pieces, and roll out each piece on a lightly floured surface evenly into a round or rectangular shape. How thin the dough is rolled out will determine how thin the crust will be.
Making the pizza. Transfer the rolled out dough to a baking sheet or pizza pan. Spread a seasoned tomato sauce atop the dough and then layer it with your choice of pizza toppings and then top that with some shredded cheese. Bake at 450ºF for 15 to 18 minutes, or until browned on the edges. Allow to cool slightly before cutting and serving.
Storing. This recipe can easily be doubled, and you can freeze it, tightly wrapped, for up to 2 months. To defrost, stick it in the fridge the night before wanting to use it. Allow to come to room temperature before rolling.
Recipe shared by: J. Marshall
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