Herbed Pizza Dough

I felt the need to repost this recipe with my added touch to it and as a separate post with actual instructions on how to use it as pizza dough. It is my favorite pizza dough recipe and I use it so much, I have it memorized. I love the seasoning in the crust - which you can change up to fit whatever type of toppings you place on top.


(Print)
What you need:

• 1/2 cup warm water (about 110*)
• 1 envelope instant yeast
• 1 1/4 cups water, room temp
• 2 tbsp. EVOO
• 4 cups bread flour, plus some
• 1 1/2 tsp. salt
• Italian seasoning
• Garlic powder
• Cornmeal

Directions:

1. Mix together warm water and yeast; let stand for 5 minutes or until frothy.
2. Add room temperature water and EVOO to yeast.
3. Place flour, salt, Italian seasoning, and garlic into a stand mixer; mix slightly.
4. Mix in yeast mixture; switch to dough hook once dough comes together.
5. Knead for 5 to 8 minutes. Cover and let rise for 1 1/2 hours or until doubled.
6. After risen, separate into 2 equal pieces. At this point, you can freeze them - wrap them in saran wrap and then place in a ziploc bag. Defrost in refrigerator overnight.
7. Roll out dough on a lightly floured surface.
8. Place a little cornmeal on your pizza pan.
9. Transfer your dough onto the pizza pan and prick with a fork.
10. Bake between 400* to 450* for 8 to 10 minutes.
11. Then top with desired toppings and bake 10 to 12 more minutes.
12. You can skip prebaking and bake the dough with the toppings on it already.

Original Recipe

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