Herbed Pizza Dough
Every Friday is pizza night in our house. We used to get pizza and wings from our local shop but, with a food allergic child eating out always carries with it the background concern of “what if”. What if they go directly from making pasta to making dough without washing hands. What if there is egg on the table where they work the dough, what if…. We don’t live in fear of his allergies, but since making pizza at home is easy, fun for the kids and costs far less than the $30+ pizza shop visits we have started making our pizza at home more and more. I have been experimenting with the dough, trying to get that perfect crisp on the outside, soft on the inside texture, as well as something that will stretch nicely without tearing.
This dough stretches beautifully and has a nice crisp outside. I do prefer to use bread flour, I think it lends to the crispiness of the crust:
3 – 3/4 cups bread flour
1 teaspoon sugar
1.5 teaspoons salt
2 tablespoon Italian seasoning (my mix is listed at the end of this post)
2 – 1/4 teaspoons dry yeast
1 – 1/2 cup warm water (about 107 – 112 degrees)
2 tablespoon olive oil
In the bowl of a stand mixer (using the paddle attachment), combine bread flour, sugar, salt, Italian seasoning and yeast.
Keep the mixer running and slowly add the water to the dry mix. Mix until just combined and then switch to the dough hook (you may want to lightly grease your dough hook and collar to help prevent the dough from walking up the hook). Keeping your mixer on a low speed (2 for my kitchen aid) work the dough. If the dough is too sticky add more flour a spoonful at a time. If the dough becomes too dry you can add warm water by the spoonful.
I knead my dough for about 10-12 minutes, paying attention that the mixer doesn’t walk off the counter! You want the dough to pull away from the sides of the bowl, but to still be attached at the bottom.
Lightly brush the inside of a glass or ceramic bowl with olive oil and scrape the dough into the bowl. Flip the dough over a few times to lightly coat it in oil. I like to leave my dough a little sticky.
Cover the bowl with plastic wrap and set is a warm draft free place to rise for about an hour, until the dough doubles in size.
Divide the dough into two balls, work them on a lightly floured surface (I like to use my stove top).
Shape the dough as desired, if it starts to tear, form back into a ball and allow it to rest for 10-15 minutes.
I like to pre bake the dough for about 5 minutes before adding the sauce and toppings.
Enjoy your pizza!
2 tablespoon dried basil
2 tablespoons dried parsely
2 tablespoons dried oregano
2 teaspoons garlic powder
1/2 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon dried, crushed rosemary
1/4 teaspoon red pepper flakes
Combine and keep in an airtight container. Shake before using.