November 27, 2012

Herb Infused Pizza Dough

Sunday nights is often pizza night for Matt and me. I've used a traditional homemade crust recipe for a number of years and decided to switch it up a little bit by adding more flavor to the crust itself. I jumbled a bunch of ideas together to come up with this whole wheat herb infused pizza dough and after watching the following video, really feel like I have nailed down how to make a good pizza dough...finally!

Herb-Infused Pizza Dough

2 cups whole wheat flour + 3⁄4 cup flour, divided
3⁄4 tsp salt 
1 tsp white sugar 
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil 
2 tsp yeast
3 tbsp oil 
2/3 cup very warm water 
More flour for surface when kneading

In a large mixing bowl, mix together 1 cup of the flour, salt, sugar, herbs and yeast.Stir well. Quickly add 2/3 cup of very warm water along with 3 tbsp of oil. Stir well. The dough will be very sticky.

Add in 3⁄4-1 cup more flour, gradually, as youstir. Once all of the flour has been added to the dough, place the dough on a floured surface. Knead the dough for 5-10 minutes, adding more flour if the dough or surface gets sticky, until the dough is not sticky.

Form the dough into a ball and place in a large, oiled bowl. Cover the bowl with a towel and let the dough rise for 1-2 hours, punching the dough down half way through.

For best results, make the dough the day beforehand and place in an oiled and sealed plastic bag in the fridge. Allow the dough to come to room temperature on the counter before forming into the pizza crust. Add sauce and toppings. Cook on stone in 500 degree oven for about 15 minutes.