I usually make a regular pizza dough, but I was making vegetable pizza and wanted to try something a little different. I used the same basic recipe I normally use, but experimented with some herbs and garlic. I love herbs, but was nervous because I sometimes find dried herbs to be overpowering. I didn’t find that to be the case with this pizza dough though.
Your well filled with the yeast mixture should look foamy.
- 1 packet of active dry yeast
- 3/4 cup plus 2 tablespoons of water at 110°F
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 garlic cloves, finely chopped
- Put the packet of active dry yeast in a bowl with the warm water. Let it sit for 10 minutes. The water should get foamy.
- While you’re waiting for the yeast and water, mix the flour, salt, dried basil, dried oregano, and chopped garlic.
- When the yeast mixture is ready, make a well in the middle of your flour bowl. Then, pour the yeast mixture in. Start mixing with a fork until they are well combined.
- Transfer the mix to a cutting board. Adding a little flour to your board and start kneading the dough. You’ll knead the dough for 10 minutes. The dough should become smooth and elastic.
- Rub olive oil around a large bowl. You can use the same bowl you used to mix your ingredients. Add the ball of dough and cover the bowl in plastic wrap. Wait 1-2 hours or until the dough has doubled in size.
- Take the dough out of the bowl and start shaping. I like to stretch the dough by pulling the ends with my fingers. You can also use a rolling pin to roll the dough into a circle. Your crust should be 1/4 inch thick.
- Place the dough on your pizza stone or cookie sheet and add your toppings. You can cook the dough at 400°F and take the pizza out when the crust is golden.