Garlic and Herb Pizza Dough

DSC_0325 2.jpg

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.

DSC_0315Your 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
  1. 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.
  2. While you’re waiting for the yeast and water, mix the flour, salt, dried basil, dried oregano, and chopped garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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