RUSTIC ITALIAN PIZZa DOUGH

This flavorful dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust! VIDEO https://www.youtube.com/watch?v=Q_EVoAGYJrw

• Ready In: 20 mins
• Yields: 2 pizza doughs

Ingredients

• 2  teaspoons active dry yeast
• 1  cup warm water (between 105-110F)
• 1  tablespoon honey
• 2 1⁄2 cups bread flour (reserved 1/2 cup)
• 1⁄4 cup sun-dried tomato
• 1⁄2 tablespoon dried basil
• 1⁄2 tablespoon dried oregano
• 2  teaspoons garlic powder
• 1  teaspoon  ground thyme
• 1  teaspoon  ground marjoram
• 1⁄2 teaspoon sea salt
• 2  tablespoons  sun-dried tomato  oil
• 1⁄2 tablespoon unbleached all-purpose flour (work surface, as needed)
• 1  teaspoon olive oil

Directions

1. In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
2. Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
3. Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
4. After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
5. Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.