RUSTIC ITALIAN PIZZa DOUGH
photo by clubfoody
- Ready In:
- 20mins
- Ingredients:
- 14
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
clubfoody
Canada
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