Herbed Pizza Dough Recipes

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HERBED-PIZZA-DOUGH



herbed-pizza-dough image

Make and share this herbed-pizza-dough recipe from Food.com.

Provided by LikeItLoveIt

Categories     Yeast Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 3/4 cups bread flour
1/2 cup flour (for "working" the dough)
7 ounces warm water
1 tablespoon yeast
1 tablespoon mixed herbs (for pizza, oregano, parsley, etc.)
1 tablespoon chopped sun-dried tomato
1 teaspoon salt
cooking spray

Steps:

  • Dissolve the yeast in the water until foamy (about 10 minutes).
  • Place in mixer bowl and add salt, herbs, dried tomatoes and flour.
  • Knead on low (speed 2 on Kitchen Aid) until ball forms and climbs up dough hook (takes about 5 minutes).
  • Place in bowl that has been sprayed lightly with cooking spray.
  • Cover and set in a warm place to rise (1-2 hours).
  • Makes a crust for a large (12" or more) pizza.
  • You can probably knead this by hand for 10 minutes and get the same results.
  • I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato.
  • Baked on a perforated pizza pan for 20 minutes at 425F.

FRESH HERB PIZZA



Fresh Herb Pizza image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h45m

Yield 1 pizza

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving

Steps:

  • Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
  • In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
  • Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
  • Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
  • Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
  • Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

HERBED FOCACCIA



Herbed Focaccia image

Provided by Sandra Lee

Categories     side-dish

Time 38m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons olive oil, divided
1 (15-ounce) bag refrigerator pizza dough, at room temperature
2 teaspoons Italian seasoning
2 plum tomatoes, sliced thin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
  • In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
  • Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

HERB PIZZA DOUGH



Herb Pizza Dough image

Homemade herb pizza dough adds tons of flavor to your pizza night! You'll love this easy-to-make dough.

Provided by Megan | Stetted

Categories     Dinner

Time 25m

Number Of Ingredients 6

1 cup warm water (divided)
2 1/4 teaspoons active dry yeast
2 1/2 cups all-purpose flour (divided, plus more as needed)
1/4 cup chopped fresh mixed herbs (such as oregano, basil, and parsley)
2 tablespoons olive oil
1/2 teaspoon fine sea salt

Steps:

  • Pour 1/4 cup warm water into a large bowl and sprinkle active yeast over the top. Let sit while it dissolves.
  • Once dissolved, add 2 cups flour, the herbs, olive oil, salt, and remaining water. Mix together to form a cohesive dough, adding remaining 1/2 cup flour as you go.
  • Knead dough by hand or with a stand mixer, adding just enough flour to prevent sticking to surface, until dough is smooth. (This should take about 5 minutes by hand.)
  • Cover and let rise 30-60 minutes, until doubled.
  • Prepare your toppings while the dough rises. Roll out dough onto pan, top, and bake pizza at 450°F for 15-20 minutes.

Nutrition Facts : Calories 368 kcal, Carbohydrate 62 g, Protein 10 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 3 g, ServingSize 1 serving

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE ITALIAN HERB PIZZA DOUGH



Homemade Italian Herb Pizza Dough image

Provided by freshsimplehome

Time 1h20m

Number Of Ingredients 6

1 Packet of Active Fast Yeast
1 tablespoon of Sugar
3 tablespoons of Italian Herbs
5 Cups Flour
3 teaspoons of Garlic Salt
1 tablespoons of Olive Oil

Steps:

  • Place two cups of warm water in the bowl. Pour packet of active yeast into the water and let rest for 5 minutes. Add 1 TBS sugar. Let the sugar and yeast sit for about 10 minutes.
  • Next, add 1 TBS olive oil, 3 tsp garlic salt and the 3 TBS Italian Seasoning.
  • Turn mixer on, with dough hook, and slowly start adding flour.
  • Once all ingredients are combined, transfer dough to a greased baking sheet. Grease plastic wrap and place on top of dough, fully covering it.
  • Set in a room temperature area to rise for at least 2 hours.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

HERB PIZZA DOUGH



Herb Pizza Dough image

Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."

Provided by mersaydees

Categories     < 4 Hours

Time 2h

Yield 1 pizza dough

Number Of Ingredients 6

1 tablespoon active dry yeast
3/4 cup water, lukewarm (105 degrees F)
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 teaspoon salt
2 tablespoons mixed fresh herbs, minced or 1 tablespoon dried herbs
1 tablespoon extra virgin olive oil

Steps:

  • Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
  • In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
  • Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
  • Place the dough on a lightly floured work surface using some of the ½ cup flour.
  • Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
  • Form the dough into a ball.
  • Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
  • Place dough on work surface lightly dusted with the remaining flour.
  • Punch the dough down.
  • By hand, gently press dough out into desired shape.
  • Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
  • Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
  • Lift the edge of the pizza to form a slight rim.
  • Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
  • Top as desired.
  • Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.

HERB & PARMESAN PIZZA DOUGH (BREAD MAKER)



Herb & Parmesan Pizza Dough (Bread Maker) image

An easy fun way to make pizza. This dough has a little more flavor than the usual dough. Try it with my red and white pizza sauce, recipe #263283. Prep time varies depending on the bread machine's dough cycle.

Provided by appetizerqueen

Categories     Breads

Time 1h40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 cup water
2 tablespoons water
2 tablespoons olive oil (vegetable oil works too)
1 garlic clove, minced (optional)
3 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon mixed Italian herbs
2 teaspoons parmesan cheese (grated)
2 1/2 teaspoons regular active dry yeast

Steps:

  • Place all ingredients in bread machine in the order listed.
  • Select dough cycle on machine and press start.
  • When dough is finished remove with floured hands and shape into size and thickness of desired pizza and place on greased cookie sheet or pizza tray.
  • Top with favorite sauces and ingredients.
  • (Baking time is generally 18-20 minutes at 400°F).

HERBED PIZZA CRUST



Herbed Pizza Crust image

Make and share this Herbed Pizza Crust recipe from Food.com.

Provided by Cinthea

Categories     Breads

Time 25m

Yield 1 12-inch pizza, 4 serving(s)

Number Of Ingredients 10

2/3 cup water (110 to 115 degrees F)
1/2 teaspoon salt
2 1/4 cups all-purpose flour or 2 1/4 cups bread flour
1 teaspoon sugar
1 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper, ground
1/4 teaspoon dried thyme leaves
2 teaspoons active dry yeast
1 tablespoon cornmeal (optional)

Steps:

  • Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.
  • Program dough cycle setting; Press start.
  • When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2-3 minutes more. Continue patting and stretching until dough is 12 - 14 inches in diameter.
  • Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.
  • Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes *** I have added toppings with the dough from here and baked and it's great! But the recipe continues on -- ***
  • Position oven rack in lowest position; Preheat oven at 500°F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.
  • Remove from oven.
  • Follow topping and baking directions for individual recipes.
  • Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust. *** I've also been known to add garlic to this recipe.*** Enjoy!

Nutrition Facts : Calories 268.5, Fat 0.9, SaturatedFat 0.2, Sodium 294.6, Carbohydrate 56, Fiber 2.7, Sugar 1.2, Protein 8.1

HERBED PIZZA DOUGH



Herbed Pizza Dough image

This is a simple pizza dough and it doesn't take all day either. The only appliance I used was my stand mixer with the dough hook!

Provided by ChefCO Mom

Categories     Breads

Time 58m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 9

3 cups flour
1 1/4 cups warm water
1 tablespoon olive oil (herbed, use a good quality EVOO)
1 teaspoon fast rising yeast (bread machine yeast also works here)
1/2 teaspoon brown sugar
1/2 teaspoon garlic salt
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon parmesan cheese, finely grated

Steps:

  • Preheat your oven to roughly 150 degrees. Just enough to make it warm enough to cause the dough to rise well. Then turn your oven off as soon as it heats up.
  • Add all the above ingredients in the order above into your stand mixing bowl. Mix using a dough hook until it forms a ball. Place it in an oiled bowl and cover with a cloth. Place in the warm oven for about 30 minutes or until the dough doubles in size.
  • When dough has doubled, preheat your oven to 400 degrees.
  • Roll out the dough in desired shape. You may need to flour your surface and rolling pin to prevent sticking. I usually just sprinkle my baking sheet (or stone) with corn meal and garlic salt and just press out my dough.
  • Add your favorite toppings and bake for approximately 15-18 minutes depending on the size of pizza you're making. Should just be bubbly.
  • Enjoy with freshly grated parmesan cheese.

HERBED PIZZA DOUGH



HERBED PIZZA DOUGH image

Categories     Herb     Bake

Yield Two 15 inch pizzas

Number Of Ingredients 8

1 cup warm water (between 100 and 115 degrees)
1 package active dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
1 teaspoon kosher salt
1 tablespoon maple syrup
1 tablespoon extra virgin olive oil, plus 1 teaspoon
1/4 cup chopped sage leaves

Steps:

  • Bloom the yeast in the warm water to ensure it is active. (The mixture should become bubbly at the surface and smell fragrantly "yeasty" within five to ten minutes.) Combine yeast mixture with the remaining dough ingredients in the bowl of a stand mixer with a dough hook attached. Mix on medium low speed for at least 10 minutes until the dough forms a somewhat dry mass around the dough hook. If the dough is too sticky to the touch, add flour by heaping tablespoons until the dough is more dry. Turn the dough out onto a lightly floured surface and knead by hand for one minute. Drizzle 1 teaspoon of olive oil into a glass bowl. Form the dough into a ball and roll to coat in the olive oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until double in size, at least one hour. Punch the dough down and cut in half, wrapping one half in plastic wrap to freeze for later use if not making two pizzas.

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