Herbed Pizza Dough
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The best thing about this recipe is that it’s so flexible. Use whole-wheat flour to give it an earthy flavor, or use semolina for a toothier texture. Choose herbs to complement your toppings, or just use whatever you have on hand.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 15 minutes Total time: 2 hours and 30 minutes Serves: Makes enough for 2 pizzas
1/4 cup warm water (between 100 and 115 degrees)
1 package active dry yeast
1 cup whole-wheat flour or semolina flour
2 cups unbleached all-purpose flour
3/4 cup cold water
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup chopped fresh herbs: basil, marjoram, oregano, thyme, sage or rosemary (or any combination)
In a small bowl, combine the warm water and yeast and proof for 10 minutes (it should become foamy). In the bowl of a mixer fitted with a dough hook, combine the whole-wheat and all-purpose flour. In a small bowl, combine the cold water, honey, olive oil and salt. With the mixer running, add the honey mixture and then the yeast mixture. Add the herbs. Mix on medium-low speed for at least 10 minutes until the dough forms a ball around the dough hook. If the dough is too sticky to the touch, add all-purpose flour by tablespoon until the dough is easier to handle. Turn the dough out onto a lightly floured surface and knead by hand for 1 minute. Shape into a ball, then place in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let the dough rise at room temperature until double in size, at least 1 hour. Punch the dough down and divide into 2 balls, wrapping half in plastic wrap to freeze or chill for later use if not making 2 pizzas.
Total time for this recipe includes at least 1 hour of rising time.
Per serving: 96 calories (percent of calories from fat, 11), 3 grams protein, 19 grams carbohydrates, 2 grams fiber, 1 gram fat (trace saturated), no cholesterol, 119 milligrams sodium.
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