Herb And Garlic Pizza Dough Food

HOMEMADE ITALIAN HERB PIZZA DOUGH

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!

GARLIC AND HERB THREE CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

HERB AND GARLIC PIZZA DOUGH

Steps:

• Preheat oven to 375c.
• Dissolve yeast in water, adding sugar and oil.
• Set aside until bubbly.
• In a large bowl, mix flour and spices.
• Then add yeast mixture. Mix with hands until in a smooth ball.
• Roll out on floured surface.
• Bake in over for 5-7 minutes before putting on the toppings.
• Bake with toppings for 20-25 minutes.

FRESH HERB PIZZA

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.

GARLIC PIZZA CRUST

Steps:

• Dissolve yeast in water and add sugar.
• wait a few minutes.
• add oil and salt and garlic .
• mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl.
• add remaining flour w/ dough hook or by hand.
• knead till smooth.
• allow to rise twice in the bowl.
• punch down.
• (I rush this a bit) oil baking sheets .use fingers press out to edges.
• Makes 2 pizzas, cookie sheet size, let rise a bit and top.
• bake at 425* 20min.this is fantastic.
• crust smells slightly like garlic bread.
• but is notstrong.
• We usually make one cheese and the other with ground.
• beef, ham, onion and mushroom.
• Even the kids say it is the best crust so far.
• This makes 2 cookie sheet sized or 12 after school snack size I form them in thebottom of a cheapo pie pan, top and bake completely and put them in zip bags.