Herb Pizza Dough Food

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.

ITALIAN HERB CRUSTED CHEESE PIZZA RECIPE

Steps:

• Heat oven to 200°C.
• Grease a 16-inch pizza pan with butter or a non-stick cooking spray. Set asdie.
• On a lightly floured surface, roll pizza dough into a 16 inch circle.
• Poke in a few areas with a fork, cover, and let rise 20 minutes.
• Meanwhile, In a small bowl, mix together the butter, olive oil, basil,oregano, rosemary and garlic.
• Transfer dough to a prepared pan or baker's peel.
• Spread butter-herb mixture over the dough.
• Now add a layer of pizza sauce, Italian cheese blend and a one cup of mozzarella cheese.
• Top with the chicken pieces, onion, green pepper and olives.
• Top with remaining mozzarella and cheddar cheese.
• Sprinkle a pinch of dried oregano, basil,rosemary and fresh basil leaves.
• Bake in preheated oven until crust is golden and cheese is bubbly, 10-15 minutes.
• Let cool for about 5 minutes before slicing.
• Delicious Italian Italian Herb Crusted Cheese Pizza is ready to serve. ENJOY!!

HERB PIZZA

Steps:

• Combine all of the dough ingredients in a large mixing bowl and stir well with a wooden spoon or mix in a food processor.
• After the ingredients are combined, let the dough rest 5 minutes.
• mix again for 5 minutes.
• grease the inside of a gallon size freezer bag and place the dough inside.
• Make sure there is no air in the bag when you seal it so the dough has room to expand. (You may also divide the dough into four smaller bags.)
• refrigerate over night.
• Before using, the dough must come to room temperature which takes about 2 hours.
• Place the dough on a floured surface and roll out about 1/2 - 3/4 inch thick.
• Cut into desired size.
• Makes 4 6" pies.
• For the topping mix all of the ingredients together.
• Place dough on a pizza stone or a cookie sheet.
• Spread topping on each pie and bake in a preheated oven at 450F for 5-8 minutes.

HERB & PARMESAN PIZZA DOUGH (BREAD MAKER)

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 DOUGH

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.

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!

HERB BREAD OR PIZZA DOUGH

Steps:

• Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
• Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
• Allow this mixture to sit until quite bubbly, about 30 minutes.
• Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
• Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
• Mix thoroughly by hand or in an electric stand mixer. If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes. If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough. Or use the mixer, fitted with the dough hook, and knead for about 5 minutes. The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom. A very soft, slightly moist dough will make the best focaccia.
• Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator. (Remove from the refrigerator 2 hours before shaping.)
• Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan. Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges. If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping. Try not to deflate or smash all of the air out of the dough as you are shaping it. Dimple the surface of the dough by lightly poking it with your fingertips.
• Drizzle with: 2 tablespoons olive oil.
• Cover and let rise until doubled in height, about 2 hours.
• While the dough is rising, preheat the oven to 450°F. If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread. Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone. Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes. Invert the pan to remove the bread and place on a rack to cool.
• variation
• Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
• Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
• Divide the dough in two before shaping and press into two 1/2-inch-thick disks. Put the disks into oiled 8-inch pie plates. Dimple, oil, let rise as above, and bake, checking after 10 minutes.
• Top with sautéed onions, cheese, tomato slices, or sautéed greens before baking.

HERB PIZZA DOUGH

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.

EASY-CHEESY HERB PIZZA DOUGH

Steps:

• 1. In a bowl of a stand mixer, mix together yeat, water and honey; let stand for 5 to 10 minutes to proof until mixture is foamy and bubbly.
• 2. In the meantime, combine in a medium bowl, 2 cups flour, salt Italian seasoning, rosemary, garlic powder and cheese. Reserve the remaining ½ cup of bread flour on the side.
• 3. Insert the dough hook; pour olive oil and 2 cups flour mixture to the yeast (reserv ½ cup). Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tbsp. of remaining flour at a time until dough ball forms and cling to the dough hook, cleaning the sides of the bowl. Increase speed to 4 and kneed for 4 minutes.
• 4. Meanwhile, lightly coat a large bowl with olive oil; set aside. Transfer dough to the work surface and form a ball by folding under. Place it to the prepared bowl and turn to coat with oil from the bowl; cover with a tea towel. Transfer bowl to an unheated oven for 1 hour until doubled in volume.
• 5. Punch dough to deflate, form a ball by folding under, turn it over and transfer back to the oven for another rise of 1 hour, covered with tea towel.
• 6. Punch once again and transfer onto a work surface sprinkled with flour. Divide dough into 2 equal pieces and form 2 balls by folding under. Place one ball on the floured mat, flour the rolling pin and roll into a 14-inch diameter.
• 7. Preheat oven to 500ºF. Transfer each rolled dough onto a corn meal dusted pizza pans. Add pizza sauce, leaving about 1-inch around the edge and adding toppings of your choice. Transfer topped pizza to preheated oven and bake for 7-12 minutes or until dough is lightly browned and crisp.
• 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=RnZcKc_-WeU

EASY HERB PIZZA DOUGH

Steps:

• Preheat oven to 450.
• Dissolve yeast in warm water. Set aside in warm place to proof while mixing other ingredients.
• Combine dry ingredients in large mixing bowl and mix well.
• Using a wooden spoon, make a well in the center of flour mixture and add oil and yeast.
• Stir until soft dough forms, then turn out onto lightly floured surface and knead until dough becomes a smooth ball, about 5 minutes.
• Cover dough with a warm towel and allow to rise briefly--about 5-10 minutes, until it's a bit springy.
• Cut dough in half and roll each half into shape you need. (I roll these into two 14" crusts).
• Sprinkle baking sheets with corn meal and place crusts on sheets.
• Bake 5 minutes to set. You can then stick the crusts in the fridge or freezer to use later, or add toppings and bake immediately, 12-15 minutes.

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.