Homemade Italian Herb Pizza Dough Food

PIZZA DOUGH

Steps:

• This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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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!

ITALIAN PIZZA DOUGH

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

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.
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THE BEST PIZZA DOUGH

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.

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.

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.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

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.

ITALIAN HERB BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).