RUSTIC ITALIAN PIZZa DOUGH

Baking & Desserts

Chef’s Note

“This flavorful dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust!VIDEO https://www.youtube.com/watch?v=Q_EVoAGYJrw”

READY IN:

20mins

YIELD:

2 pizza doughs

UNITS:

US

IngredientsNutrition

  • 2 teaspoonsactive dry yeast
  • 1 cupwarm water (between 105-110F)
  • 1 tablespoonhoney
  • 2 1⁄2 cupsbread flour (reserved 1/2 cup)
  • 1⁄4 cupsun-dried tomato
  • 1⁄2 tablespoondried basil
  • 1⁄2 tablespoondried oregano
  • 2 teaspoonsgarlic powder
  • 1 teaspoonground thyme
  • 1 teaspoonground marjoram
  • 1⁄2 teaspoonsea salt
  • 2 tablespoons sun-dried tomato oil
  • 1⁄2 tablespoonunbleached all-purpose flour (work surface, as needed)
  • 1 teaspoonolive oil

    • Directions

  • In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
  • Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
  • Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
  • After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
  • Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.

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