Once you’ve tried this herb-and-spice filled dough, you’ll never go back to plain ol’ pizza crust again.
- 1 cup warm water
- 2 tbsp sugar
- 1 tbsp olive oil
- 1 1/2 tsp instant dry yeast
- 1 teaspoon salt
- 2 3/4 cups flour
- 1/4 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp marjoram
- 1 tbsp red pepper flakes
- In a small bowl, combine the warm water, sugar, olive oil and yeast. Stir until the yeast dissolves, then set aside to proof for 5 minutes or until slightly foamy. (If the mixture doesn’t foam, your yeast is too old – toss it out and start again with a fresh packet of yeast.)
- Meanwhile, combine the remaining ingredients in the bowl of a stand mixer fitted with a dough hook. Pour in the proofed yeast, and begin mixing on medium-low until the dough starts to come together. (If the dough looks dry or crumbly, add some water, a tablespoon at a time, until it comes together.)
- Increase the speed to medium, and knead for 5-7 minutes or until the dough is soft and elastic.
- Shape the dough into a ball, and transfer to a large lightly oiled bowl, turning the ball over to coat the entire surface with oil. Cover with a clean dishtowel and set aside in a warm, draft-free spot to rise until doubled in size, about 1 to 1 1/2 hours.
- Once the dough has doubled, punch down, then let rest for 5 minutes before shaping. The finished dough can be used in any recipe that calls for a regular pizza dough – you’ll have enough to make two twelve-inch pizzas, or four large calzones.