Herb Pizza Dough
| Summary | |
|---|---|
| Prep time | 15 min + ~1.5 hours rising time |
| Cook time | 16-18 min @ 450° |
| Source | (something wine cookbook) pg 45 |
| Yield / serves | 2-3 servings |
| Rating | (unrated) |
Ingredients
- 1 c warm tap water (110-115° F)
- 2 t sugar
- 1/4 oz active dry yeast
- 1/4 c + 1/2 T extra-virgin olive oil
- 3 c all-purpose flour
- 1 1/2 t kosher salt
- 1/4 t ground white pepper
- 2 1/2 T chopped mixed herbs (parsley, basil, oregano)
- 2 1/2 T chopped sun-dried tomatoes packed in oil
- cornmeal
Preparation
In a small mixing bowl, combine the warm water, sugar and yeast, stirring to make sure yeast dissolves. Let stand at room temperature until a foam begins to appear, about 8-10 minutes. The color will be a nutty beige. Add 1/4 cup of the olive oil to the yeast mixture while stirring for 15-20 seconds.
In a food processor fitted with a steel blade, add flour, salt, and pepper. Process for 10 seconds to mix. Add the herbs and sun-dried tomatoes and process for a few seconds. With the machine running, slowly pour in the olive-oil-yeast mixture and process until the mixture comes together in a ball, about 30-45 seconds.
Remove the dough from the food processor and place on a lightly floured surface. Knead the dough by pressing it down and away from you with the back of your hand for about 5-8 minutes, or until the dough is smooth and elastic. This can be tested by placing your thumb in the middle of the dough. It should rise back up slowly. If the dough is too dry, add more warm water and knead until dough achieves the proper consistency. If it is too sticky, add small amounts of flour.
Place the dough in a large mixing bowl coated with 1/2 tablespoon of olive oil. Roll the dough in the oil so that a thin layer covers it. Cover the bowl with plastic and let the dough rise in a warm place for about 1.5 hours (an unheated oven works well), or until it has doubled in size.
Place the dough on a lightly floured surface and punch it down several times to remove air bubbles. Place the dough on a 12-inch pizza pan that has been dusted lightly with flour and cornmeal. Using hands, stretch the dough out and press it down to a 1/2-inch thickness to fill the pan, keeping the edges a little thicker.
