Rosemary & Garlic Pizza Dough

Normally I make my Grandma Inspired Pizza Dough when I’m making pizza at home. But sometimes I feel the need to “spice” things up and incorporate flavors into my dough. My all-time favorite spice combination is rosemary and garlic (see my Focaccia PIzza with Prosciutto and Arugula). So I decided instead of just putting this on top of my dough only, I’d incorporate it into the dough. And the outcome is lovely, fragrant and tasty!

Prep Time: 30 minutes
Rise Time: 4 hours
Rest Time: 30 minutes
Total Time: 5 hours

Yields: 2 pizza doughs


  • 1-½ cups of warm water (approximately 100 degrees) – you can achieve this just using hot water from the tap
  • 2-¼ teaspoons of yeast (standard package). I find that Dry Active and Instant both work perfectly fine with this process
  • 1 tablespoon of sugar (this activates the yeast!)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 sprigs of fresh rosemary, chopped (approximately 1 tablespoon)
  • 5 cloves of garlic, chopped
  • 3-½ cups of all purpose flour


  1. Add your warm water, yeast and sugar to the stand mixer bowl.  Let it sit for about 10 minutes until it’s all bubbly
  2. Add olive oil, salt, pepper, rosemary, garlic and flour. 
  3. Using a dough hook, mix on medium low until a dough forms.
  4. If it’s super sticky or dry – add a teaspoon of water or flour as needed.
  5. Wipe the bowl with olive oil and brush the top of the dough with olive oil.  Cover with plastic wrap and then drape a kitchen towel on top.  Set aside to rise for approximately 4 hours. The kitchen towel makes a dark, warm space for the yeast to do its thing!
  6. Before use, separate the dough into 2.  Form into a ball and let them rest for 30 minutes on a floured surface covered in a towel before using.
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