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
- Add your warm water, yeast and sugar to the stand mixer bowl. Let it sit for about 10 minutes until it’s all bubbly
- Add olive oil, salt, pepper, rosemary, garlic and flour.
- Using a dough hook, mix on medium low until a dough forms.
- If it’s super sticky or dry – add a teaspoon of water or flour as needed.
- 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!
- 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.