This delicious pizza dough is seasoned with herbs and just the right amount of extra virgin olive oil. It has a cold fermentation stage overnight in the fridge that gives it wonderful flavor. This dough makes two 12-inch pizzas. This recipe derived from Taste of Home’s The Best Pizza Dough.
- 1 & 1/4 cup warm water (110 to 115 degrees F)
- 2 teaspoons sugar
- 1 package (2 & 1/4 teaspoons) dry yeast
- 3 & 1/2 cups to 4 cups of 00 flour (all-purpose flour can be substituted)
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/3 cup extra virgin olive oil, plus more for greasing the bowl
- In a 2 cup measuring cup (or small bowl) mix the warm water, yeast, and 1 teaspoon of sugar together. Set aside.
- In the bowl of a stand mixer, place 3 cups of flour. Add the salt, basil, oregano and the other teaspoon of sugar. Whisk briefly to combine with flour. Insert the dough hook attachment.
- With the stand mixer running on medium low, pour in the olive oil and the yeast mixture and mix until just combined. While running, add 1/2 cup flour. If the dough is still sticking to the bowl after the flour is kneaded in, continue to add flour until the dough no longer sticks to the bowl. Knead dough for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a clean bowl greased with a bit more olive oil. Turn the dough over so it is coated with oil. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes, then place it in your refrigerator at least overnight, or up to three days. Allow it to warm for 30 minutes at room temperature before shaping the dough and topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: lunch or Dinner
- Method: Bake
- Cuisine: American
Keywords: pizza, pizza dough, baking