Italian Herb and Garlic Pizza Crust
Level up your pizza with this jam-packed herb and garlic pizza dough, it's so simple and comes together in 10 minutes. Readers say it's their favorite go-to pizza dough recipe! Quick rise 1 hour or slow rise 24-72 hours before baking.
Servings: 2 crusts
Calories:
Ingredients
- 1¼ cup Warm Water
- 1 packet Instant or Active Dry Yeast approximately 2 1/4 tsp of yeast
- 1 tsp Sugar
- 4 cups All Purpose Flour
- 2 tsp Kosher Salt
- 2 TBSP Italian Seasoning (dry)
- 4 cloves Garlic - minced see blog notes
- 1 TBSP Olive Oil + enough to coat the bowl + drizzle the top of the pizza
- 3 TBSP Corn Meal
Instructions
- You want to measure out 1 1/4 cup of warm water. Luke-warm, warm to the touch. In your measuring cup, sprinkle on top of the water your sugar and yeast and let it sit for 5 minutes, it should start to look foamy.
- Using a stand mixer with the douch attachment, combine your flour, salt, Italian seasoning, minced garlic and your water with the activated yeast.
- Start mixing it together, make sure to turn your mixer on slowly so that flour doesn’t pop out of your bowl, as it starts to come together you can turn the speed up faster.
- While the mixer is still running, add in the TBSP of olive oil.
- Let the dough mix for about 5 minutes until it starts to form a ball.
- Drizzle your bowl with olive oil, place your dough in the bowl and cover to rise. If you are doing a quick rise on the counter, cover with a clean kitchen towel and let it rise until it doubles in size, about 1 hour. If you are doing a slow rise, cover with plastic wrap and place in the refigerator.
- Punch the dough and divide in half for two crusts. If you plan on freezing one of the doughs, then shape it into a disk, wrap in plastic wrap or place in a large ziplock bag, try to remove as much air as possible – label and freeze.
- Preheat your oven to 425F and if you’re using a pizza stone, place it in the oven to warm up as the oven preheats. If you’re using a sheet pan, no need to preheat it.
- Sprinkle the counter with corn meal to help prevent it from sticking and it will help create a crispier crust. Roll it out, until it’s about 1/4 inch thick, you may want to turn it between rolls to make it a circle shape.
- Sprinkle corn meal on your pre-heated pizza stone or sheet pan. Place your rolled out dough on the stone or pan.
- Drizzle with a little of olive oil, this helps the crust stay crisp and strong for the toppings.
- Add your toppings.
- Bake at 425F for 10-12 minutes.
