Parmesan and Basil Pizza Dough

Fresh Parmesan and Basil Pizza Dough - Parmesan and basil kneaded into the dough creates a crust with a delicious crispy salty bite.

Fresh Parmesan and Basil Pizza Dough

 

Enthusiasm is the yeast that raises the dough. –  Paul J. Meyer

Fresh Parmesan and basil kneaded into the pizza dough creates a crust with a delicious crispy salty bite. Great for pizza, calzones, and focaccia bread. Recipe makes one large thick crust pizza, or two medium thin crust pizzas. Excellent for making  Famous Tomato and Basil Pizza Pie with Homemade Garden Fresh Pizza Sauce

Fresh Parmesan and Basil Pizza Dough
Fresh Parmesan and basil kneaded into the dough creates a crust with a delicious crispy salty bite.
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Ingredients
  1. 1 Pkg dry yeast (2 1/4 tsp)
  2. 1/4 cup warm water (for proofing Yeast)
  3. pinch of sugar
  4. 3/4 cups warm water
  5. 2 tbsps olive oil
  6. 2 1/4 cups all purpose flour
  7. 2 tsps salt
  8. 1/2 cup fresh Parmesan cheese
  9. 1/4 tightly packed chopped basil
Proofing the yeast
  1. Place 1/4 cup warm water, pinch of sugar and yeast into large bowl and stir.
  2. Allow to sit for 5 minutes. Yeast should foam up and expand to double in size.
Dough
  1. Add Olive oil, 3/4 cup warm water, salt, Parmesan, basil and 1 cup of flour to yeast mixture. Stir well.
  2. Add additional cup of flour and mix (this is where you will have to get your hands in and mix, don't worry they will wash up just fine) until dough begins to leave sides of the bowl and forms a rough shaggy ball.
  3. Turn dough out onto floured surface and knead the dough in a push pull fashion until dough is soft and pliable and no longer sticky, about 5 minutes. You made need to add additional flour to keep the dough from sticking.
Rising
  1. Once dough is soft and pliable and no longer sticky, form into a ball.
  2. Place in lightly oiled bowl and lightly brush dough with oil to keep the top from drying out.
  3. Place plastic wrap tightly over the top of the bowl.
  4. Place bowl in a warm, draft free place to allow dough to rise until double in size. Usually about 45 minutes.
Forming dough
  1. Once raised double in size, punch dough down and knead again slightly to remove any air bubbles.
  2. Allow to rest for 5 minutes and shape into desired form.
Notes
  1. Recipe makes one large thick crust pizza or two medium thin crust pizzas.
  2. Place desired sauce and toppings on pizza and bake at 425 F for 25-30 minutes depending on size of pizza.
Pure Grace Farms http://puregracefarms.com/
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Comments

  1. Lisa Snodgrass says

    Thank you! The best recipe for pizza dough. I first tried the recipe about 4 years ago. Tomorrow, my oldest daughter (she just turned 10), is having a sleepover and we will work together with the other girls, using this recipe, to create personalized pizzas. Yum!

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