Herb Pizza Dough
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Homemade herb pizza dough adds tons of flavor to your pizza night! You’ll love this easy-to-make dough.
We’ve gotten a bit out of the practice of making pizza every week. I don’t really know why, but somewhere along the way I lost the joy of it.
Who knew you could lose the joy of pizza, especially when you can make things like maple walnut chicken sausage pizza or zucchini crust pizza?
Maybe it’s because my kids aren’t very interested in helping out in the kitchen these days. In fact, they’re not very interested in anything that doesn’t involve Minecraft or TV.
This isn’t one of those “I’ll never be one of those parents” statements, because goodness knows my brain isn’t well-equipped for the sort of Mommy & Me activities my kids deserve, but at the same time, when did they become so unwilling to play with the thousands of dollars of LEGO they have in their playroom?
At least we still have dinner together, even if they won’t make it with me.
Have you seen the herb pizza dough at Trader Joe’s? I always want to buy it, but it’s never a day we’re making pizza, and things tend to get lost in my fridge.
But the idea was still so tempting that I’ve been having this recipe on my mind for years.
What herbs can I use for pizza dough?
Fresh herbs are one of the joys of cooking, so I love implementing them in this simple dough.
You can use oregano, basil, and parsley like I did, or try your own favorite combination of herbs.
Rosemary is particularly good, and I think sage would work as well.
Be sure to match your toppings to your herbs, of course. Sage is excellent with chicken and winter squash, while basil is always perfect for anything featuring tomatoes.
What flour should I use for pizza?
I’ve used a variety of flours for making pizza over the years.
The flour that is known as “00” is one of the best for making pizza. It’s finely ground and lower in gluten, which means that your pizza dough will have just the right amount of elasticity.
Many people like to add bread flour to pizza dough as well, to give the texture a mix of both chewy and crispy.
However, because you might not have these specialty flours on hand, you can simply use all-purpose flour!
When you’re mixing the dough, take care to not add too much flour, though it can be tempting.
We have a tendency to not want dough to be sticky at all, but if you add too much flour, the dough will be tough and not rise.
Can I freeze pizza dough?
It’s easy to make a double or even triple batch of this dough, provided your bowls are big enough!
You can make this herb pizza dough in advance and freeze it after rising, if you like.
Let it thaw overnight and then bring to room temperature before stretching out and making the pizza.
You can also put the dough in the refrigerator for 2-3 days before using. You’ll notice that refrigerated dough after day 3 is wetter and more slack, but will be just as delicious baked up.
How do I bake pizza dough?
We have a pizza stone, but we just as often use a nonstick metal pan. You can also use a cast-iron pan for a thicker pan-style pizza!
I like to parbake the dough on the pan before adding toppings. This helps the dough rise unencumbered, as well as ensure it gets cooked through.
Roll out your dough or press into the pan, then prick holes all over the crust with a fork.
Bake for 5-8 minutes in the oven, add the toppings, and bake for 8-10 minutes more, until cheese is melted and crust is golden.
If you prefer to not parbake, simply roll out, add your toppings, and bake.
Herb Pizza Dough
- 1 cup warm water, divided
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, divided, plus more as needed
- 1/4 cup chopped fresh mixed herbs, such as oregano, basil, and parsley
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- Pour 1/4 cup warm water into a large bowl and sprinkle active yeast over the top. Let sit while it dissolves.
- Once dissolved, add 2 cups flour, the herbs, olive oil, salt, and remaining water. Mix together to form a cohesive dough, adding remaining 1/2 cup flour as you go.
- Knead dough by hand or with a stand mixer, adding just enough flour to prevent sticking to surface, until dough is smooth. (This should take about 5 minutes by hand.)
- Cover and let rise 30-60 minutes, until doubled.
- Prepare your toppings while the dough rises. Roll out dough onto pan, top, and bake pizza at 450°F for 15-20 minutes.
And now I want pizza.
Honestly it’s hard to think when I don’t want pizza. I guess it’s whenever I want tacos?
Love this dough! It’s quick, easy and delicious. This is our new go-to recipe for Pizza Fridays!
I have the OXO plastic pizza wheel, too, and love it. I’ll have to check out their pan. Love homemade pizza. It’s the only way I can have garlic-free (I’m allergic) pizza.