Nellie & Phoeb's

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Nellie & Phoeb's in the Kitchen: Herbed Pizza Dough

Look No Further, I Created The Perfect Crust!

After a couple years of trying new pizza dough recipes, I finally had enough dough under my belt to do a little recipe experimenting. I combined a few things from a few different recipes, switched it up a little, & created the PERFECT Crispy Herb Seasoned PIZZA DOUGH!
The ingredients (baking powder not pictured).
Mix dry ingredients in your stand mixer, while you let your yeast & hot water mixture sit for a few minutes.
Slowly add olive oil & water yeast mixture until a dough ball forms.

Place the dough ball in a dish coated with olive oil, cover it with plastic wrap for 30 minutes, then remove the plastic wrap & place a clean towel over the bowl. Let it rise at room temperature for an hour or until it doubles in size.
After the dough has risen, cut it into 2 equal sections & separate, place each one on an olive oil coated baking sheet or baking stone. Let it rest for 5 minutes. Pre-heat oven to 500 degrees. I used pre-made sauce this time, I always buy/try a different brand, but they are all pretty good. It’s easy to make it fresh too!
Start to stretch your pizza dough by holding it in the air & pinching the edges in a circular motion, like you are turning a steering wheel.
Then lay the dough on your oiled baking sheet & push/stretch the dough evenly until it’s about 15” in diameter.
I used a pizza pan with holes in the bottom; they are supposed to make the crust crispier because they allow the steam to escape through the bottom of the pan, preventing soggy pizza. I also used a Pampered Chef Baking Stone. I don’t prefer one pan over the other; they both produce crispy pizza crust.
Get the baking stone here The Pampered Chef. 
A small jar of pre-made pizza sauce will cover both of the 15” pizzas. Use the back of a serving spoon to spread the sauce evenly over the dough, leaving a space around the edge.
I topped this pizza with spinach first (optional). You bake it at such a high temperature, that the spinach will burn up if it is exposed (especially if you put it under the broiler to brown the toppings or cheese).
Top with shredded mozzarella. It is best to freshly grate your cheese if you have time. You can also add feta, parmesan, Asiago, and/or goat cheese, for a richer cheese flavor. Fresh mozzarella slices are also an option.
Leave it as a plain cheese pizza or top with whatever vegetables or meats you want! I topped this with what I had on hand, sliced Roma tomatoes, yellow & red bell peppers, & onions.
Bake at 500 degrees for 15 minutes, then put it under the broiler for 3 minutes to brown the toppings (if needed).
Try to let the pizza cool down & let the cheese congeal a bit before you slice into it (it's hard to wait)! I think it tastes better after it sits at room temperature for a few minutes.
To reheat the leftovers, place slices in a large sauté pan & cook on the stove top until the cheese has melted & the crust is crispy. 
Nellie & Phoeb’s Herbed Pizza Dough Recipe:

Yield: Two- 15” Pizzas

1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1 teaspoon baking powder
1 -1/2 teaspoons yeast

1 -1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon Italian seasoning

2 tablespoons olive oil + 1 teaspoon olive oil to coat bowl
1 -1/3 cups hot water

3 cups bread flour

Combine the yeast & hot water in a separate bowl & let it sit. Combine the flour, salt, baking powder, Italian seasoning, sugar, garlic powder, and onion powder, in the bowl of a stand mixer fitted with the paddle on low speed.  Mix until blended, about 1 minute.  Add the olive oil and then the water/yeast mixture slowly, and continue on low speed until fully incorporated. Increase the speed and stop when the dough pulls away from the sides of the bowl & forms a ball.

Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise for 30-60 minutes. Remove the plastic wrap & cover with a kitchen towel until it doubles its original size.

(Or, skip the above instructions & throw all ingredients into a bread maker & run it through the knead & rise functions.)

Cut the dough ball in half, press & stretch each half onto an oiled baking stone or pizza pan. Top with cheese & toppings of your choice.

Bake at 500°F for 15 minutes, (if needed broil for 3 minutes to brown toppings)

My pizza dough inspirations: Bobby Flay's Pizza Dough, Annie Eat's Chicago Style Pizza Dough, The Pioneer Woman Basic Pizza Crust, Edible Moments Pizza Hut Pizza Dough


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