Tuesday, May 31, 2016

Herbed Pizza Dough

We enjoy pizza and once you find a dough that works well for you you won't ever go back to pre made pizza dough. It's so simple to make and adding a few extra spices or herbs to the dough makes it extra tasty. This is also great dough to make a flat bread and top it lightly with oil and a few fresh toppings. When hot out of the oven dip in balsamic and a good olive oil.
  • 1 tbsp active dry yeast
  • 1 cup warm water
  • 1/2 tsp sugar
  • 2 1/2 cup white flour, plus a little for kneading if needed
  • 1/2 cup semolina flour
  • 1 tsp salt
  • 1 tsp dry oregano leaves
  • 1/2 tsp thyme
  • 1/2 tsp dry Greek seasoning
  • 1/4 tsp garlic powder
  • 3 tbsp grated Parmesan cheese
  • 3-4 tbsp olive oil
  1. Place warm water and sugar in a small bowl. Sprinkle with yeast and allow to stand for 8-10 minutes.
  2. While yeast is proofing, add all other ingredients except olive oil to a large bowl. 
  3. Once yeast has proofed stir down and pour over dry ingredients.
  4. Add 2 tbsp of the olive oil.
  5. Using a fork stir until the dough comes together. 
  6. At this point add another tbsp of the olive oil and using your hands knead dough. Add a little more flour if needed to make a soft but not sticky dough. Knead about 5 minutes.
  7. Lightly grease bowl, place dough ball back into bowl and cover. Let stand out of draft for 35-40 minutes.
  8. Roll out dough and fit onto pizza pan.
Now you are ready to top the pizza crust with your favourite toppings. There are a lot of great pizza recipes here on our blog and if you have our Celebrations book Lovella and I also have some great topping ideas as well as several other dough recipes to try out. 


  1. Could I leave out the semolina flour and use all purpose? Not sure if I've ever seen semolina flour in my grocery stores.

    1. Yes, you can just use white flour, or substitute with some whole wheat.

    2. Unless you live in a super small town, I am sure it's in the store. It's one of those things that if you aren't looking for it...you may not know it's there. I live in a itty bitty town, and we have it.

  2. My favorite pizza dough is Sara Moulten's food processor pizza dough recipe. I have used some whole wheat flour in place of the all purpose which gives the dough a nutty taste that we love. I am going to try using some semolina flour(which I really like) and the herbs you recommend. Another good excuse to make pizza!!!

  3. Where can I find semolina flour, and how is if different from all-purpose or best for bread flour?

    1. Semolina is a high protein flour. It adds a slightly nutty and sweet flavour to a dough. I can purchase it at most of our local supermarkets.

  4. How would I go about tripling this recipe? Do I need to just triple everything? Or does that end up being too much yeast, salt, etc?


    1. Hi Kathleen, good question. I think you can just go ahead and triple everything. If you are concerned about the amount of yeast it won't hurt to cut it back a bit. You will still get a nice rise to the dough....and sometimes I like to cut back on the yeast in pizza dough if I'm wanting a thinner crust dough.

  5. This is similar to the recipe I use although I have always been a bit timid with my additions so I look forward to trying Kathy's amount of herbs and Parmesan. I think semolina flour is great in pizza dough. It is available at many bulk stores, in the baking aisle of grocery stores and in shops selling Mediterranean and Middle Eastern groceries