Finding Problems With Your Restaurant

This Herbed Pizza Dough Will Kick Your Homemade Pizzas Up A Notch

by Peppi Hautala

Do you like making pizza, but always feel like your homemade pies pale in comparison to the pizzas at a local pizzeria like Greg's Pizza? Perhaps all you need is a new and exciting crust recipe. This herbed pizza dough recipe takes a while to make, but if you're patient, it yields a crispy, chewy crust with plenty of flavor.


  • 1 ½ cups warm water (approximately 120 degrees F)
  • 3 ½ to 4 cups bread flour
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 1 tablespoon garlic, mince
  • 1 tablespoon fresh basil leaves, minced
  • 1 tablespoon fresh parsley leaves, minced
  • 1 tablespoon fresh oregano leaves, minced


Dissolve the yeast and the sugar in the warm water. Let it sit for about 5 minutes. Bubbles should begin to appear; if no bubbles appear, this means your yeast is dead and you need to start over with new yeast.

Add 2 cups of flour, along with the salt and olive oil, to the yeast mixture. Beat on medium speed for 1 minute. Slowly add the remaining flour until a medium-firm dough forms. Whether or not you have to use the full 4 cups of flour will depend on the humidity and temperature that day, as well as the exact type of flour you use. Sometimes, 3 ½ cups may be enough – so add flour slowly after you reach that amount so you don't end up with a dough that's too stiff.

Knead the dough for 6 minutes, using the hook attachment of your stand mixer. Then, add the garlic and herbs to the bowl, and knead for an additional minute.

Turn the dough out into a lightly greased bowl, cover it with plastic wrap, and place it in a warm place to rise for about 90 minutes. The dough should double in size. If it does not appear to have doubled in size within 90 minutes, let it sit for an additional 30–60 minutes.

Punch down on the dough to remove the air, and then divide it into two pieces. Shape each piece into a ball. Let your dough balls rest for 20 minutes, and then they're ready to shape into pizza crusts and use however you please.

If you do not feel like making two pizzas at once, wrap one of the dough balls in plastic wrap (prior to letting it rest), and place it in the freezer for later use. Later on, if you thaw if for about 2 hours on the counter, you can then use it as you would fresh dough.