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Herb-laced Pizza Dough Recipe

PIZZA! The dough always yeild so much. I made enough for eight pizzas. WORTH IT. I like to jazz up my pizzas with a few herbs and spices. Ensures each bite is delicious down to the last bite. It's a pretty simple recipe and can be adapted easily depending on what range of toppings you have.



1kg strong white bread flour

1 and a 1/2 Teaspoons of Salt

1 Teaspoon of Pepper

2 Teaspoons of Dried Oregano

2 Teaspoons of Dried Sage

2 Teaspoons of Dried Basil

2 Teaspoons of Dried Majoram


14g Active Dried Yeast

300ml Milk

350ml Warm Water

1 Tablespoon of Molasses


In a large jug mix the wet ingredients. Stir until the molasses is diffused.

In a large mixing bowl, sift the flour and mix in all the dry ingredients. Create a well in the centre of the mixing bowl.

When the wet ingredients are foamy, pour the mixture into the well. Stir with a fork and gradually incorporate the flour until it's in one ball. Knead it out until the dough is stretchy.

Transfer to an oiled bowl, cover with cling film and leave to rise until it has doubled in size (depending on your kitchen environment, 45-1 hour).

Once it's reached size, punch the dough back, and separate into 8 even sized pieces.

If you're ready to cook, spin them out into pizza bases, dust with flour, and separate with wax paper.

If not, wrap them in cling film and put them in the fridge. Don't wrap too tight, lest you want your dough prison breaking through the glad wrap and growing limbs.


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