Homemade Italian Herb Pizza Dough. Need we say more? Simple to make and better than any store bought- 100%. Delicious Italian herbs, EVOO, a dash of garlic salt and sugar, flour, and the magic of yeast… and voila: the best dough around. Simple to make and easy to freeze when making ahead of time. Wow your family and friends with this addition to homemade pizza night!

Why is my pizza soggy?

Roll out your pizza dough carefully — and stop before it begins to look too thin. This can make your dough weak. Soggy pizza can happen for a number of reasons but the number one reason is that the pizza wasn’t cooked in a hot enough oven. It can also be a product of super wet toppings you use. We always throw our pizza stone in the oven, then preheat to 500 F for about an hour. When we roll out our dough and throw it in, our pizza only takes 6-7 minutes to cook!

Ingredients for Homemade Italian Herb Pizza Dough

• 1 Packet of Yeast
• Sugar
• All-purpose flour
• Olive oil
• Italian Seasoning
• Garlic salt

How to make our Homemade Italian Herb Pizza Dough

Place 2 cups of warm water in your mixing bowl. Make sure it is not TOO HOT or else it will not react with the yeast well.

Slowly add your yeast packet to the water. Don’t worry if it lays on top.

Add 1 TBS of sugar. Let those three ingredients rest for about 8-10 minutes.

After approximately 10 minutes, add 1 TBS of olive oil, 3 tablespoons of Italian seasoning and 3 teaspoons of garlic salt.

Drop your dough hook into the mixture and slowly start stirring.

Add flour, 1 cup at a time. You will notice that the more flour you add, the longer it will take to fully incorporate it with the wet ingredients. Carefully add the last cup of flour, slowly, while constantly mixing. Whether or not you need the last 1/2 cup of flour will be based on your location, humidity, etc.

Once all the flour is incorporated, you will be able to take the dough off the hook and knead it for 30 seconds in your hands without it being all sticky.

*If the dough is still super sticky, keep adding flour until it is not! Make sure you add only a few tablespoons at a time.

After the mixing is done…

Place dough on a greased baking sheet.

Spread plastic wrap over top of the dough, being sure to fully cover. A VERY IMPORTANT step is to spray the side of the plastic wrap that will be touch the dough with a nonstick spray. If you don’t, once it has risen, so much of the dough will stick to the covering. You don’t want that!

Place in a room temperature area. We typically just leave it on the counter in our kitchen and it works just fine!

Sit back and relax because in about an hour, you have pizza dough ready to use!

This pizza dough will enhance any pizza dish you currently make. Making this dough is really simple and takes less than 20 minutes. You can let it sit and rise for a few hours even. The best part for us is that we will make it ahead of time, throw it in a freezer bag, and freeze for whenever we need it. It takes less than 45 minutes to thaw so you don’t have to plan too far ahead of time! This recipe will yield enough dough for two large pizzas. Give it a try – its easier than you think and 20 times better than anything store bought we have found!

Notes to consider:

• Don’t let the dough rise too long – it can change the taste in a bad way!! Rise at room temperature no longer than 5 hours! If you need more time in between making and baking, place in a deep bowl, cover and put in the refrigerator. The lower temperature of the fridge allows the dough to rise a lot slower. Simply remove and let come to room temperature, roll out, and bake!
• When making your pizza, preheat your pizza stone WITH the oven to 500 F. If you don’t, and you try to place a cold stone into a piping hot oven, you risk cracking the stone! Plus – with the stone being hot, your pizza will cook much more evenly!
• Use cornmeal on your stone as a thin layer between it and the pizza dough. This allows you to slide the pizza on and off the stone with ease! If you are making multiple pizzas, just refresh the cornmeal every 2 pizzas because it will burn and change the taste of your pizza.

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