This recipe shows how to make fresh herb pizza dough. It’s easy to make from scratch with just a few ingredients and tastes so much better than anything pre-made. The fresh herbs give an added burst of flavour.
Makes 2 x 30 cm (12 inch) Bases
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
- 1 ½ Cups Tepid Water
- 2 Tsp. Dried Yeast
- 1 Tsp. Sugar
- 1 Tbsp. Olive Oil
- 3 Cups Plain Flour
- ½ Tsp. Salt
- 1 to 2 Tbsp. Fresh Herbs Finely Chopped (Use either/or a mix of Basil, Sweet Marjoram, Thyme or Oregano)
- ½ Cup Plain Flour
- First measure out the water using tap water that is warm but not too hot or it will kill the yeast. Mix the yeast and sugar into the water then leave for about ten minutes until foamy.
- Next put the 3 cups of plain flour in a large bowl then add the salt and herbs. Mix well and make a well in the centre.
- Pour the yeast mixture in the well and add the olive oil. Mix until a dough forms then put the remaining ½ cup of flour on a clean work surface and knead for 5 to 7 minutes or until the dough is smooth and elastic.
- Oil a large bowl then turn the dough ball over in the bowl so the dough is oiled all around. Cover with a damp tea towel and leave in a warm drought free place to rise.
- It does not matter how long you leave the dough as long as it is at least doubled in size. This should take about an hour, but could take longer in cooler conditions. You can also leave the dough overnight in the refrigerator. This will make the yeast work harder and create a better flavour.
- Once risen gently push the dough down then cut in half. If you don’t need two pizza’s you can oil the inside of a freezer bag, place the dough ball in the bag, squeeze out any excess air, seal and freeze. Thaw out in the fridge overnight then knead for a minute on a floured surface before going to the next step.
- Either roll out the dough on a floured surface to the required size or stretch out the dough. I prefer the stretching method as it creates air bubbles in the dough. Place on your pan and brush the surface with olive oil. This will help prevent the sauce from making the dough wet and will create a nice crust on the edge.
- The dough will continue rising as you place on your desired toppings. Bake in a preheated oven 220° (425°F) for 15 to 25 minutes depending on the amount of toppings. If you find the base is soggy, try baking the base on its own for 10 minutes before placing on the toppings then return to the oven.
You could also freeze the pizza base by baking for 10 minutes, let it completely cool, wrap well in plastic wrap then freeze. Let thaw then place on desired topping and bake.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.61 g||7.1%|
|Saturated Fat 0.658 g||3.3%|
|Trans Fat 0.002 g|
|Cholesterol 0 mg||0|
|Sodium 296 mg||12.3%|
|Total Carbohydrate 84.91 g||28.3%|
|Dietary Fiber 3.6 g||14.4%|
|Sugars 1.34 g|
|Protein 12.14 g|
|Vitamin A 29 IU||Vitamin C 1 mg|
|Calcium 29 mg||Iron 5.25 mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
Cook pizzas on a pizza stone for best results. Try this one from Amazon. (Paid link)
Gluten and Dairy Free Options
This recipe is dairy free. For gluten free; use a pizza gluten free blend then follow the packet directions mixing the herbs into the dry flour.
For best results use bread or pizza flour, however the budget conscious can use regular plain flour. It may have a slightly different texture due to a lower protein content but it will work just fine.
Always try to buy common pantry items such as flour in bulk. It can be stored in recycled glass jars with tight fitting lids to protect from pests. Place in a cool dark spot such as your pantry. Flour will keep for at least 12 months.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
To print or save this recipe on how to make fresh herb pizza dough, here is the PDF Version.
Are you new to bread making and not sure how to knead the dough? This video shows just how easy it is. Once the dough feels smooth and elastic you know you’re done.
Do you love growing and preserving your own food? Try this free Homesteading guide to save money at home.
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