When you’ve got a pizza oven as powerful as the Grilla Pie-Ro, you need a pizza dough recipe that packs a punch too.
This recipe takes our near decade old recipe for smoked pizza dough and adds an Italian herb kick that will have your friends and family wondering what your secret is! This dough is fluffy, light and perfect for tavern style pizza. While we like to use this one for regular red sauce pizza, it goes perfectly with white sauce or BBQ style pizza too!
Prep Time: 20-minutes (1-Hour Proof)
Cook Time: 2-Minutes
Estimated Servings: 2 Pizzas
Cook Time: 2-Minutes
Estimated Servings: 2 Pizzas
Ingredients
- 1/2 c Active Duty Dry Yeast
- 2 Tbsp Granulated White Sugar
- 1/4 c Olive Oil
- 2 tsp Salt
- 4 c Flour
- 1 1/2 c Warm Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Crushed Rosemary
- 1 tsp Crushed Basil
- 1/2 tsp Crushed Oregano
Directions
- In a large mixing bowl, add the warm water and sprinkle the yeast on top.
- Allow it to work uncovered for at least five minutes, or until the mixture becomes foamy.
- Whisk your sugar, oil, and salt into the water and yeast mixture.
- Next whisk in your garlic powder, onion powder, crushed rosemary, crushed basil and crushed oregano.
- Gradually add the flour to the mixture, stirring gently, until a sticky dough forms.
- Transfer the dough to a bowl that has been lightly coated with oil.
- Lightly brush the top of the dough with a little olive oil.
- Cover the bowl and set in a warm place for an hour.
- This is called “Proving” the dough, we’re allowing the yeast to work its magic and create a light soft dough.
- After one hour, turn the dough out onto a lightly floured surface and gently knead for 2-3 minutes.
- Let the dough rest for 15-minutes and it is ready for use.
- Roll out the dough to your desired thickness, allow the edges to be a bit thicker to create a crust and coat with your favorite sauce and toppings before taking it to your Grilla Pie-Ro pizza oven for baking!