Pizza dough with herbs
2 servings
60 minutes
Herb pizza dough is a fragrant base for one of the world's favorite dishes. Its roots trace back to the traditions of Italian pizzaiolos who have perfected the art of dough for centuries. The addition of Provençal herbs gives it a unique flavor with hints of basil, oregano, and thyme. This dough pairs perfectly with classic tomato sauces, soft cheeses, and savory toppings, creating a vibrant gastronomic experience. It is tender and airy with a light crispy crust when baked in a hot oven. Suitable for both classic pizzas and experimental recipes with unconventional ingredients. Regardless of the topping, this dough will always serve as the foundation for a delicious dinner that easily gathers family and friends around the table.
1
Dissolve yeast, salt, and sugar in warm milk.
- Milk: 0.5 glass
- Dry yeast: 3 teaspoons
- Salt: 0.3 teaspoon
- Sugar: 0.5 teaspoon
2
Gradually add the flour. Then add the herbs and knead everything thoroughly.
- Wheat flour: 2 glasss
- Herbes de Provence: to taste
3
While the filling is being prepared (about 20-30 minutes), the dough should rest near the radiator.
4
I made a pizza with filling. On the dough layer - tomato paste, ham, sliced tomatoes, olives, and a lot of grated cheese.
5
Bake in a preheated oven at 220 degrees. It was ready in 20 minutes.
