If you’re yearning for the authentic taste of Italian pizza right from your kitchen, this Rustic Italian Pizza Dough Recipe is your ticket to achieving just that. With its rustic charm and delightful flavors, this recipe captures the essence of traditional Italian cuisine. The combination of sun-dried tomatoes and a variety of aromatic herbs creates a dough that’s rich, flavorful, and perfect for any pizza topping you desire.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

This recipe uses a blend of common and unique ingredients to create a delicious pizza dough. Here’s a detailed look at what you’ll need:

1 cup warm water (between 105ºF to 110ºF)
2 1/4 tsp. active dry yeast (or 1 packet)
1 tbsp. honey
2 1/2 cups bread flour (reserved 1/2 cup)
1/4 cup jarred sun-dried tomatoes, drained and finely chopped
1/2 tbsp. dried oregano
1/2 tbsp. dried basil
2 tsp. garlic powder
1 tsp. ground thyme
1 tsp. ground marjoram
1/2 tsp. ground Himalayan sea salt
2 tbsp. sun-dried tomato oil from the jar
Unbleached all-purpose flour for work surface, as needed
1 tsp. olive oil

The sun-dried tomatoes bring a subtle sweetness and robust flavor, while the Himalayan sea salt adds a hint of mineral richness. If you can’t find Himalayan sea salt, regular sea salt will work just fine. For those looking for substitutions, you can replace bread flour with all-purpose flour, although the texture might differ slightly.

Step-by-Step Instructions

Preparing the Yeast Mixture

Start by combining the yeast, warm water, and honey in the bowl of a stand mixer. The water temperature is crucial; it should be between 105ºF to 110ºF to activate the yeast without killing it. Stir the mixture and let it sit for approximately 15 minutes. You’ll know the yeast is active if it becomes frothy and bubbly.

Mixing the Dough

In a separate bowl, whisk together the flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram, and sea salt until everything is well blended. Add the sun-dried tomato oil to the yeast mixture, then incorporate 2 cups of the flour mixture. Using the dough hook attachment on your mixer, mix on speed 2 for about 2 minutes, scraping down the sides of the bowl as needed. Gradually add the reserved flour a tablespoon at a time until the dough clings to the hook and pulls away from the bowl’s sides. Increase to speed 4 and knead for an additional 4 minutes.

Kneading the Dough

Transfer the dough to a lightly floured surface. With floured hands, shape it into a ball by tucking the dough underneath itself. Proper kneading is essential for developing gluten, which gives the dough its elasticity and chewiness.

First Rise

Place the dough ball into a large, lightly greased bowl, swirling it gently to coat with oil. Cover the bowl with a clean dish towel and let it rest in a draft-free area, like an unheated oven, for 1 hour. The dough should double in size, which indicates a successful rise.

Second Rise

Punch down the dough to deflate it and reform it into a ball. Return it to the bowl, cover, and let it rise for another hour in the same draft-free spot. This second rise ensures a lighter, airier dough.

Shaping and Rolling the Dough

After the second rise, deflate the dough and knead it for a few minutes on a lightly floured surface. Divide the dough into two equal portions using a bench scraper and shape each portion into a ball. Lightly flour your work surface and rolling pin, then roll each dough ball into a 12-inch diameter circle, starting from the center and working outwards. Transfer the rolled-out dough onto separate pizza pans that have been lightly dusted with cornmeal. Your pizza crusts are now ready for toppings and baking.

Recipe Tips & Frequently Asked Questions

Best practices for making pizza dough: Use bread flour for a chewier crust, ensure your water is at the correct temperature for the yeast, and allow the dough ample time to rise.

How to store leftover dough: Wrap it tightly in plastic wrap and store it in the refrigerator for up to three days or freeze for up to a month.

Tips for achieving a perfect crust: Preheat your oven to the highest temperature and use a pizza stone if possible.

Common questions about pizza dough preparation: Why isn’t my dough rising? (Check yeast freshness and water temperature). Why is my dough too sticky? (Add more flour gradually).

Troubleshooting tips for common problems: If the dough is too dry, add a bit more water. If it’s too sticky, add more flour.

Advice on storing and freezing dough: Divide the dough into portions before freezing, and thaw in the refrigerator overnight before using.

What to Serve With This Recipe

A rustic Italian pizza pairs beautifully with a variety of side dishes. Consider serving it with a fresh arugula salad topped with shaved Parmesan and a simple vinaigrette. For wine pairings, a robust red like Chianti or a crisp white like Pinot Grigio complements the flavors well. As for appetizers, bruschetta or a charcuterie board with Italian meats and cheeses makes an excellent start, while a classic tiramisu serves as the perfect dessert to end your meal.

Variations and Customizations

Feel free to experiment with this versatile dough recipe. Add different herbs and spices to the dough, such as rosemary or sage, for a unique flavor profile. You can also use alternative flours like whole wheat or spelt for a different texture. For those with dietary restrictions, this recipe can be adapted to gluten-free or vegan versions by using appropriate substitutes.

This Rustic Italian Pizza Dough Recipe is a delightful way to bring the flavors of Italy into your home. With a few simple ingredients and a bit of time, you can create a pizza crust that’s rich in flavor and perfect for any topping. Give this recipe a try and don’t hesitate to share your own variations and tips for making it even better. Buon appetito!

Ingredients:

Instructions:

Begin by mixing the yeast, warm water, and honey in the bowl of a stand mixer. Stir to combine and let the mixture sit for approximately 15 minutes.
In a separate medium bowl, whisk together the flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram, and sea salt until evenly distributed.
Add the sun-dried tomato oil to the yeast mixture, then incorporate 2 cups of the flour mixture.
Using the dough hook attachment on your mixer, mix on speed 2 for about 2 minutes, scraping the sides of the bowl with a spatula as needed.
Continue mixing on speed 3, adding the reserved flour a tablespoon at a time until the dough clings to the hook and pulls away from the sides of the bowl. Increase to speed 4 and knead for an additional 4 minutes.
Transfer the dough to a lightly floured surface and, with floured hands, shape it into a ball by tucking the dough underneath itself.
Place the dough ball into a large, lightly greased bowl, swirling it gently to coat it with oil. Cover the bowl with a clean dish towel and let it rest in a draft-free area, like an unheated oven, for 1 hour.
After an hour, punch down the dough and reform it into a ball. Return it to the bowl, cover it again, and let it rise for another hour in the draft-free spot.
Once the second rise is complete, deflate the dough by punching it down and knead it on a lightly floured surface for a few minutes.
Shape the dough into a ball and divide it into two equal portions using a bench scraper. Shape each portion into a ball by tucking the dough underneath.
Lightly flour your work surface and rolling pin, then roll each dough ball into a 12-inch diameter circle, starting from the center and working outwards.
Place each rolled-out dough onto separate pizza pans that have been lightly dusted with cornmeal. Your pizza crusts are now ready for your favorite toppings and baking.