Homemade Parmesan Basil Pizza Dough
What makes homemade pizza awesome? That would be homemade dough! I’m sharing a recipe for a homemade pizza dough made with Parmesan and fresh basil.
Pizza is one of my husband’s favorite meals. I won’t lie, I love it too. Our favorite is New York style pizza but it’s pretty hard to find a really good take out, NY style pizza here. Hubby is so very picky about his pizza though, that I decided to try making it myself instead of spending $20 for something he wouldn’t love.
After I made my own pizza dough the first time, he really liked it. Of course, I don’t think that it was as good as a true NY pizza, but I came pretty darn close. Since then, I started experimenting with dough flavors as well. Parmesan is one of our favorite flavors for crust and his favorite cheese. No joke, he could put Parmesan on a shoe and eat it. My basil is also growing like a weed now, so I added some fresh basil. It turned out awesome!
Homemade Parmesan Basil Pizza Dough
Ingredients
- 1 cup warm water about 120°
- 1/4 oz packet of active dry yeast
- 1 tsp honey
- 2 tbsp olive oil
- 2 1/2 -3 cups all purpose flour may need a little extra for dusting of surface
- 1/2 cup grated Parmesan Cheese
- 10 basil leaves minced
- 1 tsp salt
- Little bit of olive oil to rub on the bowl
- Yellow cornmeal for baking
Instructions
- Place the active dry yeast in a large mixing bowl. Add warm water, honey and olive oil. Stir well and let it bloom for about 5 minutes.
- Add 2 cups of flour, salt, Parmesan cheese and minced basil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined.
- Lightly flour some counter surface and transfer your dough onto the floured surface (if dough is too sticky, you may need to add a little bit more flour (about 1/4 cup.)) Knead the dough until smooth. It will take about 2-3 minutes.
- Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours.
- When ready, take out the dough and knead it for about a minute until smooth. Let the dough rest for about 20 minutes while you preheat your oven. (400 degrees)
- (If you are not baking it right away, cover it air- tight and refrigerate.)
- Roll out the dough and place it onto a pizza stone that has been sprinkled with cornmeal. (You can use any pizza baking sheet)
- Add toppings of your choice and bake for 20-25 minutes.
Nutrition
Make sure you follow me through your favorite blog reader (bloglovin or other), or follow me through | Facebook| Twitter| Pinterest|
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you freeze the dogh? There is just one of me here and making a fresh pizza for one and haaving the rest of the dough in the freezer for the next would be just great!
Definitely going on my rotation. I love to try different crusts and I’ve only found a select few so far that I really, really like. This one looks fantabulous!
Thank you so much!
This sounds great! I am always in search of the perfect pizza dough and this sounds like my search can be over. 🙂 Definitely will be trying this very soon, thanks for sharing!
I made this for dinner tonight, and it was unbelievable! The perfect amount of salt, chew, and crunch. I did half with homemade marinara and half homemade spinach pesto. This is now my FAVORITE pizza dough!
Wonderful! Best compliment to me 🙂 The pizza sounds great too, I love making my own marinara when I have a little extra time :):)
I just made this dough, and was wondering how long can it be refrigerated?
Hi Kate,
I actually used mine right away but at the deli section, fresh dough shelf life is 2 days. I would say no more than 2 days, just to be on the safe side.
This looks delicious!
Dear Lyuba, Your pizza looks heavenly. The basil and homemade crust is just irresistible. I know this is something my family would enjoy immensely. Thank you for sharing.
I found your site through Foodie Fridays.
Blessings, Catherine
Thank you so much, Catherine!
I live in NY it looks authentic to me. Thanks for sharing your pizza with us on foodie friday.
This is exactly my kind of pizza, Lyuba! I love herby breads……
Hi! I just posted my features for the week and YOU are part of them :o) Come on over and check it out. I’d also LOVE for you to pin, share on FB or +1 the collage that features your project… Lets get the word out!!! Please also grab a featured button too. thanks for linking up!
http://www.nap-timecreations.com/2013/06/the-red-white-blue.html
What a great idea to add basil to the crust! Can’t wait to try it… 🙂
Hi, I saw your pizza on Tidy Mom. I love pizza and would eat for every meal. It can be difficult to find good crusts, I can’t wait to try this:)