Summer is arriving and the quarantine is on! Looking for a fun stay-at-home activity that's delicious too? Look no further! Upgrade from the store-bought soggy pizza dough and make it from scratch. This mouthwatering pizza concoction is everything we love the most: cheesy, garlic-y, and most importantly features our olive oil and fresh herbs! Recipe in collaboration with the talented NattEats.
- 2 1/2 cup all-purpose, whole wheat or pizza flour
- 2 1/4 tsp instant yeast
- 1 tbsp sweetener such as raw sugar, honey, agave, etc.
- 2 tbsp O-Live & Co. Extra Virgin Olive Oil
- 1 cup very warm water (between 105-110F)
- 1 tsp pink Himalayan salt
- 1/3 cup O-Live & Co. Extra Virgin Olive Oil
- 1/4 cup chopped fresh herbs such as thyme, lemon thyme, oregano and basil
- 4 garlic cloves, minced
- 1/2 tsp pink Himalayan salt
- fresh mozzarella cheese
- ricotta cheese (optional)
- fresh herbs for serving
In a mixing bowl, add flour, instant yeast, sugar and salt. Mix to combine.
Then, add oil and water. Mix with a spatula or using a mixer with a dough hook on a low speed until dough comes together. If the dough doesn't stick together, add more water. If it's too wet, add a bit more flour.
Knead for a few minutes on a lightly floured surface or continue with the dough hook. Your dough should be smooth and elastic. Poke it with your finger and it should slowly bounce back. Shape into a ball, place in a greased bowl and lightly grease the top of the dough. Cover and let it sit in a warm place for minimum of one hour. The dough should double in size. (Pro tip: lightly heat up an oven, turn it off and place the bowl inside).
Meanwhile, prepare the pizza sauce. In a small bowl, whisk together the olive oil, chopped herbs, garlic and salt. Set aside.
Preheat oven to 450 degrees Fahrenheit.
For two pizzas, lightly grease two 12 inch round pans. For one lightly grease a larger pan.
Transfer the dough onto a lightly floured surface, knead a few times. For two pizzas, cut the dough in half. Otherwise, leave as one to make one large.
Using lightly floured hands gently stretch each half into a disc. Place on prepared pan(s). Top with olive oil sauce, dollops of ricotta and fresh mozzarella. Bake for 12-14 minutes.