Test Kitchen

Quick Herbed Pizza Dough


Our signature pizza at Le Poisson Bleu is made with puff pastry dough and is cooked on a  lined baking sheet.  However, sometimes we get a few pizza stones out and make a traditional pizza sauce and, of course, an easy to make dough that is ready in about an hour.  We cook the pizzas at 500 degrees and preheat the stone for about an hour to make sure it is as hot as possible.  We will often just put an array of topping out and have guests make their own pizza, its a great casual night with friends and wine.


  • 1 envelope of active dry yeast
  • 1 teaspoon of honey
  • 1 1/4 cup of very warm water (105 degrees or a bit more)
  • 2 cups of “00” flour
  • 1 cup of all purpose flour
  • 1 teaspoon of kosher salt
  • 1 tablespoon of extra virgin olive oil (rosemary infused preferred)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon of dried oregano

Making It

  • Whisk the yeast, honey and 1/4 cup of the warm water in the bottom of your mixer bowl, let proof for ten minutes. Should be fregrant and bubbly
  • Fit the mixer with the dough hook and add the flour and salt to the yeast mixture, with the hook on low, add the remaining water, oil , pepper flakes and thyme Continue for about 5 minutes, until the dough comes cleanly off the sides of the mixing bowl
  • Kneed the dough by hand a clean surface, preferably a marble counter, the dough should be firm and smooth when done
  • Take a mixing bowl and rub a little olive oil and put the dough in and cover with a damp kitchen towel and let rise in a warm spot for 30 minutes
  • Cut the dough into 4 pieces then take each ball and pull down the sides and tuck into the ball 4-5 times each, roll the ball on a clean surface until round, put the dough balls on a backing sheet and cover with the damp towel for 20 minutes
  • You can either use the dough immediately to wrap and keep in the refrigerator for a couple of days

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