Pizza Dough with Rosemary and Parmesan

We both had a day off on Good Friday and we planned on spending it together on a no-schedule, let-the-wind-carry-us wherever, relaxing, unscripted day.

The best laid plans….

I had to get an Easter present to our godchildren and I could not see shipping the HUGE pink plastic egg I had filled for them.    So, I made plans to see them, have a quick lunch, and deliver their present.     The Hubs wanted to go too.

Fifteen minutes away from our house, he gets a work emergency call.   Printers aren’t printing or some other IT emergency.

I turned around to bring him home so he could start his rescue.   I was on my own for this road trip.

Basically, we both ended up back at the house around 5:00, tired and weary from our own respective travels.

I decided to make his favorite dinner—pizza.

I was whipping up my basic pizza dough when I spied some dried rosemary clippings on the cabinet.   (They must have been leftover from a care package I shipped back to my sister.)     I threw in some.     (Besides, my last post had me thinking of new ways to use my favorite herb.)

I thought some Parm would go good with rosemary, so I threw some grated cheese in as well.

Voila!    A new pizza crust!

Pizza Dough with Rosemary and Parmesan

1 T. dry yeast
1 1/4 c. warm water
2 T. extra virgin olive oil
4 c. flour, divided
1 t. dried rosemary
1/4 c. grated Parmesan

In the bowl of a stand mixer, stir together yeast and water.   Let set for 1-2 minutes.    Equip mixer with dough hook.   While mixer is running, add olive oil and 2 cups of flour.    Continue to run mixer and add rosemary and cheese.    Carefully add in up to two more cups of flour.   (When dough  is stiff, knead with dough hook for five minutes.)

Remove dough to an oiled bowl, cover with a clean dish towel and let rise until doubled.

I kind of got busy and it actually quadrupled before I could do anything with it.

While dough is rising, place pizza stone in oven and preheat oven to 500 degrees.    Let preheat for at least 45 minutes.

When dough has risen, punch down and roll out.

This is the handiest pizza roller.

(This recipe actually makes enough for two pizzas.   I was lazy and didn’t want to deal with another half of dough so I used it all for a REALLY thick and chewy crust.    If you use only half, freeze the rest.)

Place pizza dough on hot stone and prick with a fork.

I already had it on the HOT stone and in the oven before I remembered to prick it and take a pic.

I like to pre-bake the crust a bit so bake for about 5 minutes or until it just starts to get some color.

Pre-baking keeps the crust crisp.

Remove from oven, top with favorite toppings and cheese and return to oven until cheese melts.

At least we got to spend a nice quiet evening together!

(For other pizza recipes, click here.)