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
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is so nice, and very well explained. I will definitely make this pizza dough this weekend using your tips
Thanks, Doreen! Enjoy! 🙂
Thank you for the great post. I made this pizza dough last night and my family and friends loved it
Awesome! I am so glad you liked it!
This is so good!
I made this pizza dough last night and my family and friends loved it! Thanks for such a great recipe. We will definitely make Again!!
Can you freeze the dough? There is just one of me here and dividing the dough into 2 personal pizzas would be SO nice to do. One in the oven and the next waiting in the freezer…
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:)
Nothing makes pizza taste better than a homemade pizza crust!! You just can’t beat the flavor. I have added roasted garlic to the dough but never basil. I can’t wait to give this recipe a try:) Lynn @ Turnips 2 Tangerines
Popping over from the “Pin Me Party”. Lyuba, I could eat pizza every day. This dough sounds delicious and we certainly have gobs of basil in our patio garden. I am all over this one! Pinning!
xoxo
Looks amazing! I’m always on the lookout for a great pizza dough. Plus, I have basil growing in my garden which will be perfect for this. Thanks for sharing!
This looks awesome!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-linky-party-21/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
YUMMERS!!! Pinning…
Stopping by from the Southern Lovely Show & Share. We do homemade pizza night at our house and we are always looking to improve the pizza…looking forward to trying your crust! Looks good! I would love for you to stop by and join the Rock N Share link party too! Blessings, D@TheShadyPorch
Ooooooh, this looks like it’d add a little pizazz to pizza. Yum!
This sounds perfect. I make a fococcia bread that is very similar, but I put parmesan and herbs on top, I can’t wait to try this, thanks!
Jenna
Mmm…looks so yummy!
KC
I love piazza in any way shape or form. I made one for dinner last night. This looks yummy. Thanks for sharing.
that looks SO good. I’ve got a pizza crust recipe that I like, but this looks worth trying :o) I’ve got a photobook giveaway ending Monday night… have you entered?? Three winners! http://www.nap-timecreations.com/2013/06/tasteful-tuesdays-611-smilebooks.html Emily @ Nap-Time Creations
couldn’t you do all this prework in the brad machine? just wondering.
thanks wanda
I am honestly not sure about the bread machine. I’ve never used one before. You can try and see what you discover 🙂
Tried the bread machine, works great! I love how convenient it is 🙂
Great! Thank you for letting me know, Alexandra!
I use a bread machine always to make pizza crust always great
I will have to try it! Sounds it would be easier too 🙂