GREEN ONION PIZZA DOUGH

READY IN: 20minsYIELD: 2 pizza doughd

INGREDIENTS

  • 2 14 teaspoonsactive dry yeast (one packet)
  • 1cup lukewarm water (between 105ºF to 110ºF)
  • 1tablespoonhoney
  • 3cupsbread flour, divided
  • 2teaspoonsgarlic powder
  • 12 tablespoondried oregano
  • 1teaspoondried basil
  • 12 teaspoonsea salt
  • 2tablespoonsolive oil, plus more to grease the bowl
  • 1cup finely chopped green onion
  • 1teaspooncornmeal, for dusting
  • NUTRITION INFO

    Serving Size: 1 (784) g

    Servings Per Recipe:1

    Calories: 882

    Calories from Fat 143 g 16 %

    Total Fat 15.9 g 24 %

    Saturated Fat 2.2 g 11 %

    Cholesterol 0 mg 0 %

    Sodium 602.4 mg 25 %

    Total Carbohydrate161.2 g 53 %

    Dietary Fiber 8.4 g 33 %

    Sugars 10.4 g 41 %

    Protein 22.9 g 45 %

    DIRECTIONS

  • In the bowl of a stand mixer, add active yeast, lukewarm water and honey. Stir and let it sit for about 15 minutes.
  • Meanwhile in a medium bowl, add 2 ½ cups of flour, garlic powder, dried oregano, dried basil and ground sea salt; whisk until well blended. Add green onions and whisk well; set aside.
  • Add oil and flour mixture to the yeast. With the dough hook attachment on, process on speed 2 for 2 minutes.
  • Increase to speed 3 and continue mixing by adding 1 tablespoon at a time of the reserved ½ cup of flour. Keep adding until the dough clings to the hook, cleaning the sides of the bowl.Increase the speed to 4 and kneed for 4 minutes.
  • Grease hands with oil and form a ball by pulling the dough under. Place it in a large bowl lightly greased and rotate the dough around to coat it with oil. Cover with a clean dish towel and transfer to a draft-free area such as an oven with the heat off. Let it rise for 1 hour or until it doubles in volume.
  • Punch the dough to deflate it, form a ball again by folding it under, place it back in the bowl, cover with the dish towel, and return it to its draft-free spot for another rise of an hour.
  • When time is up, punch it again and transfer to a lightly floured work surface. Form a ball by pulling under and divide the dough into 2 equal pieces.
  • Form a ball with each piece and working with one at a time, dust with flour and roll it out into a 12-inch diameter with a floured rolling pin. If it’s a little sticky, lightly sprinkle on more flour.
  • Transfer each rolled dough onto a pizza pan dusted with corn meal, stretch it and push it out to form a ridge around the edge and proceed with your recipe.
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