This homemade herb pizza dough is soft, flavorful, and easy to prepare, making it perfect for a relaxed pizza night at home. Fresh herbs mixed directly into the dough add aroma and depth, turning a simple crust into something special before toppings even touch it.
Why You’ll Love This Recipe
This dough comes together quickly with basic pantry ingredients and fresh herbs. It has a tender interior with just enough chew, bakes beautifully in a home oven, and pairs well with many different toppings. You can make it the same day or prepare it ahead of time, making it flexible for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm water, divided
2 1/4 teaspoons active dry yeast
2 1/2 cups all-purpose flour, divided, plus more as needed
1/4 cup finely chopped fresh mixed herbs (oregano, basil, and parsley)
2 tablespoons olive oil
1/2 teaspoon fine sea salt
Directions
Pour 1/4 cup of the warm water into a large mixing bowl. Sprinkle the yeast over the surface and let it sit for about 5 minutes, until dissolved and slightly foamy.
Add the remaining warm water, 2 cups of the flour, the chopped herbs, olive oil, and sea salt. Stir until a shaggy dough forms.
Gradually add the remaining 1/2 cup flour, mixing until the dough comes together into a soft, slightly sticky ball.
Knead the dough by hand on a lightly floured surface or using a stand mixer with a dough hook for about 5 minutes, adding only enough extra flour to prevent sticking. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise for 30 to 60 minutes, until doubled in size.
Once risen, roll or press the dough into a 15-inch circle, add your desired toppings, and bake at 450°F (230°C) for 15 to 20 minutes, until the crust is golden and cooked through.
You can change the flavor profile by swapping the herbs. Rosemary adds a bold, earthy note, while thyme gives a subtle savory taste. A small amount of minced garlic can be added to the dough for extra depth. For a heartier crust, replace 1/2 cup of the all-purpose flour with bread flour.
Storage/Reheating
If not using immediately, wrap the risen dough tightly and refrigerate for up to 3 days. For longer storage, freeze the dough after the first rise for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before shaping. Baked pizza slices can be stored in the refrigerator for up to 3 days and reheated in the oven until warmed through.
FAQs
Can I use dried herbs instead of fresh?
Yes, use about 1 tablespoon total dried herbs, as dried herbs are more concentrated than fresh.
Is this dough suitable for thin-crust pizza?
Yes, simply roll the dough thinner and bake slightly longer for a crispier result.
Can I make the dough without a mixer?
Absolutely. This dough kneads easily by hand on a lightly floured surface.
What temperature should the water be for yeast?
The water should be warm, around 105–110°F, not hot, to avoid killing the yeast.
Can I prepare the dough the night before?
Yes, refrigerating the dough overnight improves flavor and texture.
Does this dough work on a pizza stone?
Yes, it works very well on a preheated pizza stone.
Can I double the recipe?
Yes, all ingredients can be doubled with no adjustments to the method.
Why is my dough sticky?
Slight stickiness is normal. Avoid adding too much flour, as it can make the crust tough.
Can I make this dough gluten-free?
This specific recipe is designed for wheat flour, but a gluten-free flour blend may work with adjustments.
Do I need to parbake the crust?
Parbaking is optional, but it helps ensure the center cooks through when using heavy toppings.
Conclusion
Herb pizza dough is a simple way to elevate homemade pizza with minimal effort. The fresh herbs add flavor directly to the crust, creating a delicious base that works with many toppings. Whether you make it the same day or ahead of time, this dough is a reliable and flavorful choice for pizza night.
This herb pizza dough is soft, chewy, and infused with fresh herbs for an aromatic crust that elevates any homemade pizza. Easy to make with pantry staples and herbs, it’s perfect for same-day use or prepping ahead.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:1 hour 10 minutes
Yield:1 large pizza (serves 4)
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
1 cup warm water, divided
2 1/4 teaspoons active dry yeast
2 1/2 cups all-purpose flour, divided, plus more as needed
1/4 cup finely chopped fresh mixed herbs (oregano, basil, parsley)
2 tablespoons olive oil
1/2 teaspoon fine sea salt
Instructions
Pour 1/4 cup of the warm water into a large mixing bowl. Sprinkle yeast over the surface and let sit for 5 minutes until foamy.
Add the remaining warm water, 2 cups flour, chopped herbs, olive oil, and salt. Stir until a shaggy dough forms.
Gradually add the remaining 1/2 cup flour, mixing until the dough forms a soft, slightly sticky ball.
Knead the dough by hand or with a stand mixer for about 5 minutes until smooth and elastic, adding minimal flour as needed.
Transfer dough to a lightly oiled bowl, cover, and let rise for 30–60 minutes until doubled in size.
Roll or press dough into a 15-inch circle. Add desired toppings.
Bake in a preheated 450°F (230°C) oven for 15–20 minutes, until the crust is golden and cooked through.
Notes
Swap in dried herbs (1 tablespoon total) if fresh aren’t available.
Replace 1/2 cup flour with bread flour for a chewier texture.
Add minced garlic to the dough for extra flavor.
This dough works well on a pizza stone or baking sheet.
