Black Pepper and Basil Pizza Dough
Speed - 96%
Simplicity - 97%
Tastiness - 100%
98%
Great!
A very savory and aromatic crust that's perfectly chewy inside and crisp on the edges. The chorizo, parmesan, and tomato toppings went very well with the freshness of basil and slight heat of black pepper.
Ingredients
For the Black Pepper and Basil Pizza Dough
- 1 Cup All Purpose Flour
- 1 Cup Semolina Flour
- 1 Teaspoon Salt
- 1 Tablespoon Crushed Black Pepper Corns
- 1/4 Cup Chopped Basil
- 3/4 Cup Warm Water
- 1/4 Cup olive oil
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
For the Toppings
- 1/2 Cup Sliced Chorizo
- 1 Cup Cherry Tomatoes cut in half
- 1 Cup Parmesan cheese shaved
Instructions
- Stir the yeast with sugar and warm water in a bowl. Leave for 5-10 minutes.
- Whisk together the all-purpose flour, semolina flour, salt, and black peppercorns in a bowl.
- Stir the yeast, oil, and chopped basil into the dry ingredients.
- Knead the dough for 5-7 minutes.
- Stretch the dough and set onto a baking pan.
- Top your pizza.
- Bake at 425F for 25 minutes.
This dough is really flavorful, aromatic. . . and one I highly recommend. The play between the pungency of black pepper and the fresh cooling effect of basil just leaves your palate curiously longing for another bite.
Let's start off with some yeast to give our dough some life. We'll be stirring it into warm water and some sugar that it can feed on.
Meanwhile, get everything ready. Mix the all-purpose flour, semolina flour, crushed black peppercorns, and a pinch of salt in a bowl.
Once your yeast has turned all bubbly, make a well in the center of your dry ingredients and pour your wet ingredients in.
That would include your olive oil and chopped basil.
I actually pulse the basil leaves together with my oil lightly in a food processor to make the process a bit more convenient.
Stir everything together with a wooden spatula until a workable dough is formed.
Transfer your ball of dough onto a lightly floured surface and do some kneading for about 5-7 minutes. Your dough should turn shiny, smooth, and fairly elastic.
Set your dough in a lightly oiled bowl and leave it in a warm place for about an hour, covered with a kitchen towel.
After the dough has risen, it would be ready to be stretched and formed into a crust. The moisture of this dough makes it really fun to work with.
To go well with the flavor of basil and black pepper, I chose to go for a mix of chorizo, tomatoes, and shaved parmesan – a classic combo in my opinion.
Bake your pizza for 20-25 minutes at 425F.
Look at how fluffy that middle crust sits on top of a very even crisp base.
Ingredients
For the Black Pepper and Basil Pizza Dough
- 1 Cup All Purpose Flour
- 1 Cup Semolina Flour
- 1 Teaspoon Salt
- 1 Tablespoon Crushed Black Pepper Corns
- 1/4 Cup Chopped Basil
- 3/4 Cup Warm Water
- 1/4 Cup olive oil
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
For the Toppings
- 1/2 Cup Sliced Chorizo
- 1 Cup Cherry Tomatoes cut in half
- 1 Cup Parmesan cheese shaved
Instructions
- Stir the yeast with sugar and warm water in a bowl. Leave for 5-10 minutes.
- Whisk together the all-purpose flour, semolina flour, salt, and black peppercorns in a bowl.
- Stir the yeast, oil, and chopped basil into the dry ingredients.
- Knead the dough for 5-7 minutes.
- Stretch the dough and set onto a baking pan.
- Top your pizza.
- Bake at 425F for 25 minutes.
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