This is my go-to pizza dough, rich with garlic and herbs. At times I have bought a brand of herbes de Provence from Williams Sonoma that comes in a decorative ceramic jar with a loose fitting lid. It's a pricey decision, but I will attest that the quality of the mixture is quite good.
I just checked out WS. A 1 ounce jar is $18. Whoa, I can't believe I ever rationalized that purchase (they've carried this product for years - and admittedly I always liked the rustic container).
BUT, there's a 2 ounce refill for $12. That's actually a pretty good price.
Herb and Garlic Pizza Dough
2 tablespoons olive oil
3 cloves garlic, sliced or minced
1 teaspoon herbes de Provence
Fresh ground black pepper
1 1/3 cup warm water
1 teaspoon yeast (if using a packet, reduce water to 1 1/4 cups and flour to 3 cups)
3 1/4 cups bread flour (all purpose is an acceptable substitute)
1/3 cup cornmeal
1 tablespoon salt
- Heat oil, garlic, herbes and pepper in a small pan until flavors are released. Immediately remove from heat and let cool. This can be done well ahead of making the dough.
- In a large bowl, sprinkle yeast over the warm water and let sit for about 5 minutes.
- Separately, combine the flour, cornmeal and salt.
- Add the flavored oil to the water, then add the flour mixture about a cup at a time, mixing thoroughly until all ingredients are combined. Steps 3 and 4 can be done in a food processor, for speed.
- Remove from bowl and knead dough for a few minutes until smooth.
Divided into several pieces, the dough also survives well in the freezer for a few weeks or months.