Rustic Italian Pizza Dough

Francine Lizotte


This flavorful dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust!


☆☆☆☆☆ 0 votes

2 -14 inch pizza dough
20 Min
No-Cook or Other


  • 2 tsp
    active dry yeast (or 1 packet)
  • 1 c
    warm water (between 105ºf to 110ºf)
  • 1 Tbsp
  • 2 1/2 c
    bread flour (reserved 1/2 cup)
  • 1/4 c
    sun-dried tomatoes, drained and finely chopped
  • 1/2 Tbsp
    dried basil
  • 1/2 Tbsp
    dried oregano
  • 2 tsp
    garlic powder
  • 1 tsp
    ground thyme
  • 1 tsp
    ground marjoram
  • 1/2 tsp
    ground himalayan sea salt
  • 2 Tbsp
    sun-dried tomato oil
  • ·
    unbleached all-purpose flour for work surface, as needed
  • 1 tsp
    olive oil

How to Make Rustic Italian Pizza Dough


  1. In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
  2. Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tbsp. of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
  3. Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
  4. After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
  5. Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe
  6. To view this recipe on YouTube, click on this link >>>>

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