Homemade Herb Pizza Crust

May 25, 2020Brianna

We had homemade pizza verrrrrrrry rarely growing up. I found as a newly wed that making pizza together at home was a super fun date night in. This recipe is one I’ve been using and perfecting for more than 5 years. I know you’re going to love this herb pizza crust! It’s extremely forgiving and the added herbs will make all you eat it wonder why they’ve never had herbs in their pizza crust before.


Homemade Herb Pizza Crust

Perfect pizza crust with added herbs to make homemade pizza that much better. Several tips to make an even better homemade pizza in the notes.

  • Prep Time: 20 minutes active, 45 minutes inactive
  • Cook Time: 12 minutes
  • Total Time: 1 hour 17 minutes
  • Yield: Serves about 8 1x



3 ½ teaspoons yeast

1 ½ teaspoons sugar

1 ¾ cup warm water

4 ½ cups flour

1 ¼ teaspoon salt

¼ teaspoon pepper

1 ½ tablespoons herbs de Provence (or your favorite pizza herbs)

3 tablespoons olive oil


In the bowl of a stand mixer combine the warm water, yeast and sugar. Let stand for 5 minutes until frothy. Put the dough hook on the stand mixer and add the salt, pepper, herbs de Provence and 2 cups of flour, and olive oil. Mix till combined. Keep adding in the flour till the dough all comes together around the dough hook. You don’t want the dough overly sticky but don’t add too much flour or it’ll be dry. Continue kneading the dough for about 4-5 minutes. Take dough ball out of bowl, spray with cooking spray or lightly brush with oil and return dough to bowl. Put a sheet of plastic wrap over the bowl and let rise till doubled, about 45 minutes- 1 hour.

Preheat oven to 425 F during the last 20-30 minutes of rise time.


Split the dough into 3 pieces for 3 large pizzas, into 4 pieces for medium pizzas, or 4 large thin crust pizzas.

Lightly flour a surface and roll dough out to desired thick-ness. Lightly salt and pepper the top of the dough before putting sauce on it for best flavor.

Bake on a pizza stone or a parchment paper lined baking sheet after putting your desired toppings for 12-14 minutes until cheese is really melty and the edge of the crust is starting to get a hint of color.


Can be halved if you’re not feeding a crowd.

I often will roll my dough out to rectangle instead of a circle and cut into square pizza slices instead of normal shape pizza slices.

One of my tricks to making extra good pizza is using fresh mozzarella cheese on top of all the toppings. Still use shredded mozzarella on top of the sauce but when you have all the toppings you desire, put a few chunks all over the pizza of fresh mozzarella. It’s a game changer.

My favorite homemade specialty pizza is alfredo sauce (instead of pizza sauce), mozzarella cheese, cooked and cubed chicken, crumbled bacon, thinly sliced green onion, halved cherry tomatoes, and fresh mozzarella on top.

Keywords: Homemade Herb Pizza Crust

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