Best Fabulous Oregano Bread Or Pizza Dough Recipes

GARLIC & OREGANO BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

FABULOUS OREGANO BREAD (OR PIZZA DOUGH)

Steps:

• Place all ingredients in order in your bread machine using the regular bread cycle.
• If you want pizza dough, use the"dough" setting and roll out flat on a floured surface.
• Preheat your oven to 400.
• Spray your cooking pan with Pam.
• You can also sprinkle a little cornmeal on the pan if you wish.
• Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
• Let rise for 1/2 hour.
• Bake for 15-20 minutes.
• Remove from oven, apply toppings and continue baking until toppings are done.
• If you wish to make a freeform loaf: Preheat oven to 350°F.
• Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
• Bake until golden brown and sounds hollow when thumped (about 30 minutes).
• Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

PARMESAN OREGANO BREAD (AKA PIZZA BREAD)

Steps:

• Dissolve the yeast in the milk; Add salt, 1/4 cup olive oil, 1 tablespoon oregano, and 1/4 cup parmesan cheese.
• Add flour a little at a time; When dough is manageable, turn out dough onto lightly floured surface and knead until smooth.
• Place in bowl lightly oiled with olive oil; Rise for 1 hour in dark, warm place until dough has doubled.
• Knead dough for 2-4 minutes; Divide dough into 20 equal pieces, roll each piece into a ball; Butter large loaf pan and place 14 of the balls on the bottom in 2 rows, 7 in each row; Brush with olive oil; Place remaining 6 balls down the middle on top of the other 14; Brush with olive oil and sprinkle with 1 tablespoon oregano and 2 tablespoons parmesan.
• Cover and let rise for 45 minutes.
• Bake for 35-40 minutes at 400 degrees.
• The balls will produce a beautiful,"mountainous" surface on the bread- a real conversation piece!

OREGANO GARLIC BREAD

Steps:

• In a small bowl, combine the butter and seasonings; spread over cut sides of bun. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until toasted.

PIZZA MARGHERITA

Steps:

• Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.
• Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.
• Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.
• Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.
• On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.) Transfer the dough round to the prepared pan.
• For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.
• Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.

OREGANO AND ONION BREAD

Steps:

• Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
• Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
• Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
• Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
• Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

GARLIC AND OREGANO PIZZA DOUGH

Steps:

• Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
• Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl. Create a well in the middle of the mixture and add one half of the yeast/water mixture.
• Work the water/yeast mixture in by hand. Dough should be very crumbly, and not really hold together.
• Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
• (Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
• Place dough on a flat surface and vigorously knead for about 10 minutes. Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
• Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough. Let rise for 45-60 minutes in a warm (80-90 degree) place.
• Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above). Repeat this step for a total of three rises.
• After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
• Roll pizzas out into 13-14 inch circles and top as desired.
• Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown. A baking stone is strongly recommended. If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
• To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes. Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
• Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees. Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown. This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza. This is my preferred method, as it allows for a reduced cooking time and more of a "brick oven pizza" flavor and crispiness. It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.