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Rosemary, Olive Oil and Sea Salt Pizza Dough

This rosemary, olive oil and sea salt pizza dough comes together in minutes. It's also a great dough for making calzones flatbreads.
Prep Time2 hrs 20 mins
Cook Time15 mins
Total Time2 hrs 35 mins
Course: Main Dish
Author: Joanie Zisk


  • 1 package active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 2 1/2 cups all purpose flour
  • 2 Tablespoons olive oil (I use extra virgin olive oil)
  • 1 Tablespoon fresh rosemary , finely chopped


  • Dissolve yeast in the warm water in (this takes about 5 minutes).
  • Stir together the sugar, sea salt and flour in the mixing bowl.
  • Add the dissolved yeast/water, the olive oil and the rosemary.
  • Stir and attach a dough hook to the mixer and knead the dough on low to medium speed , until the dough is smooth and elastic. This process will take about 10 minutes. If you don't have a mixer, you can mix the dough in a bowl and turn it out onto a floured surface and knead the dough by hand adding a little more flour if necessary.
  • Turn off the mixer. Add a little extra olive oil to the top and sides of the dough and put a little oil around the inside of the bowl. Cover the bowl with plastic wrap and allow the dough to sit for two hours. It will double in size.
  • Remove the dough from the bowl. Tear apart three pieces of the dough.
  • Place the ball of dough on a floured surface and roll out the pizza dough using a rolling pin.
  • Top with sauce and your favorite toppings.
  • Bake in a 350 degree F oven for about 15 minutes or until the cheeses melt and the edges are lightly browned.
  • This dough recipe will make 3 10-inch pizzas.