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Thyme Fennel Pizza Dough

It’s an almost rainy Sunday and that’s got me in the mood to make some bread. Pizza has been requested, so …

To make this dough, use your favorite pizza dough recipe. Simply add about a teaspoon of fresh thyme and a teaspoon or two of fennel seeds towards the end of the kneading. You’ll want to crush the fennel seeds a bit in a mortar and pestle first. Remember that the seeds will soak up some water, so make your dough a little extra wet to compensate for that.

Here are a couple of my pizza dough recipes from previous posts:

• Whole Wheat Rye Fennel Pizza Dough
• Whole Wheat Rye Piadine Dough or Whole Wheat Rye Piadine Dough

These are some of my variations of Michael Chiarello’s  Piadine Dough, from from The Tra Vigne Cookbook.

Now it’s time to get out on the bike and grab a quick ride. I have waaay too much stuff I need to get done.

This entry was posted on Sunday, September 28th, 2014 at 7:34 pm and is filed under Breads, Comfort Food, Cycling, Pizza. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.