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Title: Herb Pizza Dough
Categories: Bread Ethnic Genie
Yield: 1 Servings
| 1 | pk | Active dry yeast |
| 1 | ts | Sugar |
| 7/8 | c | Warm water, @110 degrees |
| 1/4 | c | Chopped herbs, optional * |
| 2 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Garlic olive oil, more as needed ** |
| Oil and cornmeal for pan |
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes.
In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic, olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a little more oil and proceed with recipe.
Makes enough dough for one 12" crust.
* Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.
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