| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Ethnic | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”