Ingredients:
1 package Active
Dry Yeast
1 teaspoon Sugar
7/8 cup Warm
Water — 110 degrees
1/4 cup Italian
Seasoning
2 1/4 cups Flour
1 tablespoon
Flour
1/2 teaspoon Salt
1 tablespoon
Garlic Olive Oil — as needed
Oil And Cornmeal
For Pan
Method:
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 rising 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. Top as desired. Makes enough dough
for one 12″ crust.
