Herb pizza dough

Yield: 1 servings

Measure Ingredient
1 pack Active dry yeast
1 teaspoon Sugar
⅞ cup Warm water, @110 degrees
¼ cup Chopped herbs, optional *
2¼ cup All-purpose flour
½ teaspoon Salt
1 tablespoon 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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