Quick and easy herbed pizza crust
2 12\" crusts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Whole Wheat Flour |
| 1 | pack | Rapid-Rise Yeast |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried Oregano; crushed |
| ½ | teaspoon | Dried Basil; crushed |
| 1 | cup | Water |
| 1 | tablespoon | Olive Oil |
Directions
In a large mixing bowl or food processor fitted with a dough blade, combine 1 12/ cups of the flour with the yeast, salt, sugar, oregano and basil; mix well. Heat the water and the oil until hot to the touch (120-130øF.) Add the hot liquid to the dry ingredients and mix well. Add the remaining cup of flour, a little at a time, mixing well after each addition. Knead the dough fo several minutes or until smooth and elastic, either by hand or in the food processor. Add additional flour, if necessary, until dough is no longer sticky.
Form dough into a ball, cover and allow to rest for 10-15 minutes, then divide the ball in half. (If you are only going to use half the pizza dough, refrigerate the remaining half to use in the next few days or freeze for future use.) On a lightly floured surface roll each half out into a circle 10-12" in diameter. Place the crust on a pizza pan which has been coated with a nonstick vegetable spray and top with sauce and toppings of choice.
Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA