Herb Crust Pan Pizza
3/4 cup lukewarm water
1 tablespoon sugar
1 (0.25-ounce) package active dry yeast
2 cups all-purpose flour
2 teaspoons oregano
1-1/2 teaspoons basil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon thyme
1 tablespoon + 2 tablespoons olive oil, divided
1 cup pizza sauce
toppings of your choice
1. Proof yeast: In a bowl, blend together lukewarm water and sugar. Mix in yeast and let stand 10 minutes, or until foamy.
2. In another bowl, combine all-purpose flour, oregano, basil, garlic powder, salt, and thyme.
3. Add 1 tablespoon olive oil to yeast mixture, and then pour the yeast mixture into the flour mixture. Mix until it is dough. Knead for 5 minutes. Add more flour if sticky. Cover and let it stand 1-1/2 hours in warm, non drafty place.
4. When dough has risen, oil an 8- to 9-inch diameter deep dish pan with the remaining 2 tablespoons olive oil. Spread 1 tablespoon of cornmeal on a dry flat surface and roll out the dough till about 9 inches in diameter. Place in pan. Add the sauce and toppings.
5. Bake at 425 degrees Fahrenheit for 15 to 20 minutes.
SO HOW'D IT GO?
This looks fantastic! I can't wait to try it and feed it to all my carnivorous friends! Does anyone know if this dough can be frozen and used at a later time?
well....seems like this is a really good crust! i'm currently dieting so i'm not sure i should tempt myself...i stopped to read this recipe cause the picture of the pizza was !!fant-awesome!! but as soon as my treat day comes, i'll remember this and come back!! (Down 7.5lbs, 18.5lbs to go for 1st goal!)
ok, so, i was able to make two personal pizzas, one for me and one for my dad. I added everything i said above but also sunflower seeds. This is THE BEST PIZZA EVER!!! I just thought you all should know!
I am making this at the moment. The dough is rising in a metal bowl covered in tinfoil out in the garage. I also made a pesto using the basil growing in my garden, and I am going to use the pesto as a pizza sauce! :D
For my toppings I am going to use garlic, tomato, cheese, soy crumbles, onion, and possibly broccoli.
After I eat this I will tell you how it was for me, but it looks awesome so far.
Also, i fogot to add the garlic powder so I am going to sprinkle it on the outside of the dough before I bake it so it will have a garlicy crust :)
Mmmm. The herbs make this crust interesting, I really like it.
I made 2 small non-pan pizzas and it worked great.
Probably the best crust ever. :D
this crust is really good- i was lucky enough to have fresh basil and thyme on hand which i think adds to it. next time i make it i think ill split the dough into two balls and make a thin crust, because im not a huge fan of thick crust- but it was excellent alll around worth trying!
Excellent crust. This was my first time I have worked with yeast and my crust wasn't as thick as in the picture but still it was very good. Thanks for the recipe, I'll be making this again and again!
This was good.
The dough made 2 9' pan pizzas for me, and it was still a little thick for my taste.
Great Recipe! I made a thinner crust 12 inch and it was amazing thanks a lot!
This was such a good crust! I managed to make it into a 12 inch pie with no problems. I've got to make this again. ;)
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