Categories: Breads, Ethnic, Genie
Servings: 1
1 pk Active dry yeast 2 1/4 c All-purpose flour
1 ts Sugar 1/2 ts Salt
7/8 c Warm water, 1 tb Garlic olive oil,
-@110 degrees -more as needed **
1/4 c Chopped herbs, Oil and cornmeal for pan
-optional *
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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