Quick And Easy Herbed Pizza Crust Recipe
Yield: 2 12" crustsRecipe by luhu.jp
Ingredients:
2 1/2 cup: whole wheat flour,
1 pkg: rapid-rise yeast,
1 teaspoon: salt,
1 teaspoon: sugar,
1 teaspoon: dried oregano, crushed
1/2 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 (120-130
F.) 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
Yield: 2 12" crusts
Source from luhu.jp
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 (120-130
F.) 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
Yield: 2 12" crusts
Source from luhu.jp