Monday, December 10, 2007


-Lori Roberts, slightly modified

1 c. warm water
1 pkg yeast (2 ½ tsp)
1 Tbsp. sugar
Put water in a large bowl (or Bosch). Sprinkle in yeast and sugar. Let set 5 minutes.

1 tsp. salt
2 Tbsp. olive oil
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried rosemary
1/4 tsp. garlic powder
3-4 c. flour

Knead dough 5 minutes (Bosch speed 2), adding more flour if dough is too sticky.

Let rise 30-45 minutes in a covered bowl. Place in refrigerator and chill at least 4 hours and up to 48 hours.
When ready to use, remove from refrigerator and set on counter for about 30-45 minutes. Brush pizza stone liberally with olive oil. Using your hands, stretch dough into a large circle and then place on pizza stone. Using a rolling pin, roll dough to fit stone and cover with plastic wrap. Preheat oven to 450 and allow the dough to come to room temperature and rise slightly, approximately 30 minutes.
Bake crust for 10-12 minutes or until outside edges are brown. Remove from oven and spread with your favorite pizza sauce and toppings. Return to oven and bake approximately 10-15 more minutes, until cheese is melted and bubbling. Allow pizza to cool slightly before slicing.

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