Sunday, August 31, 2014

Dreamy Herbed Pizza

I'm not a fan of NY-style pizza: greasy slices of soggy crust with sliding-off cheese, bland tomato sauce, dotted with pepperoni. But homemade pizza, that's another story. This is the best recipe for pizza dough that I've tried, and it derives from Ms. Martha Stewart; except Ms. Stewart doesn't jazz it up with herbs like I do.

Don't be shy with the herbs--it will look like a lot when you dump them in, but you'll be glad you did.

Best Herbed Pizza Crust

1 1/2 cup warm water
2 tsp active dry yeast
2 tbsp honey
1/4 cup olive oil
2 tsp sea salt
3 cups white flour
1 cup wheat flour
4 tbsp chopped herbs (thyme, rosemary, chives, parsley, oregano)
some flour for the surface
spray olive oil

Suggested toppings:

thinly sliced sausage
carmelized onion
basil pesto
mozarella cheese

Stir honey into the warm water and sprinkle with yeast. Let it get foamy (about 5 minutes). Mix flour with salt in a mixer. After the yeast mixture is foamy, whisk in the olive oil.  Pour the wet mixture into the flour mixture, and mix just until the dough begins to stick together. Add in the herbs until the dough is sticky but holds together and the herbs are well distributed. Place the dough ball in an oiled bowl and turn around so all sides are slick with oil. Spray oil the top and cover with plastic wrap. Let the dough rise for an hour. Cut in half (or third if you like thin pizza) and shape into a round (or a rectangle, depending on the shape of your pan) and place on a hot, oiled pizza stone or cast iron pizza pan. Decorate! Pop it into the oven at 400 degrees F until the cheese is melted. Slide off onto a cutting board; cut into slices and enjoy!

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