Thin Crust Garlic-Herb Pizza Dough Recipe


3/4 cup warm water (45 degrees C.)
1 tablespoon extra-virgin olive oil

1/4 teaspoon salt
2 cloves garlic
, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread flour
2 teaspoons instant active dry yeast



Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.

Meanwhile preheat the Pizza Stone or tiles to 220 degrees C. for 30 minutes. Prepare your favorite toppings.

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared Pizza peel. The dough must be docked. NOTE: Thin pizza crusts usually need to be well docked to help control blistering and bubble formation during baking. This just means to prick it all over the middle part (not the edges) so that it doesn't inflate. Either use a Dough docker or use a fork to prick the dough thoroughly.

Pre-cook the pizza crust for approximately 4 minutes before adding any toppings. After pre-cooking, remove the partially baked crust from the oven and pop any large air pockets with a fork. Let crust cool before topping (this will produce a crispy and chewy crust).

Makes 1 large pizza or 16 servings.

Adding Pizza Ingredients:

Brush the dough with some olive oil and layer your ingredients. Bake for approximately 10 to 15 minutes or until golden brown on the bottom and the top is bubbly. Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools. Once cool, using your Pizza cutter/wheel, cut your pizza into slices and serve.



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