Pizza Crust with Herbs
Ingredients:
2 1/2 cups flour
2 cloves garlic, minced
2 teaspoons Herbes de Provence (savory, thyme, rosemary, basil, tarragon and lavender flowers)
1 packet active dry yeast
2 Tablespoons olive oil
1 cup warm (110°F) water
1 teaspoon Kosher salt
2 cloves garlic, minced
2 teaspoons Herbes de Provence (savory, thyme, rosemary, basil, tarragon and lavender flowers)
1 packet active dry yeast
2 Tablespoons olive oil
1 cup warm (110°F) water
1 teaspoon Kosher salt
Directions:
Place flour, yeast, herbs, olive oil, salt and water in stand mixer. Use bread hook to mix and knead for 5-6 minutes until dough climbs up the hook and cleans the sides of the mixing bowl. Use cooking spray to coat the inside of a gallon-sized ziploc bag. Shape dough into ball and put in the ziploc bag. Store in refrigerator for 24-36 hours.
Take the dough out of the fridge an hour before you use it, to allow it to come to room temperature. Roll the dough into a circular shape on a baking sheet or pizza peel. Let the dough rest an additional 10 minutes before adding sauce and toppings.
Notes:
If you don't have herbes de provence, you can combine savory, thyme, rosemary, basil, tarragon, and lavender flowers to make your own. That's a lot of trouble. You should go get some herbes de provence though...you won't be sorry. If you can't find it at your local grocery store, you're shopping in the wrong place. You can get some online though.
Use a sheet of parchment paper to cover the peel or baking sheet and it will allow the crust to slide onto (and off of) your preheated pizza stone without sticking. Remove the parchment for the last few minutes of your bake so it gets crispy.
Use a sheet of parchment paper to cover the peel or baking sheet and it will allow the crust to slide onto (and off of) your preheated pizza stone without sticking. Remove the parchment for the last few minutes of your bake so it gets crispy.