Lori's Pizza Crust

INGREDIENTS

1 tbsp active dry yeast

1 cup lukewarm water

1 tsp salt

4 cups flour

¼ cup sugar

2 tbsp olive oil

2 tsp fresh or dried herbs (optional) -- I use rosemary, garlic and/or italian seasoning

INSTRUCTIONS

Add yeast & sugar to warm water. Set aside & let it proof 5-10 minutes.

Meanwhile, add all other ingredients to food processor or mixer. Mix well. Add water with yeast to the mixing bowl & mix well.

You want to have a nice, soft dough that is not too sticky.If your dough is too hard or lumpy, add more water to the mixing bowl. If it's too sticky, knead in some flour on your countertop. Let it raise 20-60 minutes if you can. In a hurry? Just let it rest for a few minutes, place it in the center of your pizza stone & roll it out.

I prefer to use a pizza stone. Prepare stone by adding 1 tbsp olive oil to the center & then cover the entire surface using a paper towel to spread the oil. Lightly dust it with cornmeal.

Add desired toppings & bake at 400* until cheese is melted & crust is nicely browned.

Our favorite toppings include sautéed mushrooms (drained), cooked sausage, sliced olives, pressed garlic, mozzarella & cheddar cheese. Use ingredients you like!

Cook's Tips

I love my Cuisinart food processor because it's so easy to get the consistency of the dough just perfect! You want the dough to roll around in a big ball. If it's too dry (there's flour at the bottom that's not mixed in or the dough is crumbly) just add a little water. If it's too wet & sticky (sticking to the sides of the processor bowl) just add a little flour.

When using a small food processor, make your dough in 2 batches using 2 cups flour & ½ of the liquid to make ½ of the dough, then repeat. If your processor is big enough handle 4 cups of flour at a time, dump it all in & go!