Let's get started:
|Cast of Characters: yeast, warm water, garlic powder, olive oil, flour, kosher salt, sugar, Italian herb seasoning (I use Durkee Grill Creations even though pizza dough is not the intended use)|
|Mix warm water, yeast, and sugar together. I know my yeast is good, so I don't proof it. Add in the olive oil.|
|Add salt, garlic, and Italian herb seasoning and mix everything together|
|Add the flour|
|Punch the dough back down and make it into a ball again. I'm getting ready to shape it into pizza crusts, so I sprinkled flour on top to make it easier to pull dough balls from it.|
|I'm making rather small crusts. For this, I pull dough balls about the size of a baseball.|
|Me in action! Push an indentation in the middle of the dough ball and start working the dough into a larger, thinner crust. This crust-making does take some practice, so don't get discouraged if it doesn't just happen for you.|
(makes 4 medium pizza crusts or 8-10 personal pizza crusts)
2 packages yeast (or the equivalent in teaspoons from a bulk jar)
2c warm water
1/2c olive oil + more to coat bowl
2-3T garlic powder depending on how much you like garlic
1.5T Italian herb seasoning
5c all-purpose flour
Preheat oven to 500°. Mix yeast, sugar, warm water, olive oil, salt, garlic powder, and Italian herb seasoning together in a big bowl. You need at least a 5-qt bowl I would say. Add the flour and mix dough to combine everything thoroughly. Pick up the dough and put a bit of olive oil on the bottom of the bowl. Drop the dough back in the bowl and pour a bit more olive oil on top. Place a damp kitchen towel over the top of the bowl and allow the dough to rise until it has doubled in size. Punch the dough back down and reform it into a ball. Sprinkle flour over the top of the dough. If you want to make medium-sized pizza crusts, score the dough equally in quarters and roll it out to your desired thickness. For personal-sized pizzas, pull baseball to softball-sized portions of dough and work each into a crust by hand. Begin by putting an indentation in the center of the ball and slowly working the dough thinner from the center out. Place each crust onto a baking sheet sprinkled with cornmeal. Parbake the crusts for 3 minutes. Allow the crusts to cool before flash freezing and storing or continue on to top the crusts as desired.
Preheat oven to 500°. Bake pizza 15-20 minutes from frozen.
Here's the printable version of this recipe (opens in a new window).