Herb Popcorn
INGREDIENTS:
1 pk Active dry yeast
1 ts Sugar
7/8 c Warm water,
-@110 degrees
1/4 c Chopped herbs,
-optional *
2 1/4 c All-purpose flour
1/2 ts Salt
1 tb Garlic olive oil,
-more as needed **
Oil and cornmeal for pan
1 pk Active dry yeast
1 ts Sugar
7/8 c Warm water,
-@110 degrees
1/4 c Chopped herbs,
-optional *
2 1/4 c All-purpose flour
1/2 ts Salt
1 tb Garlic olive oil,
-more as needed **
Oil and cornmeal for pan
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes.
In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic, olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a little more oil and proceed with recipe.
Makes enough dough for one 12" crust.
* Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.
In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic, olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a little more oil and proceed with recipe.
Makes enough dough for one 12" crust.
* Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.