Wednesday, July 27, 2016

Garlic and Oregano Pizza Dough

I quick put this pizza crust together on Sunday evening.  Jenna was working in Temple and I wanted to have something for her to eat  before she headed back to her apartment in San Antonio.  We REALLY liked this crust.  We made buffalo pizza and bbq chicken pizza on these crusts.
Garlic and Oregano Pizza Dough
Recipe from Relative Taste

4 cups flour
3 tsp. instant yeast
2 tsp. salt
2 tsp. baking powder
2 Tbsp. oregano
1-2 Tbsp. minced garlic
2 Tbsp. olive oil
1 1/2 cups warm water (anywhere between 90F and 110F should be fine)

Add all the ingredients, in order, to the bowl of a stand mixer. Mix with the hook attachment until all the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry and the ingredients are not coming together, add a little more water.

Continue to knead with the hook attachment for 2-3 more minutes.

Put a little oil in the bottom of the bowl and take the ball of pizza dough and turn it over in the oil so all sides are coated in oil. Put a towel over the bowl and let the dough rise for 30 minutes (or more if your house is on the cool side) until the dough has doubled in size.

Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the ball into two halves and set aside one half. Work with one ball of dough by first flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to roll the dough out into the shape that you would like. Beth just patted it out onto 2  greased pan

Preheat the oven to 425F.

Lightly oil a heavy baking sheet. Put the dough onto the baking sheet, then cover with a towel and let rise for another 20 minutes. Beth likes to par bake the crusts for 5 minutes.

Now top your pizza with everything you want to put on it.

Put it into the preheated oven and set the timer for 13-15 minutes

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