Thin, Herbed Pizza Crust
Ingredients
Instructions
- Sprinkle yeast onto the warm water and set aside.
- Peel garlic cloves and give them a couple of good pulses in your food processor (everything is going in here, so be sure to use the large bowl).
- Add flour, salt, and herbs to the food processor, and pulse a few more times to combine. Adjust the herbs to your liking. Fresh herbs are always preferred, but about a teaspoon each of dried works pretty well for me. If the rosemary isn't crushed 1.5-2 teaspoons is probably a better starting place. Sometimes I also will include a few grinds of black pepper here.
- With the processor running, drizzle in the olive oil and very slowly pour in the yeast and water mixture. The dough should form a large ball and start rolling around bowl. If this doesn't happen, just press it all together and shape by hand.
- Remove from your processor, divide dough into 6 equal parts and knead into balls. These can be covered and left to proof for a while (the won't rise much) or used right away. You can also freeze at this stage and defrost at your convenience for individual pizzas.
- On a counter dusted with cornmeal roll out your dough. When divided into 6, I get mine to about 12"-13" rounds.
- Heat your oven and pizza stone as hot as you can, 500-550 is about as high as I've managed.
- Transfer to a peel dusted with more cornmeal depending on how sticky your dough feels. For a crispier crust, pre-bake for about a minute. Otherwise, top as you wish and bake for 5-7 minutes.
- Pre-baked but un-topped crusts can also be frozen for super-fast pizza making later. I've kept them for about a month this way.
Nutrition & Diet Analysis (per serving)
650
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).