Rosemary Pizza Crust

  • 1 C warm water
  • 1 Tbs. sugar
  • 1 envelope dry yeast (2-1/2 tsp. bulk yeast)
  • 3 Tbs. olive oil
  • 3 C all purpose flour
  • 1-1/2 tsp. salt
  • 1 Tbs. chopped fresh rosemary

Dough: Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoons if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes.

Bread maker can also be used for this on dough cycle. Follow general pizza crust instructions for rising after dough cycle completes.

Date Added:January 01, 2002
Classification:Yeast Breads
Source:Bon Appetit

Bake, Bread Machine


3 Points Each (2 Points Each for 16); 38 for Entire Recipe