Yields 2 Pizza Crusts
1½ cups warm (non-chlorinated) water (110 degrees F)
1 tablespoon honey
1¾ teaspoons active dry yeast
2½ cups bread or all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried rosemary, chopped
½ cup tomato sauce
2 tablespoons olive oil
1. Pour warm water into a small bowl. Add honey and yeast and stir until dissolved. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, using the dough hook, combine the all-purpose flour, whole wheat flour, salt, pepper, oregano, basil and rosemary. Add the yeast mixture, tomato sauce and olive oil; stir until combined.
3. When the dough has pulled together, turn the mixer up a bit and beat for about 10 minutes. Turn the dough onto a lightly floured board and knead several times. Lightly oil a large bowl, place the dough in the bowl and turn over to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume. Usually about an hour.
4. Meanwhile, preheat oven to 450 degrees F.
5. Deflate dough and turn out onto a lightly floured surface. Divide the dough into 2 equal pieces and form into rounds, cover and let rest for 10 minutes.
6. Roll the rounds out to crust size. Spread the crust with desired pizza sauce from the center out and cover with your favorite toppings. Bake on a lightly oiled pizza pans or baking sheets until cheese is bubbly and brown. About 12 – 14 minutes.
Larry and I like different toppings. I like lots of veggies, particularly spinach, and he likes lots of meat, particularly combinations of meats. So, this recipe works very nicely; it makes two crusts so we can each make our own individual pizza, and the flavor of the herbed crust goes with everything.