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Garlic Herb Pizza Dough
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Great for individual pizzas... makes eight 7-inch pizzas.
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Ingredients:
6 Tbsp extra virgin olive oil
1 Tbsp minced garlic
1 tsp Urban Accents Herbes de Provence
1 tsp pepper
1-1/4 cups water
1 pkg active dry yeast (2-1/2 tsp)
1 tsp sugar
3 cups flour
1/4 cup cornmeal
2 tsp salt, plus extra for sprinkling
Directions: Heat 2 Tbsp oil in a small skillet; add garlic, Herbes de Provence and pepper. Cook over low heat until garlic softens, about 5 min. Cool.
Sprinkle yeast and sugar over 1/4 cup warm water and let stand until yeast starts to swell, about 5 min. Mix flour, cornmeal and salt in a food processor. Add 1 cup water and herb oil to yeast mixture. With food processor on, gradually pour liquid into dry ingredients; process until a rough ball forms. If dough is too sticky or dry, add flour or water, 1 Tbsp at a time. Let dough rest for 5 min, then continue to process until dough is smooth. Remove dough from processor and knead by hand to form smooth, round ball; place in a lightly oiled bowl, cover with a damp cloth, and let rise until dough doubles in size, about 2 hours.
Punch dough down and divide into 8 equal pieces. Roll each portion to form a smooth, round ball. Place the balls on a lightly floured surface, cover with a damp cloth, and let rest until they puff slightly, about 30 min. Roll each ball into a 7-inch round, flouring work surface and dough as necessary. Place on a floured cookie sheet, sprinkle top with flour.
Brush tops of dough rounds with some of remaining olive oil, then sprinkle each with salt. Grill oil side down, until dark brown grill marks appear, 1 to 1-1/2 min. Burst any bubbles that develop. Brush dough tops with oil, then flip and add toppings.
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