Recipe - Herb Pizza Dough

1 pack Active dry yeast
1 teaspoon Sugar
7/8 cup Warm water,
@110 degrees
One fourth cup Chopped herbs,
optional *
2 One fourth cup Allpurpose flour
One half teaspoon Salt
1 tablespoon Garlic olive oil,
more as needed **
Oil and cornmeal for pan

Stir together the yeast, sugar and warm water. Let stand until foamy,
about 10 minutes.

In the work bowl of a food processor fitted with the steel blade, chop the
herbs. Turn off machine. Add flour and salt. Turn the machine on and off
a couple of times. While the machine is running, add yeast. Process until
the dough forms a ball at the side of the bowl. Add garlic, olive oil and
process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough
until the entire surface has been coated with the oil. Cover bowl with a
damp towel and allow to rise in a warm draft free place for 1 hour or until
doubled.

Roll out on a lightly floured surface and if dough is too elastic, try
tossing it from hand to hand to flatten it out. Lightly grease the pizza
pan with a little oil and sprinkle with cornmeal. Place the dough on the
pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove
from oven, lightly brush the crust with a little more oil and proceed with
recipe.

Makes enough dough for one 12" crust.

* Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini