"King Arthur's Flour recipe. Prep time includes rising time."
( 4 1/4 oz / 121g)
4.92 ml dried oregano or 4.92 ml dried basil or 4.92 ml
mixed Italian herbs
pizza sauce, your favorite
59.14 ml chicken or 59.14 ml ham or 59.14 ml
parmesan cheese, freshly grated
( you can use 3/4 cup total of any topping you like)
Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed.
Add a few tsp of water if your dough seems dry.
Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands.
Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave).
Punch down the dough and roll it into a ball.
Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again).
Let rise for another 30mins; preheat oven to 425°F/ 220°C.
Prior to baking, poke holes all over the dough with a fork.
Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted.
NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet).