Friday, October 30, 2009

Da Herb'd Crust

Sometimes, it's good to spice things up from the ground up. Using wacky toppings is always fun (unless it's BBQ sauce. Fuck that), but there may come a time when crazy toppings just aren't doing it for you. SO, you gotta take that shit to the crust and re-invent the wheel.
I chose to make a classic Italian herb crust using parsley, basil, oregano, garlic, salt, and pepper, about a teaspoon of the first four ingredients and then a dash of the last two. The rest of the crust recipe was as follows:

3 and half cups of flour
a tablespoon of sugar
a packet of yeast
a cup of warm (not hot) water

Mix all of it together as you normally would. Now, for some reason, I can never get this dough to rise BEFORE baking it, so don't get all bent out of shape if you let it sit and it doesn't rise. However, in the oven, it creates a really light and bubbly crust that is really soft but has a crispy finish. It's easy to fuck up and get soggy, so keep an eye on that shit. Here are some pictures to show the progress of this masterpiece.




1 comment:

  1. Approved. That's one intolerant thin crust recipe.

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