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I derived this recipe from The Pioneer Woman’s pizza. The way I do this crust is to separate it at the end into 3 balls, flatten them out in 3 separate 9-inch pie pans, then for the three in this house, we all have a separate pizza.

Place 3/4 warm water in a large bowl. Add 2 1/4 tsp yeast. Give a slight stir. Let sit 5 minutes.

Then add, 2 cups all-purpose flour, anywhere from 1/2 to 3/4 tsp salt. Today I used 1 tsp of steak seasoning. Also add a few pinches of thyme, one or two of rosemary (these herbs are optional, but I like flavoring my crust), and a couple pinches of parsley. (Mine are all dried.)

Throw in 3 tbsp of oil, a couple tablespoons of parmesan cheese as well. Again, for flavor.

Mix it all, cover with plastic wrap. Let sit in warm place to rise for an hour.

In the meantime it’s a good idea to lightly oil your pie pans, pizza pan, or whatever else you’re going to use.

Once the dough has risen, roll it out however thick you want, and using the pan that you want. Cook at 500* for 12-15 minutes. I like to precook before toppings so I cook it for about 5-7 minutes (just until it starts to dry out on top, or you see a bit of golden brown forming), then add toppings, and cook until done.

Another option that I like to do is cook it just until it gets close to being done, then ease the pizza out of (or off of) the pan I’m using and onto the oven rack to crisp. If you use a pizza stone, I’d imagine you don’t have to use this option, but I like to. I’ve even done the upside down cookie sheets “fake oven stone” method and that’s worked, but meh, too much work. I like easy cooking.

The below is the basic directions.

First step, combine both in large bowl.

3/4 warm water
2 1/4 tsp yeast

Let sit five minutes.

Add to that

2 cup all purpose flour
1/2 – 3/4 tsp salt
3 Tbsp oil

Mix, cover with plastic wrap, then let sit for an hour in a warm place to rise

Roll out dough. Cook at 500* for 12-15 minutes.

A final option is to cook this bread with nothing more than some oil or your choosing or butter, then top with parmesan cheese, or herbs alone for snack bread, breadsticks, rolls too.

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