Herb pizza crust is a fundamental element in preparing a delicious and aromatic pizza. Its origin dates back to Italy, where traditional pizza emerged as a popular food in Naples during the 18th century. Over time, this recipe was adapted and popularized throughout Latin America, acquiring variants and distinctive names in each country. For example, in Mexico it is usually simply called "pizza crust" or "pizza base," while in Argentina and Chile the term "pizza dough" is used to refer to the preparation that will shape the pizza. In other countries like Colombia and Peru, this base can complement the traditional "artisanal pizza," and the use of herbs is a common technique that provides a unique and very characteristic flavor.
Including dried herbs like rosemary, oregano, and thyme adds a special and aromatic touch to the dough, highlighting the flavor of the bread and making the pizza tastier without the need to add complex ingredients. Active dry yeast, an essential ingredient, helps the dough rise and have a spongy yet firm texture, while the cornmeal on the surface helps make the crust crispy and prevents it from sticking to the pan or baking sheet.
How to prepare Herb Pizza Crust
Measure carefully, placing all ingredients except the cornmeal in the bread machine pan in the order specified by the owner's manual.
Select the dough cycle.
Press start.
When the cycle is complete, remove the dough from the bread machine and let it rest for 2 - 3 minutes.
Gently flatten and stretch the dough from the edges until the dough seems to stretch no more.
Let it rest for 2-3 minutes more.
Continue flattening and stretching until the dough is 12 - 14 inches in diameter.
Spray a 12-14 inch pizza pan with cooking spray.
Sprinkle with cornmeal, if desired.
Press the dough into the pan.
Cover with a towel and let rise in a warm place for about 10 minutes. I have added the toppings on the dough from here and baked it and it turns out great! But the recipe continues --
Place the oven rack in the lowest position.
Preheat the oven to 500°F, prick the crust with a fork at 2-inch intervals, bake for 4 - 5 minutes or until the top is dry but not yet browned.
Remove from the oven.
Follow the ingredient and baking instructions for individual recipes.
Yields 1 thick 12-inch crust or 1 medium-thick 14-inch crust.
I have also added garlic to this recipe.
Enjoy!
