Dough: Parmesan-Basil Thin Pizza Crust (ABM)

posted by Terra80 01-16-101 8:46 PM

Parmesan-Basil Thin Pizza Crust (ABM)

2/3 c. water
1 T. olive oil
1/4 t. salt
1/2 c. grated parmesan cheese
1/2 to 1 t. dried basil
2 c. flour
1 pkg. dry active yeast

Add ingredients to machine according to directions. Set on Pizza Dough or Dough cycle and push start.

When done, remove dough and knead several times to form ball. Cover and let rest 10 minutes.

Note: Dough may be refrigerated and stored until ready to use (spray or lightly grease a lg. plastic bag and place dough in it. Store no longer than 7-10 days in fridge or freeze up to 2 months. Let dough come to room temp. before rolling.) Roll and stretch into a 14" circle. Place onto prepared peel and brush with olive oil, then top with toppings. Bake as usual til bottom is lightly browned and toppings are done (cheese melted).

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