Garlic And Parmesan Crust Recipe
Summary
Preparation Time45 MinDifficulty LevelMedium
Ingredients
| Active dry yeast | 30 Milliliter | |
| Warm water | 250 Milliliter | |
| 875 ml unbleached flour-approximately | ||
| Garlic | 4 Clove (5gm), minced | |
| Parmesan cheese | 125 Milliliter, grated | |
| Eggs | 2 , beaten | |
| Olive oil | 60 Milliliter | |
Directions
In a large mixing bowl dissolve the yeast in the warm water.
Rest 10 minutes or until foamy.
Stir in 2 cups (500 ml) of flour along with the garlic, Parmesan, eggs and oil forming a smooth batter.
Stir and knead in gradually the remaining flour or enough to form a smooth ball.
Place into a greased bowl, cover and rest 15 minutes.
Uncover, divide in two and roll into rounds on a lightly floured surface.
Place into pans, rest 15 minutes.
With finger tips press dough from centre out to cover the entire pan.
Dough is now ready for sauce and toppings.
Rest 10 minutes or until foamy.
Stir in 2 cups (500 ml) of flour along with the garlic, Parmesan, eggs and oil forming a smooth batter.
Stir and knead in gradually the remaining flour or enough to form a smooth ball.
Place into a greased bowl, cover and rest 15 minutes.
Uncover, divide in two and roll into rounds on a lightly floured surface.
Place into pans, rest 15 minutes.
With finger tips press dough from centre out to cover the entire pan.
Dough is now ready for sauce and toppings.
Chef
