Ingredients
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2 3/4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon white sugar
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1 (1/4 ounce) packet active dry yeast
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1 teaspoon garlic powder
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1 teaspoon oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1 tablespoon vegetable oil
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1 cup warm water (105-115 degrees)
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2 tablespoons olive oil
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2 tablespoons parmesan cheese (grated)
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1 1/2 cups mozzarella cheese (shredded)
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1 dash ground black pepper
Instructions
- Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
- In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
- Add the yeast mix and vegetable oil to the dry ingredients and combine.
- When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
- Cover with damp cloth and let rise in warm place 25 minutes.
- Preheat oven to 425 degrees.
- Punch dough down, place on greased baking sheet.
- Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
- Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
- Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
- Bake for 13-15 minutes until golden brown.