1 package active dry yeast
1 1/2 cups warm water (about 110 degrees)
2 Tablespoons olive oil
1 teaspoon EACH salt, sugar, dry basil, and oregano leaves
3 cups all-purpose flour
All purpose flour for kneading
In large bowl, dissolve yeast in water. Add oil, salt, sugar, basil and oregano and half of all-purpose flour. Beat until smooth (about 3 minutes if using an electric mixer). Using a heavy duty mixer or wooden spoon, beat in remaining flour until dough holds together. Turn out onto a lightly floured surface and knead until dough is smooth and elastic (about 5 minutes). Turn over in a greased bowl, cover and let rise in a warm place until dough has doubled in size (about 45 minutes).Punch dough down and divide in half. Roll out each half and form a 14 inch circle. Or if you’re like me, just freeze the other half and save for when you want a low-maintenance meal. Just be sure to thaw it in the fridge the night before you want to use it.
When baking, pre-bake the crust without any toppings in a 450 degree oven for about 6-7 minutes. Place desired toppings on crust and bake for another 8-9 minutes. Watch carefully as sometimes it will burn on you. Cooking times with your oven may vary.
AND…here is a weird picture I drew this afternoon for Evie. Enjoy!